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Eating practices are central to the everyday life of the addressees of pedagogical organisations. However, the eating practices of young people who live in residential care groups have rarely been the focus of educational research. This article presents the findings of an ethnographic research project on the eating practices of adolescents living in these facilities in Germany. We examined the participants' eating practices in their everyday lives by studying residential care groups. In this article, the eating practices of young people in the lifeworld contexts of family, peer group, school, vocational training, or work are studied. Changes in lifeworlds and eating practices caused by the COVID-19 pandemic are also addressed. Furthermore, the article discusses the ethnographic research methods and the adaptations of these methods to the post-pandemic condition. [ABSTRACT FROM AUTHOR]

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

Copyright of Saúde e Sociedade is the property of Universidade de Sao Paulo, Faculdade de Saude Publica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nutrition is an important aspect of a healthy lifestyle for all individuals, including adolescents. The objective of this cross-sectional descriptive survey study was to investigate university students’ awareness of immunity enhancing foods, food nutritive values, and eating practices during the COVID-19 pandemic. A total of 839 university students from four different universities in Pakistan participated in the study from October 2021 to January 2022, 397 of which were male and 442 were female. A total of 419 students were studying in medical disciplines while 420 were non-medical students. The students had significant knowledge (p < 0.05) about COVID-19, and nutritional habits were seen in both medical and non-medical students. Results showed that medical students (n-201) were slightly more aware of immunity-enhancing foods and the nutritive values of foods compared to engineering students (n-79). However, eating practices were generally poorly adopted by all of the university students. Male and female students were not significantly different in their mean replies to questions on the nutritive value of food or in their eating habits. Healthy eating practices will aid university students in preventing illnesses connected to nutrition as well as enhancing their immune systems and nutritional well-being both during and post-pandemic. In light of these results, suggestions and implications for nutritional advice and education were explored. [ABSTRACT FROM AUTHOR]

For the first time since its introduction, the 2019 Canada's Food Guide (2019-CFG) highlighted specific guidance on eating practices, i.e., recommendations on where, when, why, and how to eat. The Canadian Eating Practices Screener / Questionnaire court canadien sur les pratiques alimentaires was developed to assess eating practices based on the 2019-CFG healthy eating recommendations. The objective of this cross-sectional study was to assess the construct validity and reliability of the Canadian Eating Practices Screener. From July to December 2021, adults (n = 154) aged 18–65 years completed a sociodemographic questionnaire and the screener. Construct validity was assessed by examining variability in screener scores, by comparing screener scores among subgroups with hypothesized differences in eating practices, and by examining the correlation between screener scores and fruit and vegetable intake. Reliability, i.e., internal consistency, was assessed by calculating Cronbach's coefficient alpha. Screener item scores were summed to provide a total score ranging from 21 to 105. The mean screener score was 76 (SD = 8.4; maximum, 105), ranging from 53 (1st percentile) to 92 (99th percentile). Differences in total scores in hypothesized directions were observed by age (p = 0.006), perceived income adequacy (p = 0.09), educational attainment (p = 0.002), and smoking status (p = 0.09), but not by gender or health literacy level. The correlation between screener scores and fruit and vegetable intake was 0.29 (p = 0.002). The Cronbach's coefficient alpha was 0.79, suggesting acceptable to high internal consistency. Study findings provide preliminary evidence of the screener's construct validity and reliability, supporting its use to assess eating practices based on the 2019-CFG healthy eating recommendations. [ABSTRACT FROM AUTHOR]

