Food Practices Research Articles

AI Applications for Nutrition and Food Security Research

Data analytics (DA) and artificial intelligence (AI) play increasingly vital roles in food, nutrition, environment, and public health research and practice. With the continued successful development, professionals in these fields could rely on data analytics and AI for tasks such as data collection, decision-making, and policy development. Proficiency in research methods, statistical analysis, and ethical considerations is crucial. As AI applications grow in complexity, it is essential for professionals and the public to embrace and regulate them effectively. This review outlines AI’s diverse applications in nutrition research, including data analysis, prediction, personalized recommendations, and food safety monitoring. Select illustrative examples demonstrate its potential across various domains and highlight common challenges. The narrative underscores the importance of integrating data science and AI competencies into graduate education to equip the modern workforce.

Empowerment of Aisyiyah Branch through Utilization of Home Gardens as a Living Warehouse Movement in Gelam Village, Candi District

The Living Barn Movement represents a strategic effort to enhance food security in contemporary society. In Gelam Village, the Aisyiyah service team has been entrusted with managing home gardens to actualize this movement. Despite its significance, there is limited understanding among community members regarding effective home garden management for food production. This initiative aims to empower Aisyiyah members by cultivating cassava and papaya, two crops known for their adaptability and high yield, to bolster food security. Through outreach and education on the Living Barn Movement, the service team facilitated knowledge transfer and skill development in integrated agricultural systems. This program uniquely integrates practical gardening techniques with community education to promote sustainable food practices. The findings suggest that empowering local communities through education and resource management can significantly enhance food security, encouraging similar initiatives in other regions to address food sustainability challenges. Highlights: The initiative cultivates cassava and papaya to enhance food security for Aisyiyah members. Outreach efforts focus on educating community members about effective home garden management. The program promotes sustainable practices through integrated agricultural systems and skill development. Keywords: Living Barn Movement, food security, home gardens, community education, sustainable agriculture.

A virtual assistant for primary care's food and nutrition surveillance system: Development and validation study in Brazil

ObjectiveThe study aimed to develop and validate a conversational agent (chatbot) designed to support Food and Nutrition Surveillance (FNS) practices in primary health care settings. MethodsThis mixed-methods research was conducted in three stages. Initially, the study identified barriers and challenges in FNS practices through a literature review and feedback from 655 health professionals and FNS experts across Brazil. Following this, a participatory design approach was employed to develop and validate the chatbot's content. The final stage involved evaluating the chatbot's user experience with FNS experts. ResultsThe chatbot could accurately understand and respond to 60 different intents or keywords related to FNS. Themes such as training, guidance, and access emerged as crucial for guiding FNS initiatives and addressing implementation challenges, primarily related to human resources. The chatbot achieved a Global Content Validation Index of 0.88. ConclusionThe developed chatbot represents a significant advancement in supporting FNS practices within primary health care. Practice implicationBy providing an innovative, interactive, educational tool that is both accessible and reliable, this digital assistant has the potential to facilitate the operationalization of FNS practices, addressing the critical need for effective training and counseling in developing countries.

Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products.

Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy eating practices. The search stages were conducted using the following databases: PubMed, Science Direct, and SciElo. The studies selected included those published from 2018 to 2024 and government documents, available in English, Portuguese, and Spanish. The 34 articles analyzed in this study showed the environmental impacts related to the production of plant and animal proteins, highlighting the urgency of implementing changes in this sector. However, factors such as land use, carbon footprint, and water footprint show remarkable differences depending on the type of crop cultivated, agricultural practices adopted, and stages involved in the supply chain. As final considerations, the analysis suggests that achieving sustainability in food systems requires an integrate approach that combines the optimization of plant protein production with a reduction in environmental impacts and the development of technologies that that support the efficiency and resilience of the industry. Meeting the nutritional needs of the population in a sustainable way will only be possible through regional actions and a deep understanding of the challenges and opportunities.

