Background: Emotional eating (EE) is not a separate eating disorder, but rather a type of behavior within a group of various eating behaviors that are influenced by habits, stress, emotions, and individual attitudes toward eating. The relationship between eating and emotions can be considered on two parallel levels: psychological and physiological. In the case of the psychological response, stress generates a variety of bodily responses relating to coping with stress. Objective: Therefore, the main objective of this study was to evaluate and compare the prevalence of emotional eating in groups of students in health-related and non-health-related fields in terms of their differential health behaviors—diet and physical activity levels. Material and Methods: The cross-sectional survey study included 300 individuals representing two groups of students distinguished by their fields of study—one group was in health-related fields (HRF) and the other was in non-health-related fields (NRF). The study used standardized questionnaires: the PSS-10 and TFEQ-13. Results: The gender of the subjects was as follows: women, 60.0% (174 subjects) (HRF: 47.1%, n= 82; NRF: 52.9%, n = 92); men, 40.0% (116 subjects) (HRF: 53.4%, n = 62; NRF: 46.6%, n = 54). The age of the subjects was 26 years (±2 years). Based on the results of the TFEQ-13, among 120 subjects (41.4%) there were behaviors consistent with limiting food intake (HRF: 72.4%; NRF: 11.0%), while 64 subjects (20.7%) were characterized by a lack of control over food intake (HRF: 13.8%, 20 subjects; NRF: 27.4%, 20 subjects). Emotional eating was characteristic of 106 students (37.9%), with the NRF group dominating (61.6%, n = 90). It was observed that a high PSS-10 score is mainly characteristic of individuals who exhibit EE. Conclusions: The results obtained in the study indicate that lifestyle can have a real impact on the development of emotional eating problems. Individuals who are characterized by elevated BMI values, unhealthy diets, low rates of physical activity, who underestimate meal size in terms of weight and calories, and have high-stress feelings are more likely to develop emotional eating. These results also indicate that further research in this area should be undertaken to indicate whether the relationships shown can be generalized.

Background/Objectives: This study explores the significance of beetroot and tomato juices, two prominent health-promoting foods known for their rich nutrient content and bioactive compounds. The growing consumer awareness of the link between diet and well-being emphasizes the need for food producers to align their products with health-conscious preferences. The aim of this research was to assess the composition, color, and sensory attributes—specifically color, taste, and odor—of various commercially available beetroot and tomato juices and to evaluate their acceptability among consumers. Methods: A total of 50 dietitians (41 women and 9 men) participated in sensory evaluations and spectrophotometric color analysis using the CIELAB system, which measures lightness (L*), red–green tones (a*), and blue–yellow tones (b*). This dual approach allowed for a comprehensive understanding of how color characteristics correspond to sensory ratings. Results: Results revealed significant differences in color and sensory attributes among the juices, with darker hues and higher red-tone values generally preferred by consumers. Juices with lower lightness (L*) and dominant blue or red tones (negative b*, higher a*) were consistently rated higher, suggesting that color plays a pivotal role in initial product acceptance. However, no single juice excelled across all sensory categories, indicating varied consumer preference. Conclusions: The findings underscore the influence of color on consumer perception and its potential for guiding product development. For producers of functional beverages, optimizing visual appeal through precise control of color parameters could enhance marketability while balancing sensory attributes such as taste and aroma. These insights support the development of products that satisfy both nutritional goals and consumer expectations.

The optimal body composition for health is an individual trait and is determined by genetic factors, sex, age, somatotype, physical activity, and individual variability. The present study aims to assess how professional football players’ body composition has changed over the training macrocycle in various age groups and to determine the correlation between nutritional awareness and body composition maintenance. Thirty-eight football players participated in the study, with 16 players classified in the younger age group (19–25) and 22 in the older age group (26–31). Using the direct segmented multi-frequency electrical impedance analysis technique, the athletes’ body composition was assessed six times across a training macrocycle made up of preparatory, competitive, and transitional periods. The Sports Nutrition Knowledge Questionnaire was used to evaluate nutrition knowledge. The above correlations show that both younger and older athletes with higher awareness are better able to adjust their nutrition to meet the goals of the preparation period and can achieve greater gains in muscle mass and greater reductions in body fat. According to the study’s results, athletes who are better conscious of their nutritional needs during competition experience less muscle loss and exhibit more consistent body weight and BMI levels. Football players’ body composition suffers detrimental alterations throughout the transition period. Higher body mass, lean body mass content, and skeletal muscle mass are traits of older players. Higher nutritional knowledge reduces the negative modifications of body composition consisting of muscle mass reduction and fat gain. Nutritional knowledge influences the stability of body composition in both age groups during all the analyzed periods: Preparation, competition, and transition.

