What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review.

Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours. Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure.

Judgment skills, a missing component in health literacy: development of a tool for asthma patients in the Italian-speaking region of Switzerland.

Background: Health literacy has been recognized as an important factor influencing health behaviors and health outcomes. However, its definition is still evolving, and the tools available for its measurement are limited in scope. Based on the conceptualization of health literacy within the Health Empowerment Model, the present study developed and validated a tool to assess patient's health knowledge use, within the context of asthma self-management.

Use of cognitive enhancement medication among northern Italian university students.

This study assesses the use of cognitive enhancement medication among university students in Northern Italy. It was conducted as a cross-sectional analysis on the basis of a paper-and-pencil survey of 77 undergraduate students attending courses in the Faculty of Medicine of the University of Milan, Milano, Italy. Although the share of students who have taken cognitive enhancement medication themselves in the past is still small (16%), the use of these drugs is rather common and freely communicated in some social circles.

Sensory acceptability and factors predicting the consumption of grain amaranth in Kenya.

This study investigated the effect of adding grain amaranth flour on sensory acceptability of maize porridge in Kenya. Factors influencing the intention of mothers to feed their children on grain amaranth were identified. A significant difference between the various porridge ratios (50:50, 70:30, and 100:0 amaranth:maize) either in unfermented or fermented form could be detected.