Motivated leadership and mutual learning: a case study of promoting sustainable food consumption in an early childhood education centre in Aotearoa New Zealand

ABSTRACT Food system transformation is urgently needed; although dominant food and sustainability discourses tend to focus on powerful stakeholders like governments and industries. We sought to understand how localised; community-based initiatives promote food system change; and how this is experienced by the people they are meant to involve or benefit. We conducted a reflexive qualitative case study with a community-oriented early childhood centre in Aotearoa New Zealand that developed an increasingly sustainable programme. This included providing plant-based food; a garden-to-table and nature-oriented pedagogical focus; and well-embedded low waste practices. We engaged with the community of school leaders; staff; and whānau to explore their processes; their experiences of changes made; and their challenges. Our case study methodology involved semi-structured interviews; group discussions; document analysis; and a reflexive thematic analysis. We identified two main themes; including (1) the importance of leadership for initiating and sustaining change; (2) experiences of changes were linked to relationships and shared learning. These findings contribute to understanding the complexities involved in shifting to sustainable food practices at a local; community-focused level; these might benefit other communities or the stakeholders working to better support them.

Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines

In recent years, a growing interest of society for out-of-home food experiences has been observed, concurrently with an increasing number of restaurants associated to haute cuisine. However, data on the nutritional adequacy of the meals offered in these restaurants is lacking. This study aimed to evaluate the perception of haute cuisine chefs in Portugal about the importance attributed to food and nutrition recommendations when planning their gastronomic offer and to assess the nutritional adequacy of the meals offered in these restaurants. A mixed-methods, cross-sectional study was conducted, in which all chefs from Michelin star-awarded restaurants in Portugal, in accordance to the Michelin Guide 2022 edition, were eligible and invited to participate. A qualitative content analysis of semi-structured face-to-face individual interviews (n = 11 chefs) and a quantitative assessment of the nutritional composition of appetizers, main courses and desserts (n = 29 recipes) were conducted between January and June of 2022. The majority of chefs reported giving much importance to nutrition principles while planning their menus, also showing positive attitudes and opinions towards healthy food practices and future partnerships with nutritionists. However, knowledge and perceptions regarding nutrition concepts were, in general, inconsistent and unobjective. Recipes' median energy contents ranged between 549 kcal/serving in meat courses and 1594 kcal/serving in desserts, with total fat contribution at around or above 40% of total energy value (TEV). Median saturated fat contents varied between 14% and 21% of TEV in appetizers and desserts, respectively. Sugar contents were the highest in desserts (median: 49% of TEV). Salt was particularly high in seafood dishes (median: 12.9 g/serving). The recipes evaluated showed an inadequate nutritional profile, with energy, total fat, sugar and salt contents frequently above maximum recommendations. Strategies aimed at improving chefs’ culinary practices are needed, namely through the enhancement of their literacy and awareness regarding nutrition principles. Their openness to collaborate with nutrition specialists should be exploited as an opportunity for future interventions.

Indigenous Food System During Monsoon in the Context of India

India, the monsoon season is a culinary spectacle where ancient food traditions, intricately woven through generations, come to life. This period highlights the diverse indigenous food systems, which hold both cultural and ethnic significance, alongside their nutritional value. The monsoon's arrival transforms the culinary landscape, ushering in a vibrant array of flavors and dishes. Indian cuisine shares a symbiotic relationship with the monsoon. The use of indigenous spices not only enhances the taste but also offers antibacterial and antiviral properties, bolstering immunity against seasonal ailments. This season's dynamic platter invites a deeper appreciation for indigenous delicacies like the Maharashtrian 'Vagheteyachi bhaji' and the Indigenous agrarian communities of Chattisgarh celebrating 'Hareli' with medicinal brews of herbs and roots. Even festivals like Janmashtami see unique monsoon-centric dishes like 'Alvati' grace the table. The title of our research project acts as a portal into the intriguing world of culinary choices and practices across diverse Indian communities. Through this endeavor, we aim to unravel the impact of the monsoon on food and health, with a special emphasis on promoting and preserving ancient food practices. The Millet Revolution in India adds another dimension to our exploration. Millets, being resilient crops that thrive in diverse climatic conditions, have gained recognition for their nutritional benefits and suitability for monsoon cultivation. Our research delves into the scientific and religious rationales behind consuming various indigenous foods during different seasons, including those that are avoided to prevent seasonal illnesses. We evaluate governmental initiatives aimed at supporting small-scale farming institutes responsible for producing monsoon seasonal foods. Our research methodology combines primary data collection through questionnaires and community conversations, supplemented by secondary data from official statistics provided by the Government of India on the production of various indigenous food species.

