Noha M. Almoraie

Previously, food processing and nutrition sciences operated as distinct scientific domains; however, increasing health concerns have highlighted the need for integrated perspectives and practical food classifications. This study aimed to assess participants’ knowledge of food processing classification according to the NOVA system and investigate its association with ultra-processed food (UPF) consumption patterns and nutrient intake. A cross-sectional study of 403 healthy students (18–30 years) was conducted. Participants were asked to classify each food according to its level of processing. Dietary intake was assessed in a subsample of 190 participants who completed the 24-h dietary recall assessment and had complete dietary data available. Higher food processing knowledge was associated with lower UPF consumption (B = −0.241, 95% CI: −0.414 to −0.068; p = 0.006). Participants with lower knowledge exhibited higher mean consumption of bread and bakery products, breakfast cereals, savory snacks, dairy products, ready-to-eat meals, and processed meats. After adjustment for age, no significant differences in nutrient intake were observed between knowledge groups.

Background/Objectives: The family health climate (FHC) questionnaire comprises two subscales: physical activity (FHC-PA) and nutrition (FHC-NU). We aimed to translate the FHC into Arabic, culturally adapt it, and evaluate its reliability and validity among adult Arabic speakers. Methods: The original scale was translated and back-translated, and face and content validity of the scale was reviewed by 10 nutritionists. The scale reliability was measured using Cronbach’s alpha (α). Exploratory factor analysis was conducted to establish construct validity. Results: The FHC demonstrated an acceptable level of content validity, with a scale content validity index/average of 0.93 and index/universal of 0.51. The scale exhibited high internal consistency (Cronbach’s alpha = 0.956, 0.928, and 0.939 for the total FHC, FHC-PA, and FHC-NU, respectively). Strong Kaiser–Meyer–Olkin values for FHC-PA and FHC-NU (0.946 and 0.947, respectively) and a significant Bartlett’s test of sphericity (p < 0.001) were observed. For the FHC-PA, a three-factor structure was identified, explaining 51.5% of the variance, whereas the FHC-NU exhibited a four-factor structure explaining 49.2% of the variance. Conclusions: The Arabic FHC scale is a valid and reliable tool for evaluating the family environment that influences health-related behaviors. It can serve as a valuable resource for developing family-oriented strategies for health promotion and disease prevention.

Introduction: The university food environment may influence students’ dietary habits and long-term health outcomes. In this study, we assessed the food environment at King Abdulaziz University in Jeddah, Saudi Arabia, by examining the nutritional profiles and processing levels of campus food products, as well as student perceptions of available food options. Methods: A cross-sectional analysis evaluated all food and beverage products available on campus using the Pan American Health Organization and United Kingdom nutrient profiling models and classified them by processing level using the NOVA system. Additionally, an online survey of 368 participants explored food purchasing patterns, preferences, and perceptions. Results: According to the nutrient profiling models, 72% of campus products were classified as unhealthy, and 81% were classified as ultra-processed. Most students (71%) reported regularly purchasing food and beverages on campus. Female students showed higher engagement in food purchasing and consumption than male students. The main determinants of food choice were value for money (74%) and taste (72%), followed by cost, availability, and nutritional value. Students primarily recommended healthier, more affordable, and freshly prepared options, as well as greater variety, improved seating, and better maintenance of food areas. Discussion: The findings indicate that the campus food environment influences students’ eating behaviours, underscoring the need for policies that promote healthier, more accessible, and higher-quality food options.

Ultra-processed food (UPF) has been extensively linked to obesity, diabetes, hypertension, metabolic disease, and cancer. It also contributes to the development of inflammation, oxidative stress, and other disease pathways, with obesity being a major concern. In this review, we offer insights into the role of UPF consumption on nutritional behavior, diet quality, and health. We also raise the questions of whether UPF promotes obesity that subsequently mediates the development of infertility, metabolic syndrome, nonalcoholic fatty liver disease (NAFLD), and hypertension, and whether UPF independently drives these conditions through obesity-independent pathways. Understanding the impact of UPF on diet quality and health can guide strategies to reduce its consumption and address related public health and sustainability challenges.

Background/Objectives: Sustainable food habits are essential for reducing the environmental impacts of a food system. We investigated food sustainability knowledge, attitudes, and food waste-related behaviours among Saudi adults and assessed their associations with socio-demographic characteristics and dietary choices, which are subjects that remain under-researched. Methods: A cross-sectional study was conducted among 855 Saudi adults (≥18 years) using convenience sampling. Data were collected using a validated online questionnaire assessing sustainability knowledge, attitudes, food waste behaviours, dietary choices, and socio-demographic characteristics. Descriptive statistics, chi-square tests, and linear regression analyses were performed using SPSS version 29. Results: Overall, 32% of the study population demonstrated adequate sustainability knowledge, 61% expressed positive attitudes towards food sustainability, and 45% demonstrated favourable food waste management. Women were more knowledgeable than men. Participants who possessed a better understanding of food sustainability consumed more vegetables, fruits, and bread and less processed meat. Those with a positive attitude towards food sustainability exhibited higher consumption of red meat, white meat, eggs, milk, yogurt, cheese, vegetables, fruits, bread, and sweet or savoury snacks. Meanwhile, individuals with better food waste behaviours demonstrated significantly lower consumption of legumes, fish, pasta, red meat, white meat, processed meat, eggs, milk, yogurt, cheese, fruits, bread, and sweet or savoury snacks. Conclusions: Saudi adults possess limited knowledge of sustainability and suboptimal food waste behaviours despite having relatively positive attitudes. These findings highlight opportunities for intervention. Public education, targeted campaigns, and media communication could enhance sustainability awareness and promote healthier, environmentally sustainable dietary patterns.

