Good Food Research Articles

Parent/Caregiver Perceptions of the Good Food for Learning Universal School Lunch Program in Canada.

The Good Food for Learning universal school lunch program is a two-year population health intervention research study in two elementary schools in Saskatoon, Saskatchewan to implement and evaluate a promising model for school food programs (SFPs) in Canada. A survey was administered to understand parent/caregivers' perceptions of the free, universal school lunch program, participation, and willingness to pay for a future school lunch program (n = 113). A healthy and cost-free lunch were the top two benefits recognized by parents/caregivers. The survey estimated student participation in the program at 77%. For future program planning, universal and cost-free were favoured program aspects to continue. In addition, 68% of parents/caregivers demonstrated a willingness to pay $2.00 per child per lunch. Understanding parental/caregiver expectations and attitudes towards SFPs can inform the planning, decision-making, and sustainability for future models and a national school food policy in Canada.

Evaluation of hygienic food handling practices and associated factors among food handlers in the Amhara region, Ethiopia: a systematic review and meta-analysis.

Foodborne illnesses as a result of poor food handling practices pose a significant threat to public health. The main objective of this systematic review and meta-analysis was to pool the level of hygienic food handling practices among food handlers working in public food establishments in the Amhara region, Ethiopia. An inclusive search of databases was undertaken using PubMed/MEDLINE, SCOPUS, Web of Science, and Google Scholar from the 1st of January 2014 to the 30th of December 2023. Data was collected and entered into Excel and finally exported to Stata V.17 for analysis. Eyeball testing using forest plots, Cochrane Q test statistics and I² had been used to identify and measure heterogeneity. The pooled prevalence of hygienic food handling practices was estimated using a random effects model. The pooled prevalence of hygienic food handling practices of food handlers in the Amhara region was 48% [95% confidence interval (CI): (43%, 53%)] with significant heterogeneity (I2=94.39%, p<0.05). Food handlers who have more than 2 years of food preparation experience [odds ratio (OR) = 3.51; 95% CI (2.64, 4.38)] and who got food preparation training [OR=2.14; 95% CI (1.06, 3.22)] were significantly associated with good food handling practice in the Amhara region. The pooled prevalence of hygienic food handling practices was low in the Amhara region, Ethiopia. This review indicated that a high level of experience and training in food preparation were the determinants of good food handling practices in the region. This finding can be used by policymakers, non-governmental organizations, and stakeholders for intervention and regulatory measures.

Good food and the politics of bad Feeling:Shameful diets and their inequitable opportunities and outcomes

Good food and the politics of bad Feeling:Shameful diets and their inequitable opportunities and outcomes

Food safety practices and its associated factors among food handlers in selected food establishments in Jigjiga Town, Somali Regional State, Eastern Ethiopia

BackgroundFood hygiene is the primary public health concern for many countries, as contaminated food is a potential source of serious microbial infections, food poisoning, or economic loss due to spoilage. The aim of this study was to assess food safety practices and associated factors among food handlers in selected public food establishments in Jigjiga town.MethodsAn institution based cross-sectional study was conducted from August 28 to December 1 2023, using a systematic sampling technique, and data were collected using a structured questionnaire and observational checklist. Descriptive statistics, and binary and multivariable logistic regression models were employed. The p-value of < 0.05 with 95% confidence interval was used as a significant cut point.ResultA total of 406 food handlers with a 100% response rate. Nearly, 63% (254) of participants were male. The findings of this study revealed that a considerable number, 138 (34.0%) of the respondents were found to have an unfavorable attitude towards food safety practices with a mean score of 46.26 (SD = 6.84), while 232 (57.1%) had good food safety practices. In the multivariable logistic analysis, variables such as sex, work experience, availability of a washing basin, cleaning utensils with hot water and soap, and others had a significant association with food safety practices observed among food handlers in Jigjiga town.ConclusionMany vital individual and institutional factors influencing the food safety practices of food establishments were identified. The food establishment owners, food handlers, and local health offices should work hard on food safety practices improvement.

