Consumption Of Functional Foods Research Articles

Factors influencing males’ loyalty toward functional foods during the COVID-19 pandemic

Coronavirus disease 2019 (COVID-19) is a serious issue nowadays. Several studies showed that male was more vulnerable to COVID-19 than female. Functional food consumption can be used to overcome COVID-19 since it boosts someone’s immune system and reduces the risk of contracting non-communicable diseases simultaneously. It is important to improve males’ functional food loyalty during the COVID-19 pandemic. However, there is lack of research on males’ functional food loyalty during the COVID-19 pandemic. Given this, this research aims to test the effect of perceived threat of COVID-19, perceived benefit of functional food related to COVID-19, e-health literacy, digital health communication media usage, attitude toward functional food, functional food accessibility, and social influences-injunctive norm and descriptive norm–on males’ functional food loyalty during the COVID-19 pandemic. This study collected data through a survey. It involved 204 male respondents in Banten, Indonesia. This research found that males’ functional food loyalty during the COVID-19 pandemic was significantly and positively affected by attitude toward functional food, injunctive norm, food accessibility and digital health communication usage. However, males’ functional food loyalty was not significantly affected by the perceived threat of COVID-19, perceived benefit of functional food related to COVID-19, descriptive norm and e-health literacy.

The association of dietary inflammatory index, functional foods and some antioxidants intake with COVID-19 vaccine side effects in Iranian adults

Purpose This study aims to assess the association of dietary inflammatory index (DII), consumption of functional food and some antioxidants with COVID-19 vaccine side effects in Iranian adults. Design/methodology/approach This was a case–control study conducted among the 1,067 Iranian adults who were invited to participate through WhatsApp software. The dietary intake was assessed using the food frequency questionnaire. Findings There was a significant difference (p = 0.04) in vitamin D consumption between healthy people and persons with a vaccine side effect. Vitamin E intake in healthy participants was significantly (p = 0.04) more than case group. There was a significant difference in the consumption of zinc (p = 0.01), selenium (p = 0.02) and vitamin C (p = 0.02), between persons without vaccine side effects and the case group. Consumption of onion (82.5 ± 9.5 g/day vs 32.2 ± 6.3; p = 0.0001), garlic (6 ± 0.3 g/day vs 0.2 ± 0.08; p = 0.0001) and oat (2.2 ± 0.05 g/day vs 0.5 ± 0.01; p = 0.001) in the control group was significantly more than persons with vaccine side effects. With the increase in each unit in the score of the DII, the risk of COVID-19 vaccine side effect incidence increased 1.7 times (OR = 1.7; 95% CI: 1.3–1.8). Originality/value To the best of the authors’ knowledge, this study is the first that investigated the association between functional food intake and side effects of the COVID-19 vaccine.

Nano Lipid Carrier in Augmenting the Bioavailability of Functional Bio-compounds

Foods have a fundamental role in maintaining the health and well-being of the host, as well as functional foods, due to their unique inherent feature, have been considered in promoting nutritional value and biological properties. The present study aimed to review the role of encapsulation technology in removing the limitation of consumption of lipid-based functional foods by using the lipid-nanocarriers strategy. In the food industry, functional ingredients cannot be added directly to the food matrix to produce products that have acceptable sensory characteristics and desirable health benefits. Therefore, various technologies have been developed to improve aqueous solubility, protect against degradation and oxidation, and increase the bioavailability of functional lipid-based foods. In this respect, encapsulation technology is one of today's most applied technologies. This technology stabilizes functional compounds, prevents undesirable interactions in the food matrix, and plays a fundamental role in their effective transmission by food. Among the various strategies for encapsulation, lipid nanocarrier systems can be widely used. The encapsulation of functional lipid compounds by nanotechnology can, in addition to removing the limitation of adding these compounds in the food system, improve their oxidative stability, which in turn enhances the nutritional value of food, regulates release in the gastrointestinal tract, increases intestinal absorption, and develops functional food formulations. Consequently, play a significant role in establishing and promoting host health status.

