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Information on children's diet including bioactive compounds is quite scarce. This observational study investigated the composition of the diet of children living in Parma (Italy; n = 172, 8–10 years) using 3-day food records completed in winter and spring. Mean daily intakes of food groups, energy and nutrients were obtained using the national food database, while (poly)phenol contents were estimated from Phenol-Explorer or by specific literature searches. Food consumption, energy and nutrient intakes decreased in spring and were partially in line with national data. Adherence to the nutritional recommendations was not satisfied for the majority of nutrients. Main contributors to the phenolic intake were flavonoids (flavan-3-ols) and phenolic acids (hydroxycinnamic acids), while main dietary sources were fruit, chocolate-based products, vegetables, and tea & coffee (decaffeinated). This study provided the first comprehensive analysis of the nutritional composition of children's diet. Future research should look at the health implications of dietary choices in children. [ABSTRACT FROM AUTHOR]

• The position of the dishes on the menu highly impacts choices in the online context. • Placing target dishes at the beginning of the menu could improve students' choices. • For students with little to no sustainable and healthy diet, nudging did not work. • Personal characteristics and eating behaviors influence nudging effects. Finding strategies to motivate consumers to make food choices that could both boost sustainability and improve their health is crucial. Literature suggests that nudging could be effective in increasing the consumption of healthy and sustainable food. This research aims at determining the effects of different nudges on university students' food choices in the context of the online pre-ordering system of the university canteens. An experimental study was conducted in Italy with 1,312 participants using a between-subject design with one control and three treatment groups, i.e., Healthy and Sustainable Logo, Dish Placement (order of which dishes are displayed on the menu), and a combination of both nudges. Our main results show that dish placement leads to a significantly increased selection of healthy and sustainable dishes. Furthermore, both placement and the combination of the two nudges could positively influence students who already have strong sustainable and healthy eating behaviors. Finally, the population's characteristics (i.e., age, gender, being on a low-calorie diet, and living with parents), consumers' intention to consume healthy and sustainable food, and their eating habits should be considered when identifying a successful nudging strategy. [ABSTRACT FROM AUTHOR]

Foods consumed and dietary patterns are strong determinants of health status. Diet and nutrition have a key role in health promotion and maintenance during the entire lifetime, but what we choose to eat and drink greatly affects the environmental impact on ecosystems as well as monetary resources. Some studies suggest that a healthy diet with a low environmental impact is not necessarily more expensive. This paper aims to identify a healthy, greener and cheaper diet based on current consumption patterns. Dietary information was collected from 104 young adults in the last year of high school in Parma (Italy). Diet was monitored with 7-day dietary records. Subsequently, food items were decoded to obtain nutritional, economic and environmental impact data. An optimization tool based on mathematical programming (Multi-Objective Linear Programming) was used to identify sustainable diet. Three different 7-day diets were identified, based on nutrition recommendations for the healthy Italian adult population, characterized by different targets and optimizing different impacts: first the diet at the lowest cost (Minimum Cost Diet - MCD), then the Environmentally Sustainable Diet (ESD) obtained by minimizing the three environmental indicators (CO2e emissions, H2O consumption and amount of land to regenerate the resources - m(2)). Finally, the Sustainable Diet (SD) was identified by integrating environmental and economic sustainability objectives. Lastly, suggestions and recommendations for communication campaigns and other interventions to achieve sustainable diet are suggested. [ABSTRACT FROM AUTHOR]