Fermented Deproteinized Alfalfa Juice Modified with Fly Ash Filtrate as an Alternative Nutrient Source for Winter Wheat (Triticum aestivum L.)

An alternative method of plant nutrition involves the utilization of different by-products. In this study, a combination of two by-products was applied to investigate this method: fermented deproteinized alfalfa juice (FDAJ), a by-product of alfalfa leaf protein production, and fly ash filtrate from a wood-fired power plant. A pot experiment was conducted with winter wheat in an open-sided greenhouse in sandy soil. The aim was to evaluate the efficacy and usability of the combination of these by-products (SFDAJ) for enhanced plant nutrition via spraying or irrigation. Prior to overwintering, photosynthetic pigments, relative chlorophyll content, specific leaf area, and shoot dry weight were measured. At full maturity, we determined morphological parameters, yield, and the element content of the grain. Significant differences were observed between treatments at full maturity. The application of SFDAJ resulted in 73.2% of the yield having the optimal nutrient supply. Compared to the treatment with no nutrients added, the application of SFDAJ increased yields by 260%. Our results show that SFDAJ alone is suitable for providing enhanced nutrient supply in soils with good nutrient supply or in extensive cultivation technology. When supplemented with fertilizer, it can be used on soils with low nutrient supply or in intensive cultivation technology. Based on our results of field applications of SFDAJ, the addition of 10 v v−1% FDAJ via irrigation is recommended.

Examining the influence of diet on auditory working memory in females.

Background: A nutritious diet is crucial for good health and cognitive function, including working memory (WM). Nutrients like omega-3 fatty acids, antioxidants, and vitamins found in whole foods have been linked to improved WM. Examining the impact of dietary habits on WM in women, who face hormonal and health-related challenges, is important. Aim: This study aimed to investigate the effects of nutrition on WM in women with good and poor dietary habits. Methods: A total of 60 female participants in the age range of 20-30 years were included in the study. Participants were divided according to dietary habits into two groups of 30 each: group 1 with good and group 2 with poor food habits. This categorization was based on their scores on Adolescent Food Habits Checklist (AFHC). Auditory WM was evaluated across multiple tasks-forward digit span, backward digit span, ascending and descending digit span, 3n running span, and 3n-back digit to all participants. Results: Results of Mann-Whitney U test showed that women with good food habits had significantly better backward digit span (/Z/ = 0.009, p < 0.05, Re = 0.011) and descending scores (/Z/ = 0.032, p < 0.05, Re = 0.004) compared to those with poor food habits. No correlation was found between the AFHC scores and the scores on all WM tests (p > 0.05), except the backward span (p = 0.002). These results suggest that better nutritional intake might enhance performance in these memory-related tasks. Conclusion: Nutritional intake differentially affects WM in women, with those having good dietary habits performing better in tasks requiring sustained memory as inferred from their superior performance on backward and descending span tasks. This highlights the potential role of nutrition in shaping cognitive abilities. However, the WM does not correlate with the AFHC scores, except on backward memory span.

How Randai Become A Medium for Information and Education to Prevent Stunting? A Case Study in West Sumatera Province

Although the globalization has already affected the information about the human’s health, it is found still some people are careless to feed their families with good nutrition and it causes high number of stunting cases in Indonesia. Local wisdom, called randai, is considered as one of the solutions among the strategies used by the governments to minimize the case. This research aims to explore how randai becomes a medium for information and education to prevent stunting cases. It is expected that this research could inform and educate the society well about the importance food for body to grow strong, smart and healthy. It used a qualitative research by using case study design. Data were collected by observing and conducting discussion to the randai group performances from three differences areas in West Sumatera Province and it was collected by using observation checklist and interview guideline technique. Data were analyzed by using content analysis. The observed items on the randai group performances research were theme, action; characters; language; and costumes. The research shows that randai group performances have already communicated and educated the randai auidiences about the importance of the body to consume good food and responsibility of parents to children, which affects the growth, health and smartness, towards its theme, action; characters; language; and costumes. By communicating enough food for the body and parents control or responsibility on children health in randai performance, it could communicate and educate the society about the stunting prevention towards its visual information such as action, character, and costume and verbal information such as theme and language used.

