Introduction: Older adults are a highly heterogeneous population, as individuals of the same age can show considerable variations in personal characteristics and living conditions. Risk and protective factors for older adults' subjective wellbeing during the COVID-19 pandemic can be explored by examining how life satisfaction, food-related life satisfaction, and associated variables coexist among these individuals. On this basis, this study aimed to identify older adult profiles based on their levels of life and food-related life satisfaction; to characterize these profiles by diet quality, social support, financial wellbeing, and sociodemographic characteristics; and to identify variables associated with higher life and food-related life satisfaction.
Methods: The sample included 1,371 institutionalized and non-institutionalized individuals over the age of 60, from four cities in Chile. Participants answered a survey, either online or face to face, with questions about life and food-related life satisfaction, perceived social support from family, friends, and others, food quality, financial wellbeing/distress, sociodemographic characteristics, and prior COVID-19 infection.
Results: Using a latent profile analysis, we identified three profiles of older adults: Profile 1: Unsatisfied with their life, somewhat satisfied with their food-related life (5.40%); Profile 2: Somewhat satisfied with their life, satisfied with their food-related life (65.06%); Profile 3: Extremely satisfied with their life and food-related life (29.54%). Profiles differed by residence (institutionalized vs. independent), age, marital status, social support, financial wellbeing, COVID-19 infection, and city of residence.
Discussion: The patterns of association between life and food-related satisfaction and related variables indicate conditions of vulnerability and protection related to living conditions, the social dimensions of food consumption, and social support. These results underscore the need for identifying groups of older adults based on diverse characteristics and conditions outside of chronological age.
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http://dx.doi.org/10.3389/fpubh.2023.1165256 | DOI Listing |
Allergy Asthma Clin Immunol
January 2025
Collaboration for Outcomes Research and Evaluation, Faculty of Pharmaceutical Sciences, University of British Columbia, 2405 Wesbrook Mall, Vancouver, BC, V6T 1Z3, Canada.
Background: Until recently, immediate emergency department (ED) transfer after food-related anaphylactic reactions was recommended regardless of symptom resolution following use of an epinephrine autoinjector (EAI). We evaluated the cost-effectiveness of delayed ED transfer after EAI use in non-medical settings (watchful waiting) compared to immediate ED transfer among pediatric patients with food allergies in Canada.
Methods: We developed a probabilistic Markov model of individuals starting at age of one year who are at risk of severe food-related allergic reactions requiring epinephrine.
Appetite
January 2025
Department of Life Science and the Zelman Neuroscience Center, Ben-Gurion University, Beer Sheba, Israel.
Purpose: Behavioral and neurobiological abnormalities in addiction and obesity have led to the theory of food addiction in obesity (FAOB) and brain-behavior association studies. Transcranial magnetic stimulation (TMS) studies and treats various brain disorders. Cortico-cortical paired associative stimulation TMS protocol, in which left lateral prefrontal cortex (LPFC) stimulation follows right LPFC stimulation, can reduce emotional reactivity to visual triggers and modulate prefrontal asymmetry in healthy adults.
View Article and Find Full Text PDFFront Nutr
January 2025
Computer Systems Department, Jožef Stefan Institute, Ljubljana, Slovenia.
Introduction: Contemporary data and knowledge management and exploration are challenging due to regular releases, updates, and different types and formats. In the food and nutrition domain, solutions for integrating such data and knowledge with respect to the FAIR (Findability, Accessibility, Interoperability, and Reusability) principles are still lacking.
Methods: To address this issue, we have developed a data and knowledge management system called NutriBase, which supports the compilation of a food composition database and its integration with evidence-based knowledge.
Int J Food Sci
January 2025
Department of Nutrition and Food Engineering, Faculty of Health and Life Sciences, Daffodil International University, Dhaka 1216, Bangladesh.
This study is aimed at analyzing food safety knowledge and practices among food handlers in restaurants and street food markets in Dhaka, Bangladesh. Inadequate food handling practices remain a major worldwide health problem and are one of the main causes of food-related diseases. In Bangladesh, where the restaurant business is expanding quickly, food safety must be upheld to stop foodborne illness outbreaks.
View Article and Find Full Text PDFNutrients
January 2025
Department of Public Health, Ashkelon Academic College, Ashkelon 78211, Israel.
Background: Social media platforms have become integral to daily life and increasingly disseminate health, nutrition, and food information. While these platforms can offer evidence-based nutrition education and meal planning guidance, a significant portion of content promotes unrealistic beauty standards and unhealthy weight-loss practices, potentially contributing to disordered eating behaviors. The increasing prevalence of disordered eating, characterized by abnormal eating behaviors and attitudes, has become a global public health concern.
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