Search Results (7)

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. Full article

Particulate matter (PM) is recognized as a leading health risk factor worldwide, causing adverse effects for people in living and working environments. During the COVID-19 pandemic, it was shown that ultrafine particles (UFP) and PM concentrations, may have played an important role in the transmission of SARS-CoV-2. This study aims to investigate whether the mechanical ventilation system installed as a COVID-19 mitigation measure in a university dining hall can be effectively and sustainably used to improve indoor UFP exposure levels, integrated with a continuous low-cost sensor monitoring system. Measurements of particle number concentration (PNC), average diameter (D_avg), and Lung Deposited Surface Area (LDSA) were performed over three working days divided into ten homogeneous daily time slots (from 12:00 am to 11:59 pm) using high-frequency (1 Hz) real-time devices. PM and other indoor pollutants (CO₂ and TVOC) were monitored using low-cost handheld sensors. Indoor PNC (Dp < 700 nm) increased and showed great variability related to dining activities, reaching a maximum average PNC level of 30,000 part/cm³ (st. dev. 16,900). D_avg (Dp < 300 nm) increased during lunch and dinner times, from 22 nm at night to 48 nm during post-dinner recovery activities. Plasma-based filter technology reduced average PNC (Dp < 700 nm) by up to three times, effectively mitigating UFP concentrations in indoor environments, especially during dining hall access periods. It could be successfully adopted also after the pandemic emergency, as a sustainable health and safety control measure to improve UFPs exposure levels. Full article

Food waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the net loss of 80 million tons per year. Currently, one of the most promising routes for reducing food waste is through microbial fermentation, which can convert the waste into valuable bioproducts. Among the compounds produced from fermentation, 2,3-butanediol (2,3-BDO) has gained interest recently due to its molecular structure as a building block for many other derivatives used in perfumes, synthetic rubber, fumigants, antifreeze agents, fuel additives, and pharmaceuticals. Waste feedstocks, such as food waste, are a potential source of renewable energy due to their lack of cost and availability. Food waste also possesses microbial requirements for growth such as carbohydrates, proteins, fats, and more. However, food waste is highly inconsistent and the variability in composition may hinder its ability to be a stable source for bioproducts such as 2,3-BDO. This current study focuses specifically on post-consumer food waste and how 2,3-BDO can be produced through a non-model organism, Bacillus licheniformis YNP5-TSU during non-sterile fermentation. From the dining hall at Tennessee State University, 13 food waste samples were collected over a 6-month period and the compositional analysis was performed. On average, these samples consisted of fat (19.7%), protein (18.7%), ash (4.8%), fiber (3.4%), starch (27.1%), and soluble sugars (20.9%) on a dry basis with an average moisture content of 34.7%. Food waste samples were also assessed for their potential production of 2,3-BDO during non-sterile thermophilic fermentation, resulting in a max titer of 12.12 g/L and a 33% g/g yield of 2,3-BDO/carbohydrates. These findings are promising and can lead to the better understanding of food waste as a defined feedstock for 2,3-BDO and other fermentation end-products. Full article

Background and objectives: The declining trend of the adherence to Mediterranean Diet (MD) and shift toward Western-type dietary patterns involve different age groups across the world, including young generations. University students are particularly involved in this process as university life exposes them to the risk of developing unhealthy dietary behaviors and diet-related chronic diseases in later life. In this context, the present cross-sectional study was aimed at investigating the level of adherence to the MD and its association with sociodemographic and anthropometric variables, and lifestyle-related factors, including the adoption of sustainable dietary behaviors, in two national representative samples of university students (18–24 years) living in Italy (IT) and in the United States (US). Methods: The adherence to the MD and sustainability of dietary behaviors were assessed by applying the KIDMED questionnaires and the Sustainable-HEalthy-Diet (SHED) Index, respectively. Both instruments provide a total score. In addition, the SHED Index includes six sub-scores (i.e., Healthy Eating, Sustainable Eating, Place of Purchase of Fruits and Vegetables, Prepared Meals, Water, and Soda). Results: The final samples consisted of 1434 and 1485 Italian and American students, respectively. Most of the participants had an average adherence to the MD (IT: 55%; US: 47%). In both populations, meeting physical activity recommendations, having a high SHED Index score, mainly consuming plant-based foods, being prone to purchase and eat healthy and sustainable dishes, and regularly attending the university canteen were the most powerful predictors of having a high adherence to the MD. Discussion: In this connection, a major promotion of the MD as a sustainable dietary pattern may be an effective strategy for its revitalization. Considering the positive influence that university canteen attendance has on students’ eating habits, campuses and university dining services represent a unique opportunity to build a supportive environment that educates students about the effects of their actions and fosters human and planetary health. Full article

