R. Macedonia

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1 Research on the dietary habits of population of different ages in the region of Veles - Macedonia Valentina Pavlova a, Dragan Damjanovski a, Vera Simovska a,b, Sasko Martinovski a a University St. Clement of Ohrid-Bitola, Faculty of Technology and Technical Sciences - Veles, R. Macedonia (valentina.pavlova@uklo.edu.mk) b HEPA Macedonia National organization for the promotion of Health-Enhancing Physical Activity (v.simovska@gmail.com) ABSTRACT A questionnaire on consumption of food and physical activities in the region of Veles Macedonia was done by 200 subjects. The results obtained shown that the most consumed were white bread and semi-white bread by 78% of participants, while wholegrain bread ate 17% of the population. The youngest respondents (children and adolescents) frequently consumed fruits and vegetables. Chicken and pork were the most consumed meat, fish and beef less and lamb very little. With aging the percentage of persons over 50 years, who consume chicken and beef decline, while growing the percentage of those who consume fish. Respondents most consumed boiled and fried food, not far behind fresh and roasted food. Only 11% of the population didn t consume milk or yogurt. Half of the participants fluid intake from 1 liter to 2 liters daily, 27% less than 1 liter. Female respondents prefer walking as physical activity, while males prefer sports such as basketball, handball, football etc. Over 50% were not informed by the media concerning the relationship between food and health, an indicator that in the future need to consider health education to promote health through proper nutrition. Keywords: physical activity; nutrition information; children; adolescents; adults INTRODUCTION Dietary habits are the habitual decisions a person or culture makes when choosing what foods to eat, Wansink, Sobal, Many cultures hold some food preferences and some food taboos. In Alaska, meat and fish are the centre pieces of Eskimo diets and constitute 90 percent of locally harvested foods, Jones, Cereals constitute the bases of the Middle Eastern diet, historically and today. Wheat and rice are the major and preferred sources of staple foods. Barley is common in the region and is an ingredient in cheaper bread, and millet and sorghum are used in a few places to make porridge and gruel. Lamb and mutton have always been the favoured meats of the region, with veal as a subsidiary choice in some instances, and, in other places, goat, Mallos, 1979, Roden, Dietary choices can also define cultures and play a role in religion. For example, pork, prohibited in the religions of Islam though there are accounts of wild boar being hunted and eaten by some Bedouins and Judaism, was also largely avoided by the Christians of the region, in Hinduism beef is restricted, Roden, 1985, Simoons, In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's cuisine. Dietary habits play a significant role in the health and mortality of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat, Nicklas, Poor intake of various vitamins and minerals can lead to diseases that can have far-reaching effects on health. According to statistics published in World Health Report WHO, 2002 entitled Reducing risk, improving healthy living and the base of the Global Strategy on diet, physical Activity and Health of WHO, 2004 which is already implemented worldwide e confirmed that the health of the population both in developed and in developing countries depends on the diet and level of physical activity. Faculty of Technology and Technical Sciences Vales, Republic of Macedonia is a relatively new institution of higher education within the University St. Clement of Ohrid Bitola. It first stepped into a range of accredited and high quality program for the first cycle of studies in nutrition in relation to all higher education institutions in the country and the region. In the frame of

