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To evaluate the conditional effect of time spent in the kitchen on the association between frailty status and healthy diet among older women. Secondary analysis of an online cross-sectional survey conducted in January 2023. Six hundred Japanese women (aged ≥ 65 years). Frailty status evaluated using the Kihon Checklist (25 affirmative questions assessing daily functions, weight status, and mental condition); healthy diet assessed by the days of consuming ≥ 2 meals that include staple, main and side dishes in a meal (SMS meal) in a day; and time spent in the kitchen. Moderation analysis was used to evaluate the conditional effect of time spent in the kitchen on frailty status and SMS meal intake. Chi-square tests for independence were used to evaluate the differences in the Kihon Checklist items by frailty status. Spending longer time in the kitchen indicated more frequent SMS meal intake and the trend was stronger among older women with frailty than those with robustness. All items except for 1 item regarding weight status (P = 0.15) were significantly associated with frailty status (P < 0.001). Further studies are needed to evaluate the causal relationship between frailty status, healthy diet, and kitchen use. [ABSTRACT FROM AUTHOR]

• Adherence to Ketogenic Diet Therapies (KDT) is challenging for subjects. • The measurement of adherence lacks standardization, despite being essential. • The average adherence rates across age groups range from 63.9 to 71.5%. • Adherence is higher in short-therm KDT treatment. Treatment adherence, defined as the degree to which the patient actively follows the plan of care, is very difficult for subjects undergoing ketogenic dietary therapies (KDTs). This is a relevant issue because adherence to dietary therapies is considered 1 of the primary determinants of the treatment's success. This paper aimed to review the literature evidence about KDT adherence according to age and diagnosis of patients. Performed based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses method, this systematic review included clinical trials and observational studies. The risk of bias was assessed by the RoB 2.0 Cochrane tool and the quality of evidence according to the Mixed Methods Appraisal Tool system. Twenty-two articles were included, with more than half (n = 12) having average quality (2–3 stars). The studies' heterogeneity in measuring adherence and diagnosis made it difficult to compare results. Mean adherence rates were 71.5%, 66%, and 63.9% for children, adolescents, and adults, respectively. Adherence and compliance rates varied according to the follow-up period (79.7%, 66.7%, and 37.7% at 6, 24, and 36 months, respectively). The most frequent reasons for low adherence were linked to inefficacy in seizure control, adverse effects, food refusal, difficulty in preparing KDT meals or diet restrictiveness, lack of motivation, poor parental compliance, or cost of the diet. To conclude, there is a lack of standardized tools to measure adherence. Several studies highlighted the families' challenges in adhering to KDTs. These factors should be considered when creating strategies and resources on family education. A systematic review of 22 articles on ketogenic diet therapy adherence showed high heterogeneity, challenging comparisons with other studies. Mean adherence rates were similar across age groups: 71.5% for children, 66% for adolescents, and 63.9% for adults. Adherence varied over time: 79.7%, 66.7%, and 37.7% at 6, 24, and 36 months, respectively. Adherence was influenced by inefficacy in seizure control, adverse effects, food refusal, meal preparation challenges, diet restrictions, lack of motivation, poor parental compliance, and cost of the diet. Abbreviations: KDT, ketogenic diet therapies; mo, months. [Display omitted] [ABSTRACT FROM AUTHOR]

The US Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices. The aim of this study was to explore hospital staff members' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey, challenges, and facilitators of this practice change. A qualitative study was conducted in 2022-2023 using semi-structured interviews. Eighteen participants were staff members with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland, and Australia using strategies to divert food waste from landfill within the last 10 years. Mapping and thematic analysis were undertaken to code and identify themes from the interviews that described staff members' experiences of the journey to implement the strategy. Six hospitals donated food, 1 transferred food waste for animal feed, 4 used an industrial solution, and 3 sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features the following 6 phases: idea, preparation, roll out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff members, executive support, and "luck." Challenges were smells, occasions when food waste was not collected, equipment breakage, and funding depletion. This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process. [ABSTRACT FROM AUTHOR]

The Eating and Food Literacy Behaviors Questionnaire (EFLBQ) is an instrument that has not been tested for its capacity to distinguish among individuals assumed to have higher and lower food literacy. The aim of this study was to examine and compare EFLBQ scores among university students with and without formal nutrition-related training. This study had a cross-sectional design. Two hundred twenty-seven young adult university students enrolled in non–nutrition-related classes (n = 76), introductory nutrition classes (n = 98), and senior-level nutrition classes (n = 53) were recruited from a large university in the southeastern United States during the spring and fall semesters of 2022. The students ranged in age from 18 to 30 years. Mean EFLBQ total scores and factor scores of health and nutrition, taste, food preparation, planning and decision making, and convenience were compared among the three groups. Linear regression backward method examined whether level of training, age, sex, race and ethnicity, and BMI were independent variables associated with total EFLBQ mean scores. Analysis of variance (ANOVA) compared normally distributed data and Kruskal-Wallis and Mann-Whitney U tests compared non-normally distributed data. Linear regression testing found that the level of nutrition training was significantly associated with total EFLBQ scores. Students in senior-level nutrition classes had higher total EFLBQ mean scores (M = 3.1 ± 0.2) than students in non–nutrition-related classes (M = 2.9 ± 0.3) (P = 0.002; 95% CI = 0.055, 0.280) and introductory nutrition classes (M = 2.9 ± 0.3) (P = 0.001; 95% CI = 0.275, 0.061). Total EFLBQ mean scores were not different among the students in non–nutritional-related classes and introductory nutrition classes (P = 1.000; 95% CI = −0.096, 0.096). Scores differed by training level for items measuring EFLBQ Factor 1: Health and Nutrition. Factor 1 mean scores were higher in students in senior-level classes (M = 3.1 ± 0.4) than for those in non-nutrition classes (M = 2.7 ± 0.5) (P < 0.001; 95% CI = 0.294, 0.670) and introductory nutrition classes (M = 2.8 ± 0.5) (P < 0.001; 95% CI = 0.228, 0.553). The other EFLBQ factor mean scores were not different among the three groups (all P -values > 0.12). The EFLBQ demonstrated the capacity to distinguish food literacy scores between students expected to have higher as compared with lower food literacy. [ABSTRACT FROM AUTHOR]

To evaluate if parent perceptions of school meals influence student participation. In May 2022, an online survey was used to evaluate parents' perceptions of school meals and their children's participation. A total of 1,110 California parents of kindergarten through 12th-grade students. Student participation in school lunch and breakfast. Principal component analysis and Poisson regression models. Three groups of parental perceptions were identified: (1) positive perceptions (eg, liking school meals and thinking that they are tasty and healthy), (2) perceived benefits to families (eg, school meals save families money, time, and stress), and (3) negative (eg, concerns about the amount of sugar in school meals and stigma). More positive parental perceptions about school meals and their benefits to families were associated with greater student meal participation. In contrast, more negative parental perceptions were associated with reduced student participation in school meals (P < 0.05). Parent perceptions of school meals may affect student participation in school meal programs. Working to ensure parents are familiar with the healthfulness and quality of school meals and the efforts schools are making to provide high-quality, appealing meals may be critical for increasing school meal participation rates. [ABSTRACT FROM AUTHOR]

To explore the lived experiences of prediabetic participants in an in-home, family-based meal kit delivery intervention for 12 weeks. Delivered foods followed a plant-dominant pattern, including small meat portions, to encourage long-term adoption of this pattern. Qualitative in-depth individual interviews (n = 21) were undertaken online with 7 pilot participants, at 3-time points (preintervention, during intervention, and postintervention). Three online focus groups were also undertaken postintervention with 12 participants. Postintervention, most participants reported positive changes in eating patterns and mindset changes enabling future healthier eating. The deliveries inspired enthusiasm for tastier cooking and family involvement. Although participants indicated they felt well-being improvements, they often became focused on the outcome of their physical test results (eg, weight), leading to some disappointment and feelings of failure. Participant engagement with the intervention was high, but other underlying emotions, outside diet behavior, can affect long-term adoption outcomes. This has implications for designing future interventions. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to assess the feasibility and acceptability of Weeknight Supper Savers , a family-based intervention designed to promote meal preparation and food waste reduction. The 4-week program was piloted using a single-arm, prepost design. Based on the Theory of Planned Behavior, the intervention included a chef-led online cooking class, a food waste toolkit, and 4 text messages/wk. Postintervention surveys were used to assess the feasibility and acceptability of the interventions. Eighteen families (95%) attended their scheduled cooking class. All parents who completed the survey (17 mothers and 12 fathers) reported being satisfied with the overall program, the cooking class, and the toolkit. Approximately 73% of the children (n = 21) reported being satisfied with the overall program, and 77% reported being satisfied with the cooking class and the toolkit. The intervention was feasible and well-received by families. Results could help inform future public health programs focused on reducing household food waste. [ABSTRACT FROM AUTHOR]