Urban Planning Perspective on Food Resilience Assessment and Practice in the Zhengzhou Metropolitan Area, China

This study aims to assess and analyze the urban food resilience of the Zhengzhou metropolitan area, proposing innovative assessment frameworks and methodologies. Utilizing a dual-level analysis approach that combines long-term planning impact analysis (2000–2020) with short-term resilience assessment (2018–2022), the study integrates public government data and Geographic Information System (GIS) data, employing spatial analysis, Analytic Hierarchy Process (AHP), and fuzzy comprehensive evaluation techniques. Findings from 2000 to 2020 indicate that urban planning within the metropolitan area has significantly impacted the food system. Urbanization has led to reduced agricultural land, but improvements in infrastructure have enhanced the efficiency of the food supply chain. Woodland and grassland areas have remained relatively stable, providing an ecological buffer for the food system. Building on this, the short-term assessment from 2018 to 2022 reveals significant dynamic changes and a continuous improvement trend in food resilience, though there is still room for enhancement. Food supply chain management and emergency preparedness and management contributed the most to overall resilience. Notably, extreme events such as the COVID-19 pandemic and the “7.20 Flood Disaster” prompted the adoption of innovative measures to enhance food resilience. The study develops a multidimensional theoretical framework and assessment system for urban food resilience, offering new perspectives and methods for understanding and enhancing urban food resilience. The results highlight the critical role of urban planning in enhancing food resilience, recommending the integration of the food system into comprehensive urban planning, strengthening regional collaboration, and enhancing public engagement. These findings provide an important basis for policymaking and practice aimed at improving the long-term adaptability and short-term recovery capabilities of urban food systems.

SNAP-Ed Supporting Innovative Nutrition Education for American Indian and Indigenous-Serving Organizations in Colorado

BackgroundSNAP-Education (SNAP-Ed) is the nutrition education component of the United States Department of Agriculture (USDA) Supplemental Nutrition Assistance Program (SNAP). ObjectiveTo elucidate the experiences of three Colorado-based, American Indian or Indigenous-led organizations who engaged in a SNAP-Ed pilot funding project in FY2022. MethodsAn instrumental, single case-study design was employed to conduct this evaluation. The multi-phase method evaluation included: listening sessions (n=8 Indigenous-serving organizations), invited request for proposals, pilot award funding (n=3 awarded organizations), and longitudinal, storytelling-based qualitative data collection during the funding cycle. ResultsThere are many ongoing food and nutrition education programs serving Indigenous/American Indian peoples in Colorado, which largely promote wellness and healing through traditional cultural practices and are not overtly framed as “nutrition education.” Two salient themes emerged: 1) defining and describing Indigenized, decolonized nutrition education; and 2) description of experiences working with SNAP-Ed funding during FY2022, including challenges and future opportunities. ConclusionsTo effectively address the priority area for SNAP-Ed funding to reach Tribal communities in each state, understanding the perspectives of Tribal and Indigenous-led communities who are new to SNAP-Ed funding is prudent. Next steps to continued co-creation of SNAP-Ed opportunities in Indigenous spaces include educating funders and policymakers on Indigenous ways of knowing; traditional food and nutrition practices; and importance of relationality, land, healing, and other Indigenous values. Determining the “success” of a program (e.g., program evaluation) needs to be defined by the community itself.

