Diverse Food Research Articles

Meat-Egg-Dairy Consumption and Frailty among Chinese Older Adults: Exploring Rural/Urban and Gender Differences.

The dietary patterns of older adults, particularly in relation to meat, egg, and dairy (MED) consumption, significantly impact frailty, a state of heightened vulnerability to adverse health outcomes. This paper investigates the association between MED consumption and frailty among older Chinese adults, considering rural/urban disparities and gender differences. Analyzing data from the Chinese Longitudinal Healthy Longevity Survey (CLHLS) spanning from 2008 to 2018, this study explores how MED consumption influences frailty levels over time. The results show that moderate MED consumption is associated with slower frailty progression, suggesting a protective effect against frailty among older adults. However, excessive MED consumption, particularly among rural residents and females, is linked to accelerated frailty progression. Urban residents and males report higher MED consumption levels, possibly due to their greater access to diverse food options and traditional dietary preferences. The findings underscore the complex interplay between dietary habits, demographic factors, and frailty outcomes. Understanding these dynamics is crucial for developing targeted interventions to mitigate frailty risk factors and promote healthy aging among Chinese older adults.

Ethnoecological Study of Local Community Food in Supporting the Development of Culinary Ecotourism in the Sekotong Region, West Lombok

Combining the concept of ecotourism with culinary delights based on local food resources in coastal communities in West Lombok district is one form of appropriate development strategy that will make the West Lombok district region have its own development characteristics leading to sustainable tourism and tourism support which will become the concept of future tourism development. This research examines in more depth the ethnoecological aspects of coastal communities, especially regarding local food. Through this research, data will be obtained regarding the diversity of local food types in coastal communities, mapping community wisdom in processing and utilizing local food. Local community interactions and perceptions of local food diversity. The type of research used is descriptive exploratory with research techniques in the form of exploration. The sampling techniques used in the research were purpose sampling and snowball sampling. Research data collection uses several techniques, including random observation to obtain qualitative and quantitative data on local food typical of the island of Lombok, which uses an open questionnaire targeting local communities according to predetermined criteria. The research results show that coastal communities have more food resources originating from marine resources, both fish and non-fish, these food resources are still protected because most people still harvest the results using simple equipment. There are around 11 types of processed food as a family practice. Tuna fish has the highest ICS (Index of Cultural Significance) value while mackerel fish has the highest variety of uses. Shrimp is the fish group that has the highest ICS value, while cassava leaves have the highest ICS value for the vegetable group. The local wisdom of the community which originates from their ancestors in order to protect their environmental resources is still maintained today.

Food-web complexity, consumer behavior, and diet specialism: impacts on ecosystem stability

AbstractEcological stability is a fundamental aspect of food web dynamics. In this study, we explore the factors influencing stability in complex ecological networks, characterizing it through biomass oscillations and species persistence. Using an Extended Niche model, we generate diverse food web structures and investigate the effects of intraspecific consumer interference, network size, connectance, and diet specialism on stability. Our findings reveal that intraspecific consumer interference plays a pivotal role in shaping stability. Higher interference results in stable dynamics, reducing oscillations and extinctions. Additionally, differences emerge between food webs comprised of invertebrate consumers and those of ectotherm vertebrates, with the latter showing higher oscillations. Network size and connectance also influence stability, where larger and more connected webs tend to exhibit reduced oscillations. Overall, our study sheds light on the complex interplay of factors affecting ecological stability in food webs. Understanding these dynamics is crucial for biodiversity conservation and ecosystem management.

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) and fenugreek gum (FG) as fat-replacers and dietary fiber sources in muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CCP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics.