In 2019, Health Canada released a new iteration of Canada's Food Guide (2019-CFG), which, for the first time, highlighted recommendations regarding eating practices, i.e., guidance on where, when, why, and how to eat. The objective of this study was to develop a brief self-administered screener to assess eating practices recommended in the 2019-CFG among adults aged 18–65 years. Development of the screener items was informed by a review of existing tools and mapping of items onto 2019-CFG recommendations. Face and content validity were assessed with experts in public health nutrition and/or dietary assessment (n = 16) and individuals from Government of Canada (n = 14). Cognitive interviews were conducted with English-speaking (n = 16) and French-speaking (n = 16) adults living in Canada to assess face validity and understanding of the screener items. While some modifications were identified to improve relevance or clarity, overall, the screener items were found to be relevant, well-constructed, and clearly worded. This comprehensive process resulted in the Canadian Eating Practices Screener/Questionnaire court canadien sur les pratiques alimentaires, which includes 21 items that assess eating practices recommended in the 2019-CFG. This screener can facilitate monitoring and surveillance efforts of the 2019-CFG eating practices as well as research exploring how these practices are associated with various health outcomes. [ABSTRACT FROM AUTHOR]

Nutrition is an important aspect of a healthy lifestyle for all individuals, including adolescents. The objective of this cross-sectional descriptive survey study was to investigate university students’ awareness of immunity enhancing foods, food nutritive values, and eating practices during the COVID-19 pandemic. A total of 839 university students from four different universities in Pakistan participated in the study from October 2021 to January 2022, 397 of which were male and 442 were female. A total of 419 students were studying in medical disciplines while 420 were non-medical students. The students had significant knowledge (p

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

The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among food science professionals and college students are under-researched, particularly in Spain. The aim of this study was therefore to analyze perceptions related to food and to food sustainability in a sample of Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) students in Barcelona (Spain). An exploratory and descriptive cross-sectional study was carried out using qualitative and quantitative methodology and convenience sampling. Two focus groups and an online questionnaire were conducted (300 participants completed the survey, 151 from HND and 149 from FST). Although the students expressed concern about food sustainability, their dietary choices were primarily associated with or influenced by taste/pleasure and health/nutrition. The issue of sustainability seemed more internalized by women than men, whereas the generalized conception of a sustainable diet was essentially based on environmental aspects, with socioeconomic dimensions largely overlooked. The concept of sustainability should be promoted among food science students in all its multidimensionality, and actions need to be implemented that bring sustainability closer to students' social practices, which should be incorporated into all university education and that is taught by professors duly trained in the subject. [ABSTRACT FROM AUTHOR]

Since the consumers' eating behavior changed over the years, the increased consumption of fast foods became obvious worldwide. Although prior studies on fast foods indicated there are some national and international similarities, the particularities for each national region are to be researched to explain this trend. The pilot study aims to identify among the potential major influence factors involved in the increment of the consumption of fast foods, and to correlate their influence with the current consumers' behavior towards fast foods consumption in Galai city, Romania. The data collection instrument was the online questionnaire, which was administered to 156randomly selected respondents, within the age range of 25 to 64 years old (with an average age of 37.14 years). The questionnaire was designed to: a) carry out, in the first phase, a segmentation of the interviewed group into fast food consumers and non-consumers together with a subsequent socio-demographic characterization of fast-food consumers, and b) identify factors that act on the consumers' food choices. The obtained results revealed several major consumption patterns: a) the majority of interviewed individuals, namely 84.62%, are buying and eating fast-foods; b) females and younger individuals (namely, the age range of 25 to 35 years old) constituted the main group of consumers; c) eating choices were made under the influence of multiple factors which could exert a different intensity on consumers' final decision; d)craving, and eating pleasure respectively, were identified as main factors which can exert an influence on consumers' eating choices. [ABSTRACT FROM AUTHOR]

From the theory and method of social representations (Moscovici, 1979; Abric, 2001) this paper answered how the construction of the ideal body is dynamized in eating practices from the virtual spaces of young university students in the state of Chiapas during SARS-COV-2 confinement. The research is based on the anthropology of food and digital ethnography on the WhatsApp and Facebook networks. This paper pointed out the modified practices due to the pace of life and family detachment, as well as information consumption, education, entertainment, and models of transformation of the construction of the ideal body through social networks.The results conclude thet before and during the pandemic, the perception of the ideal body among young college girls was restructured by basing their social representations on certain eating practices and on the experience of using Information and Communication Technologies (ICT). [ABSTRACT FROM AUTHOR]

