Background Chronotype, which reflects individual circadian preference, has a limited evidence base regarding its relationship with eating behaviors and adherence to the Mediterranean diet among overweight and obese women. Aim This study aimed to examine the association between chronotype, eating behaviors, and adherence to the Mediterranean diet among overweight and obese women. Methods This cross-sectional study was conducted in Türkiye and included 181 overweight and obese women attending a nutrition outpatient clinic. Chronotype was assessed using the Morningness–Eveningness Questionnaire (MEQ), eating behaviors using the Dutch Eating Behavior Questionnaire (DEBQ), and Mediterranean diet adherence using the Mediterranean Diet Adherence Screener (MEDAS). Results Among the participants, 22.7% were classified as morning type, 59.1% as intermediate type, and 18.2% as evening type. Mediterranean diet adherence scores differed significantly across chronotype groups and were significantly higher in the morning chronotype group compared with the intermediate and evening groups ( p = 0.001). Emotional eating scores ( p = 0.037), external eating scores ( p < 0.001), and total DEBQ scores ( p = 0.018) were significantly higher among women with an evening chronotype. No significant difference was observed in restrained eating scores across chronotype groups ( p = 0.777). Conclusion Chronotype was associated with eating behaviors and Mediterranean diet adherence among overweight and obese women. Morning chronotypes demonstrated healthier eating behavior patterns and greater adherence to the Mediterranean diet, whereas evening chronotypes exhibited higher emotional and external eating tendencies. These findings suggest that chronotype may be an important factor to consider in nutritional counseling and obesity management.
Background Severe diabetic foot infections (DFIs) often require surgical management (SM), whereas less severe infections may be managed medically (MM). Vitamin D, its receptor (VDR), and LL-37 play key roles in innate immunity, wound healing, and antimicrobial defense. Aim To determine the association between serum vitamin D, VDR, and LL-37 levels and the prevalence of biofilm-forming bacteria in SM and MM in patients with DFIs. Methods 207 patients with DFIs were recruited from the Department of General Surgery, Kasturba Hospital, Manipal, India, between September 2022 and September 2025. Treatment allocation (SM or MM) was determined by the attending surgeons based on DFI severity. At 24 h after treatment initiation, blood samples were collected for vitamin D assessment (electrochemiluminescence immunoassay) and VDR and LL-37 quantification using enzyme-linked immunosorbent assay. Biofilm formation was analyzed using the tissue culture plate method. Results Of the 207 participants, 169 (81.64%) required SM and 38 (18.36%) received MM. Patients with SM had significantly lower median levels of vitamin D (12.6 vs. 24.3 ng/mL), VDR (0.69 vs. 1.34 ng/mL), and LL-37 (1.28 vs. 2.46 ng/mL) compared to those with MM (all p < 0.001). SM was significantly associated with DFI severity ( p = 0.004) and CRP levels ( p = 0.034) after adjusting confounders. Among the 182 biofilm-forming bacterial isolates, 87.4% were isolated from patients undergoing SM and 12.6% from those receiving MM ( p < 0.001). Summary Lower serum vitamin D, VDR, and LL-37 levels, together with a higher prevalence of biofilm-forming bacteria, were associated with greater DFI severity and an increased likelihood of SM.
BackgroundEngaging children in home cooking can improve their nutrition behaviors; however, parents operate as the primary gatekeepers to these opportunities. While some parental barriers and facilitators have been reported, a theory-based framework to systematize factors and link them directly to behavior has yet to be developed.AimThe aim of this study was to determine factors that influence a parent's engagement of their 3- to 5-year-old child in home cooking through the application of the Theory of Planned Behavior.MethodsParents of preschoolers aged 3-5 years old completed a survey assessing their behavior and intention to engage their child in home cooking. The survey quantified the impact of support from family and peers, positive attitudes toward the behavior, and perception of being able to accomplish the behavior. The relationship between these factors was defined using structural equation models.SummaryA parent's intention to engage their 3- to 5-year-old child predicted their behavior. Subjective norms and perceived behavioral control were predictors of intention, but attitudes were not. Support from the spouse and the child were the biggest predictors of a parent's intention, followed by parental confidence and knowledge to engage their child. Possessing a positive attitude toward the benefits might be insufficient to encourage this behavior. Instead, tactics related to increasing familial support and child interest, as well as providing training and recipes, may be more important. The application of the Theory of Planned Behavior provides salient factors related to increasing parental engagement of children in home cooking.
Background Validated food portion size photographs can increase accuracy of estimating portion sizes during dietary surveys. Aim Our objective was to assess the criterion validity of photographs in estimating portion sizes to be used with a 24-h dietary recall. Methods We recruited 206 women (13–45 years) residing in Roysambu subcounty in the northern parts of Nairobi City, Kenya. Eleven foods from the Photographic Food Atlas for Kenyan Adolescents were examined. Participants were served preweighed meals. After eating, each participant was asked to estimate the amount of each food (meal ingredient) they consumed, using the Food Atlas. Validity was assessed by calculating the percentage of estimates within and outside of ±10% of consumed (weighed) portion size, the mean percent difference between estimated and consumed portions, Spearman's correlation coefficients, and Pearson's χ 2 test . Summary The Kenyan Food Atlas had varying accuracy for estimating portion sizes of common foods in the Kenyan diet for 13- to 45-year-old women. The estimation inaccuracy appeared to be more related to how the food was visually presented, rather than from traits of the participants or general food characteristics. The present version may be considered reasonably accurate in estimating energy-yielding foods, but its ability to assess vitamin intake may be worse. The most important improvements are to increase the number of photos (portion sizes) and to improve the clarity and representativeness of photos for, particularly, fruit and sauces.
Background No studies have examined the relationship between food literacy and bowel movement frequency in adults. Aim This cross-sectional study aimed to explore the association between food literacy and bowel movement frequency. Methods This study analyzed data obtained using a self-report questionnaire administered to 119 adult factory workers in November 2025. The questionnaire included a validated self-perceived food-literacy scale, bowel movement frequency, and other explanatory variables. Bowel movement frequency was categorized ≤2 times/week and ≥3 times/week. Logistic regression analysis was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs). Summary After adjusting for age and sex, the ORs for per 1-point decrease in the daily food planning score were 1.94 (95% CI: 1.15–3.27) for bowel movement frequency ≤2 times/week, compared to ≥3 times/week. Compared with bowel movement frequency ≥3 times/week, the OR for healthy snack styles per 1-point decrease was 0.42 (95% CI: 0.22–0.82) for bowel movement frequency ≤2 times/week. Lower daily food planning scores and higher healthy snack style scores were associated with bowel movement frequency ≤2 times/week.