A low immune response is fatal for humans because increased infection risk is related to both morbidity and mortality. The neutropenic diet is applied if a person's neutrophil count is <2000 cells/μL. When compared with standard nutrition treatment, the neutropenic diet is found to be related to deficiencies in dietary fiber, vitamins C, A, and D, magnesium, and calcium. This is also related to malnutrition in patients diagnosed with cancer. Although raw vegetables are good sources of these nutrients, they can also be sources of pathogen microorganisms. Thus, the consumption of well-cooked vegetables is an essential principle in the neutropenic diet. Although many cooking methods are available, pressure cooking is the most commonly used in neutropenic diet kitchens to reduce pathogen transmission risk. According to many studies, the cooking process is associated with significant nutrient loss. In particular, boiling is found to be related to losses in vitamins C, A, and K, phenolic compounds, flavonoids, calcium, zinc, manganese, magnesium, copper, and iron in different types of vegetables. Even though some studies have shown that standard nutrition treatment with the adoption of food safety guidelines does not increase infection risk and the neutropenic diet is related to malnutrition, no guidelines have thus far suggested the application of standard nutrition treatment in neutropenic patients. Consequently, additional studies are required to compare the beneficial and harmful effects of the neutropenic diet to a standard nutrition treatment and support the application of standard nutrition treatment with the adoption of food safety guidelines at least in mildly neutropenic patients. The neutropenic diet is characterized by packaged, 1-use, and well-cooked food consumption to reduce foodborne infection risk. Although the neutropenic diet is seen as the only choice for patients with moderate and severe neutropenia, this diet model can potentially increase malnutrition risk in patients. In particular, the well-cooked vegetable consumption principle of this diet model is related to dietary fiber, vitamin, and mineral loss and thus their deficiencies. [Display omitted] [ABSTRACT FROM AUTHOR]

The article highlights the low consumption of fruits and vegetables among Americans, which contradicts nutrition guidelines for preventing cardiometabolic diseases. It emphasizes the importance of improving nutrition, especially in underresourced communities. Topics include the challenges of poor nutrition and its impact on chronic diseases, as well as the need to address food insecurity and diet quality for better health outcomes.

This systematic review aimed to study the effect of a cooking intervention on obesity among children and adolescents aged < 18 years. Articles that studied the effect of cooking intervention with at least 4 sessions among children and adolescents on obesity (from January, 2000 to December, 2021) were included for analysis. Of the 500 articles identified through PubMed and ScienceDirect database, 9 studies qualified to be included in this review. One-third of the studies found a positive effect of a cooking intervention on obesity among children and adolescents. School-based studies conducted among elementary school students were promising. Centers for Disease Control and Prevention body mass index percentile was the most common tool used to identify children and adolescents with overweight and obesity. The majority of the studies had a strong methodology. All studies showed improvement in diet-related factors. Active participation of parents is crucial in making childhood interventions successful. It is difficult to delineate the effect of cooking alone on obesity as almost all studies had multicomponent interventions. These diverse results highlight the need for longitudinal studies in natural settings to comprehend the effect of long-term cooking on obesity in children and adolescents. [ABSTRACT FROM AUTHOR]

To examine cooking practices, online information-seeking habits, and intervention preferences among parents with low income to inform the development of a digital cooking intervention on the basis of the Healthy Cooking Index. This formative research study included a brief survey followed by in-depth interviews (from February to April, 2021) with parents of a child aged 6–11 years with low income (n = 20; 100% female, 70% African American or Hispanic White). Interview transcripts were analyzed using a semistructured hybrid coding approach. Three main themes were identified to inform the development of the intervention: (1) current Healthy Cooking Index behaviors, (2) preferences for digital cooking intervention content, and (3) design and delivery preferences. A 7-step process was used to develop the intervention and integrate qualitative findings. Online culinary programs targeting parents with low income may consider short, mobile-friendly video formats and focus on easy-to-prepare recipes adaptable to family preferences. [ABSTRACT FROM AUTHOR]

To determine the effect of Food Sensations for Adults on food literacy behaviors and selected dietary behaviors. A quasi-experimental design using preprogram and postprogram questionnaires over 4 weeks with a control group (n = 75) matched for sex, age group, and socioeconomic disadvantage to program participants (n = 867). General linear mixed models assessed change in food literacy behavior frequency in 3 self-reported domains (plan and manage, selection, and preparation) and fruit and vegetable servings. Postprogram, Food Sensations for Adults participants reported modest yet statistically significant score improvements in 2 of the 3 domains of food literacy behaviors in the plan and manage (12.4%) and preparation (9.8%) domains, as well as servings of vegetables (22.6% or 0.5 servings). Quasi-experimental designs indicate food literacy programs can produce modest short-term changes across a range of food literacy and dietary behaviors. [ABSTRACT FROM AUTHOR]

Examine how experiencing the coronavirus disease 2019 (COVID-19) pandemic influenced adolescent independent eating occasions (iEOs) and iEO-related parenting practices from the perspective of parents and adolescents Cross-sectional remote interviews were conducted for this basic qualitative research study. Participants were a purposive sample of multiracial/ethnic adolescents aged 11–14 years and their parents from households with low income (n = 12 dyads) representing 9 US states. The main outcome measures were iEOs and iEO-related parenting practices. Data were analyzed using directed content analysis. About half of the parents indicated that their adolescents had more iEOs during the COVID-19 pandemic and that there were changes in the types of foods consumed during iEOs. In contrast, most adolescents indicated their iEOs had not changed remarkably in frequency or foods consumed since the onset of the pandemic. Most parents reported no change in how they taught their adolescents about healthy food, the rules for foods/beverages permitted during iEOs, or how they monitored what their adolescents ate during iEOs; adolescent reports were in general agreement. Most parents indicated that family members were home together more often during the pandemic, which increased cooking frequency. The effect of the COVID-19 pandemic on adolescents' iEOs varied, and the parenting practices used to influence iEOs remained stable during the pandemic. Families experienced having more time together and cooking at home more often. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are produced in fermented and protein-rich food products forming a serious health concern. Reducing the development of BAs is currently hindered by the limitations of available strategies that are costly and rely on high-tech biological methods, such as incorporating decarboxylase-deficient starters or amine oxidase-producing starters. Thus, there is an immediate need to identify a sustainable and affordable way to restrict the formation of BAs. In the last few years, many reports revealed that the use of molecular hydrogen in food preparation could help limit the formation of BAs in different fermented and protein-rich food products. The use of hydrogen in the food industry is safe for consumers and can maintain food quality without harming the environment. This review discusses the potential application of molecular hydrogen in the food industry for controlling the formation of BAs in products as well as the possible mechanisms behind the effects and its perspectives. • Biogenic amines (BAs) are produced in fermented and protein-rich food products. • The use of hydrogen in food preparation can help in limiting the formation of BAs. • Hydrogen may inhibit the growth of protolytic and/or decarboxylase-producing microorganisms. • Hydrogen may modify the ‎activity and/or the expression of BA-related enzymes. • Hydrogen may increase the catabolism of amino acids. [ABSTRACT FROM AUTHOR]

