Food Meal Research Articles

Exploring educators’ perception of issues involving Planetary Health: A qualitative study in the Brazilian Amazon

Background: Planetary Health is a transdisciplinary area that needs to be part of the curriculum of students at all levels of education, starting from basic education with early childhood education. The present work aims to discuss the perceptions of basic education teachers from a riverside school on Planetary Health issues, in addition to knowing the environmental context of communities and/or riverside schools in the Brazilian State of Amazonas. Methods: The data collection was done through semi-structured interviews with rural education teachers from the south of the state of Amazonas. For the data analysis, we opted for the content analysis (Bardin, 2009) with the support of the N-Vivo software - version 1.5. Results: The results indicated the main environmental problems related to anthropogenic actions in the community and school, in which the following questions stood out: garbage disposal in the river, mineral extraction, lack of basic sanitation, and the predominance of ultra-processed foods in school meals. On the other hand, teachers pointed out the great potential of rural schools to promote the consciousness of children and adolescents on Planetary Health themes. Conclusion: Primary school teachers in rural Amazonia are in contact with a rich source for the creation of teaching materials on PH for students, in view of the importance of the inclusion of PH themes in the formative trajectory of children and adolescents in the basic education curriculum. These experiences provide knowledge about the reality of riverside schools, local traditional issues, environmental sustainability, and the changes occurring in ecosystems, especially in the Amazon.

Is food compass score useful for menu planning in the hospital setting?

Background: The novel food compass score (FCS) may ease food choices and policy actions. Aim: To assess the correlations of FCS with key nutrients in hospital meals. Methods: A 14-day hospital menu was recorded and analyzed with the USDA database and published FCS values. Results: The menu FCS was 40.6 ± 3.7 (mean ± standard deviation). Fish, vegetable, chicken, and egg-based meals had the highest FCS, while pork/beef meals had the lowest FCS. The FCS was positively related to vitamins (vitamin C, thiamine, B6, folate, pantothenic acid, vitamin E, vitamin D, vitamin A, carotenoids), choline and minerals (calcium, magnesium, phosphorus, potassium, sodium, copper, and manganese) and negatively associated with zinc, niacin, and animal protein. Moreover, the FCS was positively related to portions of cheese, fish, vegetables, and eggs and negatively to portions of poultry, refined grains, and margarine. Conclusion: The FCS may help in designing healthier nutrient-dense hospital menus.

The Relationship of Nutrition Knowledge and Information on Consumers’ Purchase Decision toward Fast Food Meal

The Relationship of Nutrition Knowledge and Information on Consumers’ Purchase Decision toward Fast Food Meal

Application of Slow Stroke Back Massage Module to Reduce Dysmenorrhea in Adolescents

Application of Slow Stroke Back Massage Module to Reduce Dysmenorrhea in Adolescents

Cognitive work on a walking desk does not lead to compensatory appetitive responses in healthy young adults

ContextIn addition to the low energy expenditure induced by sedentary behaviors such as sitting, it has been shown that intense cognitive work can lead to an increase in food intake. Walking Desk provide the opportunity for office workers to replace prolonged sitting at work with light intensity physical activity. ObjectiveTo compare the effects of sitting vs standing vs walking during a cognitive task on energy intake, appetite sensations, food reward and overall energy balance. MethodsFifteen normal weight (BMI: 24.1 ± 1.2 kg m−2) young men (23.4 ± 2.1 years) randomly performed three conditions: sitting desk (SitD), standing desk (StD) and walking desk (WD), while performing a 45-min cognitive task. Energy expenditure was measured by indirect calorimetry, regular appetite sensations were assessed using visual analogue scales, energy intake measured during an ad libitum meal and the relative energy intake calculated. Pre and post-test meal food reward was evaluated through the Leeds Food Preference Questionnaire. ResultsRelative energy intake decreased by 150 kcal in WD compared with SitD, however it did not reach statistical significance. There were no differences in appetite sensations nor food reward between the three conditions. Energy expenditure was significantly higher in WD (141.8 ± 13 kcal) than in SitD (78.7 ± 5 8 kcal) and StD (85.9 ± 8 kcal) (p ≤ 0.05). ConclusionWalking desk use can decrease sedentary time while working without any appetitive compensation. The small reduction in energy balance with walking while working could induce significant health benefits if repeated over time. Future longer studies need to clarify whether active desks can contribute to the prevention or management of weight gain.