Food diversity: its relation to children’s health and consequent economic burden

BackgroundThis study investigates the impact of low food diversity on the health status of children using the Dietary Diversity Score (DDS) and Dietary Serving Score (DSS) in a sub-district with the highest percentage of poor households. The economic burden of low food diversity was observed by analysing the cost of illness in the children with low food diversity.MethodsData from 329 children were collected. We determined the impact of DDS and DSS and other factors on the health status of children aged 2–14 years, using a probit model. The cost of illness (e.g., typhus, stomach ulcers, coughs, flu, and fever) due to low food diversity was calculated from medical registration fees, medical action costs, transportation costs, and other costs.ResultsThe results shows that a 1% point increase in DDS or DSS potentially decreases children’s health complaints by 10% and 8%, respectively. Given the current 26% prevalence of health complaints among children with low DDS, the annual economic burden reaches US$75.72 per child per household. In addition, the current 41% prevalence of children with low DDS resulted in an annual cost to the government of US$153.45 per child.ConclusionsThe effect of inadequate dietary diversity on children’s health is potentially high and contributes to the economic burden on households and the government.

Effect of Food Composition on the PK of Isoniazid Quantitatively Explained Using Physiologically Based Biopharmaceutics Modeling.

This work shows the utilization of a physiologically based biopharmaceutics model (PBBM) to mechanistically explain the impact of diverse food types on the pharmacokinetics (PK) of isoniazid (INH) and acetyl-isoniazid (Ac-INH). The model was established and validated using published PK profiles for INH along with a combination of measured and predicted values for the physico-chemical and biopharmaceutical propertied of INH and Ac-INH. A dedicated ontogeny model was developed for N-acetyltransferase 2 (NAT2) in human integrating Michaelis Menten parameters for this enzyme in the physiologically based pharmacokinetic (PBPK) model tissues and in the gut, to explain the pre-systemic and systemic metabolism of INH across different acetylator types. Additionally, a novel equation was proposed to calculate the luminal drug degradation related to the presence of reducing sugars, using individual sugar molar concentrations in the meal. By incorporating luminal degradation into the model, adjusting bile salt concentrations and gastric emptying according to food type and quantity, the PBBM was able to accurately predict the negative effect of carbohydrate-rich diets on the PK of INH.

Local food system resilience in the context of shocks and crises: vulnerabilities and responses of agroecology-based farmers in Peru, Germany, and the United States

ABSTRACT Multiple crises have disrupted food systems around the world. The shocks induced by the COVID-19 pandemic, coupled with increased energy prices and shortages of fertilizers and agricultural inputs, have affected farmers everywhere. By applying inductive, qualitative, and comparative research approaches, we investigate the impact of shocks and crises on diverse food systems. Using mixed qualitative methods, we integrate the voices of (n = 25) farmers belonging to agroecology-based local food systems in Peru, Germany, and the United States with the aims of: (i) understanding the different crisis scenarios; (ii) determining the vulnerabilities induced in farmers; and (iii) identifying the responses and coping mechanisms that farmers deploy in response to shocks. The results illustrate how farmers are affected by the combined effects of labor shortages, rising input costs, high energy prices, and climate change. Farmers’ responses to stressors are then analyzed and compared using attributes of food system resilience. Based on our results, we argue that resilience-building is determined not only by the environment in which agroecology is embedded, but also by the responsive capacities of farmers. We emphasize the need for more proactive policies aimed at promoting agroecological and localized production to enhance the resilience of food systems against recurrent shocks and crises.

Advancing Food Industry with Quantum Dots Technology

Since people consume different varieties of food, they are more conscious of their health nowadays. Food analysis, which is a major element, helps to monitor the food quality for risk assessment regarding public health. As Carbon Quantum Dots (CQDs) are the least toxic, they are in great demand. They help to optimize food packaging, detect as well as monitor foodborne pathogens, and assess food quality utilizing imaging and sensing. Owing to their nontoxicity and eco- friendliness, CQDs stand unique although there are different kinds of Quantum Dots (QDs). To enhance food safety, quality assessment, and packaging, CQDs also deliver exciting possibilities. CQD applications can detect insecticide residues, antibiotics, nutrients, heavy metals, pathogens, and food additives. Furthermore, CQDs find use in food packaging materials in which their Ultraviolet (UV) barrier, antimicrobial, and antioxidant properties increase product shelf life and decrease food waste. Hence, explaining CQDs’ industrial applications in the food sector is the study’s objective. In this paper, CQDs' role in food processing and its industrial applications in food sectors, including food detection and packaging are explored.