Nutritional Status of Children in Bangladesh: Changes and Challenges for Development

Despite suffering from widespread poverty, Bangladesh has made remarkable improvements in the nutritional status of children over the past three decades. This paper describes the trends in the nutritional status of children in Bangladesh by age groups, explores factors associated with these trends, and concludes with a description of future challenges for development in Bangladesh. The national-level survey (BDHS), national plan and policy paper, and literature were used for the study. It is remarkable for Bangladesh that stunting, underweight, and wasting among children under five years old has improved gradually. Children 12- 23 months of age are the most vulnerable. Living in a rural vs urban area, wealth status and maternal education are the main determinants linked to the nutritional status of children. Poverty reduction, improved water and sanitation, strengthened maternal and child health care, education and other policies linked to food and dietary practices and many other policies and programs could continue to improve nutritional levels in children in Bangladesh. Attention is also needed to under five mortality and the double burden of malnutrition. Addressing gaps in policies and programs to achieve the goals of national plans and SDG targets will pay health dividends for the entire population.

¿Puede un pescado cambiar de estatus?

This article will try to discuss the inversion of a stereotype associated with a food product - mackerel (Scomber colias) - a fish whose consumption was connoted with popular and poverty contexts, and its revitalization that has taken place especially since 2011, concomitant with the worsening of the economic crisis in Portugal. This process of revitalization and resignification, initially put into practice by renowned Portuguese chefs, also entered the lexicon and practices of nutritionists who try to promote the idea of "healthy eating". Parallel to the economic crisis, another factor contributed to the revitalization of mackerel in Portugal: the imposition of fishing quotas on sardines, a fish recognized as a symbol of national food practices, associated with summer and its festivities. This brief analysis shows us how the process of gourmetisation of mackerel took place in a very specific context - an economic crisis in Portugal - a process that, as we will try to demonstrate, did not last over time.

A Cross-Sectional Study of Pre-Prepared Foods Knowledge, Attitudes, and Practices of College Students in Central China.

Objectives: This study aimed to investigate knowledge, attitudes, and practices related to pre-prepared foods among college students in Central China. Methods: From the end of May 2024 to June 2024, we completed a cross-sectional study using an online questionnaire. A total of 1676 questionnaires were distributed online, and 1566 valid questionnaires were collected. Data were analyzed using Kruskal-Wallis tests or Wilcoxon rank-sum tests for univariate analysis. A multiple linear regression model was employed with knowledge, attitudes, and practices scores as dependent variables to identify factors associated with the scores on pre-prepared food knowledge, attitudes, and practices. Results: The survey results showed that 56.7% of the participants had high knowledge scores, 4% of the participants had high attitudes scores, and only 0.4% of the participants had high practices scores. Multiple linear regression analysis showed that ethnicity, the number of children in the family, academic qualifications, and monthly living expenses were associated with college students' knowledge of pre-prepared foods (p < 0.05). Gender and the satisfaction with school catering services were associated with college students' attitudes of pre-prepared foods (p < 0.05). Gender, knowledge and attitudes were associated with practices of pre-prepared foods (p < 0.05). Conclusions: College students have a relatively high level of knowledge of pre-prepared foods. However, they have more negative attitudes and practices towards pre-prepared foods, and the overall KAP levels are low.

ROLE OF VIRUDDHAHARA IN CAUSING INFERTILITY- A CONCEPTUAL STUDY

In the present era, many lifestyle disorders are caused by unhealthy food habits and practices; infertility is one of them. The incidence has increased due to diversified daily routines, faulty food habits, and westernization, which affect the endocrine system and physiological factors. These issues can cause irregular menstruation, ovulation disorders, PCOS, fallopian tube blockage, endometriosis, hormonal disorders, and uterine abnormalities, ultimately leading to infertility. The Ayurvedic explanation of ‘Viruddhahara’ is a unique concept. Acharya Charaka mentioned Shandhya and Santanadosha while listing the diseases caused by Viruddhahara1 . Viruddhahara impairs Rasadhatu, which leads to the Dushti of its upadhatu, Artava(Menstrual blood). Long-term practice of Viruddhahara (unhealthy food habits) causes Artavadushti and also affects the ovum, menstrual blood, and ovarian hormones. Viruddhahara significantly affects the Garbhasambhava samagri. The practice of Satmya Ahara and Vihara can help avoid multiple causative factors of infertility, such as Beeja dosha, Artava or Shukradushti, and yonivyapat. Infertility is also caused by obesity and other diseases resulting from faulty food habits.

