Search Results (475)

The use of eco-organic ingredients as a source of protein in aquaculture diets needs important attention due to the growing demand for organic seafood products. The present study evaluated the effects of fish meal substitution by different organic ingredients on the growth, body composition, retention efficiency, enzyme activity, and nutrient digestibility of white shrimp Penaeus vannamei. The four dietary formulations tested were formulated with organic ingredients and the fish meal was replaced by the following organic protein meals: Iberian pig viscera meal (PIG), trout by-product meal (TRO), insect meal (FLY), and organic vegetable meal (WHT), in addition to a control diet (CON) that included 15% fish meal. A growth trial was carried out for 83 days, raising 1 g shrimp to commercial size (20 g). Shrimp were stocked at 167 shrimp/m³ (15 individuals per 90 L tank). The results showed that the growth obtained by shrimp fed with TRO (19.27 g) and PIG (19.35 g) were similar in weight gain to the control diet (20.76 g), while FLY (16.04 g) and WHT (16.73 g) meals resulted in a significant lower final weight. The FLY diet showed significantly lower protein digestibility (68.89%) compared to the CON, PIG, TRO, and WHT diets, and significantly higher trypsin activity (0.17 mU/g) compared to shrimp fed with the PIG, TRO, and WHT diets. Shrimp fed with WHT have a significantly lower body weight percentage of protein (19.69%) than shrimp fed with the WHT and TRO diets, and some significant differences in dietary aminoacidic levels affecting amino acid body composition. These results indicate that Iberian pig viscera and trout by-product meal can successfully replace fish meal in Pacific white shrimp aquaculture. Full article

Consumers are increasingly exposed to environmental claims on food products. These claims often lack scientific validation and there are different methodologies that can be used for grounding these claims, which can lead to misleading results. The European Union’s (EU) Environmental Footprint methodology excludes the aggregation of environmental impacts, including damage to human health. This fact reduces transparency and limits the consumers’ ability to make information-based sustainable choices. This study aims to address this issue by calculating aggregated impacts on human health via life cycle assessment (LCA) in the agriculture and food-production sectors. In the study the IMPACT World+ method was used, including trustworthy databases and proper functional unit definition. The assessment encompassed three types of vegetables, four types of fruit, and four types of ready meals. The study also attempts to assess the impact of different farming systems (organic and conventional) on human health. Two standardised functional units, i.e., the unit based on product weight and product energy value were considered for each group of products. Our findings showed significant differences in results when different functional units were used. Additionally, no conclusion could be drawn regarding which farming system is more sustainable. Therefore, it is essential that the regulator clearly defines the criteria for selecting the appropriate functional unit in LCA within the agriculture and food-production sectors. In the absence of these criteria, results should be presented for all alternatives. Although not required by EU regulation, the authors suggest that companies should nevertheless disclose information regarding the environmental impact of agriculture and food production on human health, as this is important for consumers. Full article

Background/Objectives: Colorectal cancer is a leading cause of cancer-related death worldwide, with rising incidence in younger adults. Unhealthy diets high in red and processed meat and low in fiber are key modifiable risk factors, highlighting the need for preventive nutritional strategies targeting CRC through dietary interventions. Methods: A one-day sample diet for colorectal cancer prevention, consisting of fiber-rich meals excluding red meat and incorporating whole grains, legumes, vegetables, fruits, nuts, and lean protein alternatives (such as fish and poultry), was developed. Its acceptability was assessed in a cross-sectional study using an online questionnaire among healthy Romanian adults aged 18–50, with a total of 395 included participants. Results: Of the 395 respondents meeting the inclusion criteria (aged 18–50, no cancer or chronic gastrointestinal disorders), 63.5% were females, predominantly urban (90.1%), and highly educated. Mean age was 32.4 years; mean BMI was 25.07 kg/m². The proposed colorectal cancer-preventive diet was rated as “quite attractive” and “very attractive” by 74.9% of participants. All meals received high ratings, with dinner and the first snack being most favored. Most respondents (77.2%) found the diet satisfying and the satiety level and energy adequate, and 90.4% were willing to adopt it at least a few times per week. Financial accessibility was affirmed by 77.2% of the respondents. However, 61.8% reported difficulty eliminating red meat consumption. Female participants rated the diet significantly more attractive than males did (p = 0.041). Willingness to adopt the diet strongly correlated with higher acceptability (p < 0.0001), while BMI and education level showed no significant effect. Conclusions: The proposed colorectal cancer-preventive diet was well accepted by Romanian adults aged 18–50, with higher receptivity among women and those with higher education; willingness to adopt the diet at least a few days per week was high, especially among those psychologically ready for dietary change, while key barriers included red meat reduction and perceived cost, underscoring the need for gender-sensitive, culturally adapted interventions and further research on long-term adherence and clinical impact. Full article