Influence of plants and spices on the formation of biogenic amines in meat

Biogenic amines (BAs) consist of organic nitrogenous compounds produced by the amino acid’s decarboxylation. They are present in various foods, such as meat products, and are associated with several health hazards. In meat, BAs are produced by the action of microorganisms that can decarboxylate amino acids. BAs can also be produced in meat naturally by enzymatic pathways. Tyramine, histamine, cadaverine, and putrescine are BAs frequently found in meat products. BAs are frequently found in fish depending on the species and time-temperature control, but can also be present in meat, particularly in canned, cured and fermented meat products. BAs are associated with various health disorders and toxicological effects including cardiovascular, respiratory and gastrointestinal system problems. Numerous factors influence the BAs generation in meat products. Factors such a handling, storage temperature, and processing procedures are essential for minimizing the risk of BAs formation to ensure food safety. Plant extracts and spices, play a multifaceted role in regulating BAs developments in diverse food items. Plant extracts containing phenolic/polyphenols, terpenoids and alkaloids have exhibited antimicrobial properties that can hinder the growth of microorganisms responsible for producing amines, consequently reducing BAs formation. Also, spices frequently contain compounds that impede the enzymatic conversion of precursor amino acids into biogenic amines.

ANALYSIS OF THE SUSTAINABILITY OF THE UTILIZATION OF THREADFIN BREAM (Nemipterus sp.) LANDED AT LEMPASING FISHING PORT, BANDAR LAMPUNG

The waters of Lampung Bay have high potential resources for threadfin bream (Nemipterus sp.). This fish has significant economic value as a diverse food ingredient. However, currently, the body size of threadfin bream found tends to be uniform and even smaller due to continuous overfishing. The research was conducted to assess the status of utilization of threadfin bream resources in the waters of Lampung Bay based on five important aspects, namely ecology, economics, social, technological and institutional. The research was carried out in May 2023 at Lempasing Fishing Port, Bandar Lampung City, with data collection through observation and interviews. Data analysis used the multi-dimensional scaling (MDS) method using the Rapfish (rapid appraisal for fisheries) application to evaluate the sustainability of the use of threadfin bream. The results of the analysis show that the sustainability index value for the use of threadfin bream in the waters of Lampung Bay is as follows: ecological dimension 48.59; economic dimension 36.80; social dimension 75.00; technology dimension 49.91; and ethical dimension 61.64. Based on these results, it can be concluded that the use of threadfin bream in the waters of Lampung Bay is quite sustainable, with an average index value of 54.39.Keywords: Ecological dimension, multi-dimensional scaling, Rapfish, sustainability index.

“KATAMIAˮ (Kader Tangani Anemia) dalam Upaya Penanganan Anemia pada Ibu Hamil di Wilayah Kerja Puskesmas Dirgahayu

Prevention of anemia in pregnant women can be done with appropriate health behavior. Health behaviors such as maintaining a diet high in iron, regularly consuming iron tablets, and carrying out ANC during early pregnancy can reduce the prevalence of anemia in pregnant women. Diet is an important factor that pregnant women must pay attention to. Poster media is one media that has a lot of information about the diversity of foods that are useful for preventing anemia and can be used to help carry out health education. Create "KATAMIA" (Cadres Handle Anemia) so that anemia in pregnant women becomes a global problem that has an impact on the mother and fetus. Community service activities through cadres by providing education to cadres about Fe tablet information which is carried out in the form of health education and providing "KATAMIA" (Cadres Handle Anemia) Posters to Pregnant Women in the Gunung Sari Village Area. As a result of the activity, the "KATAMIA" innovation has been implemented as an effort to reduce the incidence of anemia in pregnant women in Gunung Sari Village. "KATAMIA" which is carried out by female students is expected to be able to contribute to the cadres as an effort to increase compliance in taking Blood Additive Tablets among pregnant women and can also increase the motivation of pregnant women to take Fe Tablets according to their achievements

Exploring food system resilience to the global polycrisis in six Asian countries.