Introduction: The pandemic period brought about numerous changes, with food being one of the affected elements. Objective: To understand the new arrangements and meanings of eating practices experienced during the first wave of the Covid-19 pandemic by higher education professionals. Methods: This research is qualitative and exploratory. Ten professionals from the higher education sector of two federal universities in the interior of Minas Gerais were interviewed individually and remotely. The interviews were analyzed using Bardin's Thematic Analysis in conjunction with Similitude Analysis via IRAMUTEQ. Results: The interviews allowed for the identification of three thematic axes: (1) "Management of food and the body: pleasure, guilt and fear of weight gain", exploring the conflicts that intensified in regards to the body and food choices; (2) "Social rearrangements, commensality and eating practices"; and (3) "The practice of cooking in confinement: polysemy, temporality and gender", discussing the dynamism of food when experiencing changes in household composition, routine and work obligations. Discussion: It was possible to identify relationships between social distancing, home confinement and individual and collective eating practices. Due to the different social rearrangements, structured by the participants to deal with the pandemic-imposed restrictions, dichotomous behaviors emerged, reflecting conflicts in the face of adjusted eating practices. The nutrient-food relationship (nutritionism) was very present in the narratives, influencing thoughts and behaviors about the body and well-being. Conclusion: It is concluded that the pandemic context generated changes regarding the arrangements, representations and meanings of eating and food. [ABSTRACT FROM AUTHOR]

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

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

Background: Physical inactivity and unhealthy diet are considered as major risk factors in the development of the “fatal four†Non-communicable Diseases (NCDs) (WHO, 2018). As the University of the Philippines Open University (UPOU) adopts a sedentary work lifestyle with most of the employees spending long hours at the office sitting in front of a computer screen, the university must be able to promote health and wellness in the workplace, particularly healthy eating. Purpose: Thus, the study aimed to determine UPOU employees’ awareness of the Food-based Dietary Guidelines (FBDGs), adherence to the 2012 Nutritional Guidelines for Filipinos (NGF), and preferred sources of information on healthy eating to provide insights for the development of nutrition interventions in the university. Methods: A total of 85 healthy employees aged 19-59 years old accomplished an online adapted survey from February to April 2019 which included questions on awareness of the four FBDGs--2012 NGF; Kumainments (simplified version of NGF); Daily Nutritional Guide Pyramid (DNGP); and Pinggang Pinoy (a plate-like pictorial model), eating practices relative to the 2012 NGF, and preferred sources of information on the FBDGs. Data were analyzed using descriptive statistics. Results: Results of the study showed that most of the respondents were not aware of the FBDGs. Among those who were aware, only a few have read the FBDGs. Adherence to the guidelines was also low as reflected by a very low percentage of respondents practicing the messages on the recommended frequency of intake of food groups. Conclusion: Results suggest conducting lectures or seminars and producing video materials about nutrition which can be uploaded in UPOU’s online repository of multimedia resources and social media sites to promote healthy eating practices among UPOU employees and ensure a healthy and sustainable workforce.

Abstract Language focused on individual dietary behaviors, or alternatively, lifestyle choices or decisions, suggests that what people eat and drink is primarily a choice that comes down to free will. Referring to and intervening upon food consumption as though it were a freely chosen behavior has an inherently logical appeal due to its simplicity and easily defined targets of intervention. However, despite decades of behavioral interventions, population-level patterns of food consumption remain suboptimal. This debate paper interrogates the manner in which language frames how problems related to poor diet quality are understood and addressed within society. We argue that referring to food consumption as a behavior conveys the idea that it is primarily a freely chosen act that can be ameliorated through imploring and educating individuals to make better selections. Leveraging practice theory, we subsequently propose that using the alternative language of eating practices and patterns better conveys the socially situated nature of food consumption. This language may therefore point to novel avenues for intervention beyond educating and motivating individuals to eat more healthfully, to instead focus on creating supportive contexts that enable sustained positive dietary change. Clearly, shifting discourse will not on its own transform the science and practice of nutrition. Nevertheless, the seeds of change may lie in aligning our terminology, and thus, our framing, with desired solutions.

