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Applied Sciences
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Food Security, Nutrition, and Public Health
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Food Security, Nutrition, and Public Health

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 4961

Special Issue Editors

Dr. João Lima

E-Mail Website
Guest Editor
H&TRC—Health and Technology Research Center, Coimbra Health School, Polytechnic University of Coimbra, 3046-854 Coimbra, Portugal
Interests: nutrition; human nutrition; nutrition assessment; food and nutrition; public health; food security
Special Issues, Collections and Topics in MDPI journals
Dr. Samuel Durán-Agüero

E-Mail Website
Guest Editor
Facultad de Ciencias Para el Cuidado de la Salud, Universidad San Sebastián, Sede Los Leones, Lota 2465, Providencia, Santiago 7500000, Chile
Interests: nutritional status; obesity prevention; food consumption patterns; dietary intervention; public health nutrition; food security
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Applied Sciences delves into the multifaceted interplay between food security, nutrition, and public health. We seek comprehensive research that assures safe, nutritious, and sufficient food through sustainable food production and consumption practices. Studies should focus on the impacts of dietary patterns on health, evaluating public health interventions aimed at promoting nutritious diets. Additionally, we are interested in how sustainable approaches within food systems can enhance nutritional outcomes and public health while conserving environmental resources for future generations. Submissions should contribute to the understanding of integrating sustainability into food security strategies to support global health and environmental goals. This Special Issue aims to highlight innovative solutions and policy recommendations for achieving long-term food security and improved public health outcomes.

Dr. João Lima
Dr. Samuel Durán-Agüero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutrition
  • food security
  • sustainability
  • public health
  • food policy
  • food patterns

