Food Selection Research Articles

Food Selectivity in Children with Autism Spectrum Disorder: A Statistical Analysis in Southern Italy.

This paper focuses on autism spectrum disorder (ASD) and food selectivity, both of which are prevalent in the pediatric population. In this context, the authors paid attention to food selectivity and its possible correlation with the atypicality of sensory processes, outlining the useful rehabilitation treatments to draw on. This research included the parents or caregivers of pediatric patients diagnosed with autism spectrum disorder and placed within a therapeutic clinic. The sample is composed of 111 children, males and females, aged between 2 and 10 years, and includes 60 children diagnosed with autism and 51 children with normotypical development, similar in characteristics but without the disorder. The standardized questionnaire, "Brief Autism Mealtime Behavior Inventory", was developed to examine behavior during meals, especially in children with ASD. The "Brief Sensory Profile", and the "Child Oral and Motor Proficiency Scale", were also administered. The results obtained from the analysis lead to evidence of eating and food selectivity difficulty. Additionally, our study demonstrates that food selectivity can be caused by extreme sensory modulation and sensory problems related to the smell, texture, color, and temperature of food. In fact, the results obtained emphasize the correlation between food selectivity and the sensory domains of taste and smell. Furthermore, this research highlights a correlation between motor skills and eating skills, particularly regarding food selectivity, which is closely associated with atypical and disruptive behaviors during meals.

Food Selection and Dining Practices of College Students: Basis for Campus Dining Sustainability Initiatives

Students in higher education institutions have the liberty to select the food they want to eat. However, this freedom to decide places them in situations that may cause harm or risk for their health. Thus, the purpose of the present quantitative-descriptive correlational study was to verify college students' eating preferences and dining practices, especially during the rise of the COVID-19 pandemic. Dining practices involve food consumption, choices, and behaviors of diners. This study will also present the individual, social, physical, or macro factors affecting those practices to confirm if they are directly related to their dining practices and if they are sustainable. Thus, this study intends to formulate interventions that can be proposed to promote and adopt sustainable dining practices. Data was collected from the college students utilizing a survey questionnaire. Research findings and output can be relevant as an instrument for future interventions that promote and support the adoption of sustainable dining practices on campus and strengthen the sustainable dining practices of the students. Keywords: COVID-19; dining practices; eating; food selection; sustainable dining; sustainability; hospitality; Polytechnic University of the Philippines

Serving Sizes and Energy Content of Grab-and-Go Sweetened Beverages in Australian Convenience Stores, Supermarkets, and Fast-Food Outlets

There is a growing demand for convenience grab-and-go (GNG) food and beverages due to the modern, busy lifestyle. The types of food and beverages available in this sector are currently not well defined, although a large selection of discretionary foods is typically on display. The aims of this study were (1) to summarise the literature on consumers’ purchasing behaviours of sweetened beverages, in particular the effects of purchasing locations and settings, price, promotion, and serving sizes, followed by (2) a cross-sectional audit of available sweetened beverages (sugar-sweetened and intensely sweetened) in the GNG sector. Three common GNG settings (convenience stores, front of supermarket, and fast-food outlets) within metropolitan Sydney, Australia, were selected in three different socioeconomic localities. Data were collected by in-store visits (n = 18) and using brand websites between March and April 2022. A total of 1204 GNG sweetened beverages were included. Sugar-sweetened beverages comprised 67% of beverages, with the highest proportion in fast-food outlets (80%), followed by convenience stores (67%) and supermarkets (61%). The majority (63%) of sugar-sweetened beverages had an energy content higher than 600 kJ and a serving size over 375 mL. Fast-food outlets in particular had the smallest selection of sugar-sweetened beverages less than or equal to 250 mL (5.1%). No differences across socioeconomic localities in the proportion and serving sizes of available sugar-sweetened beverages were observed. These findings show that the majority of GNG sweetened beverages have large serving sizes and high energy content, and opportunities exist to improve this food environment. An increased selection of smaller serving sizes can nudge consumers towards more appropriate serving size selections.