Time-Geographic Project of Household Food Provision: Conceptualization and a Pilot Case Study

Geographers and health researchers routinely analyze data on food-related behaviors to understand potential relationships between the food environment and diet. Analytical uncertainties arise, however, from discounting the sequential connections and household coordination of various food tasks. This study employed the time-geographic construct of the project, which is defined as a series of goal-oriented activities conducted by one or more individuals, to understand the composition and influencing factors of household food provision. To demonstrate the usefulness of the project concept, this study delineated how food activities were woven into a select couple’s daily life paths with the aid of sequence visualizations, and developed an analytical test case using time-use diaries of coupled adults living in Toronto, Canada. Ten dinner project archetypes were identified with distinct characteristics of activity composition and coordination. The study further explored how the dinner project archetypes were related to geographic food environments and meal consumption. By employing the project concept in research on food environments, the interconnectedness between various diet-related activities and diverse patterns of coordination between household members can be captured. Finally, a discussion on how the project perspective can improve the understanding of food environments and healthy eating was presented.

GLUT2 expression by glial fibrillary acidic protein-positive tanycytes is required for promoting feeding-response to fasting

Feeding behavior is a complex process that depends on the ability of the brain to integrate hormonal and nutritional signals, such as glucose. One glucosensing mechanism relies on the glucose transporter 2 (GLUT2) in the hypothalamus, especially in radial glia-like cells called tanycytes. Here, we analyzed whether a GLUT2-dependent glucosensing mechanism is required for the normal regulation of feeding behavior in GFAP-positive tanycytes. Genetic inactivation of Glut2 in GFAP-expressing tanycytes was performed using Cre/Lox technology. The efficiency of GFAP-tanycyte targeting was analyzed in the anteroposterior and dorsoventral axes by evaluating GFP fluorescence. Feeding behavior, hormonal levels, neuronal activity using c-Fos, and neuropeptide expression were also analyzed in the fasting-to-refeeding transition. In basal conditions, Glut2-inactivated mice had normal food intake and meal patterns. Implementation of a preceeding fasting period led to decreased total food intake and a delay in meal initiation during refeeding. Additionally, Glut2 inactivation increased the number of c-Fos-positive cells in the ventromedial nucleus in response to fasting and a deregulation of Pomc expression in the fasting-to-refeeding transition. Thus, a GLUT2-dependent glucose-sensing mechanism in GFAP-tanycytes is required to control food consumption and promote meal initiation after a fasting period.

Barriers to the implementation, uptake and scaling up of the healthy plate model among regular street food consumers: a qualitative inquiry in Dar-es-Salaam city, Tanzania

IntroductionThe healthy plate model is considered one of the practical approaches to reduce the average portion of staple food in main meals, consequently reducing the risks associated with diabetes and other Non-communicable Diseases (NCDs). Despite its potential benefits, studies on the implementation of the healthy plate model are limited in Africa. An inquiry explored barriers to implementation, uptake, and scaling up of the healthy plate model among street food vendors and consumers in three districts of Dar-es-Salaam city in Tanzania.MethodsA qualitative research design was adopted. Qualitative data collection techniques were employed including; Key Informant Interviews (KIIs) with purposefully selected food and nutrition stakeholders at the National, Regional, District and Ward levels. Focus Group Discussions (FGDs) were conducted with purposefully selected street food consumers and vendors. A total of (13) KIIs were conducted as well as (6) FGDs with street food vendors (2 FGDs) and consumers (4 FGDs). Interview data was managed using Nvivo 12 Software and analyzed thematically.ResultsThree key themes emerged from participants’ accounts: (i) strategic policy barriers, (ii) food production and preparation environment barriers (producers and vendors), and (iii) individual barriers (consumers and vendors). The strategic policy barriers included absence of guidelines and regulations that focus on NCDs linked to nutrition and lack of education guidance for vendors and consumers. The food production and preparation environment barriers included safety and risks concerns regarding the quality of water used for irrigation and washing fruits and vegetables and the areas where vegetables and fruits are grown and prepared. Individual barriers included low consumer income, knowledge on nutrition, unhealthy eating practices and; low vendors’ knowledge as well as low investment capital.ConclusionImplementation, uptake and scaling up of the healthy plate model for street food consumers in Dar es Salaam City continues to be constrained by barriers in policy, food production and preparation environment, and individual obstacles. Strengthening of food and nutrition policies, ensuring safety of the food production and preparation environment and, consumer and vendor awareness creation and income generation efforts, provide useful entry points for the successful scaling up of a healthy plate model. This could consequently contribute towards prevention of diet related NCDs, including diabetes.

