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Poverty and food insecurity are issues of concern for Australians. Urban Angels Community Kitchen (UACK) is a nonprofit program providing free, healthy, homemade meals in regional Queensland, Australia. The volunteer-run program is a charity model service that addresses common barriers to food relief access, such as eligibility testing and complex referral processes. This qualitative research project used a Community-based Participatory Research (CBPR) method to conduct a program evaluation of UACK. Program clients (n = 16) participated in in-depth interviews. Inductive thematic analysis established six themes: building connections, emotional and mental health benefits, service satisfaction, impact on clients, limited alternatives for food, and sustainability. Findings support UACK as an innovative model for addressing food insecurity that positively impacts clients' biopsychosocial wellbeing. Advocating for food security is a crucial issue for social work. Social workers can advance social justice and health equity by increasing understanding of community models that address food insecurity. IMPLICATIONS Food insecurity in Australia is a growing concern that requires a contextual response from programs and services. Community kitchen models provide clients with a range of biopsychosocial benefits. Food insecurity is a social justice issue that needs to be considered by social work professionals. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Home Economics of Japan is the property of Japan Society of Home Economics 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.)

Consumption of street meals among urban dwellers has become inevitable, especially in low‐ and middle‐income countries. It has been linked to higher incidence of dietary‐related diseases. Vendors' perceptions and attitudes toward the healthiness of meals can influence nutritional quality of the offered meals. Therefore, the study aimed to assess perceptions and attitudes of vendors toward healthy and unhealthy meals as well as the healthiness of meals they prepare and sell. A cross‐sectional study was carried out among 384 street food vendors. Face‐to‐face interviews were conducted using semistructured questionnaire. Pearson Chi‐square test and logistic regression analysis were used in comparing and testing for the association of perceptions and attitudes to vendors' characteristics. Street food vendors that took part in this study demonstrated good perceptions based on what they perceived to be healthy meals (58.33%) and positive attitudes (95.57%) toward preparation and provision of healthy meals. Perceptions were associated with sex (p =.007), education level (p =.002), and investment cost (p =.000). Results from logistic regression showed that better perceptions of healthy meals were associated with being female (OR = 2.46, p‐value <.031), having higher education (OR = 11.88, p‐value <.042), and vending experience of 1–5 years and more than 5 years (OR = 3.17, 2.95, p‐value <.019,.039, respectively) while having moderate investment cost showed significant lower chances of having better perceptions (OR = 0.33, p‐value <.001). Attitudes were associated with sex (p =.002), age (p =.002), marital status (p =.013), education (p =.009), and vending experience (p =.008). Female vendors, having 25 years of age and above, living with partners, with tertiary education, and having vending experience of more than 1 year had shown to have more positive attitudes toward healthy meals. Generally, street food vendors had good perceptions and attitudes toward healthy meals. This implies possible room for change and adoption of better ways of preparing meals. These findings could be used as a stepping stone in improving nutritional and healthy quality of street meals. Increased efforts are needed on the inclusion of nutritional aspects of healthy meals as they were merely considered by vendors. Future interventions on these vendors should focus more on male vendors, vendors with little vending experience, and little education as they had shown to have relatively poorer attitudes and perceptions compared to other groups. [ABSTRACT FROM AUTHOR]

School meals can have a key function in promoting children's health. However, simply providing a free school meal is not a guarantee that pupils will eat the food. The purpose of this study was to explore factors influencing pupils' participation in free school meal schemes in Oslo. The study has a qualitative research design, inspired by grounded theory. Data were collected through interviews with pupils, teachers, and parents, and participant observations in two schools participating in a pilot project funded by Oslo Municipality. Line-by-line coding, memo writing, and a constant comparative technique were used to analyze the data. One primary school and one lower-secondary school in different districts in Oslo that were implementing two different free school meal models took part in the study. In total, 39 pupils (5th–10th grade), 15 parents, and 12 school employees were included. Four main factors related to pupils' participation in free school meals emerged from the analysis: the popularity of the food served, the attraction to the nearby shopping center, social aspects, and predictability. To promote pupils' participation in free school meal schemes, schools need to solve the challenges of balancing between healthy food and popular but often unhealthy food. To implement school meals further, children and parents' involvement, regularity of the meals provision, a good flow of information, and the creation of a friendly eating environment are recommended. [ABSTRACT FROM AUTHOR]

