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22SCIENTIFIC PROGRESS VOLUME 4 I ISSUE 2 I 2023 _ISSN: 2181-1601
Scientific Journal Impact Factor (SJIF 2022=5.016) Passport: http://sjifactor.com/passport.php?id=22257
ASSESSMENT OF PARENTS' AWARENESS OF HEALTHY EATING, EATING HABITS AND FREQUENCY OF CONSUMPTION OF INDIVIDUAL
FOODS
Hurliman Amangeldievna Kurbanova
Samarkand State Medical University, Assistant [email protected]
ABSTRACT
Healthy and proper nutrition is the basis for maintaining the health of women in various physiological periods of their lives. At the same time, according to epidemiological studies, the nutrition of women in our country cannot be called balanced. A person's nutrition should correspond to his physiological needs, depending on gender, age, region of residence, nature of work, climatic conditions and other factors. The food should be varied. The diet should include all food groups necessary to replenish energy costs and the functioning of all organs and systems of the body.
Keywords: healthy eating, lifestyle, food, parents, eating habits
Introduction. A healthy diet is a diet that ensures the growth, normal development and vital activity of a person, promotes health promotion and disease prevention.
Nowadays, people are consuming more foods high in calories, fat, free sugars and salt/sodium, and many people are not consuming enough fruits, vegetables and other types of fiber, such as whole grains.
The exact composition of a varied, balanced and healthy diet depends on individual characteristics (such as age, gender, lifestyle and degree of physical activity), cultural context, available local products and dietary customs. However, the basic principles of a healthy diet remain the same.
A healthy diet includes the following components:
• Fruits, vegetables, legumes (for example, lentils, beans), nuts and whole grains (for example, unprocessed corn, millet, oats, wheat and unpeeled rice).
• At least 400 g (i.e. five servings) of fruits and vegetables per day, except potatoes, sweet potatoes, cassava and other starch-containing root vegetables.
• Free sugars should be less than 10% of the total energy consumed, which is equivalent to 50 g (or 12 teaspoons without top) per person of normal weight consuming about 2,000 calories per day, but ideally, in order to provide additional health benefits, they should be less than 5% of the total energy consumed.
SCIENTIFIC PROGRESS VOLUME 4 I ISSUE 2 I 2023 _ISSN: 2181-1601
Scientific Journal Impact Factor (SJIF 2022=5.016) Passport: http://sjifactor.com/passport.php?id=22257
• Fats should make up less than 30% of the total energy consumed. Consumption of less than 5 g of salt (equivalent to about one teaspoon) per day. The salt should be iodized.
The purpose of the study. To assess the degree of awareness of parents about healthy eating, eating habits and frequency of consumption of individual foods.
Materials and methods of research. Work was carried out to assess awareness of healthy eating, eating habits and frequency of consumption of individual food groups. The study was conducted by the method of a sociological survey using a specially designed questionnaire containing questions reflecting the degree of awareness of parents about healthy eating, eating habits and the frequency of consumption of individual foods. The group of respondents was 150 women (mothers of preschool children of the Jambai district of the Samarkand region) aged 25-35 years.
Results and their discussion. When studying women's awareness of the products that form the basis of a healthy diet, it was revealed that women who believe that the basis of a healthy diet should be meat and fish products made up 87.3%, dairy products - 62.5%. Cereals (30.5%), bread (48.3%) and potatoes accounted for 43%, respectively, fats and sweets - 26.3%. At the same time, we studied data reflecting how much fresh fruits and vegetables (excluding potatoes) should be consumed daily. On average, it is shown that more than 60% of women believe that it is necessary to consume less than 400 g of fresh fruits and vegetables daily. And only slightly more than 30% consider it necessary to consume more than 400 g / day. It should be noted that 50.7% of the women surveyed indicated the need to consume iodized salt. However, only 25.4% take iodized salt, 73.8% take regular salt, 0.8% of the women surveyed do not use salt in any form. When assessing the receipt of information about healthy nutrition, it is shown that almost half of the women surveyed (25.2%) receive information from books, from medical professionals (34%), as well as from relatives and acquaintances (41.8%). 30.5% of women replied that they receive information from the media. It is shown that 39.8% of women consume 3-4 tablespoons (45-60 g) of sugar per day, while 18% of women do not consume it at all. 40.3% of women consumed coffee on average 229 ml/day. 32.8% of women consumed 3-4 glasses of liquid a day, 59% - 5-6 glasses and 8.2% of women more than 6 glasses. The number of meals in most women was 3-4 times a day. More than 2/3 (62.3%) of women switched to 5-6 meals a day. The frequency of food consumption was studied for 22 food groups. According to the frequency of daily consumption of basic products, wheat bread is in 1st place (82.8%), meat is in 2nd place (74.6%), milk is in 3rd place (70.5%), some do not eat rye bread at all (58.2%), cottage cheese (44.3%), fish (39.3%).