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

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15 pages, 541 KiB  
Article
Effect of Cassava Flour and Ginger Powder Addition on Physicochemical and Antioxidant Properties of Bread
by Iberedem E. Robinson and Ayten A. Tas
Appl. Sci. 2025, 15(7), 3762; https://doi.org/10.3390/app15073762 - 29 Mar 2025
Viewed by 414
Abstract
This study explored the enhancement of antioxidant properties in bread by incorporating ginger powder while reducing wheat flour utilisation through partial replacement with cassava flour, addressing the issue that bread produced from refined wheat flour is low in antioxidants due to the removal [...] Read more.
This study explored the enhancement of antioxidant properties in bread by incorporating ginger powder while reducing wheat flour utilisation through partial replacement with cassava flour, addressing the issue that bread produced from refined wheat flour is low in antioxidants due to the removal of the aleurone layer during processing. The study investigated the effect of cassava flour and ginger powder addition on physicochemical properties (moisture content, water activity, firmness, crumb structure, density, volume, specific volume, and colour), antioxidant capacity (AC) using Ferric reducing antioxidant potential (FRAP), and total phenolic content (TPC) (by using the Folin Ciocalteu method) of bread. Seven bread samples were produced using the Chorleywood method (220 ± 1 °C at 25 min) using cassava flour (10 and 40%) only and with the combination of ginger powder (1 and 3%). The volume, specific volume, and firmness of the bread with 10% cassava flour and ginger powder were similar to the control (100% wheat flour). Breads containing 40% cassava flour had reduced volume and specific volume and increased firmness and density. The TPC and AC increased significantly (p < 0.05) with ginger powder addition. The study showed that 10% cassava flour and 3% ginger powder could be added to bread formulations to improve their phenolic content and antioxidant capacity without significantly affecting their quality. Full article
(This article belongs to the Special Issue Food Security, Nutrition, and Public Health)
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9 pages, 462 KiB  
Article
Evaluation of the Effect of the Technical Guidelines for Chilean Milk Dietary Service on the Microbiological and Nutritional Quality of a Powdered Infant Formula
by Edson Bustos-Arriagada, Andrea Lizeth Doblado Mendoza and María Salomé Mariotti-Celis
Appl. Sci. 2024, 14(20), 9556; https://doi.org/10.3390/app14209556 - 19 Oct 2024
Viewed by 1001
Abstract
The Chilean Technical Manual for Milk Dietary Service (SEDILE) was evaluated to determine its effectiveness in ensuring the microbiological safety and vitamin D adequacy of a commercially available powdered infant formula (PIF) used in SEDILE. The evaluation focused on whether adherence to the [...] Read more.
The Chilean Technical Manual for Milk Dietary Service (SEDILE) was evaluated to determine its effectiveness in ensuring the microbiological safety and vitamin D adequacy of a commercially available powdered infant formula (PIF) used in SEDILE. The evaluation focused on whether adherence to the manual’s guidelines positively influenced these factors. Both the PIF and the reconstituted PIF (RIF) were found to be free from Cronobacter sakazakii and Salmonella enterica contamination, with levels of total coliforms and Escherichia coli within acceptable limits. Moreover, the vitamin D content in the formula was within the expected range. These findings suggest that following the Chilean Technical Manual for SEDILE contributes to the microbiological safety and nutritional adequacy of RIF in dietary services. Full article
(This article belongs to the Special Issue Food Security, Nutrition, and Public Health)
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15 pages, 5022 KiB  
Article
Urban Food Deserts and Cardiovascular Health: Evaluating the Impact of Nutritional Inequities on Elderly Populations in Santiago
by Leslie Landaeta-Díaz, Francisco Vergara-Perucich, Carlos Aguirre-Nuñez, Francisca Cancino-Contreras, Juan Correa-Parra and Felipe Ulloa-León
Appl. Sci. 2024, 14(17), 7575; https://doi.org/10.3390/app14177575 - 27 Aug 2024
Cited by 1 | Viewed by 1977
Abstract
This study examines the link between food deserts and cardiovascular health in older adults in Santiago’s Metropolitan Region, Chile. As the population ages and chronic diseases rise, understanding the impact of food accessibility on health is essential. Using multiscale geographically weighted regression, we [...] Read more.
This study examines the link between food deserts and cardiovascular health in older adults in Santiago’s Metropolitan Region, Chile. As the population ages and chronic diseases rise, understanding the impact of food accessibility on health is essential. Using multiscale geographically weighted regression, we analyzed data from the Cardiovascular Health Program, socioeconomic indicators, and food desert maps, sourced from the Chilean Ministry of Health and other databases. Spatial analysis, including Voronoi diagrams, assessed the influence of food deserts on health outcomes. Findings show a significant correlation between limited access to healthy foods and higher cardiovascular disease rates, especially in economically disadvantaged areas. The regression model is significant to contribute to the explanation of disease prevalence, emphasizing the impact of food availability on health. This study highlights the importance of considering spatial factors in urban planning and public health policies. By showcasing the role of food environments in health disparities, it advocates for integrated health interventions. Targeted urban planning to address food deserts can enhance access to healthy foods, improving cardiovascular health and well-being among Santiago’s elderly. The findings provide insights for policymakers to create healthier urban environments and stress the need for sustainable food systems to support public health. Full article
(This article belongs to the Special Issue Food Security, Nutrition, and Public Health)
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Review

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14 pages, 1633 KiB  
Review
Olfactory Capacity and Obesity: A Narrative Review of the Literature
by Samuel Durán-Agüero and Ana María Obregón-Rivas
Appl. Sci. 2025, 15(7), 3590; https://doi.org/10.3390/app15073590 - 25 Mar 2025
Viewed by 541
Abstract
The sense of smell plays a crucial role in food perception, influencing dietary choices and eating behavior. This narrative review explores the relationship between olfactory function and obesity, addressing the question: how does smell influence the perception, selection, and eating behavior of food? [...] Read more.
The sense of smell plays a crucial role in food perception, influencing dietary choices and eating behavior. This narrative review explores the relationship between olfactory function and obesity, addressing the question: how does smell influence the perception, selection, and eating behavior of food? The review highlights that individuals with obesity may experience reduced olfactory sensitivity due to hormonal imbalances, such as elevated leptin and reduced ghrelin levels, which can alter odor perception and lead to unhealthy food preferences. Additionally, those with olfactory dysfunction may compensate by seeking saltier or sweeter foods, increasing the risk of obesity. The review also notes that olfactory responses vary across age groups, with some obese adolescents exhibiting greater olfactory sensitivity. The impact of the COVID-19 pandemic on olfactory function and eating habits is discussed, emphasizing the need for interventions that incorporate sensory aspects of eating to combat obesity. A comprehensive approach involving neuroscience, psychology, and public health is recommended to develop effective and personalized solutions for obesity prevention and treatment. Full article
(This article belongs to the Special Issue Food Security, Nutrition, and Public Health)
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