Supply of energy and selected nutrients in meals consumed by Moroccan students at home and on a university campus.

Student life is often accompanied by changes in eating behavior. Adopting a balanced and varied diet and healthy eating habits can promote the health, growth and intellectual development of young people at different stages of life. According to the WHO, a healthy diet helps protect against all forms of malnutrition, as well as against noncommunicable diseases. The nutritional and energy intake must follow nutritional norms, for example energy intake must be adapted to expenditure. To avoid excessive weight gain, fat should not exceed 30% of total energy intake. The goal of this study was to compare energy consumption, macronutrients and selected minerals in food rations consumed by students at university campus and at home. The subjects were chosen at random from among volunteer students from Hassan II University in Casablanca. A sample of 130 students (54 women and 76 men) aged 18 to 25, participated in this study. Anthropometric measurements were performed to assess general characteristics, and records of one-day food intakes at university and at the parental home were performed by 24-hour food diary, and as well as conducting face-to-face. Variables were expressed as mean ± standard deviation (SD). The Kolmogorov-Smirnov test was used to check the normality of data. In accordance with the body mass index classifications, 69.5% of male university students and 77.7% of female were in normal weight categories. The overweight classes were 25.1% and 5.6%, respectively, for men and women. Assessment of the energy and nutritional intakes of university and home meals shows that students consume more calories, protein, carbohydrates, sodium, potassium, and iodine at home than at university, but these contributions remain insufficient in relation to the RDAs. Students consume more fat, especially saturated fatty acids, at university than at home. More than half of students exceed the recommended daily recommendations for saturated fatty acids. These results indicate that a university students' diet is influenced by their behaviors, attitudes, and knowledge. Hence the importance of nutrition education, based on what foods to consume rather than what foods to avoid, a societal issue that requires a multidisciplinary, multisectoral and culturally appropriate approach.

Comparison of Glycemic Response to Carbohydrate Meals without or with a Plant-Based Formula of Kidney Bean Extract, White Mulberry Leaf Extract, and Green Coffee Extract in Individuals with Abdominal Obesity.

Due to the rising prevalence of obesity and type 2 diabetes, a strategy that can positively influence diet quality in a simple way is being explored, since a low glycemic index (GI) diet is advised in the dietoprophylaxis and diet therapy of diabetes. Methods: Twenty-three women with abdominal obesity participated in the study. The postprandial glycemic response and glycemic index were determined after three carbohydrate meals (noodle soup, white rice, strawberry sorbet) without or with the addition of a plant-base supplement (extracts of kidney bean, white mulberry leaf, and green coffee) with a potentially hypoglycemic effect. For two products (instant noodle soup and white rice), the addition of the plant supplement resulted in a reduction in glicemic iAUC values (respectively, by: 17.1%, p = 0.005 and 5.3%; p = 0.03; 40.6%, p = 0.004 and 5.3%, p = 0.019). However, this effect was not observed for strawberry sorbet. The blood glucose concentrations 30 min after the consumption of instant noodle soup and white rice with the plant-based formula addition significantly affected the GI value of tested meals (p = 0.0086, r = 0.53; p = 0.0096, r = 0.53), which may indicate the effect of this plant supplement on enterohormone and/or insulin secretion. Conclusion: A formula containing kidney bean, white mulberry leaves, and green coffee extracts may therefore be a notable factor in lowering postprandial glycemia and the GI of carbohydrate foods. However, further research is needed to determine for which food groups and meals its use may be most effective.

Parental Perspectives of the Impact of COVID-19 Lockdown on Food-Related Behaviors: Systematic Review.

Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of the impact of COVID-19 lockdown (up to 30 June 2022) on food preparation and meal routines, as well as other food-related behaviors, capturing both favorable and unfavorable changes in the household food environment. Themes and trends are identified and associations with other lifestyle factors are assessed. Overall, families enjoyed more time together around food, including planning meals, cooking, and eating together. Eating more diverse foods and balanced home-cooked meals (e.g., fresh fruit and vegetables) was combined with overeating and increased snacking (e.g., high-calorie snacks, desserts, and sweets), as parents became more permissive towards food; however, food insecurity increased among families with the lowest income. Adoption of meal planning skills and online shopping behavior emerged alongside behaviors aimed at self-sufficiency, such as bulk purchasing and stockpiling of non-perishable processed foods. These results are an important first step in recognizing how this pandemic may be affecting the family food environment, including low-income families. Future obesity prevention and treatment initiatives, but also ongoing efforts to address food management, parental feeding practices, and food insecurity, can account for these changes moving forward.

Perspective: School Meal Programs Require Higher Vitamin D Fortification Levels in Milk Products and Plant-Based Alternatives—Evidence from the National Health and Nutrition Examination Surveys (NHANES 2001–2018)

Poor vitamin D status impairs bone growth and immune defense in school-aged children and adolescents, particularly in minorities. Vitamin D insufficiency/deficiency increases the risk of acute viral respiratory infection, underscoring the need for adequate vitamin D intakes during school sessions when viral exposure may be greatest. We studied available vitamin D-related survey data and published findings based on NHANES (2001-2018) to assess the dependency of vitamin D status {25-hydroxyvitamin D [25(OH)D]; in nmol/L} on vitamin D intake (μg/d) in elementary school-aged children (4-8 y), middle school children (9-13 y), and high school adolescents (14-18 y). We sought evidence supporting the need for school programs to facilitate vitamin D adequacy. Usual vitamin D intakes from food and beverages by children/adolescents (NHANES 2015-2018) examined at the 50th percentile intake by race/ethnicity (non-Hispanic White, non-Hispanic Black, Hispanic) showed all age groups consumed less than half of the Estimated Average Requirement (EAR) for vitamin D (10μg/d), independent of race/ethnicity. NHANES (2001-2010) analyses show evidence of lower vitamin D status in school-aged children that is linked to lower intakes of fortified milk varying over race/ethnicity and age. Adolescents had lower vitamin D status and milk intake than younger children. A total of 22-44% of vitamin D intakes occurred away from home, with larger percentages of total intakes at breakfast and lunch, at times consistent with school meals. Ever-present inadequate vitamin D intakes with a large percentage consumed away from home together with well-established benefits to growth, bone, and immune defense from enriched vitamin D-fortified milk in school intervention trials provide strong justification to require enriched vitamin D-fortified foods in school meals. An easy to implement plan for improving vitamin D intakes is possible through the FDA's amendment allowing higher vitamin D fortification levels of dairy and plant-based milk alternatives that could increase vitamin D intakes beyond the EAR with just 2 daily servings.

Exploration of school meal food service management: a case study of a full-day school

This research was aimed to capture the practice of foodservice management and food acceptance for change unbalance dietary intake children in a fullday Elementary School. School meal food service management is a program for students to improve the nutrition intake An observation form, along with an in-depth interview was used to explore food production practice. Quantitative data on food satisfaction as well as food waste was also measured. Observation in food service management explained that low food acceptance was mainly found in vegetable products. The food quality, especially in taste and texture, became the determinant of the high vegetable food waste. Improving food service management production procedures, including menu planning and evaluation, procurement, preparation, and cooking, could be a promising strategy to increase food acceptance and to reduce food waste.

Revisiting Indian traditional foods-A critical review of the engineering properties and process operations

A closer look at the traditional foods consumed in various parts of India shows their efficacy and wisdom in the intelligent use of resources available in each specific geographical region ranging from coastal to plains to hilly to the desert, and the perfection achieved in processing such foods that suit the palate along with nutritional perspective, safety protocols, and the combination of foods in typical meals that cater to all the physiological needs of the human body. Some of them have been verified by modern science, but many need scientific documentation. Discussing Indian traditional foods from the engineering viewpoint becomes utmost necessary when there has been a significant shift towards convenience foods, and mechanization is the only possible solution to cater to this huge demand. Most of the Indian foods are majorly dough or batter-based systems, where the rheological, thermal and bulk properties directly affect the final quality of the product. In this review, the Indian traditional foods have been revisited, and the role of critical engineering properties of foods has been critically argued, along with a detailed analysis of the heat and mass transfer during several engineering operations. This will pave the way for further research and provide a holistic view of the approaches adopted till-date for engineering aspects of Indian traditional foods.