Food, memory, and changing framings of sustainable consumption in Johannesburg

This paper addresses how food, tradition, and memories intersect with how sustainable food consumption is conceived, practiced, and mobilised. Using ethnographic research, the paper examines articulations and practices of ‘good food’ among food system actors and middle-class consumers in Johannesburg, South Africa. It argues that a nuanced and contextualised understanding of foodways and food consumption is required to capture the relationships between food cultures and consumption practices in African contexts, as well as to speculate on emerging pathways to sustainability during contemporary crises through conceptualising eating as an ethical act. After contextualising the research within South Africa’s contemporary food system and the historical legacies that continue to shape it, the paper argues that memory and tradition are central in consumer perceptions of good food. They also enable consumers to viscerally sense both pasts and futures in which they can gain control of their diets, health, and extract some independence from an industrial urban food system that they do not entirely trust. The paper explores the possibilities of combining consumer interest in traditional foods with increasing concern for the biodiversity of underutilised species, and the role of food activists and influencers to promote sustainable food consumption. The paper concludes that a growing interest in traditional foods is emerging at the confluence of fashionable, ‘ethical’ food trends which, if harnessed sensitively, has potential to promote more sustainable foodways.

Zoonotic diseases awareness and food safety practices among livestock farmers in Nepal.

Interactions between humans and livestock could increase the risk of zoonotic disease transmission. In addition, limited knowledge of zoonoses and foodborne diseases among livestock farmers could heighten the risks of foodborne illness and outbreaks of zoonotic diseases. This study evaluated the awareness of zoonotic diseases and preventive practices for zoonotic and foodborne diseases among livestock farmers of the Chitwan, Rupandehi, and Tanahun districts of Nepal by conducting a cross-sectional survey of 280 livestock farmers. They were recruited using the purposive sampling method from October to December 2022. Descriptive statistics revealed that most (72.1%; n = 202/280) livestock farmers were aware of zoonosis. None of the farmers knew about the zoonotic nature of leptospirosis. Two-thirds of pig farmers (67%; n = 12/18) were aware of zoonotic transmission of swine flu, and more than half of the poultry (58%; 50/86) farmers knew about zoonotic avian influenza. The majority of the farmers who had dogs (83%) and cats (89.4%) in their homes or farms knew that rabies can be transmitted to humans from dogs or cats. The multivariable logistic regression analysis revealed that farmers from the Rupandehi district (aOR: 5.56; 95% CI: 2.18-14.22) and Chitwan (aOR: 6.52; 95% CI: 2.46-17.25) had a higher odds of having good preventive practices than those from Tanahun. Also, farmers who had no sickness in the past 6 months after consumption of animal products were three times (aOR: 2.98; 95% CI: 1.48-6.01) more likely to have better practices. Furthermore, secondary education (aOR: 3.64; 95% CI: 1.41-9.44) was a significant positive predictor of good zoonotic diseases and food safety preventive practices. Our study underscores the necessity to enhance Nepalese livestock farmers' awareness and practices regarding zoonotic and foodborne diseases. It emphasizes the importance of understanding risks, effective behavioral change strategies, and engaging farmers in developing zoonotic disease and foodborne illness prevention programs.