Many foods are more acid-forming than acid-alkaline formulas indicate.

Foods contain substances impacting the acid-base balance. The Western diet is often viewed as being overly acid due to its high-level of animal-based protein and low-level of vegetable intake. Meanwhile, with ageing the ability to excrete acid compounds is reduced as kidney function declines and so there is a risk of acid retention and subsequent interstitial acidosis. Two systems used for calculating the Dietary Acid Load (DAL): the potential acid load of foods (PRAL) and the net endogenous acid production (NEAP). This report outlines weaknesses in these formulas and concludes that dietitians and nutritionists lack the necessary tools to research the acid-base hypothesis. Additionally, the report emphasizes the importance of food selection in the ageing population. Background: Foods contain substances impacting the acid-base balance. The Western diet is often viewed as being overly acid due to its high-level of animal-based protein and low-level of vegetable intake. There are concerns that the disproportionate acid intake promotes low-grade metabolic acidosis in the interstitial fluid, interstitial acidosis, and may lead to chronic disease. Two formulas are used for calculating the DAL: the PRAL and the NEAP. Both PRAL and NEAP are based on levels of protein and minerals. Aim: To identify additional food constituents that impact DAL. Methods: Review of the literature concerning the acid-forming and alkaline-forming constituents of foods. Results: Five additional food constituents were identified as potentially having a meaningful impact on DAL. The oxidation of taurine and the metabolism of fructose and purines increase acidity, whereas organic acids increase alkalinity. Additionally, polyphenols affect the microbiota which break down uric acid excreted in the intestinal tract. Conclusions: Neither PRAL nor NEAP provides complete assessments of the impact of foods on DAL. These formulas could be improved by the inclusion of dietary amino acids rather than protein, taurine, purines, fructose, organic acids and polyphenols. Currently, dietitians and nutritionists lack the necessary tools both to research the acid-base hypothesis and recommend managed diets. Managed diets are of particular importance for the elderly because of their reduced kidney function which increases the risk of acid retention and subsequent interstitial acidosis.

Impact of selective grazing on the dynamics of a diffusive plankton model with component Allee effect and additional food

In order to explore the pattern formation of non-toxic phytoplankton, toxin-producing phytoplankton, and zooplankton, a spatiotemporal plankton model is formulated by incorporating the component Allee effect, additional food, and selective grazing. For the non-spatial scenario, the qualitative analyses and numerical simulations show that the system admits rich dynamics such as Hopf bifurcation and alternative stable states. For the spatial model, the stability analyses demonstrate that the moderate component Allee effect and adequate additional food promote stable coexistence. Furthermore, our findings illustrate that selective grazing facilitates toxin-producing phytoplankton biomass. Low grazing selectivity decreases zooplankton biomass. Moderate grazing selectivity contributes to coexistence. Excessive grazing selectivity promotes the rapid reproduction of toxin-producing phytoplankton and leads to spatiotemporal chaos. In addition, the variations in the component Allee effect, additional food, and grazing selectivity give rise to the transitions of spatial patterns, which shed valuable insights into controlling plankton distribution.

Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement.

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eatery at a large United States public university, where students could order their meals choosing among different menu options that were customizable with various ingredients. The order of menu ingredients was changed twice: for five weeks, from the most to the least impactful in terms of carbon footprint; subsequently, for another five weeks the order was reversed. At both times, all sales data were recorded. A total of 279,219 and 288,527 items were selected, respectively, during the first and the second intervention. A significant association was found between menu re-ordering and customers' choices for almost all food categories considered. Overall, despite beef choices not changing, results showed that students were more likely to choose low-carbon options when these were placed at the beginning, emphasizing that food selections were impacted by ingredient placement on the menu list. These findings highlight the need for a multi-level strategy focused on raising students' awareness of the environmental impact of animal-based foods, particularly beef.