Reformist, progressive, radical: The case for an inclusive alliance

Scholars of food regimes and food movements have argued that the capacity of the contemporary food movement to achieve significant change is dependent upon the nature of the alliances formed by the progressive, food justice component of the broader array of food change organizations. They have urged alliances primarily with the more radical food sovereignty branch of the food movement. I argue that in the United States, which provides far more assistance to poor people as food assistance than as cash welfare, alliances with reformist food security organizations, and specifically the anti-hunger organizations focused on protecting and expanding federal food assistance, must be an essential part of any significant food justice agenda. These programs are essential to the survival of millions of Americans in the present while we are trying to build a better world for the future. Mobilized and informed public policy advocacy has an impressive track record of successful defense and incremental improvement of food programs. Several of these programs are entitlements that actually create justiciable rights. The collective procurement associated with school food and other public meal programs creates levers for fundamental food system change. And the network of federal, state and local anti-hunger organizations is potentially a portal through which people can enter the movement for a just food future. Food justice activists should include anti-hunger advocates among their allies and partners.

Viscoelastic or Viscoplastic Glucose Theory (VGT #74): A Neuroscientific Study on the Neural Communication Model Between the Brain and Gastrointestinal Organs, Liver, and Pancreas with Regards to the Postprandial Plasma Glucose Levels and Insulin using a Collected Data of 484 Meals with 247 Liquid Egg and 237 Solid Egg Meals over the Past 4 Years from 5/8/2018 to 5/9/2022 Based

Over the past 2+ years of the COVID pandemic period, the author conducted several medical research work based on the neuroscientific relationship between the brain and the liver’s glucose production, and the pancreatic beta cell’s insulin secretion based on glucose fluctuation. For the past 12 years, he collected data from his body to conduct certain useful biomedical experiments. After consuming ~500 experimental meals that include both soup-based meals (liquid egg) and solid food meals (pan-fried egg or hard-boiled egg), he noticed that there are differences in the peak and average postprandial plasma glucose (PPG) values by eating two different types of meals. The glucose reduction associated with consuming soup-based egg meals (around 4 grams of carbohydrates) extends beyond his domain of learned knowledge in the past 13 years of internal medicine and food nutrition. His normal routine, in the past 8 years, consists of consuming less than 15 grams of carbs/sugar for each meal and consistently walking ~4,000 steps post-meal. This article combines 247 PPG results from his meals with a liquid state of food or “liquid egg” meals. These meals have a carbs/sugar intake amount of 4.2 grams and post-meal walking exercise of 4,075 steps. In addition, he cooked 237 egg meals in a solid state. The solid food consisted of pan-fried and hard-boiled eggs known as “solid egg” meals. These meals have a carbs/sugar intake of 4.3 grams and post-meal walking exercise of 4,405 steps.

Catering Contract of Restaurants in the English Law. A Comparative Analytical Study with Iraqi Civil Law

The Catering contract is considered as a type of hospitality contracts in the English common law of customary origins. Which is unwritten and based upon judicial precedents of the English courts. It is a complex contract of mixed nature، Is Regarded as a contract for the sale of meals of food and drink،, and is considered as a contract for supply of services concerning the preparation of food and drink، for providing them to the customer، as well as being a bailment contract. It is worth-bearing in mind that this contract is subject to the rules of three important English legislations: The Sale of Goods Act 1979، The Supply of Goods and Services 1982، The Consumer Protection Act 1987، and The Consumer Rights Act 2015. It is also worth-mentioning that a lot of Statutorily Implied Terms can be extracted from this contract. Whereas the Iraqi civil code No.40 of 1951 did not regulate expressly this contract within the nominate contracts، but the rules of both the contract of sale and enterprise can be applied to this contract، because it contains sale of food and drink، as well as other services closely related to it، which the restaurateur provides to the customer.

Efficacy of Mid-Day Meal Scheme in India: Challenges and Policy Concerns

The Mid-Day Meal Scheme (MDMS) in India is considered to be the world’s largest school meal programme, serving hot cooked meals to the underprivileged children. The ideas behind the introduction of this programme are to remove malnutrition, supplement nutritional foods in school meals, to motivate out-school children towards regular school, to decrease absenteeism and dropout rate, and to bridge inequality among the children irrespective of their caste, class and gender backgrounds. After the enactment of the Right of Children to Free and Compulsory Education Act (RTE), 2009, the programme is being monitored by the School Management Committees. The article intends to highlight the effectiveness of the MDMS in improving schools and the local communities in India. It also focuses on the challenges being confronted with the implementation of the programme and suggests some relevant policy measures for reforms.