Conclusions. Thus, the results of the study of women's awareness of the principles of healthy nutrition and the frequency of food consumption show that awareness of the
SCIENTIFIC PROGRESS VOLUME 4 I ISSUE 2 I 2023 _ISSN: 2181-1601
Scientific Journal Impact Factor (SJIF 2022=5.016) Passport: http://sjifactor.com/passport.php?id=222ff7
necessary daily consumption of certain foods, the predominance of certain foods in the diet do not correspond to actual consumption.
Practical recommendations for maintaining a healthy diet
A daily intake of at least 400 grams, or five servings, of fruits and vegetables reduces the risk of developing non-communicable diseases and helps ensure a daily intake of fiber.
Reducing total fat intake to less than 30% of total energy intake helps prevent unhealthy weight gain in adults.
The consumption of fats, especially saturated fats and trans fats of industrial production, can be reduced in the following ways:
• steaming or cooking, not frying or baking;
• replace butter, lard and gi with vegetable oils rich in polyunsaturated fats, such as soy, canola (rapeseed), corn, safflower and sunflower oil;
• eat low-fat dairy products and lean meat or trim visible fat from meat; and
• limit the consumption of baked and fried foods, as well as pre-prepared snacks and other products (for example, donuts, cupcakes, pies, cookies and waffles) containing trans fats of industrial production.
Many people consume too much sodium coming with salt (corresponds to an average intake of 9-12 g of salt per day), and not enough potassium (less than 3.5 g). High sodium intake and insufficient potassium intake contribute to increased blood pressure, which in turn increases the risk of heart disease and stroke.
People often do not know how much salt they consume. In many countries, the main amount of salt enters the human body from processed foods (ready meals; meat products such as bacon, ham and salami; cheese; and salty snacks) or from foods often consumed in large quantities (for example, bread). Salt is also added to food during its preparation (for example, by adding broth, stock cubes, soy sauce and fish sauce) or during meals (by adding table salt).
Potassium can mitigate the negative effects of excessive sodium intake on blood pressure. The intake of potassium in the body can be increased by consuming fresh fruits and vegetables.
Sugar consumption among both adults and children should be reduced to less than 10% of the total energy consumed. Reducing consumption to less than 5% of the total energy consumed will provide additional health benefits.
Consumption of free sugars increases the risk of dental caries. Excess calories coming with food and drinks containing free sugars also contribute to unhealthy weight gain, which can lead to overweight and obesity.
Stimulating consumer demand for healthy foods and dishes through the following measures:
SCIENTIFIC PROGRESS VOLUME 4 I ISSUE 2 I 2023 _ISSN: 2181-1601
Scientific Journal Impact Factor (SJIF 2022=5.016) Passport: http://sjifactor.com/passport.php?id=222ff7
- raising consumer awareness about healthy eating;
- development of strategies and programs aimed at adopting and maintaining healthy eating practices among children;
- education of children, adolescents and adults regarding the practice of healthy eating;
- nutrition counseling at the primary health care level. Literature
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SCIENTIFIC PROGRESS VOLUME 4 I ISSUE 2 I 2023 _ISSN: 2181-1601
Scientific Journal Impact Factor (SJIF 2022=5.016) Passport: http://sjifactor.com/passport.php?id=222ff7
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