Purpose: Growing awareness highlights ultra-processed food (UPF) as a risk factor for diet-related illnesses. UPF intake is reportedly linked to overweight and obesity statuses; however, this relationship remains unexplored in the Saudi population. In this study, we examined the association between UPF consumption and obesity indicators.Methods: This study included 190 Saudi participants aged 18–25 years from King Abdulaziz University, Jeddah, Saudi Arabia. Dietary data from two 24-h recalls were classified using the NOVA system. Multiple linear and logistic regression models assessed associations between UPF intake (quartiles) and body mass index (BMI), waist circumference, overweight status (BMI > 25 kg/m²) and abdominal obesity (waist circumference ≥88 cm for females; ≥102 cm for males). Models were adjusted for sociodemographic and lifestyle factors.Results: UPF consumption was associated with a 30.2% higher BMI, a 23% increase in mean waist circumference, and higher odds of having BMI > 25 kg/m² and abdominal obesity (OR = 2.966; 95% CI: 1.86, 4.21; OR = 2.610; 95% CI: 1.46, 3.97, respectively). Increased UPF intake correlated with higher BMI, waist circumference, weight, and hip circumference in both sexes.Conclusion: Higher UPF consumption is associated with obesity in Saudi adults. Further studies, including intervention trials, are essential to clarify the relationship between UPF intake and health outcomes. Policymakers should promote the consumption of unprocessed or minimally processed foods while limiting UPF intake.

University life is a critical period for establishing healthy eating habits and attitudes. However, university students are at risk of developing poor eating habits due to various factors, including economic conditions, academic stress and lack of information about nutritional concepts. Poor diet quality leads to malnutrition or overnutrition, increasing the risk of preventable diseases. Food environments on university campuses also play a significant role in shaping the dietary habits of students, with the availability of and accessibility to healthy food options being important factors influencing food choices and overall diet quality. Disordered eating habits and body dissatisfaction are prevalent among university students and can lead to eating disorders. Income and living arrangements also influence dietary habits, with low household income and living alone being associated with unhealthy eating habits. This study is a narrative review that aimed to address nutritional issues and eating behaviours, specifically among university students. We investigated the eating behaviours of university students, including their dietary patterns, food choices and food environments. The objective of this review was to provide insights into the nutritional issues and eating behaviours of university students, with the aim of identifying target areas for intervention to improve the overall health and wellbeing among college students. University food environments need to be restructured to promote healthy eating, including the availability, accessibility, affordability and labelling of healthy foods, and policies to limit the availability of unhealthy foods and drinks on campus.

Obesity has become a global health concern, with its prevalence steadily increasing in recent decades. It is associated with numerous health complications, including cardiovascular diseases, diabetes, and certain types of cancer. The aetiology of obesity is multifactorial, involving genetic, environmental, and lifestyle factors. In recent years, oxidative stress has emerged as a potential contributor to obesity and its related metabolic disorders. Dietary antioxidants, which can counteract oxidative stress, have gained significant attention for their potential role in preventing and managing obesity. This comprehensive review aims to explore the impact of dietary antioxidants on obesity and its associated metabolic dysregulations, discussing the underlying mechanisms and highlighting the potential therapeutic implications.

University students should be informed about sugar-sweetened beverages (SSBs). Given the high consumption level of SSBs in Saudi Arabia, this study aims to examine the knowledge, attitudes, and practices related to SSBs and taxes. This cross-sectional study was conducted on 380 students at King Abdulaziz University in Jeddah between September 2022 and March 2023. The data were collected using an online self-administered questionnaire. The results reveal that 93% of the students had high knowledge scores, 99% have positive attitudes, and 37% present good practices toward SSBs. Moreover, 73% of students have high knowledge scores, 83% have positive attitudes, and 32% present good practices regarding SSB taxes. Each of these variables, college education, smoking, family income, body mass index, activities, and sports, showed statistically significant differences between gender with regard to the scores for knowledge, attitudes, and practice towards SSBs and their taxes. Thus, a high percentage of university students present sufficient knowledge of and good attitudes towards SSBs and taxation, unlike the practical results. Policymakers should develop strategic approaches and education campaigns to improve practices towards SSBs.

Background: Dietary patterns and nutritional status during adolescence have a direct effect on future health outcomes. Objective: This study aimed to promote fruit and vegetable intake among adolescents using a smartphone app called MyPlate. Methods: This randomized intervention study was conducted in an urban area of Jeddah, Saudi Arabia. We included 104 adolescents aged 13 to 18 years, who were randomized into intervention (n=55) or control (n=49) arms. We examined the effects of MyPlate on fruit and vegetable intake over 6 weeks in the intervention group. Pre- and postintervention questionnaires were used in the intervention and control groups. Results: The control group showed a significant increase in fruit consumption scores between baseline (1.15, SD 0.68) and postintervention (1.64, SD 0.98; P=.01), but no significant difference in vegetable consumption scores was observed before (1.44, SD 0.97) and after intervention (1.55, SD 0.90; P=.54). However, there was no significant difference between scores at baseline and after 6 weeks of using the smartphone app for fruit (1.48, SD 0.99 and 1.70, SD 1.11, respectively; P=.31) or vegetables (1.50, SD 0.97 and 1.43, SD 1.03, respectively; P=.30) in the intervention group. Our findings showed no significant impact of using a smartphone app on fruit and vegetable consumption. Conclusions: These findings suggest that a smartphone app did not significantly improve fruit and vegetable intake among adolescents. Trial Registration: ClinicalTrials.gov NCT05692765; https://clinicaltrials.gov/ct2/show/NCT05692765