Search Results (368)

To develop interventions and policies to promote healthy and sustainable diets during times of crisis, it is important to understand how populations respond to such situations based on real-life examples. Using the recent COVID-19 pandemic as a case study to identify risk and protective factors for such situations, we implemented the first longitudinal mixed-methods approach of this topic to date. Data were collected from a sample of UK parents (stratified for gender and socioeconomic status) through two surveys and a set of focus groups during the pandemic. The focus groups identified multifaceted drivers of change linked to capability (e.g., shielding), opportunity (e.g., time, food access and availability), and motivation (e.g., reflective motivation, stress and mental health challenges) barriers. High levels of COVID-19 stress were linked with less healthy and sustainable diets in the survey results, while higher social cohesion, reflective motivation to consume healthy foods, and positive coping scores were protective, and linked to healthier and more sustainable diets. A range of coping strategies were identified, including home cooking and meal planning, which could provide a basis for future intervention development to reduce stress, maintain wellbeing, and improve dietary outcomes in future crisis situations. Full article

Background: Food insecurity and social isolation among older adults are pressing public health concerns that significantly impact physical and mental health outcomes. The COVID-19 pandemic exacerbated these challenges while forcing innovative adaptations to traditional congregate meal programs. Objective: This study examined the effectiveness of Kūpuna U, an alternative flexible congregate meal program comprising three models (virtual, hybrid, and traditional), in addressing food insecurity, loneliness, and self-rated health among older adults in Hawaiʻi. Methods: A quasi-experimental study with non-equivalent groups analyzed secondary program evaluation data. Participants (N = 270, follow-up N = 116) self-selected into virtual (grab-and-go meals + online activities), hybrid (grab-and-go meals + virtual and in-person activities), or traditional (in-person congregate meals + in-person activities) models. Food insecurity (6-item scale), loneliness (UCLA 3-item scale), and self-rated health (5-point scale) were measured at the baseline and 6-month follow-up. Results: The Virtual group showed significant improvements in food insecurity (baseline: 1.73 to follow-up: 0.04, p < 0.001) and self-rated health (baseline: 2.92 to follow-up: 3.72, p = 0.005). The Hybrid group demonstrated a significant increase in loneliness (baseline: 4.25 to follow-up: 5.00, p = 0.024). The Traditional group showed no significant changes in any outcome measures. Analysis of variance (ANOVA) revealed significant between-group differences for food insecurity (F = 9.047, p < 0.001) and self-rated health (F = 5.814, p = 0.004) change scores. Conclusions: The Virtual model demonstrated a superior effectiveness in improving food security and self-rated health outcomes. However, self-selection bias limits causal inferences. These findings suggest that flexible, technology-enhanced nutrition programs may effectively serve older adults with mobility or transportation barriers while maintaining program benefits. Full article

The consequences of climate change directly affect food production and threaten food security. Therefore, efforts are needed to reduce environmental impacts while ensuring access to food. Massive food services play a key role in this context; however, related literature lacks comparative studies between home cooking and restaurants. Through life-cycle assessment, this research compares the environmental impacts generated by stewed chickpeas, a nutritious and flavorful meal prepared at a large food service offered by a public university, and those prepared at home using two recipes. The system boundaries consider the impact of ingredient production, processing, cooking, cooling, and reheating, as well as waste and wastewater generation. The functional unit (FU) weighs 100 g to facilitate comparison. The findings indicate that the recipe from the massive food service has a significant impact on human health, resulting in 3.54·10⁻⁷ DALY; meanwhile, the other two scenarios generate approximately 7.2·10⁻⁷ DALY. Moreover, regarding biodiversity impact, the recipe from the massive food service reaches 8.57·10⁻¹⁰ species.yr; by contrast, the other scenarios generate around 1.01·10⁻¹⁰ species.yr. Massive food services exhibit a lower environmental impact than home meals in preparing stewed chickpeas. This difference is primarily attributed to the cooling and reheating stages that occur when eating outside the home. Full article

