Relationship between dietary intake, overweight, demographic factors, and husband-related factors versus weight satisfaction in adult women of Nowshahr

Abstract:
Background And Objectives
Weight satisfaction has varying nutritional effects and may result in overweight, obesity, eating disorders, and unhealthy nutritional behavior. The present study determined the degree of weight satisfaction among female adults and its relationship to dietary intake, overweight, demographic factors and husband-related factors. Subjects and
Methods
This was a descriptive cross-sectional study conducted in the city of Nowshahr, Iran on a random sample of 450 women aged 20-55 yr. Data were collected by interviews and a 24 h food recall and classified physical activity questionnaire. Weight, height, and waist circumference were measured. Weight satisfaction was assessed by responses to questions. Multivariate logistic regression was applied to determine the main factors associated with weight satisfaction.
Results
Results showed that 62% of women were satisfied with their weights. About 70% of the women were overweight or obese. The likelihood of weight dissatisfaction was significantly higher in younger [OR = 2.05, 95% CI 1.03 - 4.06], healthy [OR = 3.74, 95% CI 1.26-11.13] women and those who had a higher daily caffeine intake [OR = 1.005, 95% CI 1.001-1.010]. The rate of weight dissatisfaction was lowest among underweight/normal weight women [OR = 0.08, 95% CI 0.02-0.28]. The rate of weight dissatisfaction was significantly higher in women who perceived that their husbands were dissatisfied with their weight [OR = 3.35, 95% CI 1.40-7.99] and those who knew that their husbands were dissatisfied with their weight [OR = 2.59, 95% CI 1.28- 5.23].
Conclusion
Weight satisfaction is related to age, disease, daily caffeine intake, BMI, and husband-related factors. These findings suggest that, when planning for intervention aimed at attitude correction and weight reduction for women, it is necessary to consider husband-related factors, as well as physiological and psychological factors.
Language:
Persian
Published:
Iranian Journal of Nutrition Sciences & Food Technology, Volume:9 Issue: 1, 2014
Pages:
69 to 81
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