The Experiences of Nutrition Fulfillment in Mothers with a History of Anemia During Pregnancy: A Qualitative Study

Background: Anemia during pregnancy is one of the most common disorders, especially in middle and poor economic countries, including Indonesia. Anemia is closely related to nutrition consumed during pregnancy. Objectives: This research aimed to explore the experience of nutritional fulfillment in pregnant women with a history of anemia during pregnancy. Methods: The research used a qualitative design with a phenomenological approach. The sampling technique used was purposive sampling with inclusion criteria, so a sample of 20 pregnant women with a history of anemia was obtained. Data collection was carried out through semi-structured in-depth interviews. Data analysis used the Colaizzi method. Results: The results showed five themes: lack of intake and diversification of food types during pregnancy; food processing with hot temperatures and dry intensity reduces the nutritional value of food; choosing the type of food without knowing its benefits can affect health; several types of vegetables, fruit, and protein are dietary restrictions during pregnancy; and non-compliance in consuming Fe tablets regularly. Fulfillment of nutritional status is essential for pregnant women and must be fulfilled thoroughly so that anemia does not occur during pregnancy. Conclusions: Mothers' lack of knowledge and inability to care for themselves during pregnancy. Lack of information, starting from the selection, processing, and consumption of food during pregnancy, can increase the mother's health risks, including anemia. Pregnant women must improve prenatal care to get education about fulfilling nutrition during pregnancy.

Assessing the knowledge and practice toward food safety: An investigation of food selection and processing among primary food caregivers in a town of Ha Tinh province, Vietnam

The food selection and processing stage are important stages to prevent food poisoning. A good level of knowledge and practice regarding food selection and processing among people who are responsible for the family meals are important. In this study, we aimed to investigate the knowledge and practice of primary food caregivers regarding food poisoning prevention in food selection and processing and identify the factors that influence these outcomes. The current study applied a cross-sectional study to investigate 422 primary food caregivers in urban areas in Vietnam. Data were collected using a structured questionnaire, and knowledge and practice were assessed based on pre-defined criteria. The data were analyzed using descriptive statistics, chi-square test, and logistic regression. Our study found that 78.9% of people had good knowledge regarding food poisoning prevention in food selection and processing. Furthermore, 84.4% of people had correct practice in this regard. Our study also revealed that household income level and educational level were associated with knowledge and practice, respectively. The proportion of correct practice was higher in the group with good knowledge (90.4%) compared to the remaining group (61.8%). The results indicated that the proportion of good knowledge and practice were high among food caregivers, but further efforts are needed to improve the knowledge and practice of food caregivers with lower household income and educational levels. The findings also emphasize the importance of communication campaigns to enhance knowledge related to food poisoning prevention.

Abstract P175: Benefits Of Gardening For Self-management Of Hypertension Among African-American Men: A Mixed-Methods Analysis

Background: African American men are disproportionately affected by hypertension compared to other racial/ethnic groups. Self-management practices such as following a diet rich in fruits and vegetables can lead to improved hypertension control. However, healthy options may be inaccessible for some African American men, Gardening may provide easy access to fruits and vegetables. Methods: We conducted a mixed-methods study exploring African American men’s experiences with hypertension from Tennessee who regularly engaged in personal or community gardening and their gardening benefits (diet, physical activity, stress management), preferred diets and food selection. Participants completed semi-structured interviews and the Dietary Approaches to Stop Hypertension (DASH) diet questionnaire which was compared to the U.S. Department of Agriculture (USDA) MyPlate. Results: Participants (N=9, mean age 65 [SD 5.4] years) reported that gardening improved their regular physical activity, stress management, and satisfaction with providing for others. Several themes emerged including that participants preferred to manage their hypertension through diet modification by alternating traditional diets (high fat/sodium) with heart-healthy (low fat/sodium) meals and that they recognized the continuous nature of healthy food selection. Diet questionnaire responses revealed mean daily fruit (2.9 [SD 1.7]) and vegetable (2.8 [SD 1.1]) servings were below DASH diet recommendations but above MyPlate guidelines. Further, mean daily meat/protein (3.7[SD 1.1]) and fat/oil intake (6.4 [SD 7.2]) servings exceeded both recommendations. Conclusion: Our study suggests that personal and community gardening may provide a means for African American men to improve hypertension self-management practices through physical activity, stress relief, and healthy food access. Further studies of gardening interventions on blood pressure control among this group are warranted.