Background/Objectives: Despite the growing awareness of nutrition and the popularity of healthy lifestyles among adolescents, disordered eating behaviors—such as anorexia nervosa, bulimia nervosa, binge eating disorder (BED), and avoidant/restrictive food intake disorder (ARFID)—remain significant public health concerns. ARFID, officially recognized only in 2013, is still poorly understood among youth. This study aimed to assess the relationship between adolescents’ nutritional knowledge, emotional regulation, media influence, and eating behaviors. Methods: A cross-sectional study was conducted in 2024 among 120 students aged 15–17 attending W. Reymont Secondary School No. II in Ostrów Wielkopolski, Poland. Participants completed a custom-designed, paper-based questionnaire consisting of 30 single-choice questions and demographic items. The instrument assessed knowledge of eating disorders, body satisfaction, social media impact, and the emotional determinants of food choices. The tool was developed with expert input but has not undergone formal psychometric validation. While many adolescents demonstrated basic nutritional knowledge—such as awareness of BMI norms and food group distribution—they often failed to apply this knowledge to their dietary behaviors. Results: Significant gender differences were observed: girls were more likely to restrict food intake, report emotional eating, and engage in slimming behaviors, while boys were less emotionally reactive and less influenced by social media. Most participants reported eating one meal daily with family but rarely discussed nutrition at home. Emotional involvement in eating, particularly among girls, emerged as a key factor, more influential than social media in shaping dietary behaviors. Conclusions: The findings highlight a clear gap between nutritional knowledge and actual behavior among adolescents, driven in part by emotional dysregulation and body image concerns. School-based interventions should incorporate not only nutritional education but also emotional regulation strategies and media literacy to effectively support healthy eating behaviors in youth. Full article

In this article, we present a case of a 49-year-old woman presenting with a recurrent metastatic neuroendocrine tumor. Background: Insulinomas are neuroendocrine tumors derived from beta cells of the pancreas that secrete insulin. Usually, they are benign tumors; however, metastatic insulinomas are an extremely rare malignant form of these tumors, carrying a significantly worse prognosis. Case Presentation: A 49-year-old woman, a patient in the University Hospital in Wroclaw in the Department of Endocrinology, Diabetes and Isotope Therapy, first presented with abdominal pain in 2009, when ultrasound and further examination led to the diagnosis of a tumor in the pancreas (a solid pseudopapillary tumor of the pancreas—meta NET G2), and the patient underwent distal pancreatectomy with splenectomy. For ten years, she was under observation, and her symptoms, such as abdominal pain, nausea, weight loss, and general weakness, reappeared in 2019. Then, magnetic resonance imaging (MRI) showed a lesion in the liver, and further histopathology revealed neuroendocrine tumor (NET) metastasis to the liver. In 2022, the patient presented with loss of consciousness and convulsion, loss of weight, and hypoglycemia after meals. In April 2022, the daily glycemic profile was recorded and a 72 h fasting test was performed; however, their results excluded insulinoma. Positron emission tomography–computed tomography (PET-CT) with 18F-fluorodeoxyglucose (18F-FDG) and PET with gallium-68-DOTA-(Tyr3)-octreotate (68Ga-DOTA-TATE) showed a metastatic proliferative process in the liver. Persistent hypoglycemia led to another hospitalization in May 2022, and repeated tests allowed for the diagnosis of insulinoma. Treatment with somatostatin analogs and diazoxide was started. A CT scan in November 2022 and a PET scan in January 2023 showed new metastases to the liver, bones, and cervical lymph nodes, and it was decided to intensify the treatment. In May 2023, the patient was qualified for Lutathera treatment for insulinoma at the University Clinical Hospital in Poznań. In June 2023, another disturbing symptom was reported by the patient, a painful lump in the breast. During diagnostics, metastases with high proliferation markers were found in both breasts. Two months later, in August 2023, the patient received another dose of Lutathera. In October 2023, significant progression of liver lesions, metastases to bones of the spine, ribs, and pelvis, and periaortic and pelvic lymphadenopathy were found as well as elevated values of neuron-specific enolase and calcitonin. The patient was also referred to the Palliative Medicine Home Hospice. In consultation with the Lower Silesian Cancer Center, the decision was made to forgo further treatment with PRRT and initiate systemic chemotherapy. Despite the chosen treatment, the patient died on 27/DEC/2023. Conclusions: This case report can serve clinicians, as it presents a case of an extremely rare and insidious tumor, metastatic insulinoma. Full article