Cooking process can produce abundant volatile organic compounds (VOCs), which are harmful to environment and human health. Therefore, we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines have been sampled based on the simulation and acquisition platform, involving concentration characteristics, ozone formation potential (OFP) and purification efficiency assessments. VOCs emissions varied from 1828.5 to 14,355.1 µg/m3, with the maximum and minimum values from Barbecue and Family cuisine, respectively. Alkanes and alcohol had higher contributions to VOCs from Sichuan and Hunan cuisine (64.1%), Family cuisine (66.3%), Shandong cuisine (69.1%) and Cantonese cuisine (69.8%), with the dominant VOCs species of ethanol, isobutane and n-butane. In comparison, alcohols (79.5%) were abundant for Huaiyang cuisine, while alkanes (19.7%), alkenes (35.9%) and haloalkanes (22.9%) accounted for higher proportions from Barbecue. Specially, carbon tetrachloride, n-hexylene and 1-butene were the most abundant VOCs species for Barbecue, ranging from 8.8% to 14.6%. The highest OFP occurred in Barbecue. The sensitive species of OFP for Huaiyang cuisine were alcohols, while other cuisines were alkenes. Purification efficiency assessments shed light on the removal differences of individual and synergistic control technologies. VOCs emissions exhibited a strong dependence on the photocatalytic oxidation, with the removal efficiencies of 29.0%–54.4%. However, the high voltage electrostatic, wet purification and mechanical separation techniques played a mediocre or even counterproductive role in the VOCs reduction, meanwhile collaborative control technologies could not significantly improve the removal efficiency. Our results identified more effective control technologies, which were conductive to alleviating air pollution from cooking emissions. [Display omitted] [ABSTRACT FROM AUTHOR]

Inadequate consumption of fruits and vegetables (FV) can negatively impact health. Cost-offset, or subsidized, community-supported agriculture (CO-CSA) may change FV preparation behaviors among caregivers in low-income households. We assessed changes in FV preparation frequency and methods during and after participation in a CO-CSA plus tailored nutrition education intervention. Longitudinal comparison of outcomes at baseline, end of CO-CSA season, and 1 year later. Caregivers of children aged 2–12 years from households with low income in rural areas of 4 US states (n = 148). Summer season, half-price CO-CSA share plus tailored nutrition education classes. Comparison to a control group not included in this analysis. Monthly frequency of preparing 9 FV for children's snacks and 5 vegetables for dinner; use of healthy preparation methods for dinner. Repeated measures ANCOVA including state with Bonferroni correction and 95% confidence. At baseline, caregivers prepared fruit for children's snacks and vegetables for dinner almost daily and vegetables for children's snacks every other day. The frequency of total FV preparation and most vegetable varieties increased during the intervention. Increases in total vegetables for snacks, dinner, and leafy greens were maintained 1 year later (n = 107). Community-supported agriculture plus education is a promising approach to sustained increases in vegetable preparation for children's snacks and dinner meals. [ABSTRACT FROM AUTHOR]

• The first figure of merit for the triangular finned cooking pot is found to be 0.139 which is better than the conventional cooking pot configuration i.e., 0.132. • The cooking power is increased from 68.71 W to 77.06 W for the triangular finned cooking pot compared with the conventional cooking pot under 1.5 kg water loading conditions. • The energy efficiency is increased from 36.16 % to 40.55 % when using a triangular finned cooking pot instead of the conventional cooking pot under 1.5 kg water loading. • Adding different insulation materials of low thermal conductivity at the walls compared with the edges of box type solar cooker is preferred. The thermal performance of existing box-type solar cookers is limited and to improve the performance many research works reported on modification of solar cooker sub-systems i.e., cylindrical fin over the cooking pot, extra air duct, integrating with a photovoltaic panel, incorporation of heat storage materials and multiple reflectors. This paper presents a novel study of a triangular-finned cooking pot to increase the convective heat transfer rate and solar irradiance over the cooking pot. The thermal network diagram is presented and thermal losses are measured using MATLAB. The thermal visualization is presented with the help of COMSOL Multiphysics 5.5 and uncertainty analysis of different performance parameters is completed with Engineering Equation Solver (EES). The simulation results found thermal losses occur from the top, bottom and side are 4.26, 0.77 and 0.64 W/m2 respectively. The experimentally observed result indicates the cooking time is reduced from 94–95 min to 85–86 min during the boiling test of 1.5 kg water for the triangular finned cooking pot. The first figure of merit is 0.139 and the second figure of merit is 0.563 respectively for the same loading conditions. The cooking power is increased from 68.71 W to 77.06 W. The thermal efficiency is increased from 36.16 % to 40.55 %. The uncertainty analysis emphasizes the value of the performance parameter lies within an acceptable range. From thermal visualization, It is concluded that wall edges are less affected by heat flow and the correct placement of the cooking pot is necessary for uniform heating. [ABSTRACT FROM AUTHOR]

OBJECTIVE: To determine the effect of a bundled intervention (home meal delivery and provision of cooking/serving resources) on preschoolers' body mass index z-score (BMIz), dietary quality, and family meal frequency. METHODS: Participants (299 families; mean child age 4.4 years, 47% male, 55% White, 18% Black, 27% Hispanic or other race and ethnicity, and 25% were overweight or obese) were randomized to a control group or to provision of cooking/serving resources plus home meal delivery for 12 weeks (meals provided by Meals on Wheels [MOW cohort, n = 83] or a commercial service [COM cohort, n = 216]). Outcomes were child dietary quality, family meal frequency, and child BMIz. RESULTS: The intervention increased dinnertime intake of red and orange vegetables in the full sample (MOW cohort+COM cohort) (0.10 pre- to 0.15 cup equivalents (CE) post-in the intervention group vs 0.10 pre- to 0.09 post- in the control group; P = .01) and the COM cohort (0.11 pre- to 0.17 CE post- vs 0.11 pre- to 0.09 post-; P = .002), and typical daily dietary intake of fruit and fruit juice in the MOW cohort (1.50 CE pre- to 1.66 post- vs 1.48 pre- to 1.19 post-; P = .05). The intervention did not change meal frequency or BMIz. CONCLUSIONS: Short-term home meal delivery with provision of cooking/serving resources improved dietary quality among preschool-aged children but did not change meal frequency or BMIz. Expansion of Meals on Wheels programs to preschool-aged children may be a promising intervention to improve dietary quality. Family meals, when already frequent, are not further increased by reducing the burden of meal preparation. [ABSTRACT FROM AUTHOR]

The Pacific Island Food Revolution (PIFR) is an innovative multi-media program, which encourages the consumption of indigenous Pacific foods through entertainment, including a reality TV cooking competition. Assess the effect of a PIFR video on participants' attitudes and selection of Pacific food through a laboratory based randomized control trial. Eligibility criteria were male or female students enrolled at a university in Suva, Fiji. Participants (n=810) were randomized to the PIFR video (PIFR group) or a documentary on climate change (Control group). Participants completed a survey on attitudes toward Pacific food (perceived availability of Pacific ingredients, likelihood of sharing Pacific food on social media, perceived effort, confidence, and cultural importance of preparing/cooking Pacific food, using a 5-point Likert scale (higher score being more desirable except for perceived effort). Participants were then instructed to choose between a Pacific meal or a foreign meal for lunch. Differences in participants' attitudes were assessed with independent samples t-test and effect on food choice was assessed using Post-Double Selection LASSO regression. Mean (± SD) age of participants was 22.3 (± 5.2) years, and 57% were female. For females, compared to the control, for the PIFR group, there was a small, positive effect on perceived availability of Pacific ingredients (effect = 0.32 ± 0.09, p < 0.001), likelihood of sharing Pacific food on social media (effect = 0.20 ± 0.08, p = 0.01), perceived effort (effect = 0.17 ± 0.07, p = 0.02) and cultural importance (effect = 0.23 ± 0.06, p < 0.001), no significant effect on confidence (p = 0.22), and more chose the Pacific meal (p <0.001). For males, there was a small effect on perceived availability of Pacific ingredients (effect = 0.22 ± 0.12, p = 0.08) only and no effect on food choice (p=0.08). The PIFR video may improve attitudes towards and selection of Pacific foods for women, and perception of availability of Pacific ingredients for men. Australian Department of Foreign Affairs and Trade, New Zealand Ministry of Foreign Affairs and Trade [ABSTRACT FROM AUTHOR]