Copyright of Revista Confluências Culturais is the property of Fundacao Educacional da Regiao de Joinville - FURJ and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among food science professionals and college students are under-researched, particularly in Spain. The aim of this study was therefore to analyze perceptions related to food and to food sustainability in a sample of Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) students in Barcelona (Spain). An exploratory and descriptive cross-sectional study was carried out using qualitative and quantitative methodology and convenience sampling. Two focus groups and an online questionnaire were conducted (300 participants completed the survey, 151 from HND and 149 from FST). Although the students expressed concern about food sustainability, their dietary choices were primarily associated with or influenced by taste/pleasure and health/nutrition. The issue of sustainability seemed more internalized by women than men, whereas the generalized conception of a sustainable diet was essentially based on environmental aspects, with socioeconomic dimensions largely overlooked. The concept of sustainability should be promoted among food science students in all its multidimensionality, and actions need to be implemented that bring sustainability closer to students’ social practices, which should be incorporated into all university education and that is taught by professors duly trained in the subject.

Little has been said about the disruptive impact that the inability to eat and to participate in mealtimes has for patients with a life‐threatening illness and their families. The aim of the current study is to overcome this gap and shed light on how food and eating practices are experienced by families at the end‐of‐life. An ethnographic research was developed in two Portuguese palliative care units: participant observation was conducted during 10 months and in‐depth interviews were carried out with 10 patients with a life‐threatening illness, 20 family members and 20 palliative care professionals. Food is not only a matter of nutrition in a biological sense, but also an act of giving care to patients with a life‐threatening illness. The findings suggest that food and eating practices affect the processes of relationality and of doing family at the end‐of‐life in Portugal. Attention is particularly paid to gender differences. The study supports recent sociological research which understands the dying process as a relational experience and intends to develop sociological knowledge on the materialities of care. [ABSTRACT FROM AUTHOR]

To assess how mothers classify foods and how their eating practices interact with these classifications, with special attention to meanings and uses given to ultra-processed foods. Qualitative research with in-depth interviews and pile sorts. Urban Brazilian Amazon. A sample of 34 mothers were selected through theoretical sampling. Content analysis for in-depth interviews and multidimensional scaling and cluster analysis for pile sorts. Food classification. Classifications were based on context (ie, a time or a situation in which the food is eaten) and foods' healthiness. Five food groupings based on mothers' classifications were defined: (1) main meal foods, (2) fruits and fruit juices, (3) convenient foods, (4) leisure foods, and (5) canned sardines. Ultra-processed foods were classified differently from non-ultra-processed foods and considered unhealthy, consumed on special occasions or when there was no time or desire to cook. Results highlight the potential of incorporating context-based categories and personal experiences to guide nutrition interventions and the potential of pile sorts to tailor messages to target populations. [ABSTRACT FROM AUTHOR]

Research on food consumption often highlights the influences of socio-economic and cultural factors on people's eating habits that can produce educational values. This study creates a conceptual model based on Vygotsky's social constructivism to explore the educational values derived from students' food eating practices and examines these values through in-depth conversations with 22 students (aged 19 - 23) studying at universities in Can Tho City, Vietnam. It is argued in this article that food consumption is a personal-social construct itself. This construct is made of co-influences of external, in-between, and internal factors on the absorbing, justifying, assimilating, and accommodating new knowledge of food consumption. These interrelated influences concurrently enable individuals to associate the materialistic, moral, intellectual, and spiritual values with their eating habits. In this sense, food consumption and eating habits do not simply exist as separate, subjective entities. Instead, they are embedded in individuals' actual existence in their surrounding world, which can be both physical and virtual. [ABSTRACT FROM AUTHOR]