Food neophobia (FN) has been poorly explored in real contexts and in large-scale studies with children. This study assessed the impact of FN in children on school canteen meals by considering liking, emotional status, and food waste behaviours. We involved 630 children (7–11 years old; females = 53%) from nine Italian primary schools. The main self-reported variables that were collected included pleasure of eating in the canteen, declared liking for different foods, emotional responses, meal description, and food waste. The characteristics of low neophobia (LN), medium neophobia (MN), and high neophobia (HN) were comparable between genders and provenience and did not differ by the pleasure of eating at home. Children with HN had the lowest frequency of eating in the canteen, the highest self-reported amount of wasted food, and the lowest liking for all items, especially vegetables and legumes; they selected mostly emotions with negative valence and described the meal as more uncomfortable and boring. Instead, children exhibiting LN used positive emotions with high arousal to describe the meal and found it a little boring, while those with MN showed an intermediate attitude. Children with HN may benefit from familiarisation actions to accept non-domestic meals and reduce food waste in non-familiar environments. Improving school canteen contexts (e.g., the socialising possibility) can modulate children’s emotional responses and reduce food waste. Full article

Background: Calorie restriction is increasingly recognized as a strategy for glycemic management in type 2 diabetes mellitus (DM) by promoting weight loss and potentially achieving diabetes remission. This study evaluated the feasibility of a 12-week structured calorie-restricted dietary intervention based on healthy Korean dietary patterns for adults with early type 2 DM. Methods: Adults aged 18–60 years with a body mass index (BMI) greater than 25 kg/m² and a short duration of diabetes were recruited. The intervention comprised two phases: a 6-week weight loss phase, targeting a 3% reduction every two weeks, starting with an 800 kcal/day diet and increasing by 200 kcal per phase, with all meals provided via home delivery, followed by a 6-week self-managed weight maintenance period, preceded by a one-week reintroduction phase with meals provided. Results: Among 27 participants, 24 completed the intervention (89% retention). Mean weight reduction at 6 weeks was 6.4 kg (7.6%), primarily achieved during Phase 1 (5.1%). By 12 weeks, the average weight reduction further improved to 7.4 kg (8.7%). Dietary adherence ranged from 80% to 90%, with energy intake closely aligning with the prescribed targets. Non-achievers exhibited a smaller initial reduction (2.5 kg vs. 3.9 kg), with the gap persisting throughout the study. Postprandial glycemic response to a mixed meal (65% carbohydrate) significantly improved from baseline to week 5. Conclusions: This structured dietary intervention demonstrated substantial weight reduction and improved glycemic response in adults with type 2 DM, highlighting its feasibility and effectiveness as a guided strategy for weight management. Full article

Food waste is a critical issue, with significant implications for global sustainability and the achievement of SDG 12.3, which aims to halve per capita food waste by 2030. This study explores consumer attitudes and behavioural intentions toward food waste reduction in food services in Slovenia, focusing on their willingness to support measures such as taking leftovers home, pre-ordering meals, and reducing portion sizes. Using an online survey with 802 respondents, we examined the behavioural drivers within the Motivation–Opportunity–Ability MOA framework and demographic predictors. The results from the regression analysis revealed that motivation significantly influenced both the likelihood of taking leftovers home and the acceptance of pre-ordering, though in opposite directions. Ability was a significant factor in pre-ordering acceptance, while perceived portion size importance negatively impacted acceptance of portion reduction. While meal quality and portion sizes remain the main causes of plate waste, ethical and environmental concerns were found to be the strongest drivers of consumers’ behaviour to reduce food waste. Support for interventions increased when convenience or financial incentives were offered. These findings highlight the need for targeted strategies that balance sustainability goals with consumer preferences and provide actionable recommendations for food service providers to reduce food waste effectively while aligning with consumer expectations. Full article