Objective: This study aimed to assess the feasibility and acceptability of a Culinary Medicine and Wellness (CMW) class among undergraduate college students attending a U.S. Minority-Serving Institution (MSI), as well as their food security, mental health status, and eating behaviors. Methods: This pre- and post-intervention study was conducted at an MSI in a Southeastern U.S. University, where students enrolled in a 15-week, three-credit CMW class equivalent to 2.5 h per week and received instruction on cooking and preparing healthy meals on a budget. The primary outcomes were acceptability and feasibility of the CMW class. Participants’ food security status, mental health status, and fruit and vegetable intake were also assessed. Program evaluation utilized thematic analysis and descriptive statistics, and trend analyses of outcomes were performed. Results: Eleven participants completed both surveys. The average age was 24 years, with 73% identifying as Black/African American. All participants were female and experienced low or very low food insecurity, and most reported moderate stress levels. All participants reported they would recommend the CMW class to others, with 73% rating it as excellent. Additionally, 82% felt they had learned valuable cooking and budgeting skills. Conclusions: The acceptability and feasibility of a CMW class among college students at an MSI suggests a promising approach to improving cooking skills, enhancing nutrition knowledge, increasing fruit and vegetable intake, and reducing stress. Full article

Background: Sleep is a fundamental component of health, and deprivation has been linked to numerous adverse outcomes, including reduced academic and occupational performance, greater risk of accidents, and increased susceptibility to chronic diseases and premature mortality. Dietary and lifestyle behaviors are increasingly recognized as key determinants of sleep quality. Women are particularly susceptible to sleep disturbances due to hormonal fluctuations and psychosocial factors. However, women remain underrepresented in sleep research. This study aims to examine the associations between sleep quality, nutrition, and lifestyle in a large cohort of Spanish women. Methods: A cross-sectional study was conducted with 785 women aged 18–64. Participants completed the Pittsburgh Sleep Quality Index (PSQI) and the NutSo-HH questionnaire on dietary and lifestyle behaviors. Descriptive analyses, correlation matrices, Gaussian Graphical Models, and Principal Component Analyses were used to assess relationships between variables. Results: More than half of the participants rated their sleep quality as good or very good, although over 30% experienced frequent nighttime awakenings. Poor sleep quality was significantly associated with higher alcohol consumption, lower vegetable and white fish intake, and lower levels of physical activity. Diets rich in ultra-processed foods correlated moderately with subjective poor sleep and daytime dysfunction. However, no strong associations were found between stimulant consumption, late meals, or dietary patterns (e.g., Mediterranean diet) and sleep. Self-perceived health emerged as a protective factor, while nocturnal lifestyles were linked to longer sleep latency and fragmented sleep. Conclusions: In adult women, better sleep quality is linked to healthy dietary choices, regular physical activity, and a positive perception of general health. In contrast, alcohol use and irregular lifestyles are associated with poor sleep. Individual variability and cultural adaptation may moderate the impact of some traditionally harmful behaviors. Personalized, multidimensional interventions are recommended for promoting sleep health in women. Full article

Aquaculture advancement depends on alternative raw materials to reduce reliance on fishmeal (FM) and fish oil (FO) from extractive fisheries. Strategies like restricted feeding reduce costs and improve sustainability by minimizing feed waste and enhancing water quality, while selective breeding boosts growth and adapts fish to innovative diets. However, these measures may affect quality and shelf life. Gilthead seabream selected for high growth or non-selected were fed in 500 L tanks for 300 days until apparent satiety (AS) or with food restrictions (85AS or 65AS) using a control diet with low FM and FO balanced with vegetable ingredients, and an alternative diet (ALT) where FM was substantially replaced with insect, poultry by-product, feather, and porcine blood meals, while FO was completely replaced by microalgae, poultry, and salmon by-product oils. The ALT diet improved EPA + DHA levels, n-3/n-6 ratio, and fillet hardness. The selected fish outperformed the non-selected ones in growth and were more resilient to ALT diet and feeding restrictions. The 85AS feeding strategy optimized fillet quality by preventing lipid accumulation and muscle adaptations, as observed with the other feeding strategies. Combining sustainable feed formulations, genetic selection, and moderate feed restriction enables a viable, long-term strategy for high-quality, environmentally responsible seabream farming. Full article