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

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

Young people's social relationships are fostered, enacted and complicated by the discursive and constitutive spatial contexts in which they occur. The focus of our study was the ways the spaces of the school canteen – and the adjacent, external food environment – organised or complicated sociable eating practices for students. Drawing on qualitative data collected from young people aged 13–15 years and staff at secondary schools, we analyse reports of the challenges posed by the school canteen space to sociable eating practices and the importance of social relationships. The analysis highlights that young people found school canteens to be fundamentally 'anti-social' and schools do not adequately recognise or value the importance of building social skills during meal breaks. The data shows that, for young people, food is often a secondary concern to sociality and the expression of kinship and care through eating together at school. Young people therefore sought spaces outside school to socialise and eat together. When socio-economic deprivation was an issue within friendship groups, the importance of caring for others emerged through ensuring peers had adequate food to eat. This analysis highlights the critical relationship between food, sociability and expressions of care in the school food environment. [ABSTRACT FROM AUTHOR]

Language focused on individual dietary behaviors, or alternatively, lifestyle choices or decisions, suggests that what people eat and drink is primarily a choice that comes down to free will. Referring to and intervening upon food consumption as though it were a freely chosen behavior has an inherently logical appeal due to its simplicity and easily defined targets of intervention. However, despite decades of behavioral interventions, population-level patterns of food consumption remain suboptimal. This debate paper interrogates the manner in which language frames how problems related to poor diet quality are understood and addressed within society. We argue that referring to food consumption as a behavior conveys the idea that it is primarily a freely chosen act that can be ameliorated through imploring and educating individuals to make better selections. Leveraging practice theory, we subsequently propose that using the alternative language of eating practices and patterns better conveys the socially situated nature of food consumption. This language may therefore point to novel avenues for intervention beyond educating and motivating individuals to eat more healthfully, to instead focus on creating supportive contexts that enable sustained positive dietary change. Clearly, shifting discourse will not on its own transform the science and practice of nutrition. Nevertheless, the seeds of change may lie in aligning our terminology, and thus, our framing, with desired solutions. [ABSTRACT FROM AUTHOR]

Background. The Mediterranean Diet (MD) is a food pattern that offers numerous potential health benefits. Mediterranean countries, including Cyprus, are experiencing a decline in adherence to the traditional MD while other non-Mediterranean countries, such as the United States (U.S.), are providing recommendations to increase adherence to the MD. Objective. The aim of this research was to explore the foods, eating practices, and perception of the MD in emerging adults (18-25 years of age) from a Mediterranean (Cyprus) and non-Mediterranean (U.S.) country to better understand emerging adult adherence and behaviors related to a MD pattern. Design. An exploratory descriptive study was designed to include focus group interviews to understand perceptions and eating practices as well as dietary assessment using the Mediterranean Diet Score Survey and Harvard Food Frequency Questionnaire for calculation of the alternate Mediterranean Diet Score to determine MD adherence among emerging adults in Mediterranean and non-Mediterranean regions. Participants/Setting. Twenty-four emerging adults from Cyprus and the U.S. participated. Analysis. Descriptive approaches for analysis of qualitative and quantitative data were used. A qualitative content analysis was used for focus group interview data that included both inductive and deductive processes. Descriptive statistics were used to describe participant demographic and dietary characteristics. Results. Themes that emerged from the focus group interviews included perceptions of MD foods, health benefits of a MD, lifestyle cooking and eating practices, and influences on food choice in Cyprus and the U.S. While perception of MD foods and eating practices differed, MD adherence scores and participant identification of health benefits did not differ. Likewise, there were similar influences on food choice among emerging adults from both populations. Conclusion. These findings suggest that emerging adults may acknowledge health benefits of a MD but can benefit from emphasis on food preparation and other behaviors to promote MD food pattern adherence in both Mediterranean and non-Mediterranean countries.