Nutrition instruction can lead to more healthful food choices among children, but little is known about preschoolers' healthy-meal schemas because there are few developmentally appropriate measures. This study validated the Placemat Protocol, a novel measure of preschooler healthy-meal schemas using realistic food models to assemble pretend meals. Preschoolers (N = 247, mean age 4 years 8 months) created 2 meals (preferred and healthy), completed measures of verbal nutrition knowledge and vocabulary, and were weighed and measured for BMI. Parents reported healthy eating guidance, child dietary intake, and family demographics. Children used an average of 5.1 energy-dense (ED) and 3.4 nutrient-dense (ND) foods for their preferred meal, but reversed the ratio to 3.1 ED and 5.1 ND foods for their healthy meal. Healthy meals contained fewer estimated kcal, less fat, less sugar, and more fiber than preferred meals. Meal differences held for younger children, children with lower verbal nutrition knowledge and vocabulary, and child subgroups at higher risk for obesity. Placemat Protocol data correlated with parent healthy eating guidance and child obesogenic dietary intake as expected. The Placemat Protocol shows promise for assessing developing healthy-meal schemas before children can fully articulate their knowledge on verbal measures. [ABSTRACT FROM AUTHOR]

In order to characterise the nutrient profile of popular meals and to identify ways to improve this, a methodology was developed to assess the profile of meals by developing meal-based nutritional criteria for macronutrients, fibre, salt and selected food groups and comparing this with recipe analysis of both homemade and partly pre-made dishes (those using products such as cook-in sauces and frozen meal components). Meals were compared with the criteria per portion and with front-of-pack labelling guidelines per 100 g. The results indicate that many popular UK meals, both homemade and partly pre-made, would benefit from changes to improve their nutritional profile. Generally, the dishes made with partly pre-made ingredients met criteria for total energy, total sugars and salt but often exceeded criteria for saturates and did not provide enough fibre or fruits and vegetables. Conversely, the comparable homemade dishes tended to meet the criteria for fibre and fruit and vegetables but were also more likely to exceed the criteria for saturates. A simple visual model, called the N utrition C ompass, for representing key results for each dish was developed. Relatively simple changes to dishes, such as adding extra vegetables and pulses, using wholegrains or potatoes with skins, using less salt or high salt ingredients and swapping higher fat dairy and meat ingredients for lower fat versions, could make significant improvements to the nutrient profile of many popular dishes. Such changes should be communicated to consumers, both by health professionals and by the food industry, in particular via recipes provided on pack or in other media for pre-prepared meal components. [ABSTRACT FROM AUTHOR]

Mars Food UK commissioned the British Nutrition Foundation ( BNF) to develop the N utrition C ompass, and have applied this to building healthy recipes and meals. The research conducted by BNF, comparing popular meals in the UK against a set of nutritional criteria based on UK nutrient and food-based recommendations, culminated in this tool, which can be applied to evaluate the 'healthiness' of a recipe based on the criteria developed. Key outcomes showed that meals made from partly pre-prepared ingredients compare well with meals cooked from scratch provided they are used in a meal occasion that includes a healthy balance of food groups such as starchy carbohydrates, vegetables and protein-rich foods. The development of the N utrition C ompass has allowed recipes and recipe suggestions to be optimised using partly pre-prepared ingredients. Small changes in a recipe can result in a significantly healthier meal ( e.g. adding vegetables or baking rather than frying, which is comparable for taste, convenience and affordability). Mars Food UK is exploring how this tool can be used more widely across the business and how it can be used to enable consumers to eat healthier meals. [ABSTRACT FROM AUTHOR]

Media exposure is correlated with child obesity, yet the family behaviors underlying this link remain poorly understood. Using data from a sample of U.S. parents and their preschoolers, this study assessed parent and child exposure to 5 different media along with child dietary intake. Child healthy-meal schemas were measured with the Placemat Protocol, a novel play-based pretend meal assembly activity. Child and parent commercial TV viewing predicted greater obesogenic dietary intake for children in food-secure but not food-insecure households. Child commercial TV viewing also predicted a greater proportion of energy-dense to total foods in children's pretend healthy meals. Discussion focuses on food insecurity as a potential moderator of marketing effects and calls for continued research on child meal schema development. [ABSTRACT FROM AUTHOR]