Post-return emotions: everyday food practices of overseas returned students in Shanghai

ABSTRACT Taking post-return everyday food practices as the primary analytical lens, this paper interrogates how the emotions of transnational returnees are structured by shifting spatio-temporalities in the process of return. Based on ethnographic fieldwork in Shanghai, the empirical discussion examines the experiences of overseas returned students in Shanghai through three cases. These respectively highlight how practices and emotions relate to the persistence of hometown tastes throughout migration, the embrace of host foods while studying overseas, and the adaptation to new dietary patterns after return. These cases of post-return exemplify the intricate connections between food, place, and emotions. There are two implications drawn from the empirical discussion. First, from the spatial perspective, the post-return emotions of transnational return migrants are intricately linked not only to the place to which they return and currently reside in but also to the places they previously experienced as emigrants. Second, the emotions of transnational return migrants should be comprehended under specific temporal frameworks, which, in this paper, refer to transitional life stages. By investigating the post-return place-related emotions indicated by everyday food practices, this research contributes a more intricate understanding of the emotional worlds of transnational returnees and sheds light on the emotionality of transnational return migration.

‘Road runners’ and Fanta: Intersectional cultural food in/security among Zimbabwean migrants living in UK cities

The incidence of food insecurity among migrant and diasporic communities living in rich global North cities is growing. A key dimension of this is the absence of culturally appropriate food which is integral to both feeding and nourishing mobile bodies. In this paper, we deploy an intersectional approach to cultural food in/security to explore the foodscapes of Zimbabwean communities living in British cities. We unpack how and why food cultures are critical in shaping migrant experiences of food in/security and the diversification of food cultures over time and place and mediated by intersectional subjectivities. We map local, regional and transnational food supply chains as migrants seek to redress issues of access and availability to source foods familiar to them to maintain the cultural significance of food and food practices within families and diaspora communities.

Knowledge, Attitude, and Practices of Food Hygiene among Mothers from Rural Communities in Malawi

This study assessed knowledge, attitudes, and practices related to food hygiene among mothers from Malawi’s rural communities against the WHO Five Keys to Safer Food (WHO-FKSF) and good pre-and post-harvest practices (GPPHPs) as reference points. Five hundred twenty-two mothers from six rural communities across two districts were selected for the survey. The results indicated limited knowledge among participating mothers regarding managing food hazards, including mycotoxins, bacteria, viruses, and parasites (BVPs). A significant proportion (89.5%) of women reported inconsistent or no handwashing with soap after using the toilet. In addition, 48.7% failed to plant with the first good rains, 38.7% neglected to check for moldy cobs during harvesting, 57.4% dried maize on bare soil, and 99.2% bought maize with noticeable mold. Higher education, knowledge, and positive attitudes were associated with enhanced BVP control practices, while larger households and positive attitudes were linked to improved mold/mycotoxin management (p &lt; 0.05). Mothers showed lower (p &lt; 0.05) knowledge and attitude levels regarding molds than BVPs but demonstrated relatively better practices for mold control. A comprehensive education program based on the WHO Five Keys to Safer Foods, tailored to local socio-cultural norms and incorporating mold and mycotoxin management guidelines, is recommended.

Rediscovering the Lost Cuisines of the Himalayas: A Study on Traditional Culinary Practices, Cultural Heritage and their Potential for Sustainable Tourism

This study explores the rediscovery and promotion of the lost cuisines of the Himalayas, focusing on their cultural significance, traditional culinary practices, and potential for sustainable tourism. The unique geography and cultural diversity of the Himalayan region have given rise to distinct food traditions, deeply embedded in the local environment and history. However, modernization, globalization, and shifting socio economic conditions have increasingly threatened these practices. This research aims to document and preserve the traditional culinary heritage of the region, while examining how it can be integrated into sustainable tourism strategies. Utilizing qualitative research methods, including interviews with local community members and tourism stakeholders, field observations, and a review of secondary literature, the study investigates the role of food in maintaining cultural identity and supporting local economies. The findings suggest that traditional Himalayan cuisine, characterized by its use of locally sourced, organic ingredients and sustainable practices, aligns with the growing global demand for eco-friendly tourism and wellness experiences. The study identifies challenges, such as the risk of cultural commodification and the need for infrastructure development, but highlights the significant potential of culinary tourism as a tool for cultural preservation and economic empowerment. By promoting traditional food practices within a sustainable tourism framework, local communities can benefit from increased revenue while safeguarding their cultural heritage. The research concludes that rediscovering the lost cuisines of the Himalayas offers a valuable opportunity to preserve cultural traditions, promote sustainable development, and create meaningful tourism experiences that benefit both visitors and local populations.