The effect of education on knowledge and attitude In halal and tayyib food selection among Muslim

<p align="center"><strong>ABSTRAK</strong></p><p><strong><em>Latar Belakang</em></strong><strong><em>: </em></strong><em>Jumlah penduduk muslim sebanyak 236.53 juta pada tahun 2021, atau sebesar 86</em><em>,</em><em>9% dari total populasi penduduk Indonesia yang berjumlah 273</em><em>,</em><em>32 juta. Di Indonesia, Pemerintah mewajibkan agar semua produk pangan disertifikasi halal, akan tetapi belum semua produsen pangan mengerti kepentingan dari sertifikasi halal</em><em>.</em></p><p><strong><em>Tujuan</em></strong><strong><em>: </em></strong><em>Tujuan dari penelitian ini adalah untuk menganalisis pengetahuan dan sikap dalam pemilihan pangan halal dan thoyyib</em><em> pada umat muslim.</em><em> </em></p><p><strong><em>Metode</em></strong><strong><em>: </em></strong><em>Penelitian ini menggunakan desain eksperimental dengan jumlah responden sebesar 89 orang. Teknik sampling yang digunakan adalah accidental sampling. Pemberian edukasi terkait pangan halal dan thoyyib diberikan secara online melalui zoom meeting. Sebelum dan sesudah edukasi dilakukan pengukuran pengetahuan dan sikap menggunakan kuesioner online melalui google form. </em></p><p><strong><em>Hasil</em></strong><strong><em>: </em></strong><em>Responden yang mendapatkan informasi mengenai pangan halal dan thoyyib dari media social sebesar 88,76%</em><strong><em>. </em></strong><em>Terdapat perbedaan yang signifkan antara pengetahuan dan sikap sebelum dan setelah pemberian edukasi (p<0.005). Nilai rata-rat pengetahuan meningkat setelah edukasi, namun tidak pada sikap yang menurun setelah edukasi.</em></p><p><strong><em>Kesimpulan: </em></strong><em>Pemberian edukasi dapat meningkatkan pengetahuan terkait pangan halal dan thoyyib</em><em> (p<0,005). Pada penelitian selanjutnya edukasi dapat diberikan baik secara daring maupun luring dengan media edukasi yang lebih menarik. </em></p><p><strong> </strong></p><p><strong>KATA KUNCI</strong>: e<em>dukasi; halal; online; pangan; thoyyib</em></p><p><strong> </strong></p><p align="center"><strong>ABSTRACT</strong><strong> </strong></p><p><strong><em>B</em></strong><strong><em>ackground:</em></strong><strong><em> </em></strong><em>Total Muslim population in Indonesia is 237.53 million in 2021, this number is equivalent to 86.9% of the country's population of 273.32 million people. In Indonesia, the government requires all products to be </em><em>halal-</em><em>certified, but still, not all</em><em> </em><em>producers understand the importance of halal certification. </em><em>T</em><em>hey are constrained by costs and lengthy procedures in obtaining halal certification. </em></p><p><strong><em>O</em></strong><strong><em>bjectives: </em></strong><em>The objective of this study was to</em><strong><em> </em></strong><em>analyze knowledge and attitudes in the selection of halal and </em><em>tayyib food among Muslim.</em><em> </em></p><p><strong><em>M</em></strong><strong><em>ethods: </em></strong><em>This was experimental research using an accidental sampling method. The samples were 89 samples. Inclusion criteria are Muslim adolescents and adults who are willing to be sampled. The research steps were: 1) compiling educating materials composed of “The Advantage of Consuming Halal and Tayyib Food for Health” and “Halal: from A to Z and Critical Points of Modern Food”, 2) developing educational-purpose Powerpoint media, 3) giving a pretest to identify respondent knowledge and attitude before education, 4) giving education and carrying out a discussion online via Zoom Meeting for three hours, and 5) giving a posttest to identify respondent knowledge and attitudes after education.</em></p><p><strong><em>R</em></strong><strong><em>esults: </em></strong><em>Samples who get information related to halal food</em><em> </em><em>mostly obtained from social media by 88.76%. There was a significant difference in knowledge and attitudes regarding the selection of halal and </em><em>tayyib </em><em>food after being given education (p<0.005). The average knowledge score increased after education, but the average attitude score decreased after education.</em></p><p><strong><em>C</em></strong><strong><em>onclusions:</em></strong><em> Education on halal and tayyib food, as attested to this research, could elevate knowledge yet not change attitudes. Before and after education knowledge was significantly different (p <0.005). Future researchers are expected to give online or offline education for a longer duration and use more attractive media.</em><strong></strong></p><p><strong>K</strong><strong>E</strong><strong>Y</strong><strong>W</strong><strong>ORDS</strong>: e<em>ducation; food; halal; online; t</em><em>ayyib</em></p>