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects on Takifugu flavidus quality. This study systematically evaluated its physicochemical properties and flavor profiles under different steaming durations by determining the water loss rate, mass loss rate, water distribution status, textural properties, color, and free amino acid content using an electronic nose, electronic tongue, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that the core temperature of the fish meat reached 70 °C after 9 min of steaming. With higher steaming time, its mass loss rate and water loss rate generally increased, though the water loss rate temporarily decreased at 10 min. The mass loss rate stabilized after 12.5 min. The hardness and chewiness of the fish meat increased significantly when steamed for 12.5 min or longer. After 5 min of steaming, the brightness value and yellow-blue value of the fish meat significantly increased, whereas the red-green value significantly decreased. The total free amino acid content showed a fluctuating upward trend and electronic tongue analysis revealed an increase in umami and richness after steaming. Electronic nose and HS-GC-IMS analyses demonstrated that the variety and content of volatile flavor compounds significantly increased with prolonged steaming. Sensory evaluation showed that the 10 min steaming group exhibited better texture and color, while the 15 min steaming group had the best odor. Therefore, the optimal steaming time for T. flavidus was determined to be 10–15 min. For home cooking, a 15 min steaming process achieves the peak abundance of flavor compounds and the highest sensory evaluation score. For the industrial production of pre-cooked meals, a 10 min steaming process can meet the doneness requirements while maintaining suitable textural properties and color stability. The findings of this study not only advance the scientific understanding of thermal processing effects on pufferfish quality attributes, but also establish a critical technological foundation for developing standardized industrial processing protocols and high-quality pre-prepared pufferfish products. Full article

Background/Objectives: Sleep is a fundamental physiological function that plays a crucial role in maintaining health and well-being. The aim of this study was to assess dietary and lifestyle factors associated with adequate sleep duration in children and adolescents living in five Mediterranean countries. Methods: Parents of children and adolescents taking part in an initial survey for the DELICIOUS project were examined to assess their children’s dietary and eating habits (i.e., meal routines), as well as other lifestyle behaviors (i.e., physical activity levels, screen time, etc.) potentially associated with adequate sleep duration (defined as 8–10 h according to the National Sleep Foundation). The youth healthy eating index (Y-HEI) was used to assess the diet quality of children and adolescents. Multivariate logistic regression analyses were performed to calculate the odds ratios (ORs) and 95% confidence intervals (CIs), indicating the level of association between variables. Results: A total of 2011 individuals participated in the survey. The adolescents and children of younger parents reported being more likely to have inadequate sleep duration. Among eating behaviors, having breakfast (OR = 2.23, 95% CI: 1.62, 3.08) and eating at school (OR = 1.33, 95% CI: 1.01, 1.74) were associated with adequate sleep duration. In contrast, children eating alone, screen time, and eating outside of the home were less likely to have adequate sleep duration, although these findings were only significant in the unadjusted model. After adjusting for covariates, a better diet quality (OR = 1.63, 95% CI: 1.24, 2.16), including higher intake of fruits, meat, fish, and whole grains, was associated with adequate sleep duration. Conclusions: Adequate sleep duration seems to be highly influenced by factors related to individual lifestyles, family and school eating behaviors, as well as diet quality. Full article

Producers and distributors of meal kits promote their products by emphasising customisation and a health-conscious approach to eating. Consumers of these services expect that, for an appropriate fee, they will receive a nutritious and flavourful meal, tailored to their individual needs and conveniently delivered to their homes. This raises the question of whether meal kit companies meet these expectations and whether their products are prepared with the level of care claimed in their advertisements. This scoping review aims to present available evidence that offers insight into the nutritional content, safety, and acceptability of meal kit delivery services. In this context, we have identified 15 publications. To the best of our knowledge, this is the first scoping review to focus specifically on meal kits. The findings highlight the significant potential of meal kits and may contribute to efforts to enhance their quality. Available research on meal kit delivery services was conducted using calculation methods. Nutritional value studies involving analytical methods and intervention studies are necessary in order to expand the understanding of the potential of meal kits role in whole-food nutrition. Full article

Background/Objectives: Childhood eating behaviors result from a complex interplay of familial, social, and environmental factors, influenced by socioeconomic and cultural contexts. These behaviors impact dietary habits, nutritional status, and long-term health. Using the Social Ecological Model (SEM), this narrative review synthesizes evidence on key determinants of childhood eating behaviors and proposes a framework for multi-level interventions. Methods: A structured literature search was conducted across PubMed, PsycINFO, and CINAHL, focusing on studies published between January 2014 and September 2024. Keywords related to childhood eating behaviors, familial determinants, and social influences were used to identify relevant studies. Inclusion criteria centered on empirical research examining how social and familial factors impact childhood eating behaviors within the SEM framework. Results: The review highlights critical determinants, including parental feeding practices, home food environments, peer influences, screen time, school meal programs, and socioeconomic disparities. These factors interact across multiple levels, emphasizing the importance of holistic interventions that target both individual behaviors and broader systemic influences. Conclusions: Addressing childhood eating behaviors requires a multi-level approach that integrates caregiver education, peer-led interventions, improved food environments, and supportive policies. Healthcare providers and policymakers play a crucial role in implementing strategies that foster healthier dietary behaviors and mitigate childhood obesity risks. Full article