Background: Vietnam is experiencing a significant “double burden” of malnutrition, characterized by the persistent challenge of undernutrition, particularly stunting in ethnic minority and mountainous regions, alongside a rising prevalence of overweight and obesity. Understanding dual nutritional status and its related factors in adolescents from these vulnerable areas is crucial for effective intervention. Objective: The current study explored the nutritional status of ethnic minority secondary school students in some mountainous provinces in the northwest of Vietnam and identified some related factors. Methods: We conducted a cross-sectional study over six months (June–December 2023), involving 1847 ethnic minority high school students from Son La and Dien Bien provinces, recruited through convenience sampling in primary healthcare settings. Nutritional status was determined using WHO 2006 Child Growth Standards, specifically height-for-age Z-scores (HAZ) and body mass index (BMI)-for-age Z-scores (BAZ). A 4-point scale assessed nutritional practices, including food consumption frequency and eating habits. Results: This study identified a stunting (HAZ < −2 SD) prevalence of 16.7% and wasting (BAZ < −2 SD) of 5.6%; overweight/obesity (BAZ > +1 SD) prevalence was 8.2%. Key factors related to stunting were being male, having more siblings, poor/near-poor household economic status, low maternal education level, and frequent occurrences of gastrointestinal and respiratory diseases. A higher risk of overweight/obesity was associated with consuming more than three meals daily, nocturnal snacking, frequent intake of fried foods, insufficient consumption of vegetables and fruits, and inadequate daily physical activity. Conclusions: Our study shows a comprehensive picture of malnutrition among children in ethnic minority areas. Essential nutritional intervention programs, projects, and models are a top priority to reduce the disease burden for children’s bright future and to enhance socio-economic development in the mountainous regions of Vietnam. Full article

Vegetable intake among military Service Members (SMs) is well below public health guidelines, with only 12.9% meeting the Dietary Guidelines for Americans (DGAs). Low vegetable consumption negatively impacts diet quality as measured by the Healthy Eating Index (HEI), and poses risks to health and performance. Given the high physical and mental demands of military life, improving diet quality, including through increased vegetable intake, is crucial for optimizing health and readiness. Providing meal kits may help improve vegetable intake by reducing access-related barriers for SMs living or working on a military base. Furthermore, the addition of spices and herbs is a readily modifiable accompanying approach to address taste-related barriers and increase intake that has shown promise in other populations with poor diet quality. Background/Objectives: This study aimed to evaluate whether heat-and-serve meal kits with spices and herbs could increase vegetable intake and liking among active-duty SM by simultaneously targeting barriers to healthy eating and modifiable sensory factors. Methods: Conducted at Naval Support Activity Bethesda, the study randomly distributed heat-and-serve meal kits (n = 400) featuring either spiced (n = 200) or plain versions (n = 200) of four vegetables (broccoli, carrots, cauliflower, and kale). Each kit contained a quick response (QR) code for participants to upload post-consumption photos and rate vegetable liking on a nine-point Likert scale. Food photography (SmartIntake^®) was used to estimate vegetable consumption. Paired t-tests were used to determine differences between the intake of plain and spiced vegetables. Results: Intake of the heat-and-serve vegetables was very high for both the spiced and plain preparations (1.73 out of 2 cups, 87%). There was minimal difference (p = 0.87) between the consumption of spiced (1.75 cups) and plain (1.725 cups) vegetables, suggesting that both were well accepted. Overall, convenient and accessible meal options, alongside sensory-driven strategies, appear to improve some barriers to vegetable consumption in SM populations. Conclusions: Future studies should explore long-term outcomes and adaptability across different military environments, while considering additional factors, including convenience and time constraints, that influence dietary choices in the military. Full article