Különböző fűszerekkel dúsított kenyerek makroelem tartalmának meghatározása és hozzájárulásuk a táplálkozási referencia értékhez

Many studies are published on food fortification, as the production, testing and consumption of functional foods has become a central issue these days. Bread is one of our important staple foods, and we also regularly eat various spices. Bread may also contain spices. In the course of our work, bread recipes containing different spices in different quantities were developed. In this study, the macroelement content of seven spices (basil, dill, oregano, caraway, chives, rosemary and garlic granules) and 42 fortified breads were determined using an inductively coupled plasma optical emission spectrometer (ICP-OES), and their contribution to the nutrient reference value (NRV) was calculated. Based on the measured concentrations, higher element contents were measured in the spices used by us compared to the values of other studies. Outstanding results values were determined in basil, dill, oregano and chives. In the case of breads, the calcium, potassium and magnesium content of the products made with the above-mentioned spices was higher than the data found in the literature. Taking into account the results, it was possible to produce macroelement-containing products that contribute to the body’s daily macroelement needs more than usual.

Consumption of Weight-control or Health Functional Foods, Dietary Habits, and Weight Perceptions According to the Body Mass Index of Adult Women in the Chungcheong Area

Consumption of Weight-control or Health Functional Foods, Dietary Habits, and Weight Perceptions According to the Body Mass Index of Adult Women in the Chungcheong Area

Health Awareness Toward Dairy Functional Foods in Hungary

Recently, the development of functional food products has played an essential role in healthy behavior. The increase in knowledge of consumers spurs concerns about health and how diet directly impacts health status. Functional foods are a new type of product that provide consumers with improvements in targeted physiological functions and a healthy lifestyle. Twenty-first-century consumers are seeking foods that have beneficial effects on the body beyond the conventional known nutritional role of the food. However, many consumers are still unclear about what functionality a given represents and the intended purpose of a given food product. In the Hungarian dairy sector, most dairy products stand out as the largest segment of functional foods giving the diversity of Hungarian’s functional dairy market. Several studies have looked at the trends of individual perception and consumer behavior regarding new foods in the market and their functional role in health and disease. The objective of this review is to highlight how health awareness influences the acceptance and consumption of dairy functional foods in Hungary.

Chemistry and Functionality of Cold-Pressed Macadamia Nut Oil

The rising trend in the consumption of healthy, safe, and functional foods has motivated studies on cold-pressed specialty oils, including macadamia nut oil. Cold-pressed macadamia nut oil (CPMO) is given preference by consumers over solvent extracted and refined oil because of its exceptional quality attributes and safety. This review contains a detailed presentation of the chemical properties, health benefits, and applications of CPMO. The monounsaturated fatty acids (oleic acid and palmitoleic acid) rich oil also contains a significant concentration of bioactive phytochemicals including, β-sitosterol, α-tocopherol, α-tocotrienols, ρ-hydroxybenzoic acid, and caffeic acid. Moreover, the oil has good oxidative stability. The highlighted properties offer CPMO health benefits related to the prevention of cardiovascular diseases, diabetes, cancer, high blood pressure, and neurodegenerative diseases. The fatty acid composition of CPMO allows for its diverse application in the food, cosmetic, nutraceutical, and pharmaceutical industries.

MARKET ANALYSIS OF EXTRUDED FIELD BEAN FLOUR FOOD PRODUCT POTENTIAL

The consumption of functional food is increasing in almost all industrialized countries, not only because of an aging population but also because of a more enthusiastic lifestyle, which makes meeting the nutritional requirements more difficult. In part, the transition to processed, easily packaged and pre-cooked foods is considered to be a response to long working hours. It resulted in an increased demand for ready-to-eat foods in recent years and it is expected to continue growing. The aim of the research is to study and analyse the need for extruded field bean flour food products in the market. Methods used in the research – monographic, synthesis, statistical analysis methods. The research developed proposals for the sale of extruded field bean flour as a food raw material in different markets.