Family meals are associated with several health benefits, including better diet quality and healthier weight status among youth. Factors beyond the foods served at meals are important in the associations between family meals and nutrition-related outcomes, and how families eat together may be as important as how often. Examining values around mealtime behaviors is an important first step towards understanding family choices about meals. The objective of this study was to characterize values around family meals for families with school-aged children participating in youth sports. An online survey was completed by parents (n=172) of current youth recreational sport participants, ages 8-12 years. Parents were recruited from 4 youth sport organizations and were primarily female (80%) and white (85%). Most parents worked full-time (64%) and were from two-parent households (89%). Using an online survey, participants responded to 20 statements reflecting different characteristics of the family meal. Participants rated each statement as "very important", "somewhat important", or "not at all important". Principal Components Analysis (PCA) with Promax rotation was used to identify key factors (loading >.5) that help to explain values around family mealtimes. PCA highlighted 4 factors explaining 55.4% of the total variance. Factors were defined as Nutritional Quality, Connectedness, Structure, and Pleasantness, and explained 25.8%, 13.8%, 8.2%, and 7.6% of the variance, respectively. Statements correlated with Nutritional Quality reflected valuing meals prepared at home and limiting pre-prepared food and eating out; Connectedness reflected valuing eating together, and parents and children connecting during the meal; Structure reflected valuing everyone eating the same meal at the table; and Pleasantness reflected valuing enjoyable conversation and not rushing through the meal. Parents value nutrition, connectedness, structure, and pleasantness when it comes to family meals. Future work is needed to understand whether efforts to serve meals aligned with these values are complicated on evenings with youth sport activities. None [ABSTRACT FROM AUTHOR]

To determine the efficacy of The Happy Kitchen/La Cocina Alegre® (THK/LCA) program to improve nutrition outcomes of low-income Texans. The THK/LCA program draws from established health promotion and nutrition education models, including the Social-Ecological Model, the Health Belief Model, and Social Cognitive Theory. Additionally, this culturally sustaining education program incorporates insights from scholars like Drs. Gloria Ladson-Billings, Django Paris, and H. Samy Alim. Central to the curriculum is the Hispanic tradition of sobremesa, emphasizing connections and information sharing around the table after a meal. THK/LCA primarily aims to serve low-income Texans facing systemic barriers to food access. THK/LCA classes are held in community spaces like libraries, health clinics, and schools, and recruitment is conducted in collaboration with community organizations. The service population is defined as individuals or families with income less than 185% of the poverty line or who live in an area designated as low-income/low-access by USDA's Food Access Research Atlas. THK/LCA is a community-engaged, peer-facilitated, interactive 6-week cooking and nutrition class series that emphasizes the selection and preparation of fresh, nutritious, and economical foods in alignment with traditional foodways. Pre-, post-, and 3-month follow-up surveys were administered to obtain information on program completion, meals provided, changes in fruit and vegetable intake, nutrition knowledge, cooking skills, and home-cooked meal preparation. Counts and percentages were determined using Tableau data analysis software. Three hundred and sixty-five Texans participated in THK/LCA classes, with 196 participants completing all 6 classes in a series. The equivalent of 4,851 meals were provided to participants. Most participants reported increases in fruit and vegetable consumption (80%), nutrition knowledge (89%), cooking skills (86%), and cooking more meals at home (80%). THK/LCA has demonstrated success in improving access to fresh and nutritious foods among low-income people living in Texas. Next steps will include an evaluation of program expansion efforts. None [ABSTRACT FROM AUTHOR]

Dinner Tonight Emergency Preparedness Healthy Cooking Schools (DTEPHCS) should increase awareness of risk to health during emergencies and educate individuals on how to prepare to maintain good health through nutrition and food safety during emergencies. DTEPHCS use the Health Belief Model to encourage participants to take action in creating and maintaining emergency meal kits and other emergency preparations. The target audience for DTEPHCS are families in the Gulf Coast Region of Texas, approximately 7 million people. This target population is most likely to be affected by power outages due to hurricanes and tropical storms. Dinner Tonight Healthy Cooking Schools (DTHCS) are multi-hour events with food demonstrations and additional educational presentations or demonstrations. DTEPHCS are focused on creating a preset menu of 12 recipes that use limited, alternate, or no electricity to create. These recipes follow the Dietary Guidelines for Americans recommendations and are healthy ways to fuel a family during emergencies with power outages. Additional education presentations include; water storage and purification, food safety, and more. DTHCS are evaluated using a retrospective post-questionnaire. DTHCS participants are evaluated in areas of understanding of meal planning, the nutritional content of foods, and impact of food on health; as well as the level of confidence in meal planning, recipe modification, and food safety. Over 64% of participants increased their understanding of how meal planning can help save time and reduce stress, the calorie content of the foods they prepare, and how the foods they eat impact their health. Over 70% of participants increased their confidence in meal planning to prepare healthy meals, modifying recipes to reduce calorie content, and safely preparing fruits, vegetables, and meats from the Healthy Cooking School demonstrations. In addition, 93.0% of participants were mostly or completely satisfied with the DTHCS program. In conclusion, DTHCS effectively increases audience understanding of planning and increases confidence in preparing safe and healthy meals. None [ABSTRACT FROM AUTHOR]

For educators in particular, the implementation of online learning during the epidemic both potential and challenges. In order to correctly attain learning outcomes, creativity is required to ensure that online learning is effective and efficient. In order to get through those problems, having the necessary learning resources is undoubtedly highly beneficial. However, there are still few learning resources accessible in several competency areas, such as practical work in food safety. Food safety is a topic that students studying food packaging technology, culinary arts, catering, public health, and food technology must master. The goal of this research is to create a virtual food safety laboratory application that includes a coliform detection game. This game app is meant to aid in the process of learning about This research focuses on food security and uses the ADDIE (Analysis, Design, Development, Implementation, and Evaluation) model approach to implement the steps of the game development life cycle. The coliform detection game app was validated by two material specialists and two design and media experts. Application tests were conducted in groups of five individuals, involving 25 students in the third semester of the culinary arts program at Creative Media State Polytechnic. The average pre-test score obtained from these trials was 2.88, while the average post-test score at the same time was 9.28. The data clearly indicates that the coliform detection game application contributes to online learning as it significantly enhances student knowledge. [ABSTRACT FROM AUTHOR]

To characterize food agency (one's capacity to procure and prepare food in particular contexts) among Diabetes Prevention Program (DPP) participants and gather perspectives about experiences with DPP. Photograph-elicitation in-depth interviews and survey measures. Baltimore, Maryland (June–August 2021). Black women (n = 13) who participated in DPP. Food agency and strategies used to procure and prepare food and the influence of DPP on daily food behaviors. Surveys measured food agency using the Cooking and Food Provisioning Action Scale and cooking behaviors. Thematic analysis of qualitative in-depth interviews and descriptive statistics for quantitative measures. As quantitative and qualitative data revealed, participants were frequent and confident cooks with high food agency. Participants viewed cooking as a key strategy for healthy eating and desired more hands-on cooking instruction within DPP to develop new healthy cooking skills. The primary barriers identified were related to lack of time or energy. Food procurement and preparation practices shifted over time, and DPP was a key influence on current behaviors. Food agency is complex and manifests heterogeneously in daily life. A life course, contextual, and food agency-based approach could be considered for future diabetes prevention interventions. [ABSTRACT FROM AUTHOR]

The over 65 years old are a fast growing population leading to a future increase in patients. Burn injuries can have a serious effect on a patient's health, requiring longer hospital stays and affecting their mortality. The regional burns unit at Pinderfields General Hospital cares for all patients with burn injuries in the Yorkshire and Humber region in the United Kingdom. The aim of this study was to understand the common causes of burn injury in the elderly population and to provide scope on what actions need to be carried out to influence accident prevention in the future. In this study, patients were aged 65 years or older and had to have been admitted for a minimum of one night to the regional burns unit at Yorkshire, England from January 2012. The data was collected from the International Burn Injury Database (iBID), which included a total number of 5091 patients. After the inclusion and exclusion criteria were applied there were a total number of 442 patients over 65 years old. The data was analysed using descriptive analysis. 13.0% of all patients admitted with a burn injury were over 65 years old. In the over 65 years old, 31.2% of burn injuries were most common during the activity of food preparation. Out of all the burn injuries within food preparation 75.4% were due to a scald injury. Additionally, 42.3% of scald burns from food preparation were due to hot fluid spills from a kettle or saucepan, rising to 73.1% after including burns from cups of tea and coffee. 21.2% of scalds from food preparation were caused by cooking with hot oil. The main cause of burn injuries in the elderly of Yorkshire and Humber was food preparation. The majority of the food preparation burn injuries were a scald burn due to the handling of hot fluids, either from a saucepan or a kettle. A prevention strategy aiming to make people aware of this finding can help reduce burn injuries in the over 65 years old age group. • Elderly burn injuries, as the age increases from 65 years old so does the incidence of burn injuries. • Most common cause of burn injuries in the over 65 year olds is food preparation. • In the activity of food preparation the most common type of burn injury was a scald burn injury. • Scald burn injuries were most common due to the handling of hot fluids, either from a saucepan or a kettle. [ABSTRACT FROM AUTHOR]