Local innovations regarding plant-derived spice and flavorant formulations and preparation techniques are mostly recorded nowhere and usually passed on generationally through word of mouth. This study aimed to inventory the utilization of plants and perceptions of novel indigenous food spicing and flavoring among the Vhavenḓa people in South Africa. This study adopted face-to-face interviews with 360 participants using semi-structured questionnaires. This study investigated a total of twenty-seven plant species used to spice-flavor novel indigenous Venḓa foods, including mukokoroshi meat stew, mopane worms, vegetables, homemade achar, eggs, samp meal, potatoes, and sweet potatoes. Based on the perceptions by participants from different age groups, indigenous foods spicing and favoring significantly improved food taste and nutrition (43.1%), providing medicinal benefits (33.3%) and cultural identity (23.6%). No study had ever reported the uses of Lannea edulis (Sond.) Engl., Mangifera indica L., Centella asiatica (L.) Urb., Warburgia salutaris (G.Bertol.) Chiov., Plectranthus fruticosus L′Hér., Hibiscus sabdariffa subsp. Cannabinus L., Oxalis semiloba subsp. semiloba, and Ziziphus mucronata subsp. mucronata and their preparational techniques for novel indigenous foods, spicing, and flavoring before, in South Africa, or elsewhere. The current study provided insights about spice and flavoring plants that could be used to develop alternative marketable commercial products. The findings of this study provide necessary baseline information for evaluating and profiling the nutritional content of spice-making and flavoring plants in the Vhembe Region. Full article

Soybean [Glycine max (L.) Merr.] is a globally significant crop that provides essential meal protein and vegetable oil for human consumption. The protein content in soybean seeds is a critical factor that affects nutrition regarding human dietary needs as well as livestock feed. Therefore, identifying the key genes that affect the soybean seed protein content is one of the major goals in soybean research. To identify candidate genes and related pathways involved in soybean seed storage protein during seed development, an RNA-seq analysis was conducted in two soybean varieties that differ in protein content. A series of pathways related to seed protein metabolism, including “Photosynthesis”, “TCA cycle”, and “Starch and sucrose metabolism” pathways, were identified through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. Seven candidate genes exhibiting two different gene regulation patterns were identified, six of which are directly related to the seed storage protein pathway, and one of which is related to the carbon binding pathway. An integrated analysis of transcriptomic and candidate gene expression trend suggested that 40 days after flowering (DAF) might be a crucial period for seed protein accumulation in soybean. Through a Weighted Gene Co-expression Network Analysis (WGCNA), two modules and two novel hub genes were found, which may be highly correlated with seed protein development. These findings might be valuable for a complete understanding of the genetic basis of seed protein content and lay a theoretical foundation for future gene functional identification and breeding efforts in soybean. Full article

Adequate and diverse diets are essential for children’s physical and cognitive development, yet food insecurity and malnutrition continue to threaten this fundamental right, which remains a pressing concern in many resource-poor settings. This study investigated food and nutrition security in Early Childhood Development (ECD) centres in Makhanda, South Africa, through a community-based participatory research approach. Using a mixed-methods approach combining questionnaire interviews, focus group discussions, direct observations, and community asset mapping across eight ECD centres enrolling 307 children aged 0–5 years, the study engaged ECD facilitators and analysed dietary practices across these centres. Results indicated that financial constraints severely affect the quality and diversity of food provided at the centres, thus undermining the ability to provide nutritionally adequate meals. The average amount spent on food per child per month at the centres was R90 ± R25 (South African Rand). Although three meals were generally offered daily, cost-driven dietary substitutions with cheaper, less diverse alternatives, often at the expense of nutritional value, were common. Despite guidance from Department of Health dieticians, financial limitations contributed to suboptimal feeding practices, with diets dominated by grains and starchy foods, with limited access to and rare consumption of protein-rich foods, dairy, and vitamin A-rich fruits and vegetables. ECD facilitators noted insufficient parental contributions and low engagement in supporting centre operations and child nutrition provision, indicating a gap in awareness and limited nutrition knowledge regarding optimal infant and young child feeding (IYCF) practices. The findings emphasise the need for sustainable, multi-level and community-led interventions, including food gardening, creating ECD centre food banks, parental nutrition education programmes, and enhanced financial literacy among ECD facilitators. Strengthening local food systems and establishing collaborative partnerships with communities and policymakers are essential to improve the nutritional environment in ECD settings. Similarly, enhanced government support mechanisms and policy-level reforms are critical to ensure that children in resource-poor areas receive adequate nutrition. Future research should focus on scalable, locally anchored models for sustainable child nutrition interventions that are contextually grounded, community-driven, and should strengthen the resilience of ECD centres in South Africa. Full article