Edukasi Water Management kepada Masyarakat: Mencegah Kebakaran Lahan Gambut dan Pemanfaatan Lahan Gambut untuk Pertanian di Desa Kuta Padang Kabupaten Aceh Barat

Education activities on water management and peatland utilization were carried out in Kuta Padang Villages, Bubon Subdistrict, West Aceh Regency. Involving 20 participants, including village officials, this water management education emphasized the importance of peat rewetting (Rewetting) and canal closure as the main strategies in addressing degradation and the risk of peatland fires. Through the Focused Group Discussion (FGD) method, participants were taught about fluctuations in groundwater levels, the identification of canal blocking construction, and the utilization of peatlands for agriculture. The results of the activity showed an increase in community understanding of the impact of peatland ecosystem damage and its connection to land fires. Education also discussed fluctuations in groundwater levels as a crucial element in water management, providing a better understanding of groundwater dynamics in peatlands. The selection of efficient food and horticultural crops for shallow peatlands became a focus in land utilization for agriculture.

Parent knowledge regarding food selection for children with PKU: Results of a survey in the United States

ObjectivesDietary treatment is the main therapy for most patients with phenylketonuria (PKU). Parental knowledge regarding food selection is crucial to ensure adequate metabolic control and brain development during childhood and to promote lifelong adherence and healthy dietary behavior in the offspring. The aims of this study were to assess whether parental or caregiver knowledge regarding nutritional selection for children with PKU is in accordance with medical recommendations and to evaluate factors that influence their level of knowledge. MethodsThis was a cross-sectional observational study. An online or paper survey (N = 178) was distributed throughout the United States. The survey included a validated food selection questionnaire to assess whether the respondent adequately identified foods that require certain restrictions versus foods that can be consumed freely by an individual with PKU. ResultsGeneral knowledge of food selection among the caregivers was very high or high in nearly 60% (60–98th score percentile). Participants with the lowest scores in general knowledge of the PKU diet (quartile 1) were more likely to label allowed foods incorrectly. Respondents with the highest scores (quartile 4) were more likely to label limited foods correctly but incorrectly label allowed items. ConclusionKnowledge of restricted foods is important to avoid poor metabolic control, but knowledge of allowed foods can be just as important to allow for a diet that is diverse, palatable, and nutritionally balanced.