The world is currently in the midst of a global food crisis brought about and exacerbated by a series of mutually reinforcing shocks to food systems This study investigated the resilience of food systems in six Asian countries (Bangladesh, Kyrgyz Republic, Lao PDR, Pakistan, Philippines, and Sri Lanka) amidst the global 'polycrisis' caused by COVID-19, geopolitical conflicts, and climate change. Trend analyses were performed for 19 indicators sourced from global databases and World Food Programme national data, representing the four domains of food system resilience: exposure to shocks; resilience capacities and agro- and food diversity, resilience responses and strategies; and long-term resilience outcomes. The analysis revealed that all six countries experienced the effects of the 'polycrisis', leading to diverse impacts on exchange rates, with Sri Lanka, Pakistan, and Lao PDR facing significant currency depreciation. While most countries increased crop production and decreased food imports during the crisis, government economic support during the pandemic varied widely. Resilience outcomes, including national food price inflation and the proportion of populations facing food insecurity, witnessed upward variations. Overall, countries with higher resilience capacities at the start of the 'polycrisis' showed less severe long-term resilience outcomes. Our findings highlight the varied challenges and resilience capacities across each country, influenced by a complex interplay of economic, political, agricultural, and food affordability factors crucial for determining long-term resilience in their food systems. Recommendations for future research include focusing on resilience assessment in food systems, integrating climate change adaptation measures, and developing early intervention strategies.

Pendampingan Optimalisasi Pemanfaatan Daun Kelor Sebagai Pangan Tambahan di Desa Randuputih

The activity of optimizing the utilization of moringa leaves as an additional food source in Randuputih Village has become a strategic solution to improve the nutritional status of the community, reduce the incidence of stunting, and alleviate hunger in support of achieving Sustainable Development Goal (SDG) 2. This initiative is carried out by students from the Community Service Program (KKNT) Group 1 at UPN "Veteran" East Java, Field Supervisors (DPL), and in collaboration with the National Population and Family Planning Board (BKKBN) of East Java Province. The target of the activity is 25 households participating in the Posyandu (integrated health post) in Randuputih Village. The form of optimizing the utilization of moringa leaves includes enhancing moringa production, disseminating information about the benefits of moringa leaves, and promoting the consumption of diverse, nutritious, balanced, and safe food (B2SA). Based on the mentoring results, there was a 50% increase in the knowledge of the participating mothers. Through these outcomes, it is expected that the mothers in Randuputih Village can apply the knowledge gained to improve nutritional status and reduce the incidence of stunting in the community.

Bacterial peptidoglycan acts as a digestive signal mediating host adaptation to diverse food resources in C. elegans

Food availability and usage is a major adaptive force for the successful survival of animals in nature, yet little is known about the specific signals that activate the host digestive system to allow for the consumption of varied foods. Here, by using a food digestion system in C. elegans, we discover that bacterial peptidoglycan (PGN) is a unique food signal that activates animals to digest inedible food. We identified that a glycosylated protein, Bacterial Colonization Factor-1 (BCF-1), in the gut interacts with bacterial PGN, leading to the inhibition of the mitochondrial unfolded protein response (UPRmt) by regulating the release of Neuropeptide-Like Protein (NLP-3). Interestingly, activating UPRmt was found to hinder food digestion, which depends on the innate immune p38 MAPK/PMK-1 pathway. Conversely, inhibiting PMK-1 was able to alleviate digestion defects in bcf-1 mutants. Furthermore, we demonstrate that animals with digestion defects experience reduced natural adaptation capabilities. This study reveals that PGN-BCF-1 interaction acts as “good-food signal” to promote food digestion and animal growth, which facilitates adaptation of the host animals by increasing ability to consume a wide range of foods in their natural environment.

Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from Argentina.

Diabetes is a non-communicable chronic, but preventable, disease whose occurrence is related to unhealthy lifestyles, including inadequate diet. Obesity is a risk factor for diabetes. In Argentina, 12.7% of the population is living with diabetes. In this work, we aimed at giving a perspective on the role of yogurt, as part of a healthy lifestyle, for the prevention and management of obesity and diabetes. The intake of yogurt declined in the last decade in Argentina. In the context of the global diet, the contribution of a moderate increase of yogurt consumption has the potential to improve up to 10% the nutritional density of the Argentine population's diet, given its present low diversity and wide gaps in nutritive foods. The consumption of yogurt can be beneficial in the prevention and management of obesity and T2DM. The ready availability of yogurt and its easy introduction to diverse diets suggests that educating the general public to incorporate this fermented milk as part of a healthy diet may potentially contribute to improved public health through prevention of NCDs and the costs associated with them.

A comprehensive review: Impact of oleogel application on food texture and sensory properties.

Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.

Possible interactions between selected food processing and medications.

The impact of food processing on drug absorption, metabolism, and subsequent pharmacological activity is a pressing yet insufficiently explored area of research. Overlooking food-processing-drug interactions can significantly disrupt optimal clinical patient management. The challenges extend beyond merely considering the type and timing of food ingestion as to drug uptake; the specific food processing methods applied play a pivotal role. This study delves into both selected thermal and non-thermal food processing techniques, investigating their potential interference with the established pharmacokinetics of medications. Within the realm of thermal processing, conventional methods like deep fat frying, grilling, or barbecuing not only reduce the enteric absorption of drugs but also may give rise to side-products such as acrylamide, aldehydes, oxysterols, and oxyphytosterols. When produced in elevated quantities, these compounds exhibit enterotoxic and pro-inflammatory effects, potentially impacting the metabolism of various medications. Of note, a variety of thermal processing is frequently adopted during the preparation of diverse traditional herbal medicines. Conversely, circumventing high heat through innovative approaches (e.g., high-pressure processing, pulsed electric fields, plasma technology), opens new avenues to improve food quality, efficiency, bioavailability, and sustainability. However, it is crucial to exercise caution to prevent the excessive uptake of active compounds in specific patient categories. The potential interactions between food processing methods and their consequences, whether beneficial or adverse, on drug interactions can pose health hazards in certain cases. Recognizing this knowledge gap underscores the urgency for intensified and targeted scientific inquiry into the multitude of conceivable interactions among food composition, processing methods, and pharmaceutical agents. A thorough investigation into the underlying mechanisms is imperative. The complexity of this field requires substantial scrutiny and collaborative efforts across diverse domains, including medicine, pharmacology, nutrition, food science, food technology, and food engineering.

Investigating the impact of boiling and pressure cooking on resistant starch levels in food

SummaryResistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism as well as being important in promoting gut health. However, the presence of RS varies across diverse food systems depending upon process conditions. To investigate this, chickpeas, potatoes, arrowroots, unripe bananas and oats were subjected to boiling and pressure cooking at various cooking durations and the RS% was determined. After 45 min of boiling and 15 min of pressure cooking, RS% of chickpeas increased by ~29% and ~41%, respectively. Increasing the cooking time, together with boiling and pressure cooking, led to higher RS% in chickpeas, mainly due to the retrogradation of starch after gelatinisation. In contrast, boiling and pressure cooking led to a reduction in RS% for potatoes, arrowroots, unripe bananas and oats, while a further decrease was encountered with the increase in processing time. After 45 min of boiling, RS% of potatoes, arrowroots, unripe bananas, and oats were reduced by 58%, 22%, 80% and 70%, respectively. After 15 min of pressure cooking, RS% of potatoes, arrowroots and unripe bananas were reduced by 41%, 22% and 83%, respectively. This was mainly due to the disruption of the ordered structure of starch molecules during thermal processing in the presence of water. This study clearly elucidates the impact of boiling and pressure cooking on RS% as a function of processing time and type of RS source.