Smart Cuisine is an innovative system that harnesses the latest AI technology to revolutionize the way we approach meal preparation and cooking. By offering innovative features such as ingredient proportion calculation, AI-generated recipe creation, and an OpenAI chat service for food, nutrition, and health-related questions, Smart Cuisine empowers users to optimize their ingredients, minimize food waste, and promote sustainable meal prep practices that are better for both individuals and the environment. The AI recipe generator utilizes a meta AI Facebook model that is made more accessible to users, enabling them to create new, delicious recipes using their existing ingredients. The chat service, developed using Flutterflow and OpenAI API, provides users with a natural language interface to ask questions about food and nutrition. With Smart Cuisine, we are making a tangible impact on reducing food waste, promoting sustainable meal prep, and helping users maximize the potential of their ingredients in a more efficient and convenient way. Our system represents a significant advancement in the field of AI-powered food management and has the potential to positively impact the health and well-being of individuals and the environment. The aim of this paper is to present Smart Cuisine, a novel system that uses AI technology to optimize meal preparation and cooking practices. This paper will discuss the innovative features of Smart Cuisine, including ingredient proportion calculation, AI-generated recipe creation, and an OpenAI chat service for food, nutrition, health-related questions and describing the development process of Smart Cuisine. [ABSTRACT FROM AUTHOR]

The successful implementation of clean cooking programs can considerably impact health, CO2 emissions, and household safety. However, this success will depend on the extent to which clean cooking programs target the right populations, and account for potential adoption barriers. To identify who these populations are, the present work relies on comparable household datasets from Guatemala, Peru, and Ecuador, and econometric analysis. Findings show that the characteristics of populations that clean coking programs should target vary considerably by country, and that households that are urban, more educated and with a female head, are most likely to adopt clean cooking. These quantitative results, however, only capture one side of the story. The other side has to do with potential barriers to adoption. To identify these barriers, we conduct a thorough review of the existing literature and complement it with findings from semi-structured interviews carried out during fieldwork. We find that barriers exist both before and after the initial adoption, and that the most important ones are informational, institutional, and cultural and traditional. To the best of our knowledge, this work is the first to rely on comparable household datasets and qualitative evidence to assess clean cooking programs in Guatemala, Peru and Ecuador. • Clean cooking improves life expectancy and reduces air pollution. • Urban and female-led households are more likely to adopt. • Income as a determining factor is inconclusive. • The strongest barriers to adoption are informational, institutional, and traditional. • Programs need to be tailored to country and local community needs. [ABSTRACT FROM AUTHOR]

To evaluate the feasibility of a remote-based nutrition education and culinary skills program for young adults with autism spectrum disorder (ASD). Thirteen young adults with ASD (26.6 ± 4.4 years; 77% male) participated in a remote-based nutrition program twice a week over 12 weeks. Principles of Social Cognitive Theory were used to develop the curriculum, which focused on nutrition education and meal preparation. Feasibility was assessed through attendance records, retention rates, duration/frequency of participant engagement, session notes, and participant interviews. The program had a 13% refusal rate and a 7% attrition rate. Participants had a session attendance rate of 83%. Session notes revealed that the remote format offered several methods of participant communication and captured evidence of family support. Interview themes included increased nutrition-related knowledge, self-efficacy, and behavioral capability. The remote-based nutrition program met feasibility benchmarks for adherence and retention and was well-accepted by participants. A remote-based format for nutrition interventions can reach a wider range of young adults with ASD; however, input from the target population should be considered in the development of the program. [ABSTRACT FROM AUTHOR]

Examine the impact of Fuel for Fun: Cooking with Kids Plus Parents and Play (FFF) on children's culinary self-efficacy, attitude, fruit and vegetable (FV) preferences, physical activity (PA), and body mass index. Randomized controlled trial. Eight elementary schools in 2 Northern Colorado districts. Fourth-grade students; 7-month interventions: school (S.FFF)—theory-based cooking + tasting lessons, active recess, lesson-driven cafeteria promotions; or school + family (S+F.FFF) with added family nights and home activities. Cooking self-efficacy and attitudes, FV preferences, PA, and measured height/weight. Individual outcomes nested by classroom, school, and district and assessed > 12 months with repeated measures controlled by sex and baseline cooking experience, with a significance level of P < 0.05. The sample included 1,428 youth, 38 teachers, 4 cohorts, 50% boys, 75% White, and 15% Hispanic. No intervention effect was observed. Those who cooked retained higher self-efficacy, attitude, and FV preferences (P < 0.001). Girls reported higher self-efficacy and attitude than boys. Moderate-to-vigorous PA and metabolic equivalent minutes increased for all students; boys retained higher levels (P < 0.001). Body mass index percentile remained stable. Cooking and sex were associated with all outcome measures and should be considered for intervention tailoring. Treatment impacts were not evident nesting by classroom, school, and district. Accurate assessment of school-based interventions requires rejecting student independence from group assignment assumptions. [ABSTRACT FROM AUTHOR]

Diabetes self-management education and support is the cornerstone of diabetes care, yet only 1 in 2 adults with diabetes attain hemoglobin A1c (HbA1c) targets. Food insecurity makes diabetes management and HbA1c control more difficult. Our aim was to test whether a cooking intervention with food provision and diabetes self-management education and support improves HbA1c and diabetes management. This was a waitlist-controlled, randomized trial. Participants were 48 adults with type 1 or type 2 diabetes. Cooking Matters for Diabetes was adapted from Cooking Matters and the American Diabetes Association diabetes self-management education and support intervention into a 6-week program with weekly food provision (4 servings). Surveys (ie, Summary of Diabetes Self-Care Activities; Medical Outcomes Study Short Form Health Survey, version 1; Diet History Questionnaire III; 10-item US Adult Food Security Survey Module; and Stanford Diabetes Self-Efficacy Scale) were administered and HbA1c was measured at baseline, post intervention, and 3-month follow-up. Mixed-effects linear regression models controlling for sex and study wave were used. Mean (SD) age of participants was 57 (12) years; 65% identified as female, 52% identified as White, 40% identified as Black, and 19 (40%) were food insecure at baseline. Intervention participants improved Summary of Diabetes Self-Care Activities general diet score (0 to 7 scale) immediately post intervention (+1.51; P =.015) and 3 months post intervention (+1.23; P =.05), and improved Medical Outcomes Study Short Form Health Survey, version 1, mental component score (+6.7 points; P =.025) compared with controls. Healthy Eating Index 2015 total vegetable component score improved at 3 months (+0.917; P =.023) compared with controls. At baseline, food insecure participants had lower self-efficacy (5.6 vs 6.9 Stanford Diabetes Self-Efficacy Scale; P =.002) and higher HbA1c (+0.77; P =.025), and demonstrated greater improvements in both post intervention (+1.2 vs +0.4 Stanford Diabetes Self-Efficacy Scale score; P =.002, and –0.12 vs +0.39 HbA1c; P =.25) compared with food secure participants. Cooking Matters for Diabetes may be an effective method of improving diet-related self-care and health-related quality of life, especially among food insecure patients, and should be tested in larger randomized controlled trials. [ABSTRACT FROM AUTHOR]

There is a global effort toward reducing or eliminating dirty fuels and technologies for cooking due to their severe health, environmental and economic implications. Reducing dirty energy usage requires an effective transition toward clean fuels and technologies for cooking. Effective governance and financial systems are needed to hasten the transition toward clean fuels and technologies for cooking. However, not much is known empirically about the role of access to credit and governance in the transition towards clean cooking technologies, especially in sub-Saharan Africa (SSA). This study, therefore, utilizes the two-step-dynamic system generalized method of moment estimator to investigate the effect of access to credit and governance on the adoption of clean cooking technologies in SSA. The findings indicate that access to credit and governance variables do not facilitate clean cooking technologies usage. The conditional analysis also reveals that the governance variables moderate the effect of access to credit to impede the adoption of clean fuels and technologies for cooking. The findings indicate that economic growth, education, and rural population drive the adoption of clean cooking technologies. Sensitivity checks show that the effect of access to credit and governance on clean fuels and cooking technologies usage differs among income and regional groups within SSA. We, therefore, argue that better financial and governance systems are required to hasten the transition toward clean fuels and technologies for cooking in SSA. [ABSTRACT FROM AUTHOR]

