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With increasing concerns about health, animal welfare, and the environment, changes in dietary patterns are emerging, as evidenced by the gradual shift toward plant‐rich diets. To appropriately plan vegetarian meals with high consumer satisfaction that would help promote this dietary pattern and ultimately improve the sustainability of food systems, meal acceptability testing would be crucial. The present work aims to investigate the influence of individual food components' acceptability on the overall meal acceptability in vegetarian diets. Over four taste‐testing periods, 94 panelists of US nationality recruited from Cornell University staff (47 males and 47 females; 30–50 years of age) were asked to rate the acceptability of 41 vegetarian meals containing various food category items, including a main dish, side dish, appetizer, salad, soup, bread, dessert, beverage, and a control food. Each meal included six menu items to ensure the tested foods resembled a typical meal. Consequently, some meals lacked one or more of the nine total food categories. Participants were asked to rate the acceptability of the six meal items and the overall meal acceptability on a 9‐point hedonic scale. Multiple imputation was used to fill in any missing data, and multiple linear regression analysis was then performed. Through this study, a model that predicts the overall meal acceptability of vegetarian diets based on individual meal category components was developed with an R‐squared value of.7033, suggesting that around 70.33% of the variation in overall meal acceptability could be explained by the nine food category predictors. The findings also suggested that the most influential food item on overall meal acceptability was the main dish followed by the side dish. For every unit increase in the acceptability score of the main dish on a 9‐point hedonic scale, the overall meal acceptability increased by 0.324 points. The positive findings would be beneficial to food service providers in designing a vegetarian meal with high meal acceptability. By focusing on optimizing the acceptability of these two key categories, menu planners can effectively elevate customers' satisfaction of their meals. [ABSTRACT FROM AUTHOR]

Background: The expansion of artificial intelligence (AI) across diverse sectors worldwide demands an understanding of its impact on future generations. The studies of its influence on university students' behavior and application in Lebanon are still limited. The present study aimed to explore the knowledge, attitudes, and practices (KAPs) of university students regarding AI and to identify factors affecting these dimensions. Methods: An online questionnaire (n = 457) was distributed to university students who were at least 18 years of age across Lebanon. Results: The results revealed that a significant majority (97.2%) of the participants were familiar with AI, from which 43% demonstrated a high level of knowledge. Furthermore, attitude toward AI role and integration in academic and professional paths was moderately satisfactory (43%), although it was reportedly used by 75% of students throughout their university years. There was a significant association between knowledge levels and sociodemographic factors such as age, sex, source of AI-related information, and knowledge rating (p < 0.05), whereas the academic major and knowledge rating affected attitudes toward AI (p < 0.05). Conclusion: These findings support the incorporation of AI education within the curriculum to increase acceptance of AI as a modern tool enhancing various sectors and serving as a facilitator for teaching and learning processes. [ABSTRACT FROM AUTHOR]

Background: In the present study, we aim to assess the trend in mortality in COVID-19 by time and sex in a large cohort using Datavant's Death Index database. The main objectives of this study are to analyze mortality cases over time, which are categorized by sex and age, and to identify potential reasons for the observed differences. Methods: This is a retrospective cohort containing information on deceased individuals in the United States and Canada (n = 4,384,265). We included adult male and female patients with a clinical diagnosis of COVID-19 (January-December 2022) (ICD-10 code: U07.1). Mortality cases for males and females were presented over a three-year period of COVID-19 pandemic. Sex ratios presenting the change of mortality cases over time was also computed as the number of diagnosed males over female patients. Sex-differences in the mortality rates were illustrated by age groups. Results: In 2020, mortality cases increased to reach up to 200,000 cases per day and fluctuated due to social and/or cultural events in the US. In 2021, mortality cases reached the highest peak over the time period despite the US vaccine rollout due to holiday gatherings during November and December 2021, as well as the spread of a more contagious strain of the virus. In 2022, mortality cases decreased due to widespread vaccinations and a rise in natural immunity following the first Omicron surge. Furthermore, the proportion of COVID-19 cases in males and females remained stable during the pandemic; however, the number of diagnosed male patients markedly increased during the first months of 2022. Gender discrepancies suggest the role of various factors such as occupation, underlying comorbidities, and behavioral and immunological factors. Conclusion: Our study highlights higher mortality rates observed among males, suggesting that several factors may contribute to such differences, including social, behavioral, and biological factors. Our findings highlight the importance of implementing sex-specific treatment approaches in COVID-19 patients. [ABSTRACT FROM AUTHOR]

Research has identified both nonmodifiable and modifiable risk factors for breast cancer (BC), with accumulating evidence showing that adopting adequate dietary practices could decrease the risk of this disease. This study aimed to assess nutrition knowledge, attitudes, and lifestyle practices (KAP) that may lead to BC risk reduction among female university students in Lebanon and examine the determinants of their practices. A cross-sectional survey was conducted using a convenience sampling method, comprising 356 (response rate: 71.2%) female students at the American University of Beirut aged 18 to 25 years with no history of BC. Participants completed a pre-tested questionnaire addressing the objectives of the study. The modified Bloom's cut-off of 75% was used to categorize knowledge and practice scores as poor or good and attitudes as negative or positive. Large proportions of students had poor knowledge (68.3%), negative attitudes (65.4%), and poor practices (98.0%) scores. Pursuing a health-related major and having a higher GPA were associated with better knowledge and attitudes while being older and having a lower degree of stress were associated with positive attitudes only. Having a lower body mass index (BMI) was associated with better practice scores. Better knowledge significantly predicted higher intake of fruits and vegetables. Overall knowledge and attitudes were significantly correlated with each other, but neither was significantly correlated with overall practice. These findings underscore the importance of implementing public health programs geared towards improving nutrition KAP that may lead to BC risk reduction. [ABSTRACT FROM AUTHOR]

A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon. [ABSTRACT FROM AUTHOR]