Factors Associated with Consuming Junk Food among Saudi Adults in Jeddah City

Mandoura, Najlaa; Al‐Raddadi, Rajaa; Abdulrashid, Ola; Shah, Hassan Bin Usman; Kassar, Sulaiman M; Hawari, Abdul Rehman Adel; Jahhaf, Jana M

doi:10.7759/cureus.2008

Cited by 30 publications

(23 citation statements)

References 20 publications

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“…The transition in lifestyle and dietary habits may be responsible for this trend and it is directly or indirectly leading to rise of many non-communicable diseases. 1 Most parents are hardly aware of the fact that local foods produced by them are far cheaper and more nutritious. 2 Despite this fact, consumption trend of junk foods is increasing all over the world.…”

Section: Introductionmentioning

confidence: 99%

Awareness and Practice of Junk Foods among Adolescents in Secondary Level Students

Paudel

Shrestha

2021

Med. J. Shree Birendra Hosp.

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Introduction: Junk food consumption among adolescents has become a serious issue that may lead to harmful effects on health. Dietary patterns of people are shifting from homemade foods to junk foods. Therefore, this study was undertaken to assess the awareness and practice of junk foods among adolescents. Methods: A descriptive cross-sectional study was conducted among adolescents of secondary level students. A simple random sampling technique was used to select the sample and the sample size was 237. Data collection was done from April 15, 2019 to May 14, 2019. A set of semi-structured self-administered questionnaire was used for data collection. Descriptive and inferential statistics were used to analyse and interpret the findings. Results: The findings showed that more than three-fifth (67.9%) of adolescents had a moderate level of awareness about junk foods. Half (49.4%) of them consumed junk foods highly. All (100%) adolescents have consumed junk foods regularly whereas two-fifth (42.2%) replaced meals once a week with junk foods. Four-fifth (82.3%) of adolescents did not bring tiffin from home. There was no significant association between the awareness and practice of junk foods (p < 0.05). Conclusions: This study concludes that most of the adolescents possessed a moderate level of awareness of junk foods. Majority of them did not bring tiffin from their home. Around half of them consumed junk foods in their daily life. Majority of them were aware of junk foods, although they still consumed junk foods.

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Section: Introductionmentioning

confidence: 99%

Awareness and Practice of Junk Foods among Adolescents in Secondary Level Students

Paudel

Shrestha

2021

Med. J. Shree Birendra Hosp.

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“…2 A study conducted by Bhutani et al found that eating once per week from a fastfood restaurant increases the body mass index (BMI) yearly by 0.8 kg/m2, whereas eating in dine-in restaurants increases it by 0.6 kg/m 2.3 These numbers are especially alarming for Saudi Arabia, since a study conducted by Mandoura et al in Jeddah showed that the majority of Saudi adults (86.5%) reported regular consumption of junk food, where 35.6% and 36.2% of the males and females, respectively, consume junk food from two to five times per week. 4 In 2016, Saudi Arabia launched the Kingdom's 2030 vision as a road map for economic growth and national development of the country. The vision consists of eight themes, and 96 strategic objectives which will be achieved by 2030 through both governmental, and non-governmental bodies in the country.…”

Section: Introductionmentioning

confidence: 99%

<p>Perceived Effect of Calorie Count Display on Customers’ Eating Behaviors in Food Facilities of Eastern Province, Saudi Arabia: A Mixed Method Study</p>

AlAmer¹,

AlOmar²,

AlKaltham³

et al. 2020

JMDH

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Background: As the Saudi Food and Drug Authority (SFDA) has recently requested all food facilities to display the calorie count on their menus, this study aimed to identify the perceived changes in costumers' eating behaviours in response to the calorie count display (CCD) policy in the Eastern Province. Methods: This was a mixed methods study. The first being quantitative, using a crosssectional questionnaire which included 400 customers of both genders, aged 10 years and older, and was collected at food facilities from three cities in the Eastern Province. Customers completed a self-administered questionnaire and handed their registered receipts. Collected receipts were used to calculate the total calories ordered per customer. The second method is a qualitative in-depth interview with food facility managers. Results: Customers who reported checking the CCD were 30.5% of the total sample, and 58.2% of them changed their order accordingly. The mean calories ordered were 36 kcal less in customers checking the CCD than those who do not (P=0.674). Customers who exhibit healthy lifestyle habits calculate their daily consumed calories, knowledgeable of the recommended daily caloric intake (RDCI), dining in a dine-in restaurant, and have an educational level of above high school were more likely to check the CCD. This study found that customers who cared to check the CCD were more likely to change their eating behavior. It has been found that only a small percentage (12% to 18%) of customers were knowledgeable regarding the RDCI. After the implementation of the policy, restaurant managers reported a positive change in customers eating behavior, which was more profound in females and athletes. Conclusion: There is a significant association between checking the CCD and positive behavioral changes in customers' eating behaviors. The results of this study suggest that further enforcement and awareness raising are crucial to increase the number of customers checking and using the CCD.

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“…Several studies have been conducted to investigate dietary quality among adults in the KSA (Al-Shoshan, 2007; Moradi-Lakeh et al, 2017; Thorpe et al, 2014). Most of these studies have assessed diet quality based on either a diet history questionnaire that did not contain details of all types of foods and beverages (Al-Shoshan, 2007; Mandoura et al, 2017; Moradi-Lakeh et al, 2017) or Saudi dietary guidelines (Alkhaldy et al, 2019; Saudi Ministry of Health, 2012). Moreover, one study used the dietary guideline index (DGI), which was designed to assess adherence to Australian dietary guidelines (Thorpe et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Comparison of diet quality among female students in different majors at Taibah University

Jalloun

Maneerattanasuporn

2020

Nutr Health

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Background: Diet quality is a term used to assess both the quality and variety of food intake by comparing dietary guidelines. The quality of dietary intake can be used to determine the association between food intake and health status. Studies comparing diet quality among students from different departments are limited. Aim: The aim of this study was to determine the dietary quality of female college students with majors in different departments at Taibah University, Madinah, Kingdom of Saudi Arabia. Methods: This study was a cross-sectional study conducted with 658 female participants. The Diet Quality Index-International (DQI-I) was used to describe dietary quality. Results: The total DQI-I score of the College of Applied Medical Sciences (CAMS) students (55.5%) was higher than those of the College of Sciences (CS) (52.3%) and College of Arts and Humanities (CAH) (50.4%) students. The risk of having a poor diet was higher among the CS (odds ratio (OR) = 1.154, 95% confidence interval (CI) (95% CI) = 1.007–1.879) and CAH students (OR = 1.624, CI = 1.012–2.604) than among the CAMS students. Having a low DQI-I score was associated with a high risk of obesity (OR= 2.478, 95% CI = 1.007–3.879) and a high body fat % (OR = 3.920, 95% CI = 1.757–8.749). Conclusion: This study showed the need to raise awareness among the younger population about the importance of healthy eating, which involves implementing healthy habits to improve one’s quality of life.

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Factors Associated with Consuming Junk Food among Saudi Adults in Jeddah City

Cited by 30 publications

References 20 publications

Awareness and Practice of Junk Foods among Adolescents in Secondary Level Students

Awareness and Practice of Junk Foods among Adolescents in Secondary Level Students

<p>Perceived Effect of Calorie Count Display on Customers’ Eating Behaviors in Food Facilities of Eastern Province, Saudi Arabia: A Mixed Method Study</p>

Comparison of diet quality among female students in different majors at Taibah University

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