Assessing the Level of Women's Empowerment among Garment Workers in a Particular Locale of Dhaka City, Bangladesh

This research aims to assess the socioeconomic characteristics of female workers in the RMG industry with primary data from 100 respondents, equally divided into two categories: 50 Helpers and 50 Operators which is selected randomly. Using tabular analysis and descriptive statistics techniques, the study analyzed the data to gain insights into the socioeconomic profiles of the participants. A random sampling technique was used in selecting sample. Results indicated that a majority of the female workers (both Helpers and Operators) fell within the age group of 15-29 years. Furthermore, only 4% of female employees (Operators) possessed higher secondary education. The study found that 80% of respondents (Helpers) and 72% of respondents (Operators) were married, with the household head typically being the respondents' husband. The research revealed that the average annual salary of Helper respondents was Tk. 62040, while the mean annual income of Operator respondents was Tk. 128400. Regarding credit utilization, the study found that, on average, Helpers received 89.45% of the applied loan amount, with an average applied loan of Tk. 5346, and Operators received 92.24% of the applied loan amount, with an average applied loan of Tk. 8590.The study also explored the empowerment levels of the female workers and discovered that about 92% of Helpers and 90% of Operators kept their earnings and spent independently. Overall, Helper and Operator categories experienced improvements in income levels, health conditions, and financial situations, with decision-making abilities in various aspects of life, such as buying and selling, food selection, family planning, treatment, and visiting relatives, showing significant enhancements. Despite these improvements, the study identified a decline in savings, which decreased by 64% for Helpers and 36% for Operators. In light of these findings, the research advocates for enhancing the existing facilities to maximize the empowerment and well-being of female workers in the RMG industry.

Patterns of Food Selectivity among Children with Autism Spectrum Disorder.

Autism spectrum disorder (ASD) is a heterogeneous group of neurodevelopmental disorders characterized by food selectivity in a significant portion of the population. The nature of this selectivity remains unclear, with hypotheses suggesting associations with sensory disorders or stereotypical and repetitive patterns of activity and interests. This study aimed to determine the prevalence and nature of food selectivity traits in individuals with ASD compared with the neurotypical population. This study involved 219 participants, with 115 diagnosed with autism and 92 without. Twelve children undergoing diagnosis were excluded from the analyses. The findings revealed that food selectivity traits are more common in individuals with ASD, with differences in preferences mainly involving structure, color, taste, and serving method. Children with ASD had more food selectivity traits than those without, and the intake of certain food characteristics could be altered as they grow. Selectivity occurred for both sensory and stereotypical reasons, but stereotypical features significantly differentiated neurotypical individuals from those with ASD.

Screening for Caregiver-Reported Feeding Concerns in Children with Autism Spectrum Disorder in a Tertiary-Care Clinic.

Feeding concerns, primarily food selectivity, are commonly observed in children with autism spectrum disorder (ASD). Prevalence rates suggest that at least half of autistic youth have feeding difficulties. A retrospective chart review examining records of a large cohort of autistic children (N = 746) referred for ASD evaluation was conducted. Families completed a survey regarding feeding concerns in their children before a diagnostic evaluation. Post hoc analyses based on retrospective chart review revealed approximately 30% of caregivers reported significant difficulty feeding their child. Young age, food selectivity, and concerns about weight were associated with increased likelihood of reported feeding difficulties. There was clear overlap between overall feeding difficulties and specific food selectivity; however, 1 in 5 children whose caregivers did not report feeding difficulties endorsed food selectivity. Findings highlight the need for multipronged approaches to screening to facilitate service prioritization by pediatric providers.