2 project activities, questionnaire on consumption of food and physical activities in Macedonia was done by 800 subjects, in region of Veles, Bitola, Prilep, Kicevo and Demir Hisar. The aim of this study is to investigate frequency of eating: bread, vegetables, fruits, meat as well as drinking of water, milk, yogurt on population in the region of Veles, Republic of Macedonia with different age and gender. Also, we want to know what kinds of physical activities prefer participants: walking, running, cycling or sports (basketball, football, handball, etc.) and how they were informed about the relationship of food with health by the media. MATERIALS & METHODS In this survey 200 respondents participated. They had to answer 20 questions about their eating habits and physical activities. What type of bread they consume, how often they drink milk or yogurt. It was necessary to answer the frequency of eating fresh fruits and vegetables. Because the quality of entered food ingredients depends on how it is prepared, the respondents answered the way of preparing food. Water is essential for the proper functioning of the organism, thus they had to say what volume of fluid intake through the day. Respondents answered whether practicing walking, running, cycling or sports (basketball, football, handball, etc.). The data from surveys performed were classified by age and gender. The results were processed with the Excel program. RESULTS & DISCUSSION The results of the completed survey were analyzed individually or by connecting two or more parameters. For specific needs individually analysis only answers, for other purposes by gender or age. Often is pursued a combination of multiple responses both by gender and by age (Table 1). The most results are shown in percentages (%) referring to the percentage of subjects. Table 1. Demographic properties and number of subjects according to age and gender. place/gender less than 18 years years over 50 years Veles/male Veles/female surrounding villages/male surrounding villages/female Results for consumption of bread and milk/yogurt are processed first. In Fig. 1 was shown results obtained for consumption of bread, traditional food in Macedonia. The most consumed were white bread and semi-white bread by 78% means that ¾ (three quarters) of respondents use, while only ¼ (one quarter) consume wholegrain bread. Figure 1. The type of bread that is consumed. (*the percentages refer to % subjects) Consumption of milk and dairy products in the diet is beneficial to health people who have diets rich in dairy products may reduce the risk of reduced bone mass throughout the life cycle. Milk and dairy products provide nutrients that are vital for health and maintenance of the body, such as calcium, potassium, vitamin D and protein. Diet rich in dairy products helps in creating and

3 maintaining bone mass throughout life. It can reduce the risk of osteoporosis. Intake of dairy products is of particular importance to bone health during childhood and adolescence, when bone mass is created, Heaney, A diet that includes dairy products usually has higher overall nutritional quality. About 60% of all respondents of different ages consumed milk or yogurt 2-4 times per week. 22% of children and adolescents consumed milk or yogurt every day and 64% 2-4 times per week. Only 11% of the population don t consume milk or yogurt (Fig. 2). Figure 2. Drinking of milk or yogurt. The use of milk or yogurt is positive, especially to be used yogurts with probiotics and lower % of fat (0.9%, 1.6%). Selecting dairy food group with a high percentage of saturated fat and cholesterol can have harmful effects on health. Diet containing a high percentage of saturated fat can raise levels of LDL (low-density lipoprotein) cholesterol in the blood. High levels of that, cholesterol increases the risk of coronary heart disease, Skeaff, Miller, 2009, WHO, Table 2. Frequency of consumption of fruits and vegetables. fruits less than 18 years years over 50 years every day 53% 24% 29% 2-4 times per week 27% 42% 41% 1 time per week 17% 29% 27% don t consume 3% 5% 3% vegetables every day 56% 47% 41% 2-4 times per week 22% 36% 34% 1 time per week 22% 15% 22% don t consume 0% 2% 3% Fruits and vegetables were consumed every day, by 53% and 56% of the respondents less than 18 years, respectively (table 2). About 26% of adults ate fruits every day, 41% consumed 2-4 times per week. Vegetables were consumed every day by 44% of participants over 19 years, while 35% of the same population ate 2-4 times per week. People, who eat more fruits and vegetables as part of a healthy diet, reduce the risk of some chronic diseases. Vegetables and fruits provide nutrients vital for health and maintenance of our body, Deneo-Pellegrini et al, 1996, WHO, The next analysis was done to type of meat that was eaten. Our results show that chicken and pork were the most consumed meat, fish and beef less and lamb very little, by the participants from the region of Veles. 32% of men and 40% of women consume chicken. Pork is eaten about 30% and fish about 20% of all participants. Only 3% of subjects consume lamb in their nutrition (Fig. 3). With aging the percentage of persons over 50 years, who consume chicken and beef decline, while growing the percentage of those who consume fish.

4 Figure 3. Eating meat by gender. The quality of imported food ingredients depends on how it is prepared. Respondents most consumed boiled and fried food, not far behind fresh and roasted food (Fig. 4). The young population and participants aged less than 18 years, and from 19 to 49 years prefers the use of fried foods that include "fast food", while adults usually eat cooked food that is normal with age. Figure 4. Way of preparing food. Half of the participants fluid intake from 1 liter to 2 liters daily, 27% less than 1 liter. The human body consists mostly of water, but this water is lost daily. The body loses about 2.8L of fluid through urine, sweat, faeces and through breathing. Although there's quite a lot of water in solid foods (most people get about 30% of their minimum daily fluid needs from solid foods) that isn't nearly enough to replace the losses without a considerable intake from beverages. So it s important to try and get 6-10 glasses of fluid into your body everyday, Mann, Truswell, 2002, D Anci et al, Figure 5. Physical activity.