Nutritional characterization and in vitro anti-inflammatory activity of guava-Aloe vera puree and its histopathological effect in gastric lesion-induced rats

The prevalence of gastritis requires the consumption of functional foods to counteract this disease. The objective of this work was to characterize guava-Aloe vera purees, evaluate their in vitro anti-inflammatory effect and demonstrate the gastroprotective effect in a murine model induced to the gastric lesion. The nutritional composition, physicochemical parameters, and bioactive compounds were determined in fresh guava-Aloe vera puree (FP) as well as in guava-Aloe vera puree stored at 4 ºC for six months (RP). The in vitro anti-inflammatory activity of polyphenolic extracts from purees and the effect of FP intake on gastric lesion-induced rats were also evaluated. FP was rich in dietary fibre (10%), vitamin C (238.81 mg/100 g), phenolic compounds (1969.70 mg/100 g), and minerals such as Cu, Fe, and K; while RP decreased in 80%, 64%, and 69% of vitamin C, minerals, and phenolic compounds, respectively. The polyphenolic extracts from the purees showed high in vitro anti-inflammatory activity (~60-80%). The purees did not cause significant changes (p>0.05) in the plasma biochemical parameters. The activity of the enzyme lactate dehydrogenase decreased in the gastric lesion-induced rats after treatment with the puree. The intake of FP by gastric lesion-induced rats accelerated the cell regeneration of the gastric tissue, showing a fast recovery. Guava-Aloe vera puree is a healthy alternative and serves as a gastroprotective.
 Keywords: Aloe vera; Guava; Nutrition; Anti-inflammatory; Gastric lesion; Histopathology

Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items

AbstractThe regular consumption of quinoa has been promoted worldwide based on its high nutritional value and health benefits. However, the industry has limited information about how consumer characteristics and beliefs about functional foods affect their expenditure on those items versus traditional staple foods. Survey data were collected in Modern Metropolitan Lima, Peru, which is a case study that presents the potential relevance that functional foods could reach as part of the population diet, when they are well established as mature products. The results indicate that household income, years of education, practicing exercise regularly, and a positive sensory appeal increase monthly expenditure on quinoa. Moreover, the more consumers consider quinoa as an expensive product, the higher is their expenditure on rice, pasta, and potato, suggesting a substitution effect between quinoa and staple foods based on relative prices and budget constraints, which are key outcomes to be considered when designing food campaigns.Practical applicationsFood policies and campaigns promoting a regular consumption of foods regarded as functional, as the case of quinoa, could have a positive impact on nutrition, health, and wellbeing of a growing population with malnutrition. This study provides practical implications for both policy makers and marketers of the food industry, who could develop strategies to increase the consumer expenditure and consumption of quinoa and other functional foods through the promotion of their regular intake based on their good taste when mixed with other food items and their positive contribution to a healthy diet. Considering their higher price compared to staple foods, governments could also subsidize the consumption of functional foods among families with low disposable income, allowing all citizens to consume these products and perceive their nutritional and health benefits.

Factors affecting the consumption of organic and functional foods in Brazil

The objective of this work was to investigate the factors which affect the consumption of organic foods enriched with functional properties. The study was developed by investigating the consumer profile of organic and functional foods by applying a questionnaire hosted on the Google Forms® platform (docs.google.com/forms/). The obtained results show that individuals in the age group 31 to 40 years old and those 51 and older, widowed, divorced and inhabitants of the Midwest, Southeast and South regions consume organic food more often. The education level did not influence the willingness to pay more for the purchase of an organic food, the consumption frequency or the interest in consuming organic food with functional potential. The interviewee group had a monthly income of up to R$4,686.00 (In Reais - 5 minimum monthly salaries) and showed a consumption frequency between “almost never” and “sometimes”, while those with an income higher than R$4,686.00 presented between “sometimes” and “often”. Residents of capital cities and from smaller cities showed similar behavior for all variables analyzed. We can conclude that the degree of confidence and the interest in consuming organic foods with functional potential were little influenced by socio-demographic differences.

Barley microgreen incorporation in diet-controlled diabetes and counteracted aflatoxicosis in rats.