In this work, a novel solar cooker with the cooking chamber shaped like a Newton prism was designed, constructed and tested. The device is characterized by ease of construction, use and transportation. It is made of common and inexpensive materials. The proposed cooker is able to track the sun during its use through wheels placed at its base and a manual system to vary the inclination of the reflective surfaces. Experimental tests were carried out to characterize its thermal and optical performances and evaluate the wind's influence. In particular, two identical prototypes, one shielded from the wind and the other not, were simultaneously tested by tracking the reflective surfaces at optimal angles. Several tests were carried out without and with a load using water and glycerin as test fluids. The results showed that the solar cookers have good thermal performance even at medium-high temperatures. Both prototypes reached a stagnation temperature of about 137 °C. The shielded cooker usually brought 2 kg of water from 40 °C up to 90 °C in about two hours and 2 kg of glycerin from 40 °C up to 110 °C in less than three hours. These times were slightly longer for the unshielded prototype. • A novel solar cooker, named Newton solar cooker, was presented and characterized. • The solar cooker is cost effective and easy to build. • The optimal reflector configuration was determined by means of a model coded in MATLAB. • Experimental tests without and with a load (water and glycerin) were carried out. • Results show the device has good thermal performance even at medium-high temperature. [ABSTRACT FROM AUTHOR]

To describe the implementation and process characteristics of Fuel for Fun: Cooking with Kids Plus Parents and Play (FFF). Mixed methods. Elementary schools in 2 Northern Colorado school districts. Fourth graders (aged 9–11 years), parents, school staff, and implementation researchers; measured over 2 consecutive years in 8 schools (851 students, 45 classrooms). Social Cognitive and active learning theory-based classroom cooking with tasting lessons, active recess games, cooking with tasting food promotion during school lunch, family nights, and take-home intervention reinforcements. A 7-month program delivered by a trained intervention team. Implementation measures (observations and debriefings) assessed context, reach, dose delivered, fidelity, and dose received; process measures (surveys) assessed student and parent perceptions and intervention participation. Descriptive statistics for quantitative and themes for qualitative data. Minor adjustments in program delivery plans were required to accommodate changes in school schedules and policies. Process measures demonstrated > 90% achievement of goals for nearly all child-centered activities. One-quarter of eligible families participated in evening events, with strong parent and student approval. Fifty out of 116 parents (43%) completing an online survey reported preparing ≥ 1 of 5 recipes with their child. Fifty-nine percent of eligible students completed >1 of 10 take-home activity sheets with their parents. Engagement and commitment of the intervention team and school staff supported strong implementation. Participant responses were positive, but improvement in parent engagement requires investigation. [ABSTRACT FROM AUTHOR]

To explore the feasibility, acceptability, and clinical/behavioral outcomes of a remotely-delivered, culturally-tailored plant-based nutrition and lifestyle intervention designed to improve cardiovascular risk among Black adults in a rural, Black Belt community. We implemented a 12-week intervention with weekly educational sessions, cooking lessons, social support, exercise, and food items. Body mass index, waist circumference, total cholesterol, low-density lipoprotein, high-density lipoprotein, high-sensitivity C-reactive protein, trimethylamine N-oxide, diet/physical activity. Paired t tests analyzed preintervention and postintervention differences (n = 24). Body mass index and waist circumference were reduced (P < 0.001), and total and low-density lipoprotein cholesterol decreased by 10.8% and 13.9%, respectively (P < 0.05). There was a 25.8% reduction in high-sensitivity C-reactive protein (P = 0.02). Diet and physical activity were also improved. This pilot study demonstrated the feasibility and acceptability of a remotely-delivered intervention focused on improving cardiovascular risk through plant-based nutrition, physical activity/wellness, social support, and cultural adaptability. Larger scale and longer-term studies are needed. [ABSTRACT FROM AUTHOR]

To study the effects of cooking methods on the structure and digestion changes of starch encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated and then subjected to different domestic cooking methods, including baking, frying, boiling, and autoclaving. The morphology, crystalline structure, thermal properties, and in vitro starch digestibility of cooked cell samples were investigated. Our results indicated that potato cell walls remained intact and performed as physical barriers preventing the diffusion/absorption of α-amylase to intracellular starch substrates after baking or frying treatment. However, boiling or autoclaving treatment destroyed cell wall structure, and the disrupted cellular structure reduced the digestion rate, likely by inhibiting diffusion of amylase through a weakened cell wall barrier, but could not lower the final digestion extent when compared to the pure starch. These findings suggested that potato products with lower glycemic index can be obtained by baking or frying treatment. • Cooking methods greatly altered the cell wall intactness and starch digestibility. • Baking/frying retained cell wall intactness and lowered digestion rate and extent. • Boiling/autoclaving destroyed cell wall structure and only reduced digestion rate. [ABSTRACT FROM AUTHOR]

• Onions are predominant with organosulfur and phenolic compounds endowed with promising functional effects. • Different cooking methods effects on organosulfur composition and bioactivities of onions. • Cooking methods altered the organosulfur content and antiplatelet activity of onions. • Stir-frying cooking was found effective to retain the high amount organosulfur compounds in onion. • Onion extracts showed significant inhibition on collagen-induced antiplatelet activity. Onions are a significant source of organosulfur compounds with promising biological effects. However, the effects of different cooking methods on organosulfur composition and biological properties in onions remain unclear. Therefore, the objective of this study was to determine the composition of organosulfur compounds and the antiplatelet effect of six different onion varieties processed using different cooking methods (boiling, stir-frying, and steaming).The organosulfur compounds were quantified by measuring the S-Alk(en)ey-L-cysteine sulfoxides (ACSOs) contents utilizing and high-pressure liquid chromatography (HPLC). Results showed no significant differences in ACSOs contents among onion varieties. However, 'Guigum' (GG) and 'Turbo' (TB) varieties showed the highest amount of ACSOs at 100.6 and 98.0 mg/100 g fresh weight (FW), respectively. Total ACSOs contents in the other four varieties were 62.7∼72.4 mg/100g FW, showing similar contents. Stir-fried (without the addition of water) onions retained the highest content of total ACSO, followed by steamed treated onions. However, with the boiling method, sulfur compounds were eluted and lost in the cooking water, resulted in a 46.8% loss of ACSOs. Onion extracts showed significant inhibition of the collagen-induced aggregation of rat blood platelets. The highest effect of platelet aggregation was observed in stir-fried onion extracts, whereas the lowest was in boiled extracts. Results demonstrated that stir-frying is an effective cooking method to retain the highest amount of health-beneficial organosulfur compounds in onion. [ABSTRACT FROM AUTHOR]

Individual lifestyle targets have been associated with weight loss outcomes, yet few studies have examined associations of one's total lifestyle with weight loss maintenance. We aimed to examine the relationship between lifestyle patterns and weight loss outcomes in weight loss maintainers and regainers. We hypothesized that higher adherence to a broader healthy lifestyle favors maintenance (over regain). This is a cross-sectional analysis of 470 adults (62% women) with a history of overweight/obesity and significant weight loss 12 months before study entry. Participants were classified as maintainers (current weight ≤90% maximum weight) or regainers. They were asked to fill in a series of questionnaires on demographics and lifestyle habits (dietary intake and eating behaviors through two 24-hour recalls, physical activity, and sleep). A total Mediterranean Lifestyle Index (total-MLI, range 0-13) was generated by summing up ratings in the lifestyle domain quartiles (diet quality, physical activity, and sleep habits) and dietary behaviors (seasonal food and vegetable intake, intake of traditional foods, responsibility for food preparation, conviviality). Maintainers scored higher in the total-MLI than regainers (6.93 ± 2.31 vs 5.78 ± 2.49, P <.001). Adherence to the total-MLI was associated with 28% higher odds for weight loss maintenance (per unit increment) in linear analyses. Being in the highest total-MLI quartile was associated with 5.27 (95% CI, 2.77-10.02) odds for maintenance. Higher adherence to a comprehensive Mediterranean lifestyle pattern was associated with higher odds for weight loss maintenance. Our findings suggest that even modest shifts toward a healthier living may contribute to favorable weight loss outcomes. A lifestyle index, based on the Mediterranean lifestyle, was created and applied in a cohort of adults with a history of weight loss. High adherence to the proposed lifestyle was associated with 5-fold increased odds for weight loss maintenance (compared with weight regain). Even modest changes in the lifestyle may contribute to long-term weight loss, and, to further this, comprehensive lifestyle interventions for weight loss maintenance are needed. MLI, Mediterranean Lifestyle Index. [Display omitted] [ABSTRACT FROM AUTHOR]