Food from home can increase feelings of belonging and act as a source of comfort for people who move to another country and their children. Nevertheless, people who move elsewhere often start taking over dietary elements of the host culture, a dynamic process referred to as food acculturation. This paper argues that this process is not only related to identity negotiations and emotional connections, but that food choices are also shaped by everyday practical realities. Using a social practice theory-inspired approach, focusing on the elements of material, competence, and meaning, this study investigates the food provisioning practices of eighteen people with a migration background through semi-structured interviews. The study’s findings show that procuring typical ingredients from one’s home country is relatively easy in the study area of Almere, the Netherlands. Cooking skills, however, are more difficult to maintain and transfer to the next generation. Finally, the meaning of eating foods from home lies in connecting these foods to celebrations and get-togethers. In regular day-to-day meals, respondents often opt for more convenient dishes, either from their root cuisine or from Dutch or other food cultures. The paper concludes that respondents’ eating patterns balance cultural traditions with practical constraints of modern life, as people navigate their food routines while making practical choices that align with their daily routines and social environments. Municipalities, social services, and community initiatives could direct more attention to celebrating the culinary heritage that connects people from diverse migration backgrounds by organizing exchanges and get-togethers and fostering culturally appropriate food environments. Full article

Background: Consuming a variety of foods is believed to promote thorough chewing; however, it remains unclear whether individuals who consume various foods actually chew them thoroughly. Therefore, this study aimed to examine the association between dietary variety and masticatory behaviors, measured using wearable devices, among community-dwelling older adults. Methods: Participants were from the Itabashi Longitudinal Study of Aging, meeting the eligibility criteria, including the ability to exchange messages via smartphone or computer. Masticatory behaviors (number of chews, chewing duration, and speed) and meal photo data were objectively measured using an ear-worn bite sensor and its application for two or three meals per day for at least three days at home. The “modified Dietary Variety Score (m-DVS)” (range 0–10, with higher values indicating greater dietary variety) was calculated by registered dietitians. Generalized linear mixed models assessed the association between m-DVS as the exposure variable and masticatory behaviors as the outcome variable. Covariates included sociodemographic status, health behavior, health status, oral health, and oral function. Results: Five hundred and eighty-seven mealtime data entries from 63 participants were included in the analysis. The m-DVS was significantly positively associated with the number of chews (cycles, unstandardized regression coefficient = 116.5, 95% confidence interval [CI] = 85.2 to 147.8) and chewing duration (min, unstandardized regression coefficient = 1.7, 95% CI = 1.3 to 2.2). Conclusions: Consuming more varied food groups was associated with more chews and longer chewing duration among community-dwelling older adults, potentially promoting thorough chewing. Full article

Background: School food literacy programs (e.g., home economics) are an opportunity to improve the dietary habits of teens. However, the literature suggests that girls and athletes have better food literacy, and it is not clear how school programs contribute to this inequality. To address this, we explored how gender and sport influenced teens’ perspectives of their school food literacy experiences and how they can be improved. Methods: Using semi-structured interviews and a Grounded Theory analysis, we generated a theoretical understanding of how to improve school food literacy programs for athletes and non-athletes of diverse genders. Thirty-three teens were recruited to balance sport participation (n = 18 athletes) and gender (n = 15 boys; n = 14 girls; n = 4 non-binary) based on data saturation. Results: Teens expressed four categories to improve school programs that aligned with principles of the Capability, Opportunity, Motivation and Behaviours (COM-B) Model of behaviour change. Programs should Provide a challenge (e.g., more advanced recipes), Make it fun (e.g., explore new cuisines in interactive ways) and Establish importance (e.g., health impacts). Practice is key for teens’ self-confidence and development of food skills (e.g., meal planning) as well. Boys emphasized Make it fun whereas girls and non-binary teens emphasized Establishing importance. Athletes valued Practice is key more than non-athletes. Conclusions: School programs should relay the importance of food literacy in fun and tailored ways to teens (e.g., meal planning among athletes). It may be especially salient for programs to tailor their activities and messaging, where possible, to appeal to diverse teens who play sports and those who do not. Full article