Objectives: This study comparatively evaluated changes in the food habits and dietary patterns of adults aged ≥65 years before and during the coronavirus disease 2019 (COVID-19) pandemic using a retrospective study. Methods: Data covering the 2018–2021 period were derived from the Korea National Health and Nutrition Examination Survey. Results: Comparing the 2943 individuals in the “Before-COVID-19” individuals with the 2916 people in the “During COVID-19” group, the frequency of drinking four or more times a week decreased among the older adults during the pan-demic, as did the frequency of eating three meals a day and eating-out at least once a week. On the other hand, food security improved during the pandemic compared with before the pandemic. During the pandemic, the intake of cereals and grains decreased, while that of potatoes and starches, legumes, vegetables, eggs, milk and dairy products, and oils and fats increased. Although energy and carbohydrate intake decreased, protein, fiber, calcium, phosphorus, magnesium, potassium, zinc, riboflavin, vitamin E, vitamin C, folic acid, and fat intake increased. However, the intake of vitamin A, vitamin C, and calcium remained lower than the estimated adequate requirement of the Dietary Reference Intakes for Koreans. Additionally, the rate of nutritional insufficiency “During COVID-19” (20.76%) was 1.31–1.42 times higher than that “Before COVID-19” (16.45%). Even in models that adjusted for other factors, the rate of nutritional insufficiency was higher during the pandemic than before. Conclusions: Based on these findings, measures such as dietary education programs and guidelines for proper nutrient intake should be formulated to prevent imbalances in nutrient intake among older Koreans. Full article

This study aims to evaluate the environmental performance and menu sustainability in Portuguese primary school canteens. A total of 58 canteens were assessed using two checklists: one evaluating the sustainability and nutritional quality of menus (maximum score: 183 points), another assessing canteen environmental performance (maximum score: 195 points). Canteens were categorized into four performance levels based on their final scores: Very good (90–100%), Good (75–89.9%), Acceptable (50–74.9%), and Not Acceptable (<50%). The mean sustainability score was 130.5 ± 2.8. None of the canteens fully meet the recommended standards for vegetable portion sizes, reuse of leftovers, or inclusion of pulses in soups. The average environmental performance score was 137.9 ± 12.2. Canteens with on-site meal preparation demonstrated better environmental performance (142.3 ± 2.5) than those relying on off-site prepared meals (106.0 ± 3.6; p < 0.001). Additionally, canteens serving more than 150 meals daily achieved higher environmental performance scores (144.5 ± 1.7) compared to those serving fewer than 50 meals (125.5 ± 18.3). No significant correlation was observed between environmental performance and menu sustainability scores. Findings indicate a generally positive evaluation of both environmental performance and menu sustainability. Nevertheless, substantial improvements are needed, particularly in ensuring adequate vegetable portion sizes, minimizing food waste, and increasing the inclusion of plant-based protein sources. Full article

This preliminary study explores the use of a smart tray prototype equipped with a weight sensor to analyze consumer eating behavior in real-life conditions. Conducted in 2022, at the restaurant “La Confluence” in Namur, with 60 participants, the experiment involved tracking the progression of a standardized meal, “Scallops in sauce with vegetables”. The collected data allowed for the calculation of variables such as bite count, applied force, meal duration, and quantity consumed. Through mathematical processing, insights into individual and group eating patterns were developed, with 39 usable datasets analyzed. Our first results show that the smart tray is capable of estimating the weight consumed and the number of bites with over 97% accuracy. Statistical analysis enabled the identification of four distinct groups of individuals based on five behavioral variables related to eating behavior. The smart tray could be used in hospitality establishments including cafeterias, restaurants, or brasseries, where it could serve as a valuable tool for monitoring meal nutrition. Further improvements will aim to enhance utensil and action recognition through artificial intelligence, which will also support a more detailed characterization of eating behavior. Full article

Canning is an excellent solution to provide convenient, affordable, nutritious, and safe seafood with a long shelf life. However, many canned products use tuna, sardines, and Atlantic chub mackerel, species that raise sustainability concerns and whose overuse can put additional pressure on them. Hence, this study aimed to i) develop and assess a nutritious and sustainable canned meal prototype using the Atlantic horse mackerel (Trachurus trachurus) (whose EU allowable-catch amounts have increased, particularly, in Iberian waters) and vegetables in light brine in terms of stability, sterility, and physicochemical and sensory properties over a 4-month period at room temperature and ii) evaluate its nutritional contribution for different population groups. After preparation, the meal was stored for one month at ≈20 °C and ≈40 °C (to simulate the 4 months). Although the pH was not stable, the meal was considered commercially sterile according to the challenge accelerated tests. Moreover, aging did not significantly affect the meal’s physicochemical and sensory properties. This innovative meal prototype can be claimed to be “low-fat”, “reduced in NaCl/Na”, a “source of protein, phosphorus, iron, selenium and vitamin D”, and “high in vitamin B12”. It proved to be both nutritious and appealing for consumption, with potential to be scaled up. Full article