Which Sugar to Take and How Much to Take? Two Distinct Decisions Mediated by Separate Sensory Channels.

In Drosophila melanogaster, gustatory receptor neurons (GRNs) for sugar taste coexpress various combinations of gustatory receptor (Gr) genes and are found in multiple sites in the body. To determine whether diverse sugar GRNs expressing different combinations of Grs have distinct behavioral roles, we examined the effects on feeding behavior of genetic manipulations which promote or suppress functions of GRNs that express either or both of the sugar receptor genesGr5a (Gr5a+ GRNs) and Gr61a (Gr61a+ GRNs). Cell-population-specific overexpression of the wild-type form of Gr5a (Gr5a+) in the Gr5a mutant background revealed that Gr61a+ GRNs localized on the legs and internal mouthpart critically contribute to food choice but not to meal size decisions, while Gr5a+ GRNs, which are broadly expressed in many sugar-responsive cells across the body with an enrichment in the labella, are involved in both food choice and meal size decisions. The legs harbor two classes of Gr61a expressing GRNs, one with Gr5a expression (Gr5a+/Gr61a+ GRNs) and the other without Gr5aexpression (Gr5a−/Gr61a+ GRNs). We found that blocking the Gr5a+ class in the entire body reduced the preference for trehalose and blocking the Gr5a- class reduced the preference for fructose. These two subsets of GRNsare also different in their central projections: axons of tarsal Gr5a+/Gr61a+ GRNs terminate exclusively in the ventral nerve cord, while some axons of tarsal Gr5a−/Gr61a+ GRNs ascend through the cervical connectives to terminate in the subesophageal ganglion. We propose that tarsal Gr5a+/Gr61a+ GRNs and Gr5a−/Gr61a+ GRNs represent functionally distinct sensory pathways that function differently in food preference and meal-size decisions.

Prediction of Diet Quality Based on Day-Level Meal Pattern: A Preliminary Analysis Using Decision Tree Modeling

ObjectivesPrevious studies have investigated if meal timing is associated with energy and macronutrient intake. However, few focus on the combination of food intake and meal timing and their association with diet quality. We use machine learning to examine how day-level meal patterns (food group intake, meal timing) predict diet quality among adults. MethodsWe analyzed diet data from interviewer-administered 24-hour recalls from the NHANES 2015–2016 and 2017–2018 cycles (N = 9761). Fifteen food groups were examined: fruit, fruit juice, vegetables, whole grains, meats (red, cured, poultry, seafood), eggs, plant protein, dairy, oils, solid fats, added sugar, and alcohol. Proportion of intake for each food group per participant - relative to that participant’s total daily intake of that food group - was included as input parameters for each meal (breakfast, lunch, dinner). Diet quality was computed using the Healthy Eating Index 2015 (HEI-2015); higher scores represented better diet quality. Cutoff threshold for a higher vs. lower quality diet was defined by the 75th percentile of HEI-2015 for the dataset (cutoff = 59.24). Decision tree modeling identified the inputs that contributed to the highest information gain and the optimal classification threshold for each input. ResultsOn average, participants consumed 0.4 ± 0.8 cup equivalents of fruits and 0.6 ± 1.2 ounce equivalents of whole grains. These two food groups contributed most to the diet quality prediction model, which had a 78% classification accuracy for the dataset. Lower quality diets were associated with: a) < 2% of both total fruit and whole grain intake at breakfast; b) >2% of total fruit but < 2% of total whole grain intake at breakfast; or c) >2% of total whole grain intake at breakfast but < 2% of total fruit intake at breakfast and lunch. Higher quality diets were associated with: a) >2% of both total fruit and whole grain intake at breakfast or b) < 2% of total fruit intake at breakfast but > 2% of both total whole grain intake at breakfast and fruit intake at lunch. Food group intake at dinner was not a top predictor in the preliminary model. ConclusionsPreliminary analyses revealed that the timing of fruit and whole grain consumption are important predictors of diet quality. Future studies should test the preliminary model on additional datasets and should include snacking episodes in the analyses. Funding SourcesNone.