Increased environmental pollution and unhealthy lifestyle are blamed for escalated chronic diseases. Exposure to aflatoxins was recently suggested to have a role in the increased incidence of type 2 diabetes mellitus. Diet modification and consumption of different functional food are now gaining attention, especially in diabetes management. This study investigates the effect of a diet containing barley microgreen against diabetes induced by streptozotocin with or without aflatoxin administration in rats. Barley microgreen was rich in 3'-Benzyloxy-5,6,7,4'-tetramethoxyflavone (48.8% of total) followed by 5β,7βH,10α-Eudesm-11-en-1α-ol (18.46%). Streptozotocin injection and/or aflatoxin administration significantly elevated glucose level, decreased insulin level, decreased β-cell function, deteriorated liver and kidney function parameters, and induced oxidative stress in the liver. Histopathology revealed irregular small-sized islets and decreased area % of insulin-positive beta cells in the pancreas, hepatic degeneration, nephropathy, and neuropathy in diabetic and/or aflatoxin administered rats compared to control. Barley microgreen diet fed to diabetic rats with or without aflatoxin alleviated all evaluated parameters. Barley microgreen diet also ameliorated the toxic effect of aflatoxin. In conclusion, exposure to aflatoxin aggravated diabetes and its complication. The incorporation of barley microgreen in the diet was able to control type 2 diabetes mellitus and the improved outcomes observed with barley microgreen treatments involved or occurred in conjunction with improved biomarkers of oxidative stress.

Nutrigenomic Effect of Hydroxytyrosol in Vascular Endothelial Cells: A Transcriptomic Profile Analysis

Hydroxytyrosol (HT), a peculiar olive and olive oil phenolic antioxidant, plays a significant role in the endothelial and cardiovascular protection associated with olive oil consumption. However, studies examining the effects of HT on the whole-genome expression of endothelial cells, which are prominent targets for vasculo-protective effects of olive oil polyphenols, have been lacking. This study aims to comprehensively evaluate the genomic effects exerted by HT, at the transcriptional level, in endothelial cells under resting or proinflammatory conditions. Human umbilical vein endothelial cells (HUVECs) were treated with 10 µmol/L HT for 1 h and then stimulated with 5 ng/mL interleukin (IL)-1β for 3 h. Total RNA was extracted, and gene expression profile assessed with microarray analysis. Functional enrichment analysis and pathway analysis were performed by Ingenuity Pathways Analysis. Microarray data were validated by qRT-PCR. Fixing a significance threshold at 1.5-fold change, HT affected the expression of 708 and 599 genes, respectively, in HUVECs under resting and IL-1β-stimulated conditions; among these, 190 were common to both conditions. Unfolded protein response (UPR) and endoplasmic reticulum stress resulted from the two top canonical pathways common between HT and HT-IL-1β affected genes. IL-17F/A signaling was found in the top canonical pathways of HT modified genes under resting unstimulated conditions, whereas cardiac hypertrophy signaling was identified among the pathways affected by HT-IL-1β. The transcriptomic analysis allowed pinpointing immunological, inflammatory, proliferative, and metabolic-related pathways as the most affected by HT in endothelial cells. It also revealed previously unsuspected genes and related gene pathways affected by HT, thus broadening our knowledge of its biological properties. The unbiased identification of novel genes regulated by HT improves our understanding of mechanisms by which olive oil prevents or attenuates inflammatory diseases and identifies new genes to be enquired as potential contributors to the inter-individual variation in response to functional food consumption.

The Antiviral Activity of Bacterial, Fungal, and Algal Polysaccharides as Bioactive Ingredients: Potential Uses for Enhancing Immune Systems and Preventing Viruses.

Viral infections may cause serious human diseases. For instance, the recent appearance of the novel virus, SARS-CoV-2, causing COVID-19, has spread globally and is a serious public health concern. The consumption of healthy, proper, functional, and nutrient-rich foods has an important role in enhancing an individual's immune system and preventing viral infections. Several polysaccharides from natural sources such as algae, bacteria, and fungi have been considered as generally recognized as safe (GRAS) by the US Food and Drug Administration. They are safe, low-toxicity, biodegradable, and have biological activities. In this review, the bioactive polysaccharides derived from various microorganisms, including bacteria, fungi, and algae were evaluated. Antiviral mechanisms of these polysaccharides were discussed. Finally, the potential use of microbial and algal polysaccharides as an antiviral and immune boosting strategy was addressed. The microbial polysaccharides exhibited several bioactivities, including antioxidant, anti-inflammatory, antimicrobial, antitumor, and immunomodulatory activities. Some microbes are able to produce sulfated polysaccharides, which are well-known to exert a board spectrum of biological activities, especially antiviral properties. Microbial polysaccharide can inhibit various viruses using different mechanisms. Furthermore, these microbial polysaccharides are also able to modulate immune responses to prevent and/or inhibit virus infections. There are many molecular factors influencing their bioactivities, e.g., functional groups, conformations, compositions, and molecular weight. At this stage of development, microbial polysaccharides will be used as adjuvants, nutrient supplements, and for drug delivery to prevent several virus infections, especially SARS-CoV-2 infection.