Access to clean energy for cooking is central to achieving Sustainable Development Goal 7. Latest predictions suggest that this goal will not be met by 2030, with further setbacks due to the COVID-19 pandemic. We investigated the impacts of COVID-19 restrictions on household cooking fuel, practices and dietary behaviours in a peri-urban community in Central Cameroon. Using surveys (n = 333) and qualitative semi-structured interviews (n = 12), we found negative financial impacts and high levels of food insecurity, with 83 % and 56 % of households reporting reduced income and insufficient food, respectively. Households reduced food intake and cooking frequency and relied more heavily on local sources (e.g., farmland) to feed their families. Changes in primary cooking fuel were less pronounced and fuel choice was inherently linked to cooking behaviours, with some households utilising LPG more often for simple tasks, such as reheating food. Local systems were key in sustaining food and fuel access and households demonstrated resilience by employing numerous mechanisms to overcome challenges. Our findings underline the vulnerability of households in maintaining sufficient food intake and sustaining clean cooking, highlighting how policy needs to take a nuanced approach considering food-energy dynamics and strengthening local systems to ensure access to clean energy is resistant to system shocks. • Household cooking fuel and food access impacted due to COVID-19 pandemic in peri-urban Cameroon • Over 80 % of households reported reduce income, resulting in insufficient food and cooking less frequently. • Fuel use changes inherently linked to changes in cooking practices, such as using LPG to reheat after bulk cooking • Local systems key in supporting sustained food and fuel access • Understanding food-fuel dynamics and strengthening local systems is vital to maintain clean cooking. [ABSTRACT FROM AUTHOR]

Over 61 % of Cameroonians continue to rely on polluting fuels for cooking with negative consequences for health and the environment. To understand current and potential use of electricity as a clean energy source for cooking (eCooking), we conducted a mixed-methods study among households from three major urban/peri-urban centres in Cameroon: Douala, Yaoundé and Mbalmayo. Survey data from 1509 households, followed by an intensive one week "cooking diary" with 25 primary cooks and 10 semi-structured qualitative interviews, provided detailed information on cooking behaviours and fuel choices. Liquefied petroleum gas (LPG) was preferred for daily cooking, with firewood or charcoal used for traditional dishes. Electricity was used only as secondary or tertiary fuel by 20 % (n = 311) of survey respondents and only used once a week or less, mainly to cook rice and pasta or boiling water. For those households using eCooking, the most common appliances were rice cookers and hobs; smart-meters attached to the eCooking appliances showed high voltage fluctuation (<160 V to 250 + V) which are suboptimal for sustained eCooking use. To scale up adoption of electricity for clean cooking policies for (i) subsidising cost, (ii) strengthening reliability of service provision and (iii) addressing safety concerns are needed in addition to awareness-raising of the benefits and practicalities of using eCooking appliances for everyday meals. • Cameroon has an high electrification rate but eCooking is not actively promoted. • eCooking is not popular even among more affluent households in urban settings. • eCooking appliances are mainly used to cook quick meals or boiling water. • LPG is the preferred cooking fuel in Cameroon among urban households. • Greater access to affordable eCooking appliances and reliable electricity is needed. [ABSTRACT FROM AUTHOR]

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Examine characteristics of pandemic meal site (n = 602) location and meals served per site in Maryland, Spring 2020, following federal/state waivers for local meal site placement decision-making. Using geographic information systems, we connected meal sites to census tract-level data and generated service areas from sites and distances from population-weighted census tract centroids to the closest pandemic meal site. Regression analysis determined associations of census tract pandemic meal site count and meals served per site with socioeconomic and demographic variables. Census tracts with more meal sites were urban (P < 0.001), food deserts (P < 0.001), and had higher percentages of children in poverty (P < 0.001). Sites serving fewer meals were in food deserts (P < 0.001) and areas with more children in poverty (P < 0.001). Waivers allowing local meal site placement decision-making supported meal sites in high-need areas. Geospatial approaches could optimize site locations to ensure maximum reach to populations in need. Additional supports may be needed to ensure children in poverty areas receive meals distributed at these sites. [ABSTRACT FROM AUTHOR]

[Display omitted] • Different processing protocols namely germination, fermentation, cooking and dehulling were implemented on RKB. • Comparative metabolomics analysis of differently processed red beans revealed changing trends in their chemical profiles. • Flavonoids and fatty acids experienced notable accumulation post germination and cooking treatments. • Sprouted and cooked samples markedly suppressed α-amylase and α-glycosidase enzymes. • Formononetin, gamabufotalin, carlinoside and linolenoyl-glycerol were bioactive fingerprints beyond anti-diabetic efficacy of RKB. Red kidney beans (RKB) serve as a powerhouse packed with a plethora of largely unexplored extraordinary chemical entities with potential significance. However, their nutraceutical applications as a functional hypoglycemic food still lag behind and warrant further investigation. With a scope to optimize chemical and biological traits of RKB, green modification approaches (processing methods) seem inevitable. Accordingly, the current study offered the first integrative workflow to scrutinize dynamic changes in chemical profiles of differently processed RKB and their potential entanglements on diabetes mitigation using Ultra Performance Liquid Chromatography-mass spectrometry (UPLC-MS/MS) coupled with chemometrics. Different physical and biological processing treatments namely germination, fermentation, cooking and dehulling were preliminarily implemented on RKB. Complementarily, the concomitant metabolite alterations among differently processed RKB were monitored and interpreted. Next, an in-vitro α-amylase and α-glycosidase inhibitory testing of the differently processed samples was conducted and integrated with orthogonal projection to latent structures (OPLS) analysis to pinpoint the possible efficacy compounds. A total of 72 compounds spanning fatty acids and their glycerides, flavonoids, phenolic acids, amino acids, dipeptides, phytosterols and betaxanthins were profiled. Given this analysis and compared with raw unprocessed samples, it was found that flavonoids experienced notable accumulation during germination while both fermentation and dehulling approaches sharply intensified the content of amino acids and dipeptides. Comparably, Fatty acids, phytosterols and betaxanthins were unevenly distributed among the comparable samples. Admittedly, OPLS-DA revealed an evident discrimination among the processed samples assuring their quite compositional discrepancies. In a more targeted approach, kaempferol-O-sophoroside, quercetin, carlinoside and betavulgarin emerged as focal discriminators of sprouted samples while citrulline, linoleic acid, linolenoyl-glycerol and stigmasterol were the determining metabolites in cooked samples. Our efficacy experimental findings emphasized that the different RKB samples exerted profound inhibitory actions against both α-amylase and α-glycosidase enzymes with the most promising observations in the case of sprouted and cooked samples. Coincidently, OPLS analysis revealed selective enhancement of possible efficacy constituents primarily citrulline, formononetin, gamabufotalin , kaempferol-O-sophoroside, carlinoside, oleic acid and ergosterol in sprouted and cooked samples rationalizing their noteworthy α-amylase and α-glucosidase inhibitory activities. Taken together, this integrated work provides insightful perspectives beyond the positive impact of different processing protocols on bioactives accumulation and pharmacological traits of RKB expanding their utilization as functional hypoglycemic food to rectify diabetes. [ABSTRACT FROM AUTHOR]

This study explores people's trust in AI-generated food and drink recipes. AI's ability to create unique recipes with limited ingredients attracts users seeking tailored options, especially for specialized diets or ingredient combinations. The study compares trust in AI-generated versus traditional recipes and examines the impact of dish innovativeness. The results show no differences in trust between AI and traditional recipes for standard dishes, but a significantly lower trust in AI for innovative recipes. The perception of taste, smell, and willingness to try recipes were similar across AI and traditional sources. These findings illuminate current levels of trust in AI-generated recipes. [ABSTRACT FROM AUTHOR]

