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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Intimacy and sexuality are essential aspects of quality of life for older adults in longterm care. Numerous tools and interventions are available to support healthcare professionals in their conversations about intimacy and sexuality but they are often unfamiliar with these, or do not know when or how to use them. Aim: To develop a tool to help healthcare professionals choose from existing interventions to facilitate conversations with older adults on the subject of intimacy and sexuality. Methods: A design study, comprising five substudies and 16 workshops, was carried out in inpatient and outpatient settings for older adults. Participants were healthcare and design professionals, older adults and their relatives, undergraduate students and researchers. Data collection and analysis took place in several iterations, with insights from one phase guiding the design of the next. Findings: A paper brochure and a digital knowledge programme (IntiME) was developed to inform the selection of interventions and tools to initiate conversations about intimacy and sexuality with older adults. Initial experiences with IntiME suggest it can support healthcare professionals in this area. Conclusions: The IntiME tool has the potential to improve person-centred care around intimacy and sexuality by matching the personal characteristics of healthcare professionals and older adults with available interventions and tools. Further research into experiences with the use of IntiME is warranted. Implications for practice: * IntiME has the potential to improve person-centred care by matching the personal characteristics of staff and older adults with available interventions and tools * Co-creation with older adults and staff plays an important part in designing tools for personcentred care * Using IntiME may help staff become more aware of their own needs and thereby enhance competence in conversations about intimacy and sexuality [ABSTRACT FROM AUTHOR]

More people feel busier than ever. Recognising busyness as an environmental factor that influences food preferences is essential when considering health-related decisions. This research investigates how the subjective perception of busyness-which is referred to as a busy mindset-affects consumers' food preferences via two studies. Study 1 was a laboratory experiment conducted using a manipulation method with 135 undergraduate student participants. Study 2 used an online self-report questionnaire to repeat the findings of Study 1 and including 209 social participants. The results from the two studies showed that a busy mindset induced individuals to prefer high-calorie foods, and energy expenditure efficiency mediated this effect. Moreover, the subjective perception of busyness increased individuals' estimated need for calories and induced them to prefer high-calorie foods over high-nutrition or hedonic foods. These findings suggest that food preferences in the busy mindset have potential implications for individuals' food consumption., (© 2024. The Author(s).)

This article reports on an investigation into how to improve problem formulation and ideation in design science research (DSR) within the mHealth domain. A systematic literature review of problem formulation in published mHealth DSR papers found that problem formulation is often only weakly performed, with shortcomings in stakeholder analysis, patient-centricity, clinical input, use of kernel theory, and problem analysis. The study proposes using coloured cognitive mapping for DSR (CCM4DSR) as a tool to improve problem formulation in mHealth DSR. A case study using CCM4DSR found that using CCM4DSR provided a more comprehensive problem formulation and analysis, highlighting aspects that, until CCM4DSR was used, weren't apparent to the research team and which served as a better basis for mHealth feature ideation. [ABSTRACT FROM AUTHOR]

Existing highly processed food (HPF) classification systems show large differences in the impact of these foods on biochemical risk factors for disease. If public health nutrition is to consider the degree of food processing as an important element of the link between food and health, certain gaps in research must be acknowledged. Quantifying the food additive exposure derived from HPFs is a task made challenging by the lack of data available on the occurrence and concentration of additives in food and the degree to which the natural occurrence of additives in unprocessed foods confounds exposure estimates. The proposed role of HPFs in health outcomes could also be associated with altered nutrient profiles. Differences exist within and between HPF classification systems in this regard and there are conflicting data on the impact of controlling for nutrient intake. Furthermore, research is needed on how the sensory aspects of HPFs contribute to energy intake. Current data suggest that high energy intake rate may be the mechanism linking HPFs and increased energy intake. A high priority now is to clarify the basis of definitions used to categorize foods as highly processed and, in a constructive sense, to distinguish between the contributions of nutrients, additives and sensory properties to health., (© 2022. Springer Nature Limited.)

Research comparing the adherence to food-based dietary guidelines (FBDGs) across countries with different socio-economic status is lacking, which may be a concern for developing nutrition policies. The aim was to report on the adherence to FBDGs in high-income (HIC) and low-and-middle-income countries (LMIC). A systematic review with searches in six databases was performed up to June 2020. English language articles were included if they investigated a population of healthy children and adults (7–65 years), using an observational or experimental design evaluating adherence to national FBDGs. Findings indicate that almost 40% of populations in both HIC and LMIC do not adhere to their national FBDGs. Fruit and vegetables (FV) were most adhered to and the prevalence of adhering FV guidelines was between 7% to 67.3%. HIC have higher consumption of discretionary foods, while results were mixed for LMIC. Grains and dairy were consumed below recommendations in both HIC and LMIC. Consumption of animal proteins (>30%), particularly red meat, exceeded the recommendations. Individuals from HIC and LMIC may be falling short of at least one dietary recommendation from their country's guidelines. Future health policies, behavioral-change strategies, and dietary guidelines may consider these results in their development. [ABSTRACT FROM AUTHOR]