Contribution of Food from Market Purchases and Home Production to Child Nutrient Intake: Evidence from the EFFECTS Study Baseline Data

BackgroundChild undernutrition is prevalent in Tanzania, and households rely primarily on local markets and home production as food sources. However, little is known about the contribution of food market purchases to nutrient intakes among children consuming complementary foods. ObjectivesTo quantify the relationships between diversity of foods purchased and produced by households and adequate child nutrient intake in Mara, Tanzania. MethodsCross-sectional baseline dietary and household food source data from the Engaging Fathers for Effective Child Nutrition and Development in Tanzania study were collected from mothers of 586 children aged 9–23 mo clustered in 80 villages in Mara, Tanzania. We conducted mixed effects linear regressions to quantify the association between the diversity of foods consumed at home, from market purchases and home production, and nutrient intake adequacy (based on 24-h food recalls). ResultsChildren had inadequate diets, with fewer than half of children consuming adequate amounts of vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B9 (folate), calcium, iron, and zinc. Breastfeeding was associated with higher overall mean adequacy (b = 0.15–0.19 across models, P < 0.001). Diversity of foods purchased was positively associated with the intake of vitamin B12 and calcium (both P < 0.001); this effect was attenuated among breastfed children. Among nonbreastfed children, production diversity was positively associated with vitamin A intake (b=0.04; P < .05) but not with intake of other nutrients. ConclusionsBoth household food purchase and food production diversities were positively associated with children’s nutrient intake in rural Mara, Tanzania. Nutrition programming should consider the role of food markets in addition to home food production to improve child diets.This trial was registered at clinicaltrials.gov as NCT03759821, https://clinicaltrials.gov/study/NCT03759821.

Effectiveness of personalized meal recommendation in improving dietary behaviors of Chinese community-dwelling elders: study protocol for a cluster randomized controlled trial

BackgroundInappropriate eating behaviors, particularly a lack of food diversity and poor diet quality, have a significant impact on the prognosis of certain chronic conditions and exacerbate these conditions in the community-dwelling elderly population. Current dietary interventions for the elderly have not adequately considered the nutritional needs associated with multiple chronic conditions and personal dietary preferences of elderly individuals. A personalized recommendation system has been recognized as a promising approach to address this gap. However, its effectiveness as a component of an elderly-targeted dietary intervention in real-world settings remains unknown. Additionally, it is unclear whether this intervention approach will be user-friendly for the elderly. Therefore, this study aims to examine the effectiveness of a personalized meal recommendation system designed to improve dietary behavior in community-dwelling elders. The implementation process in terms of System usability and satisfaction will also be assessed.MethodsThe trial has been designed as a 6-month, non-blinded, parallel two-arm trial. One hundred fifty community-dwelling elders who meet the eligibility criteria will be enrolled. Subjects will be allocated to either the intervention group, receiving personalized meal recommendations and access to corresponding food provided as one component of the intervention, as well as health education on elder nutrition topics, or the control group, which will receive nutritional health education lectures. Outcomes will be measured at three time points: baseline at 0 months, 3 months, and 6 months. The primary outcomes will include dietary diversity (DDS) and diet quality (CDGI-E) of enrolled community-dwelling elders, representing their dietary behavior improvement, along with dietary behavior adherence to recommended meals. Secondary outcomes will measure the perceived acceptability and usability of the personalized meal recommendation system for the intervention group. Exploratory outcomes will include changes in the nutritional status and anthropometric measurements of the community-dwelling elders.DiscussionThis study aims to examine the effectiveness, acceptability, and usability of a personalized meal recommendation system as a data-driven dietary intervention to benefit community-dwelling elders. The successful implementation will inform the future development and integration of digital health strategies in daily nutrition support for the elderly.Trial registrationChinese Clinical Trial Registry ChiCTR2300074912. Registered on August 20, 2023, https://www.chictr.org.cn/showproj.html?proj=127583