Individual surveillance methods help identify subtle health risks that may be overlooked in room surveillance. This study aims to investigate campus environmental health issues by tracking university students’ daily exposure processes in their living environment. A field survey was conducted among 58 students at a university in northern China. They were equipped with a “companion data collection device” to record exposure experiences and activity pathways related to light, heat, and air environments. A questionnaire was also administered. Morning exposure to adequate light (Circadian Stimulus ≥ 0.3) increased alertness, but only 57% of undergraduates met this standard, and 67% of those waking up after 8 AM experienced this. People with different preferences chose diverse dining spots, and those favoring “roasted,” “stir-fried,” and “deep-fried” foods encountered higher PM2.5 pollution concentrations during meals. During periods of central heating, there is a trade-off between ventilation and heating efficiency. “Slightly open window” for bedroom ventilation at night resulted in a slight temperature decrease of about 1.2 °C but effectively controlled the increase in CO₂ concentrations (about 180 ppm). Companion-type data collection shifts focus from buildings to individuals, providing the means and basis for identifying potential health risks in daily campus life. Full article

The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutrition Environment Scoring for Chinese Style University/Work-site Canteens (NESC-CC) and the Oil–Salt Visual Analogue Scale (OS-VAS) and applied them in nine university canteens. The NESC-CC, which includes comprehensive items from the healthiness of food availability, cooking methods to other factors that support healthy choices, is featured by adjusting the scoring categories and items to suit Chinese food culture and canteen operation model. The OS-VAS is a novel virtual analog scale (VAS) based on the fuzzy judgement of the diners. It requires the randomly recruited respondents to rate their personal preference for salty taste/greasy food preference, overall saltiness/greasiness of canteen dishes, and personal demands for salt/cooking oil reduction. The oil use score, the salt use score, and the total score are derived from the given formula. The field tests of the NESC-CC in nine university canteens at three time points showed that this tool was able to effectively distinguish the nutrition environment of the Chinese food-style canteens with good reliability and validity. The result of OS-VAS scoring achieved a good resolution of the overall salt and oil/fat use and confirmed our hypothesis on the fuzzy judgement of the diners These tools are suitable for the comprehensive evaluation of Chinese-style canteens and have the potential to be applied to more group-meal-providing establishments. Full article

The purpose of this study is to determine the availability of “more healthful” (MH) versus “less healthful” (LH) entrée items in the campus dining and if students’ purchases are reflective of what is offered. This is an observational study in which purchases of the available entrée items in the campus dining at South Dakota State University in one academic year were collected and categorized as either MH or LH according to the American Heart Association guidelines. Chi-square tests were used to determine the differences between the proportion of purchased MH and LH versus those available. Odds ratio estimates with 95% confidence limits were used to determine the associations between the demographics and MH and LH purchases. Of the total entrée items available, 15.0% were MH and 85.0% were LH. In the fall, 8.0% of purchases were MH and 92.0% purchases were LH as compared to 8.9% MH and 91.1% LH in the spring. Whites were less likely than non-whites to purchase a MH entrée. Females were two times more likely to choose MH entrées than males. The campus dining offerings and students’ purchases of entrees were primarily LH. Work with campus dining providers to create profitable, yet healthful, dining entrees is needed to improve the healthfulness of offerings. Full article