Culinary herbs and spices help improve food flavour in cuisine all over the globe and possess some of the richest sources of polyphenols in edible plant foods which are linked to human health benefits. Food processing can affect these constituents and therefore may impact the health benefits these plants may confer. This study aimed to assess the impact of 3 commonly used domestic cooking methods on the total phenolic content, assessed via the total phenolic content (TPC) assay, on 15 culinary herbs and 12 spices, fresh and dried (50 samples total). Herbs and spices uncooked (aqueous extracts), microwaved with water (4 min), pan-heated without medium in a non-stick pan (5, 10, 15 and 20 min) and stewed with water (30, 60 and 120 min) were tested (n = 3) for TPC, expressed in gallic acid equivalent (GAE). TPC for uncooked plants were ranked from very low (below 50 GAE mg/100g) to very high (over 4000 GAE mg/100g). Dried herbs and spices were significantly higher in TPC than their fresh counterparts (P < 0.01). Despite exceptions to the general trend, overall microwaving increased the TPC by 18% compared to uncooked extracts (P < 0.01). Pan-heating in a non-stick pan caused a significant decrease in TPC, averaging 14% (p < 0.01), similar between the 4 lengths of times. Stewing significantly increased the TPC (p < 0.01) by 26% at 30 min, 39% at 60 min and 46% at 120 min. Therefore, polyphenol bioaccessibility in culinary herbs and spices decreased with dry pan-heating but increased with microwaving and stewing with water. [ABSTRACT FROM AUTHOR]

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society. • Anti-nutritional factor reduction treatments affect the proximate composition of lentils. • Cooking and germination significantly reduce antinutritional factors in lentils. • Germination increases the mineral content in lentils. • Cooking lentils significantly reduces their sugar concentration. [ABSTRACT FROM AUTHOR]

The paper represents the first review of solvent extraction techniques utilizing the low-temperature partitioning/purification (LTP) approach. Initially conceived in the 1960s to purify extracts from fatty matrices, it wasn't until the 2000s that this approach received increasing attention for its efficacy in extracting organic compounds from diverse samples, often without additional cleanup steps. This review covers a brief history and proposes a mechanism for LTP-based solvent extraction. Furthermore, the principal practical issues of the technique are spotlighted, elucidating the factors influencing extraction efficiency. The advantages, limitations, and potential combinations with other extraction techniques of the LTP-based solvent extractions are analyzed. The versatility of the LTP approach is demonstrated by its applications in extracting various compounds from food, environmental, and biological samples, emphasizing its potential for rapid sample preparation with minimal steps, few chemicals, and minimal analyst intervention. [Display omitted] • The first revision of SE-LTP methods is introduced. • Low-temperature partitioning (LTP) as an ecofriendly approach for solvent extractions (SE). • A sample preparation without a clean-up step for the most complex samples. • SE-LTP as an alternative to the QuEChERS for sample preparation of food samples. [ABSTRACT FROM AUTHOR]

School cafeteria managers are change agents for initiatives in the school nutrition environment, including increases in scratch cooking, local food procurement and service, and culturally inclusive meals. Managers implement school nutrition standards informed by the Dietary Guidelines for Americans (DGAs) (2020-2025), with select considerations around key components including milk, whole grains, and sodium requirements (Transitional Nutrition Standards) in preparation for the release of a Final Rule in Spring 2024. Understanding manager perceptions of school nutrition environment initiatives may facilitate implementation of changes. To understand the perceptions of Virginia school cafeteria managers on scratch cooking, local food procurement and service, culturally inclusive meals, and the Transitional Nutrition Standards. Participants were Virginia English- or Spanish-speaking school cafeteria managers. Twenty-one (21) managers participated in four (4) English focus groups and one (1) Spanish interview via Zoom in March 2023. All authors codeveloped the ten (10) question script covering the four (4) initiatives. Note-based analysis was used to determine interest and barriers for the four (4) initiatives. Managers expressed interest in scratch cooking, stating that the students enjoyed it, but staff time and equipment limited capacity to change. Managers supported the values of local food procurement and asked for more local food recipes, but shared constraints in supply chains and purchasing autonomy. While there was general interest in culturally inclusive foods, managers were unsure on what constitutes these foods or how to identify culturally inclusive recipes. Managers were unsure of the term "Transitional Nutrition Standards", and when some were provided a definition, they were not confident in their knowledge of the standards. Overall barriers to change were perceived exclusion from decision-making and lack of autonomy. Managers reported a high level of care and desire to be successful and support students in their schools. Framing initiatives as student support may increase manager buy-in. Encouraging school nutrition directors to include managers in decision-making may support perceived autonomy and buy-in on initiatives to incorporate more culturally inclusive recipes, scratch cooking, and local foods that align with the Transitional Nutrition Standards. Fiscal Year 2022 Team Nutrition Training Grant [ABSTRACT FROM AUTHOR]

Adolescents from low-income and urban communities have a high prevalence of poor diet and obesity, yet few interventions exist for this population. We examined the effectiveness of the Advanced Cooking Education (ACE) 4-H After School Club intervention on students' diet at low-income serving, urban middle schools. A quasi-experimental study was conducted with 7th and 8th grade students at three Title 1 funded schools in New York City (NYC) during the 2023-24 academic year. Participants completed measures at 4 timepoints (TP; TP1, TP2, TP3, TP4). There was a 12-week washout period between TP1 and TP2, the 12-week ACE intervention between TP2 and TP3, and a 6-month follow-up at TP4. For ACE, participants met one day/week after school (2 hours). On odd weeks participants engaged in a wellness session (mindfulness, nutrition lesson, received groceries to take home to prepare plant-based dishes of cultural relevance to NYC), and on even weeks engaged in a professional development session (mindfulness, explored food and nutrition careers [eg, 4-H activities such as national youth science day]). At TP1 participants (n=38) had a mean age of 12.2 years, were mostly female (57.9%), self-identified as Black (50%), and on average 42.1% had overweight/obesity. By TP2 there were 35 participants. Mean dermal carotenoid levels (range 0-800) were 211.8 at TP1 and 215.4 at TP2 (P=0.84). Mean cooking skills scores (range 14-70) were 57.3 at TP1 and 57.0 at TP2 (P=0.98). Mean cooking attitudes scores (range 6-30) were 18.4 at TP1 and 17.9 at TP2 (P=0.70). Mean cooking self-efficacy scores (range 6-30) were 12.4 at TP1 and 12.3 at TP2 (P=0.98). For all measures, higher scores indicated more optimal behaviors. Findings from TP3 and TP4 are forthcoming. This study will be implemented for 3 years. The long-term goal is for the ACE 4-H after-school club to be adopted by national 4-H to increase programming options for adolescents in urban communities across the US. [ABSTRACT FROM AUTHOR]

To assess the meal kit use in facilitating parent-child meal preparation activity and expose children to cooking practices and trying of fruit and vegetables (FV). Social cognitive theory components used included: Self-efficacy in preparing meal kit recipes, behavioral capacity in cooking skills, expectation of increasing preference of home cooked meals along with fruits and vegetables, and reinforcing continuation of parent-child family meals. Parents of Pre-K4 children in MS Delta (n=414) As part of the Growing Healthy Minds, Bodies, and Communities (GHMBC) Pre-K4 program, meal kits were sent home and included 1) a recipe with vegetables linked to the GHMBC curriculum and therefore familiar to the child 2) guidance on preparing meals with preschool age children, 3) nutrition tips, and 4) a survey for parents to complete on their experience with the recipe preparation activity. A survey using a 5-point Likert scale to measure agreement to eight questions on parents' ease of recipe preparation, child's involvement, and recipe acceptance was used for outcomes evaluation. In addition, three open-ended questions on parents' post meal kit practice intentions were included. Fifty-two parents (12%) completed and returned the survey. Parents agreed or strongly agreed (92%) that they enjoyed preparing the meal kit with their child, 90% agreed or strongly agreed that their child enjoyed helping, and 88% of parents agreed or strongly agreed that their family liked the recipe. Parents commented that the recipes were easy to follow and prepare with their child, which also helped them to connect with their child through a shared activity along with building their child's hands-on experiences. Parents (89%) reported planning to prepare meal kits recipes in the future. Overall GHMBC meal kits and parent-child preparation recipe activity was well received. There has been support from school administration and teachers and meal kit distribution has been well received. However, strategies to improve low parent participation rates are being considered. Kellogg's [ABSTRACT FROM AUTHOR]