Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study)

Abstract

Understanding the factors that coexist with healthy and unhealthy eating behaviors is prevalent and important for public health. The aim of this study was to investigate the associations between food involvement, eating restrictions, and dietary patterns in a representative sample of Polish adults. The study was conducted among a group of 1007 adults. Questions with the answers yes or no were used to obtain the data regarding eating restrictions. Data relating to food involvement were obtained with the Food Involvement Scale (FIS). Questions from the Beliefs and Eating Habits questionnaire were used to measure the frequency of consumption of different food groups. Five dietary patterns (DPs) were derived using principal component analysis (PCA), i.e., ‘Fruit and vegetables’, ‘Wholemeal food’, ‘Fast foods and sweets’, ‘Fruit and vegetable juices’ and “Meat and meat products’. In each of the DPs, three groups of participants were identified based on tertile distribution with the upper tertile denoting the most frequent consumption. Nearly two-thirds of the study sample declared some restrictions in food consumption. The probability of implementing restrictions in consumption of foods high in sugar, fat and high-fat foods increased in the upper tertile of ‘Fruit and vegetables’ and ‘Wholemeal’ DPs. Moreover, the probability of implementing restrictions in consumption of meat and high-starch products increased in ‘Wholemeal’ DP. The probability of using eating restrictions decreased in the upper tertile of ‘Fast foods and sweets’ and Meat and meat products’ DPs. In conclusion, individuals characterized by high food involvement were more inclined to use eating restrictions than individuals with lower food involvement. Their DPs were also healthier compared to those of individuals manifesting low food involvement. Therefore, promoting personal commitment to learning about and experiencing food may be an effective way of inducing a change of eating habits, and therefore a healthier diet.

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

“…Staff canteens are crucial because they could offer the intake of healthy, well-balanced food according to modern guidelines [ 11 , 12 ]. This is also related to the development of good eating habits [ 11 , 13 ], which also depend on acceptability, food neophobia, food intake, culture, and gender [ 14 , 15 ].…”

Advancing European nutrition – are pharmacists eligible partners in the process?

“…To our knowledge, this is the first study to examine associations between a range of dietary and lifestyle behaviors as well as nutrition knowledge among Polish pharmacists. We used a validated, culture-specific, tool with reliable psychometric properties [ 9 – 11 , 13 – 16 ]. Our results revealed that dietary patterns among this group of health-care professionals are moderate and comparable to the general adult Polish population [ 11 ], with slightly higher values of both, the Pro-Healthy Diet Index (pHDI-10) and the Non-Healthy-Diet-Index (nHDI-14).…”

“…To our knowledge, this is the first study to examine associations between a range of dietary and lifestyle behaviors as well as nutrition knowledge among Polish pharmacists. We used a validated, culture-specific, tool with reliable psychometric properties [9][10][11][13][14][15][16]. Our results revealed that dietary patterns among this group of health-care professionals are moderate and comparable to the general adult Polish population [11], with slightly higher values of both, the Pro-Healthy Diet Index (pHDI-10) and the Table 5 The mean values and interquartile ranges (Q25-Q75) of consumption frequencies of the selected food items together with the Pro-Healthy Diet Index (pHDI-10), the Non-Healthy-Diet-Index (nHDI-14) and nutrition knowledge test scores in our sample in comparison with Polish healthy population data [7].…”

Traditional or Fast Foods, Which One Do You Choose? The Roles of Traditional Value, Modern Value, and Promotion Focus

“…These people are often strategically likely to use vigilance as a means to avoid negative outcomes [57]. In eating behavior, the desire to eating different types of food may activate an individual' eager to obtain the goal [58]. As eating behavior is a national instinct in human, the choice between food alternatives may naturally activate a promotion orientation.…”