Introduction: School environments can influence students' dietary habits. Hence, implementing a healthy canteen intervention programme in schools is a recommended strategy to improve students' dietary intake. This study will evaluate the feasibility of providing healthier food and beverage options in selected secondary schools in Malaysia by working with canteen vendors. It also will assess the changes in food choices before and after the intervention.Methods: A feasibility cluster randomised controlled study will be conducted in six secondary schools (intervention, n = 4; control, n = 2) comprising of rural and urban schools located in Selangor and Perak states in Malaysia. Four weeks of intervention will be conducted among Malaysian adolescents aged 15 years old. Two interventions are proposed that will focus on providing healthier food options in the canteen and convenience shops in the selected schools. Interventions 1 and 2 will entail training the canteen and school convenience shop operators. Intervention 2 will be applied to subsidise the cost of low energy-dense kuih (traditional cake), vegetables, and fruits. The control group will continue to sell the usual food. Trained dietitians will audit the canteen menu and food items sold by the school canteen and convenience shops in all schools. Anthropometric measurements, blood pressure and dietary assessment will be collected at baseline and at the end of 4-week intervention. Focus group discussions with students and in-depth interviews with headmasters, teachers, and school canteen operators will be conducted post-intervention to explore intervention acceptability. Under this Healthy School Canteen programme, school canteens will be prohibited from selling “red flag” foods. This refers to foods which are energy-dense and not nutritious, such as confectionery and deep-fried foods. They will also be prohibited from selling soft drinks, which are sugar-rich. Instead, the canteens will be encouraged to sell “green flag” food and drinks, such as fruits and vegetables.Conclusion: It is anticipated that this feasibility study can provide a framework for the conception and implementation of nutritional interventions in a future definitive trial at the school canteens in Malaysia.

Young adults in the university are vulnerable in their eating habits for various reasons which include their deficiency in knowledge about what constitute healthy food that could influence their eating habits and their perception of risk by unhealthy dietary choices. The broad objective for this study was to evaluate the effect of nutrition education and mobile text messages on undergraduates eating practices and perception of risk in Oyo state, Nigeria. The study used a quasi-experimental design, comprising of three experimental groups and one control group. The study population were undergraduates in selected universities in Oyo state. This study was implemented in three phases: Baseline survey/data collection, intervention/evaluation and follow-up evaluation. A quantitative data collection instrument was used for data collection. The data obtained from completed questionnaires was collated and analysed using Statistical Package for Social Science (SPSS) version 23.0. There were 100 respondents recruited for this study with a mean age of 19.80 ± 2.22 years, however, there were 94 respondents at the follow-up stage of the study, indicating a 6% loss to follow-up. Respondents' perception and eating practice was poor at baseline. However, eating practice and perception of risk significantly increased across the experimental groups at follow-up. Combination of both nutrition education and mobile text messages improved respondents' eating practice and perception of risk more than isolation of nutrition education and mobile phone communication interventions separately. [ABSTRACT FROM AUTHOR]

This study, the result of an ethnographic approach, analyzes psychosocial aspects and political possibilities of agency and negotiation in the functioning of an agroecological fair. In addition to participant observation, nineteen interviews were conducted with producers and consumers that allowed the construction of a network of recurring themes and discursive crossings on the relationships established in the daily life of this form of food trade. The research process made it possible to analyze the relations at the fair from two central dimensions: community and management. These aspects were shown to be linked to environmentalist discourses and forms of resistance to the majority economy and industrialized food practices, tending to ways of elitism consumption and idealizing the rural. [ABSTRACT FROM AUTHOR]

This paper investigates the relation between food, the body and morality in fashion modelling. More than has been recognized so far, eating is a continuous form of body work that is decidedly essential to aesthetic labour. Against the backdrop of slender aesthetics, models are purposefully socialized into remaining or becoming slender, through food beliefs inducing them to eat in specific ways. Food is classified into good and bad categories, and believed to affect male and female bodies differently. But other than to aesthetics or gender, considering 'what (not) to eat' links to morality, enabling models to draw symbolic boundaries between themselves and others. These show two main moral imperatives: models should eat controlled and effortlessly. Solving this moral paradox, models normalize and conceal controlled eating. Ultimately, the fashion modelling food system preoccupies models with self-surveillance and reinforces power inequalities between models and other professionals. [ABSTRACT FROM AUTHOR]