Individuals suffering from non-communicable NCDs often experience chronic pain, which can directly contribute to the development of kinesiophobia and fear of movement, significantly impacting the quality of life and physical activity (PA) of chronically ill patients. This review aims to examine the impact of kinesiophobia on PA, quality of life, and the rehabilitation process in patients with diabetes, cancer, and chronic cardiovascular and respiratory diseases. The research methodology is based on a systematic literature review using six databases (PubMed, Scopus, Web of Science, EMBASE, Cochrane Library, and Google Scholar), conducted according to PRISMA guidelines. The review included 81 articles (comprising experimental studies, meta-analyses, and systematic reviews). The prevalence of kinesiophobia and fear of movement among patients with chronic diseases ranged from 42.85% to 93%, depending on the type of condition. The average prevalence rate of kinesiophobia in the entire analyzed group was 63.6%, which highlights the significance of the problem in relation to the chronic diseases discussed. The presence of movement-related fear in individuals with chronic illnesses represents a significant barrier to engaging in PA, which can directly impact their quality of life. Future research is recommended to focus on identifying risk factors and the influence of kinesiophobia on various aspects of life, allowing for clearer understanding and coherence.

Avoidant/restrictive food intake disorder (ARFID) includes age-inappropriate feeding behaviors in eating patterns, including food neophobia, defined as refusal or reluctance to eat new or unknown foods. This study aimed to assess the prevalence of ARFID and food neophobia among adults and determine the related characteristics of these risks. The study used an anonymous survey questionnaire consisting of three parts as the research tool. The first part of the questionnaire was a metric and concerned socio-demographic data. The Food Neophobia Scale (FNS) and the Nine-Item Avoidance/Restrictive Food Disorder Screen Questionnaire (NIAS) were used to evaluate the eating disorders. The survey included 309 people (60.2% women, 39.8% men) aged 18–77 years. NIAS results indicated that 15.2% of the subjects showed food selectivity, and 11.0% had food anxiety. In the FNS assessment, 42.4% had a low risk of food neophobia, 38.2% a medium risk, and 19.4% a high risk. A higher risk of food neophobia correlated with higher NIAS scores, indicating a higher risk of ARFID (p = 0.00231). The NIAS score increased with the risk of food neophobia (p = 0.000). Respondents at low risk of neophobia were most likely to avoid several products (83.97%), while in the high-risk group, 56.67% did not want to eat a favorite food enriched with a new ingredient. A higher risk of neophobia was correlated with more food avoidance and adverse reactions to new foods (p = 0.000). A higher risk of food neophobia is strongly correlated with a higher risk of ARFID. Although demographics did not significantly impact NIAS results, some trends were noted, such as higher scores among older and underweight people. Those with a higher risk of food neophobia show more food avoidance and a greater reluctance to experiment with new ingredients. Public education should emphasize that eating disorders affect both sexes equally, with tailored interventions for high-risk groups such as the elderly, rural populations, and those with lower education. Health policies should promote access to nutrition education, psychological support, and diverse food options, while further research is needed to improve targeted interventions.

Background: Episodes of loss of control over eating during pregnancy affect up to 36% of women during this period. Many women experience natural concerns about weight gain and body-shape changes during pregnancy and the postpartum period, and food cravings and fluctuations in eating patterns during these periods are physiological phenomena. However, pregnancy and the postpartum period may be an additional determinant of eating disorders. Women who perceive their own bodies as significantly deviating from the presented ideal are more likely to experience anxiety/anxiety related to it and also tend to exhibit abnormal eating behaviors. The perception of one’s body figure also plays an important role in maintaining psychological balance Aim: The aim of this study was to assess the perception of body image by postpartum women. The essence of the study was to see if there were psychomarkers associated with lack of control over eating, food restriction, and emotionally motivated eating in the study population. Material and methods: The study was conducted during the fall and winter of 2021. A total of 288 women participated in the study. The age of the subjects ranged from 21 to 45 years. Results: It was found that 198 women (68.8%) were dissatisfied with their current body weight and figure. Respondents with higher post-pregnancy body mass index showed dissatisfaction with their body shape (49.8%; H = 13.042; p = 0.001). Both body satisfaction and BMI level were significant components of the occurrence of pathological phenomena associated with the TFEQ-13 subscales (p < 0.05). Conclusions: Excessive focus on food restriction as well as lack of control over eating had some association with negative self-perception of body image, mainly in the form of body weight dissatisfaction. Eating behaviors showed an association with BMI level and weight satisfaction after pregnancy.