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This study utilized Facebook and Instagram as communication channels for disseminating evidence-based food and nutrition information to low-income adults. From February 2021 to October 2022, 442 identical posts were shared across both platforms for audience reach and engagement. Posts were categorized in two ways: hedonic and three levels of utilitarian (informative, convenience, utility), based on widely applied social media uses and effects theory (Uses and Gratifications Perspective); and food/nutrition topics (dietary guidance, mealtime behaviors, recipes, food resource management, health behaviors, and community building). From predominantly image-based posts (82.6%), reach and engagement for Instagram (136,621 versus 6096, respectively) outperformed Facebook (83,275 versus 1276, respectively). Analysis of covariance of rank-order reach and engagement metrics (likes, replies, shares) showed Facebook engagement was consistent across hedonic and utilitarian categories while Instagram showed highest reach and engagement for utilitarian posts, especially those emphasizing food affordability. Facebook and Instagram differed in which food/nutrition topics achieved maximal reach and engagement. Fifteen posts were randomly selected for qualitative analysis to identify features reflecting engagement levels. Low-engagement posts featured low-color-contrast or less-appealing images, especially on Instagram. This study offers insights for practitioners and researchers aiming to use social media to promote healthy food and nutrition. [ABSTRACT FROM AUTHOR]

Anosmia and hyposmia, the inability or decreased ability to smell, is estimated to afflict 3-20% of the population. Risk of olfactory dysfunction increases with old age and may also result from chronic sinonasal diseases, severe head trauma, and upper respiratory infections, or neurodegenerative diseases. These disorders impair the ability to sense warning odors in foods and the environment, as well as hinder the quality of life related to social interactions, eating, and feelings of well-being. This article reports and extends on a clinical update commencing at the 2016 Association for Chemoreception Sciences annual meeting. Included were reports from: a patient perspective on losing the sense of smell with information on Fifth Sense, a nonprofit advocacy organization for patients with olfactory disorders; an otolaryngologist's review of clinical evaluation, diagnosis, and management/treatment of anosmia; and researchers' review of recent advances in potential anosmia treatments from fundamental science, in animal, cellular, or genetic models. As limited evidence-based treatments exist for anosmia, dissemination of information on anosmia-related health risks is needed. This could include feasible and useful screening measures for olfactory dysfunction, appropriate clinical evaluation, and patient counseling to avoid harm as well as manage health and quality of life with anosmia.

Nutrition education and food resource management (FRM) can assist food-insecure individuals in acquiring healthy and affordable food. We aimed to assess the relationships between FRM skills and healthy eating focus with diet quality and health-related behaviors in low-income adults during the COVID-19 pandemic. This cross-sectional study was conducted using an online survey of 276 low-income adults living in a low-food-access community in Northeast Connecticut. Through analysis of covariance, adults who usually or always had a meal plan, considered reading nutrition labels important, made a grocery list, were concerned about their food healthiness, and rated their diet quality as very good/excellent reported higher diet quality (frequency-based and liking-based scores) (p < 0.05 for all). Individuals who considered reading food labels very important and reported having a good diet reported less frequent pandemic-related unhealthy behaviors (consumption of candy and snack chips, soda or sugary drinks, weight gain, smoking) (p < 0.001). Furthermore, higher-frequency-based diet quality was associated with lower risk of overweight or obesity (OR: 0.37; 95% CI: 0.18, 0.76; p-trend < 0.01). Thus, FRM skills and healthy eating focus were associated with higher diet quality and healthier self-reported changes in diet, weight, and smoking behaviors during the pandemic. [ABSTRACT FROM AUTHOR]

To tailor digital food and nutrition literacy (DFNL) education and PSE changes to improve nutrition security in low-income adults, while engaging students in experiential learning. Multi-dimensional literacy and behavior change frameworks to improve DFNL literacy and ability to use digital resources to improve access to healthy food. SNAP-eligible adults from a low-income, low-food access CT county. The project includes assessment of food environment, diet quality and DFNL level of target population for development of a tailored DFNL curriculum. Feasibility study of the DFNL education will assess program acceptance and preliminary impact on improving nutrition security. The experiential learning includes self-assessment of community nutrition knowledge, skills, and competence for individualized student learning and tracking progress in project-associated experiences aligned with USDA's framework of nutrition security. Mixed methods including quantitative online surveys and qualitative interviews. Students' knowledge, skills, and attitudes will be evaluated via a baseline and post self-assessment survey. Progress toward achieving entry-level competence in public health/community nutrition will be assessed via a self-monitoring tracking document. From an online survey (276 adults), highest diet quality was associated with healthier perceived home food environments and multiple food assistance program participation. Ordering groceries online interacted with perceived food environments—poorest diet quality was reported by adults not ordering groceries online and perceiving less healthy store and home food environments. Structured interviews with SNAP participants and stakeholders have provided deeper exploration of these quantitative findings. An online DFNL survey has been developed and pilot-tested that aligns with the IMB framework. We have developed an online community food access map in collaboration with geographers and community stakeholders. Mixed-method approaches assess and refine an online survey's ability to assess the level of digital food and nutrition literacy and explain variability in diet quality and self-reported health. The refined survey will serve as a basis for tailoring DFNL messages, developing a DFNL intervention, and coupling with PSE changes. [ABSTRACT FROM AUTHOR]