Objective: To describe the behavior of eating on the street in terms of practices, commensality and sociability in the city of Hermosillo, Sonora. Methodology: Based on a quantitative approach and with a probabilistic sampling, a survey was applied to a sample of 516 adults over 18 years old, residing in Hermosillo. Food behavior of the commensals in the urban public space was identified through a cluster analysis. Results: The street food consumption is differentiated by age and it varies according to labor and rest days as well as the different time during the day. We found the street is a recreation space for typical Sonoran food such as tacos, hot dogs (dogos) and burros percherones, but also for some culinary innovations. There were three groups of diners identified differentiated by age, preferences in the type of food, spaces and time during the day. Limitations: The results of this study are common related to an urban population of a middle socioeconomic class. Conclusions Eating in the street in the city has become a daily practice, mediated by age, which is structured according to work, in addition to being associated with fun, leisure and sociability with family and friends. [ABSTRACT FROM AUTHOR]

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We utilized key informant interviews to examine traditional diet (TD) perceptions among members of the Hispanic Caribbean (HC) community in New York City (Dominicans, Cubans and Puerto Ricans, n = 23). While the cuisines share many similarities, the interviews revealed differences in how the TDs were evaluated. Cubans emphasized the unhealthiness of their TD, while Dominicans and Puerto Ricans emphasized the importance of their TD in daily life. Participants identified unhealthy aspects of their TDs (predominance of carbohydrates and fried foods, and the lack of fresh fruits and vegetables), and discussed motivations for dietary changes (migration, the demands of new labor routines, health concerns, and spouse/family influence). The analysis demonstrates that distinct ideas, symbols, and meanings associated with TDs reflect how these communities relate to their heritage countries, as a result of distinct migration histories and global forces shaping cuisines and societies in the diaspora and the Caribbean. [ABSTRACT FROM AUTHOR]

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Transformations in eating practices are reflected in the multiplicity of competing food-related discourses. These discourses contribute to different food categorizations among individuals. Scientists have long argued that food categorizations may help understanding cultural systems of health beliefs. However, not enough work has been conducted to improve the understanding of the dimensions of food categorizations and their interface with food choices, tastes, and culturally defined food systems. This study aims at describing and interpreting how low-income women living in three urban settings in Santos, Brazil, classify and give meaning to foods. We used the pile sorting method to investigate categorizations created by 90 women, following 6 steps: (1) creating units of analysis, (2) sorting the units of analysis into piles, (3) running multidimensional scaling analysis, (4) running cluster analyses on the multidimensional scaling coordinates, (5) labelling the clusters, and (6) analyzing consensus among the participants. The final solution to food categorizations comprised six clusters, namely: home meals, convenience foods, special meals, fish, breads and cereals, and hot dogs. Additionally, we observed four rationales for food categorization: frequency of consumption, degree of healthfulness, personal taste, and meals in which the food was usually part of. These categories highlight the importance of considering personal taste and the type of meal that the food is culturally consumed in, to propose meaningful interventions and appropriate education tools, towards promoting healthy eating practices, especially among vulnerable populations. [ABSTRACT FROM AUTHOR]

The civil war in Syria began in 2011 and there is currently no prospect of resolution. This has led to an intensive forced migration. Due to the agile Brazilian policy of issuing visas, the Syrians became the largest group of refugees living in Brazil. Although migration might have a significant effect on eating practices, there are no studies analyzing eating practices, including the sociocultural representations of these practices to Syrian refugees. Thus, we aimed to analyze the representations of what is Syrian food for Syrian refugees who have Syrian food-based enterprises in the city of São Paulo. We conducted a qualitative study, with ethnographic design, using semi-structured interviews and participant and non-participant observation. The ten participants were of Syrian nationality; have taken refuge in Brazil since 2011 and had some type of enterprise with Syrian food in the city of São Paulo. We obtained seven themes that encompassed the native and meaningful category of Syrian food: 1) variety; 2) the hand that makes the food had to be Syrian; 3) ingredients; 4) the food presentation; 5) social preference for omnivorism; 6) labor and; 7) connection with the nuclear and extended family. In Brazil, as refugees, the Syrian food made them 'feel at home' and seemed to become a point of reference and a bridge, allowing them to continue perceiving and recognizing themselves as Syrians. [ABSTRACT FROM AUTHOR]