Buffalo Milk as a Source of Probiotic Functional Products.

In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to promote the utilization of buffalo milk considering its probiotic effects as a functional food and natural remedy to various ailments, emphasizing the potential of innovation and the importance of milk-based products as health promoters. The intake of probiotics plays an important role in modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and obesity, among other disorders. However, further studies should be carried out to deepen the knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumer’s health beneficial effects, as well as to implement a strategy to increase the variety and availability of its products as a functional food in the market.

Relationships between functional food consumption and individual traits and values: A segmentation approach

• Psychographic segmentation of Norwegian food consumers. • Three segments with different propensities for functional foods are explored. • Self-controlled consumers have the healthiest eating habits. • Weight- and convenience-oriented consumers #1 target for functional food suppliers. This study aimed to identify, describe, and compare consumer segments based on food- and health-related values and traits and how the segments are related to functional food consumption. A hybrid hierarchical k-means clustering approach was used to identify homogeneous consumer segments based on food innovativeness, food self-control, hedonic eating values, convenience orientation, health importance, and weight management concern. Based on a representative sample in Norway, three consumer segments were identified: the careless , the self-controlled , and the convenience-oriented . The careless were uninterested in food and health matters and did not appreciate novelty or variation in their food choices. The self-controlled were the most receptive to novelty and food innovation and highly engaged in health matters. The convenience-oriented were the most inclined to consume functional foods, had a pronounced convenience orientation, and were concerned about weight gain. How the industry needs to adapt its marketing strategy across consumer segments are discussed.

Probiotic supplementation in healthy pre-school-aged children: Prevalence and predictors.

Probiotics have been shown to prevent or treat a number of paediatric health problems; however, not much is known about how probiotics are used in the community. This study aimed to describe the prevalence and main predictors of probiotic supplementation among healthy pre-school-aged children. Parents of 4- or 5-year-olds residing in the Australian Capital Territory (ACT) were invited to complete a web-based questionnaire between February and May 2020. There were 469 responses concerning 494 children eligible for analysis. Prevalence was categorised as lifetime exposure and recent exposure. Predictors were determined through multiple logistic regression modelling. Almost half (47.4%) of the children had ever been exposed to probiotics and 14.9% had taken probiotics in the previous month. The strongest predictors of lifetime probiotic exposure were parental lifetime probiotic use (OR 13.3; 95% CI 7.4-24.1) and an interaction between functional food consumption and parental lifetime probiotic use (OR 5.6; 95% CI 2.6-12.1). The strongest predictor of recent probiotic exposure was parental recent probiotic use (OR 13.3; 95% CI 5.7-30.8). This study illustrates the high prevalence of probiotic exposure among healthy pre-school-aged children in the ACT and emphasises the relationship between parental use of probiotics and exposure in children. These findings will allow comparison and analysis of trends over time. Practitioners should be aware of the evidence for and against probiotics as these findings suggest a high level of acceptability among parents.

“FUNCTIONAL FOOD AWARENESS IN RELATION TO LIFESTYLE CHANGES IN OBESE WOMEN OF BHOPAL.’’