ObjectiveTo develop a worked example of product reformulation of a very popular ‘junk food’ to meet nutritional guidelines for public health in a ready meal.DesignIndicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjusting the proportions of bread base, tomato-based sauce and mozzarella topping, then adding ingredients to provide specific nutrients and consumer tasting.SettingUrban areas of contrasting socio-economic status.SubjectsUntrained unselected adults (n 49) and children (n 63), assessing pizza at tasting stations.ResultsMost commercial pizzas provide insufficient information to assess all nutrients and traditional Margherita pizza ingredients provide insufficient Fe, Zn, iodine, and vitamins C and B12. Energy content of the portions currently sold as standard range from 837 to 2351 kJ (200 to 562 kcal), and most exceed 30 % Guideline Daily Amounts for saturated fat and Na when a 2510 kJ (600 kcal) notional meal is considered. The ‘nutritionally balanced pizza’ provides the required energy for a single-item meal (2510 kJ/600 kcal), with all nutrients within recommended ranges: Na (473 mg, ∼45 % below recommended level), saturated fat (<11 % energy) and dietary fibre (13·7 g). Most adults (77 %) and children (81 %) rated it ‘as good as’ or ‘better than’ their usual choice.ConclusionsNutritional guidelines to reduce chronic diseases can be applied to reformulate ‘junk food’ ready meals, to improve public health through a health-by-stealth approach without requiring change in eating habits. [ABSTRACT FROM AUTHOR]

Background: Family Child Care Homes (FCCHs) are a setting where providers care for children at their own residence. FCCHs face unique challenges and children may not always receive optimal nutrition and have higher risk of obesity compared to other programs. The objective of this study was to determine differences in food service best practices scores between FCCHs who did/did not perceive barriers to serving healthy meals. Methods: FCCHs ( n  = 167) self-reported demographics, and perceived barriers to serving healthy foods. Nutrition and Physical Activity Self-Assessment for Child Care was used to assess food served with 1 (indicating poor practice) to 4 (indicating best practice). Means, standard deviations, and t -tests were conducted to determine differences in scores between FCCHs with and without perceived barriers. Adjusted alpha was 0.013. Results: FCCHs perceiving food waste as a barrier had significantly lower scores for total food and beverage ( p  = 0.006, 3.2 ± 0.3 vs. 3.4 ± 0.3); fruits and vegetables ( p  = 0.003, 3.1 ± 0.5 vs. 3.3 ± 0.5), whole fruits ( p  = 0.048, 3.1 ± 1.2 vs. 3.4 ± 0.9), and nonstarchy vegetables ( p  = 0.007, 2.8 ± 0.9 vs. 3.2 ± 0.9). Providers perceiving food preferences as a barrier had significantly lower scores compared to those who did not ( p  = 0.008, 2.9 ± 0.9 vs. 3.3 ± 0.9). No significant differences found in best practices among providers with vs. without perceived barrier of food costs. Conclusion: Food waste is an understudied barrier in FCCHs to serve healthy meals. Research is needed to explore these perceived barriers in FCCHs to improve best practices around meals.

Abstract: The present study quantitatively explored the effects of mothers’ perceived time pressure, as well as meal-related variables including mothers’ convenience orientation and meal preparation confidence, on the healthiness of evening meals served to school-aged children (5–18 years old) over a 7-day period. A sample of 120 employed mothers, who identified themselves as the chief meal-preparers in their households, completed a brief, self-report, meal-related questionnaire. Results revealed that mothers’ perceived time pressure did not significantly predict meal healthiness. Mothers’ confidence in their ability to prepare a healthy meal was the only unique, significant predictor of a healthy evening meal. Mothers who were more confident in their ability to prepare a healthy meal served healthier evening meals than those who were less confident. In addition, mothers’ perceived time pressure and convenience orientation were negatively related to healthy meal preparation confidence. Results suggest that mothers’ perceived time pressure and convenience orientation, may indirectly compromise meal healthiness, by decreasing mothers’ meal preparation confidence. Practical and theoretical implications of the study''s findings are discussed. [Copyright &y& Elsevier]