Sensory sensitivity and food selectivity in children with autism spectrum disorder (ASD): outlines for food therapy

Autism Spectrum Disorder (ASD) is a neurological condition that affects the development of communication, social, and behavior and can influence the child’s relationship with food. Many autistic children have food selectivity, i.e., restricted preferences concerning their consumed foods. In addition, they may be hyper- or hyporeactive to sensory stimuli related to food, influencing their ability to try and tolerate different foods. An individualized and adapted approach, considering sensory preferences, routines, communication skills, and nutritional needs, is essential for autistic children to have an adequate and healthy diet. Therefore, treatment involves recreational activities, a multidisciplinary team, and parental cooperation.

Priorities, barriers, and facilitators for nutrition-related care for autistic children: a qualitative study comparing interdisciplinary health professional and parent perspectives.

Children with autism spectrum disorder often face nutrition-related challenges, such as food selectivity, gastrointestinal issues, overweight and obesity, and inadequate nutrient intake. However, the role of routine nutrition-related screening or care by interdisciplinary health professionals is not well understood. This study aimed to compare the beliefs of health professionals with those of parents of autistic children regarding high-priority nutrition-related challenges, barriers and facilitators to care, and desired education and resources related to nutrition for autistic children. Interdisciplinary health professionals (n = 25) (i.e., pediatricians, occupational therapists, speech-language pathologists, board certified behavior analysts, registered dietitians) and parents of autistic children (n = 22). The study used semi-structured phone interviews, which were recorded, transcribed, verified, and double-coded using the Framework Method. Thematic analysis of transcripts revealed that while health professionals and parents of autistic children shared some perspectives on nutrition-related challenges and care, they also had distinct viewpoints. Parents emphasized the importance of addressing food selectivity, behavioral eating challenges, sensory issues, and sleep disturbances affecting appetite. Both groups acknowledged the need for tailored support, access to an interdisciplinary care team, and reasonable expectations. Some health professionals perceived parents as lacking motivation or the ability to make changes. In contrast, many parents felt that health professionals lacked the knowledge and motivation to take nutrition or growth concerns seriously. Health professionals acknowledged that their lack of knowledge or capacity to provide nutrition education or referrals was a common barrier to care, particularly given limited community resources. Health professionals who serve autistic children are motivated to address nutrition-related challenges but lack resources related to nutrition. To promote better health outcomes for autistic children, professionals should identify and support parent motivations around nutrition-related care. Both groups expressed interest in accessing autism-specific resources for education, referral, and screening guidance. Future research could explore the development of healthcare training models that improve the competency of health professionals in providing nutrition care and referral for autistic children.

Enhancing School Canteen Practices: A Catalyst for Healthier and Ethical Student Snacking

The prevalence of substandard and non-halal school snacks is a pressing concern, as 35% of school snacks reportedly contain addictive substances, contributing to potential health risks among students [1]. Instances of elementary school children falling ill due to consumption of mobile vendor snacks have surged [2]. Prompted by these issues, our dedicated team embarked on an intervention to educate and revamp school canteen practices under the framework of BERSERIH (Clean, Healthy, Beautiful, and Halal). Focusing on Madrasah Ibtidaiyah Muhammadiyah 3 in Penatarsewu village, our selected canteen represented a nutritional fulcrum for students. The pre-intervention state depicted an inadequately healthy, clean, and appealing canteen, compounded by a lack of food variety, thus enticing students to seek alternative, risk-laden snack sources. Through imparting knowledge on healthy, halal food and revitalizing canteen aesthetics, a noticeable surge in canteen snack purchases by students was observed, alongside heightened food diversity facilitated by canteen vendors. This initiative underscores the pivotal role of canteens in fostering nutritious and ethical snacking habits among school children.
 Highlight:
 
 Prevalence of Unhealthy Snacks: The study addresses the alarming presence of substandard and addictive-laden school snacks, with 35% containing harmful substances, posing potential health risks to students.
 Mobile Vendor Snacks and Health Implications: Instances of elementary school children falling ill after consuming snacks from mobile vendors highlight the urgent need for improved school canteen practices to ensure students' well-being.
 Educational Intervention and Canteen Transformation: The research outlines the successful implementation of the BERSERIH framework to educate and transform school canteen practices, resulting in increased consumption of healthy, halal snacks and a diverse food selection among students.
 
