Balanced Diet:Knowledge and Practice of Adolescents

Reji, Krupa; Jacob, Leema; Kuriakose, Liby; Linsha, K.; Augustine, M. Sajimol; George, Maria; Aranha, Priya Reshma

doi:10.37506/v11/i1/2020/ijphrd/193796

Cited by 4 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Correct selection of foods from different group makes the menu plan balanced. According to the different age groups the quantity of different food groups vary (Reji et al, 2020).…”

Section: Vitaminsmentioning

confidence: 99%

Fundamentals of Food Science and Beyond

2023

View full text Add to dashboard Cite

As we stand at the intersection of culinary artistry and scientific inquiry, this book seeks to unravel the mysteries that lie beneath the surface of the foods we consume daily. In the following pages, we embark on a journey through the fundamental principles that govern the creation, transformation, and enjoyment of food. The inspiration for this book stems from a profound fascination with the intricate dance of molecules, flavors, and textures that transpires within our kitchens. Food is more than mere sustenance; it is a mosaic of biochemical processes, sensory experiences, and cultural narratives. Through the lens of food science, we explore the alchemy behind the recipes, transforming the mundane into the extraordinary. In these chapters, we delve into the core concepts that define the field of food science, demystifying the complexities of ingredients, cooking techniques, and the physiological responses that make dining a multisensory delight. From the chemistry of caramelization to the physics of baking, every culinary phenomenon is dissected and explained with clarity and enthusiasm. This book is not just for the aspiring chef or the budding food scientist; it is for anyone who has ever marvelled at the wonders of a perfectly risen loaf of bread, a flawlessly emulsified sauce, or the symphony of flavors in a thoughtfully crafted dish. Whether you are a seasoned professional or a curious home cook, these pages are designed to deepen your appreciation for the science that underpins the culinary world. As we journey through the realms of taste, aroma, and nutrition, my hope is that this book serves as a bridge between the kitchen and the laboratory, fostering a greater understanding of the science behind the art of cooking. So, grab your apron and scientific curiosity, and let's explore the fundamental principles that make food not just a necessity but a celebration of life.

show abstract

“…Correct selection of foods from different group makes the menu plan balanced. According to the different age groups the quantity of different food groups vary (Reji et al, 2020).…”

Section: Vitaminsmentioning

confidence: 99%

Fundamentals of Food Science and Beyond

2023

View full text Add to dashboard Cite

show abstract

Assessment of high school learners’ familiarity with nutrition education principles

Mafugu

2020

Eur J Clin Nutr

View full text Add to dashboard Cite

Background/objectives The objective of the study was to assess adolescent learners' nutritional knowledge to suggest early intervention strategies that address knowledge deficiency gaps that have a negative impact on personal health and productivity. Subjects/methods A cross-sectional survey design was used in the study. One circuit was purposively selected from Pinetown District, KZN, South Africa. A representative sample of 108 learners was randomly selected from 7 of the 8 schools in the district to complete the investigator administered questionnaire between July and August 2017. Results Although the majority of learners were familiar with the nutrition education principles, a large proportion lacked the knowledge of essential nutrition and were in support of the incorporation of various strategies to promote nutrition education. Friedman test revealed significant differences, χ 2 (3) = 192.4, p < 0.001, between the mean rank scores of familiarity to different nutrition principles. Relative to other principles, balanced diet and food groups were the most critical issues. The overall mean of 3.7 for learners' priority level on nutrition education principles indicated the learners' view that knowledge of all principles was necessary for the attainment of a healthy lifestyle. Conclusions Many learners were not familiar with nutrition education principles. Hence this paper becomes very critical as it communicates the information to the community and suggests various nutrition education intervention strategies that have to be put in place in the school system to impart the necessary knowledge and skills that promote a long-term healthy lifestyle for the learners.

show abstract

Stakeholders’ impediments in promoting school nutrition education in South Africa: Implications on youth dietary knowledge of excess fats and carbohydrates

Mafugu¹

2021

AJFAND

View full text Add to dashboard Cite

There is prevalence of overweight and obesity in South Africa. Evidence of nutrition knowledge and challenges affecting the promotion of nutrition interventions is needed to produce more effective strategies to prevent nutrition problems in schoolchildren. The study sought to explore challenges encountered by stakeholders of the school nutrition programme in promoting nutrition education. Furthermore, the study aimed to assess the implications of the stakeholders ‘challenges on learners’ dietary knowledge of excess fats and carbohydrates. The study took place in eight secondary schools in the Pinetown District, KwaZulu-Natal,South Africa. The qualitative data from nine interviewees who were stakeholders of the school nutrition programme were analysed using thematic content analysis. Quantitative data were collected from 108 grade 12learners using self-administered questionnaires.The quantitative data was coded, collated and analysed using SPSS. Independent sample t-test was used to evaluate if there was significant difference between gender and the mean values. One-way ANOVA was used to establish if there was any significant difference between the mean values of learners’ knowledge on various nutrition principles.Learners displayed inadequate knowledge of a healthy diet(34%),the importance of vegetables in the diet (71%), the health risks of excess fats (64.8%) and excess carbohydrates (77.8%),and nutritious food to be eaten daily (40.7%). Comparison of group means of various nutrition principles using one way ANOVA indicated significant difference at p < 0.05 level[F(4, 528) = 43.3, P < 0.001]. The 44 male respondents had significantly higher scores for the awareness of health risks of excess fats t (103) = 2.6, p =0.01and excess carbohydrates t (103) = 2.7, p =0.01 compared to 61 females.Each food group could be listed only by less than 22% of the participants. Challenges encountered in promoting nutrition education included time constraints, lack of training on nutrition principles, lack of supporting documents and lack of nutrition principles in the curriculum.The inadequate knowledge displayed by learners and lack of training and supporting documents in promoting nutrition education indicate areas that can be targeted by intervention programmes to improve nutrition knowledge of learners and stakeholders.

show abstract

Balanced Diet:Knowledge and Practice of Adolescents

Cited by 4 publications

References 0 publications

Fundamentals of Food Science and Beyond

Fundamentals of Food Science and Beyond

Assessment of high school learners’ familiarity with nutrition education principles

Stakeholders’ impediments in promoting school nutrition education in South Africa: Implications on youth dietary knowledge of excess fats and carbohydrates

Contact Info

Product

Resources

About