"Let food be thy medicine and medicine be thy food,” as said by Hippocrates nearly 2,500 years ago, is receiving renewed interest in the health enhancing role of specific foods or physiologically-active food components, so-called functional foods (Hasler,1998).The urbanization has a strong adverse effect on the dietary pattern in old age women who are lacking awareness about functional food.The awareness on functional foods is very use full in old age women who have clinical diseases.Thus,the current study is targeted on educating old age women which will have an effect on food habit for better health.The teaching aid used in the awareness is a colorful leaflet.The awareness on functional foods among women educated were evaluated through questionnaire before and after the leaflet distribution and the results were statistically analyzed. Context:To promote better health and to help reduce the risk of diseases through the emerging fields of functional foods and nutraceuticals as a concept of nutrition,this originated in Japan.To emphasis on the Hippocrates saying,"Let food be your medicine and medicine be your food". The purpose of this study was to aware people regarding consumption of functional food to improve their lifestyle.To identify the need for information related to functional foods among older women (40-60 years old) and to assess awareness and perceptions of health claims on self-made functional food. Study Design:The Pre-test and post-test study was planned to evaluate the awareness of functional foods among old age women who were suffering with clinical diseases in Bhopal city of Madhya Pradesh. Results:The mean scores obtained by the selected women on the awareness on functional foods before and after leaflet demonstration was found significant in Pair t -test. Conclusions: The attempt to distribute a leaflet was observed to be a beneficial tool in inculcating awareness since majority of the participants changed their dietary pattern as they have changed their routine breakfast.

Prostatic alterations associated to early weaning and its relation with cocoa powder supplementation. Experimental study in adult wistar rats.

ABSTRACTEarly weaning can predispose the offspring to greater risk of developing chronic diseases in adulthood. It is believed that the consumption of functional foods is able to prevent these effects. The aim of this study is to evaluate the effects of maternal and postnatal cocoa powder supplementation on body mass, metabolism, and morphology of the prostate of early weaned Wistar rats. The animals were divided into four experimental groups according to lactation time (21 or 18 days, n=6, each) as follows: control group (C), cocoa control group (CCa), early weaning group (EW), and cocoa early weaning group (EWCa). The animals were euthanized at 90 days of age. Serum biochemical analysis and prostate histomorphometric evaluation were performed. The animals supplemented with cocoa powder were heavier than their respective controls (p <0.05), although with no difference in food intake among the groups. Likewise, these same groups showed a reduction in the serum glucose in relation to C and EW groups (p <0.0001). With respect to the prostate, there was no difference in smooth muscle and lumen area densities, while the EW group had a lower epithelial height and a higher percentage of mast cells than the C group (p <0.05). On the other hand, the EWCa group managed to reverse these parameters, leveling with the controls. Early weaning resulted in hyperglycemia and important morphological changes in the prostate. In contrast, dietary supplementation with cocoa powder attenuated these effects on the metabolism and prostatic histoarchitecture, proving to be a good nutritional treatment strategy.

Food behaviour towards natural functional foods during the COVID-19 pandemic

Background COVID-19 is a pandemic that has resulted in sickness and death the world over. Due to the lack of a COVID-19 cure, people have resorted to various forms of treatments or prevention measures. It has been reported that functional foods have some preventative or therapeutic effects on viral diseases including against COVID-19, though this has not been scientifically proven. This paper sought to gather empirical evidence on whether natural functional food consumption has changed during the first year of the COVID-19 pandemic in Zimbabwe.&#x0D; Methods A cross sectional study was conducted in Harare. A structured questionnaire was designed using Google forms. Convenience sampling was used to identify participants and 400 respondents completed the questionnaire online. Descriptive statistics were used to analyse the consumption of 5 selected functional foods namely garlic (Allium sativum), ginger (Zingiber officinale), lemon (Citrus limon), fever tree (Lippia javanica) and moringa (Moringa oleifera) before and during the COVID-19 era. Factors influencing the consumption of natural functional foods were analysed using binary logistic regression.&#x0D; Results The majority of the respondents (80.5%) consumed natural functional foods to prevent or relieve COVID-19 symptoms. Lemon was the most consumed functional food and 80% of the respondents consumed more than one functional food. The majority of the respondents (72%) consumed the functional foods in tea or as tea. More than half of the respondents (50.3%) rarely consumed functional foods before COVID-19 period but after the outbreak of COVID-19, only 16.3% were rarely consuming functional foods. Women, the aged, and the educated had a significant (p ≤ 0.05) association with consumption of natural functional foods for the purpose of COVID 19 prevention or remedy.&#x0D; Conclusions Consumers have increased the consumption of each of the functional foods we asked about during the first year of COVID-19 in Harare, Zimbabwe.