Using German restaurant goers as the study population, this research seeks to investigate the reasons why people make healthy meal choices. Both qualitative and quantitative methods are deployed. The resultant data from the survey of German restaurant goers uncovers the underlying construct of motivation in the choice of healthy meals. Using both exploratory and confirmatory factor analyses, this study finds two underlying components (sustainable living and personal health) to explain the motives of choosing healthy meals. A “plea for a sustainable living lifestyle” is considered as the leading motivation of consuming healthy meals. Relevant implications and suggestions for future research are discussed in the conclusion. [ABSTRACT FROM AUTHOR]

Although television viewing during mealtime has been shown to associate with greater consumption of energy-dense foods, little is known about how new technological devices may influence children's food consumption. Because the number and type of media accessible to children continue to increase, this study examines the association between the presence of various media (TVs, mobile devices, video games, laptops) during mealtime and the healthfulness of children's meals. In this study, 61 primary caregivers of children ages 3-5 years and 10-13 years old participated in video-recorded dinner meals, which were reliably coded for media use, including number of media present. The overall healthfulness of the meals was coded using the Healthy Meal Index (HMI). Linear regression models were used to examine associations between number of media devices present during the meal and HMI, adjusting for parental education, income-to-needs ratio, and child race. Results indicate that the number of media present during the meal is inversely associated with HMI Total scores (B = -.29, p < .01; F(4, 53) = 9.97, p < .01). In other words, as the number of mealtime media devices increases, the healthfulness of children's meals decreases. These results suggest that media and device use during mealtime may be an additional childhood risk factor for poor meal quality, and parents should make efforts to limit mealtime media and device use. [ABSTRACT FROM AUTHOR]

Copyright of Sociology & Space / Sociologija i Prostor is the property of Institut za drustvena istrazivanja u Zagrebu (Institute for Social Research of Zagreb) 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.)

This study seeks to discuss the reasons why the youth make healthy food choices. It presents a conceptual model based on social cognitive theory, stages of change theory, and trans-theoretical theory for understanding factors that influence young people's dietary and health behaviour. This model purports to conceptualise eating behaviour as a function of individual and environmental influences. [ABSTRACT FROM AUTHOR]

Planning is an essential component of home meal preparation. While level of health consciousness permeates both activities, this relationship is underexplored in the scientific literature. Using a mixed-methods convergent parallel design this study identified the reasoning behind meal planning and compared the characteristics of meals planned by high and low health-conscious adults during a simulated shopping task in a supermarket store. Participants were assigned a task where they were asked to choose ingredients to prepare a hot evening meal for a last-minute guest. High Health Conscious (HHC) participants planned healthier meals with more whole grains/breads/pasta, fruits, and vegetables than Low Health Conscious (LHC) participants. HHC participants mentioned not only health-related motives, but also ingredients' characteristics and cooking habits as influencers of their choices. LHC individuals focused on their own preferences, acknowledged that they struggled with the skills needed to prepare a meal and considered the presence of a guest as the only reason why they would prepare a meal. The mixed methods approach enabled us to link the participants' reasoning with the quantitative differences between meals planned by them - HHC individuals planned healthier meals and manifested closeness to the act of cooking. This suggests that the link between health interest and learning how to cook deserves to be further explored. [ABSTRACT FROM AUTHOR]

In the context of a spectacular growth of the Romanian restaurant market, it has become a necessity for managers to analyze the decision-making process related to restaurant selection toward obtaining a competitive advantage, which can be achieved through better segmentation and adequate targeting. The main objectives involved the identification of the main factors that influence restaurant selection by evaluating the role that health concerns play in this process and identifying consumers' restaurant profiles. A survey was conducted using face-to-face interviews as the contact method, in order to identify the main factors considered important for consumers in the city of Cluj-Napoca in the decision-making process related to restaurant selection. Principal component analysis (PCA) was conducted to group the attributes. The non-hierarchical cluster analysis through the use of the k-means method was used to define different groups within the sample and identify common features. Results suggest that the analyzed restaurant market is dominated by three segments of consumers, of which the largest is represented by "health seekers": a group of young women with medium and low incomes. As such, the possibility of consuming healthy meals within a restaurant is the most important factor for them during the decision-making process for restaurant selection. The present study has important managerial implications. Restaurant managers should admit that this process represents the starting point in designing restaurant concepts, as this type of information is fundamental for management decisions. On the other hand, the study offers important information regarding consumer perception of food, which has recently changed significantly, especially in the segment of young consumers to whom health is very important.