The effect of self-conscious emotions of guilt and regret on consumers’ intentions to reduce food waste

The study explores the role of guilt and regret in influencing consumers’ food waste intentions and behaviors in India. We conducted a longitudinal study spanning May–September 2022 and August–December 2023. Study 1 indicates a negative association between regret and the intention to reduce waste, while Study 2 found a positive association. Felt guilt significantly influenced the intention to reduce waste in both studies. This study aims to inform interventions and policies that promote sustainable consumption by uncovering the psychological factors influencing food waste. Waste reduction is consistently motivated by guilt in various restaurant settings, and the impact of regret improves over time. Based on our findings, it is evident that emotional responses are highly individualized, but various situational factors also influence consumer responses. This study highlights the need for customized interventions to address consumer emotions about food waste. Developing practical strategies that can effectively address emotional triggers, increase consumer awareness, and close the gap between intention and behavior is essential. By considering our findings, stakeholders can develop impactful campaigns and policies that encourage sustainable food practices and reduce waste, thereby cultivating a more sustainable food system.

Enhancing Street Food Safety in Kampala: Current Challenges and Future Directions

Street food vending in Kampala is a vibrant component of the city’s cultural and economic fabric, providing affordable, diverse food options and supporting local agriculture. However, the informal nature of street food vending introduces significant food safety challenges, including regulatory constraints, inconsistent sanitary practices, and risks of microbiological contamination. This review examines the current state of street food vending in Kampala, focusing on regulatory frameworks, hygiene standards, and vendor knowledge. It explores the health implications of street food consumption, including case studies of foodborne illnesses, and evaluates successful interventions aimed at improving safety. The review also draws comparative insights from practices in other cities and identifies emerging trends and research needs. Key findings highlight the need for strengthened enforcement mechanisms, enhanced vendor training, and improved public awareness to address food safety challenges. Recommendations include adopting best practices from successful cities, leveraging emerging technologies for real-time monitoring, and improving infrastructure to support safe street food practices. This comprehensive overview offers actionable insights for stakeholders to enhance the safety and sustainability of street food vending in Kampala. Keywords: Street Food, Kampala, Current Challenges, Future Directions

Navigating household food insecurity and environmental sustainability on a low income: An exploration of Sheffield mothers.

In 2023, 25% of adults in England, Wales and Northern Ireland experienced food insecurity. The concentration of food insecurity in both socioeconomically disadvantaged groups and households containing children raises concerns about its uneven nutritional and health impacts across different groups. In parallel with rising food insecurity over the past decade, concerns about the environmental consequences of human diets are intensifying, where urgent changes are needed to people's diets to avoid irreversible environmental damage. It is generally assumed that cost has a significant impact on people's ability to adopt more environmentally sustainable food practices. This UK Research Council-funded project seeks to gain insights into the ways in which low-income mothers (are able to) engage with environmentally sustainable food practices. RQ1 will examine the day-to-day food practices that mothers undertake for their families to offer insights into everyday food insecurity and the relevance of environmentally sustainable food practices. RQ2 will explore biographical experiences to highlight how mothers' life histories influence their familial food practices, including their current household food security and engagement with environmentally sustainable food practices. Finally, RQ3 will explore mothers' upcoming prospects of food insecurity and environmentally sustainable food practices. These research questions will be explored through a qualitative longitudinal, feminist study of 15 low-income mothers in Sheffield, UK, combining in-depth interviews with ethnographic elements. Gaining improved knowledge of mothers' food practices on a low income will be valuable to influence realistic, effective and meaningful philosophies, policies and practical action that prioritises equity, good nutrition and environmentally sustainable food practices.