 Keyword: School Snacks, Health Risks, Canteen Practices, Halal Food, Student Well-being

Appetitive traits and food groups consumption in school-aged children: prospective associations from the Generation XXI birth cohort

PurposeAppetite can influence children’s dietary choices; however, this relationship in school-aged children is still unclear. We aimed to explore the prospective associations between child appetitive traits at age 7 and food consumption at 10 years of age.MethodsThe study included 3860 children from the Generation XXI birth cohort, recruited in 2005/2006 in Porto, Portugal. The Children’s Eating Behaviour Questionnaire was used to evaluate children’s appetitive traits at 7 years. Food consumption was measured at 10 years through a validated Food Frequency Questionnaire. Logistic regression models were performed and adjusted for possible confounders.ResultsChildren with greater Enjoyment of Food at 7 years were 36% more likely to eat fruits ≥ 2 times/day and 54% more likely to eat vegetables > 2.5 times/day at 10 years compared to those with less frequent consumption. Children who ate more in response to negative emotions had higher odds of consuming energy-dense foods (OR = 1.33; 99% CI 1.13–1.58) and salty snacks (OR = 1.28; 99% CI 1.08–1.51) 3 years later. Those with less ability to adjust intake (higher Satiety Responsiveness) and more selective about foods (higher Food Fussiness) at 7 years were less likely to consume vegetables frequently, and were more likely to consume energy-dense foods and sugar-sweetened beverages.ConclusionsChildren’s appetitive traits at 7 years were associated with the consumption of several food groups at 10 years of age. Eating more in response to negative emotions (Emotional Eating), with less ability to adjust intake (Satiety Responsiveness) and more food selectivity (Food Fussiness) were associated with worse dietary choices (in general, lower fruit and vegetables, and higher energy-dense foods and sugar-sweetened beverages consumption).Level of evidenceLevel III: Evidence obtained from well-designed cohort or case–control analytic studies.

Monsoonal variation and its impact on the feeding habit of Bali Sardinella (S. lemuru Bleeker, 1853) in Bali Strait

Sardinella lemuru is known as a highly opportunistic and flexible forager. Their high abundance in the coastal upwelling of Bali Strait was initially attributed to their feeding habit on phytoplankton and hence attaining higher catch. It was challenged by subsequent reports which suggested zooplankton as their main diet. This difference is due to the lack of information on the one-year cycle of its seasonal feeding. Here we used a combination of the plankton in seawater and the stomach contents of S. lemuru and monsoonal oceanographic changes at Bali Strait to determine the diet composition and food selectivity in four fishing seasons of 2012–2013. The result shows that S. lemuru is an omnivorous fish, and its diet composition depends on plankton availability in the environment, size classes, and the monsoonal oceanographic change influenced by upwelling. This condition strongly supported high nutrients for phytoplankton availability in the seawater with medium diversity and moderate community stability, except in inter-monsoon-2 (Trans-2). Phytoplankton was found as the main diet item of S. lemuru during the higher abundance of phytoplankton (82.26% Rhizosolenia stolterfothii) in Trans-2. In contrast, its main diet was substituted by zooplankton (51.96% Nauplius of Paraeuchaeta norvegica) during lower phytoplankton abundance in the northwest monsoon (NW). In addition, S. lemuru has adaptive strategies in feeding habits: It not only has flexibility but also selectivity in the feeding habit, supported by the ability to perform vertical migration for plankton grazing in different depths, move to another feeding ground, or plankton might be carried by the Indonesian Throughflow (ITF) into the Bali Strait. This study provides valuable information on the feeding ecology of S. lemuru, possibly providing a scientific basis for the proper management of the S. lemuru fishery in Bali Strait.