5 Regular physical activity is important for overall health and vitality. It also helps control weight, balancing the calories you enter as food calories they consume daily, Bauman et al, The results obtained shows that elderly prefer walking as physical activity, while the youngest surveyed population prefers sports basketball, handball, football (Fig. 5). To be welcomed is not only to eat healthier but to be physically active. The participants in the region of Veles, were asked also about the enough information about food and health by the media. Figure 6.. The media provides enough information about nutrition and health. Over 50% were not informed by the media concerning the relationship between food and health, an indicator that in the future need to consider health education to promote health through proper nutrition (Fig. 6). The media shouldn t be the primary and the most trusted source of nutrition information, because journalist didn t interpret nutrition information on the scientific aspect. Only high educated staff could give the real nutrition information. CONCLUSION From this research significant results have been obtained. High rate of consumed white bread and semi-white bread by the participants, maybe indicate spoor financial strength, because it is cheaper compared to the wholegrain bread, but not healthier. The use of milk or yogurt is positive, especially to be used yogurts with probiotics and lower % of fat (0.9%, 1.6%). The youngest respondents (less than 18 years) frequently consumed fruits and vegetables, while older less. Convenient to town people are advised to use fruit and vegetable are closer to 90% of population. Chicken and pork were the most consumed meat, fish and beef less and lamb very little. The fried foods that include "fast food" were the most consumed by the young population and participants aged less than 18 years, while cooked food by adults that was normal with age. Veles is a city that is geographically spread on hills, so not surprising that most of the participants prefer walking as physical activity. The further goal in our activities is to educate the population about proper diet, what to consume, how to prepare food, why it is important physical activity etc. This could be achieved by certain classes by professionals, organizing debates, TV shows. REFERENCES Bauman A. et al The International Prevalence Study on Physical Activity: results from 20 countries International Journal of Behavioral Nutrition and Physical Activity 6, 21. D Anci KE, Constant F, Rosenberg IH Hydration and cognitive function in children. Nutrition Reviews 64, Deneo-Pellegrini, H, De Stefani, E, and Ronco, A Vegetables, fruits, and risk of colorectal cancer: a case-control study from Uruguay. Nutrition and Cancer 25, Heaney R.P No «bone healthy» diet for Americans without 3 servings of dairy per day. Journal of the American College Nutrition 28, Jones, A Plants That We Eat: Nauriat Nigiñaqtuat: - From the traditional wisdom of the Inupiat Elders of Northwest Alaska. (Ed.) Maniilaq Association, Kotzebue, Alaska. Mallos, T The Complete Middle East Cookbook. (Ed.) McGraw-Hill, New York. Mann, J. and A.S. Truswell, Essentials of Human Nutrition. (2 nd Ed.): Oxford University Press, New York p.662. Nicklas B Endurance exercise and adipose tissue. (Ed.) CRC Press.

6 Roden, C A New Book of Middle Eastern Food. (Ed.) Viking, Harmondsworth, U.K. Simoons F Eat not this flesh: Food avoidances from prehistory to the present. (2 nd Ed.) University of Wisconsin press, Madison, Wiskonsin. Skeaff CM, Miller J Dietary fat and coronary heart disease: summary of evidence from prospective cohort and randomised controlled trials. Annals of Nutrition Metabolism 55(1-3), Wansink B., Sobal J Mindless eating: The 200 daily decisions we unknowingly make. Environment and Behavior 39(1), WHO (World Health Report) Reducing risk, improving healthy living. WHO (World Health Report) Global strategy on diet, physical activity and health. WHO FAO/WHO Workshop on Fruit and Vegetables for Health, Kobe, Japan. WHO Fats and Fatty Acids in Human Nutrition. FAO Food and Nutrition Paper 91. Rome, Italy.

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