Restaurants’ Food Hygiene Practices: Assessing Customers Satisfaction

When people spend their money on meals away from home, they expect to have a good quality food with an acceptable level of hygiene, which eliminates food borne illness. Previous studies revealed that cases of food poisoning are found everywhere in the world and many of them were found to be stemmed from restaurant organizations, causing great damages to the health of hospitality consumers, hence, affect customer satisfaction. In Nigeria past studies found poor level of awareness and compliance with hygiene regulations among hospitality operations in the country. It was therefore pertinent to find out the effects of poor food hygiene compliance on customer satisfaction. However, past studies noted cleanliness has an influence on customer satisfaction. These studies were conducted in Asia, America and Europe. Therefore, this study aimed to determine the influence of food hygiene practices on customer satisfaction in restaurant of registered hotels in Kano state, Nigeria, so as to provide a platform for better understanding of the two constructs in African setting and help policy makers to make policies that would ensure compliance with hygiene laws and regulations by restaurants operations. The study adopted a cross-sectional descriptive survey design approach using semi-structured Likert Scale type questionnaire to collect data and targeted (80) restaurants of registered hotels in Kano State and 384 restaurants’ customers. Proportional stratified and simple random samplings were used to select eight (8) restaurants of registered hotels. Fisher formula of sample size was used to sample 252 customers from eight (8) restaurants of registered hotels in Kano which constituted the sampling frame. Descriptive statistics was employed to analyze quantitative data.It was found that, unlike ‘There is absence of the taste of detergent or soapy material in the dish or food ordered in this restaurant," which the customers disagreed with (mean score 2.7917, SD1.635), the customers were satisfied with all other parameters set to measure the influence of food hygiene on customers satisfaction in the restaurants of registered hotels in Kano. It was therefore recommended that restaurants of registered hotels in Kano should handle food and service equipment correctly so as to prevent contamination. This can be achieved through the incorporation of food hygiene practices throughout the food service process, with an emphasis on wash-up (utensils) in order to avoid food and chemical residue on the service equipment that may contaminate the food, resulting in food poisoning, customer complaints, customer dissatisfaction, and huge legal costs in the event the restaurants are sued

Improvement Nutrient Uptake of Robusta Coffee Seedlings (Coffea canephora) through the Application of Plant Growth Promoting Rhizobacteria and Mycorrhiza

Abstract Improving the quality of coffee plant growth is one of the keys to a coffee plantation’s success in Indonesia, as it strives to produce high-quality coffee. Good nutrient uptake in plants is a determining factor in producing plants that have good growth. The research was carried out with the aim of increasing nutrient uptake in coffee seedlings through the application of Plant Growth Promoting Rhizobacteria (PGPR) and Vesicular Arbuscular Mycorrhiza (VAM). The research was carried out from April to September 2024 at the Wire House and Bioscience Laboratory, Politeknik Negeri Jember. The study employed a Randomized Complete Block Design (RCBD) using a combination of Plant Growth Promoting Rhizobacteria and Vesicular Arbuscular Mycorrhiza at several doses as a treatment. The results showed that both PGPR and VAM enhanced nutrient absorption efficiency. The combination of PGPR (Plant Growth-Promoting Rhizobacteria) and Vesicular Arbuscular Mycorrhiza (VAM) significantly increases the wet and dry weight of plants, the effectiveness of nutrient assimilation, encompassing vital components such as nitrogen, phosphorus, and potassium, represents a significant aspect of consideration. Combinations of PGPR 10 g.plant−1 with mycorrhiza 10 g.plant−1 (P4) and PGPR 15 g.plant−1 with mycorrhize 10 g.plant−1 (P5), showed optimal synergy that supported the growth of coffee plants and their resistance to environmental stress.

Millet bran: The underrated ingredient with a potential to transform human nutrition

Millets are consumed by people across the globe. Millet bran (MB), a byproduct of preliminary processes like dehulling, debranning, and milling, is often discarded or utilized as animal feed. Foxtail millet bran(FMB) consists of 9.39% crude oil, 12.48% crude protein, 51.69% crude fiber, 7.50% ash, and 8.29% moisture. Kodo millet bran(KMB) has a nutrient profile of 4.92% protein, 79.84% carbohydrates, 2.83% fat, 48.42% overall dietary fiber, 5.33% ash, and 7.07% moisture. Little millet bran has a phenolic concentration of 465.67 µg, whole grain contains 148.53 µg, and pearled grain has 78.63 µg. Proso millet bran is composed of 9% fat, 26% carbohydrates, 36% dietary fiber, and 14% protein, along with 3 mg gallic acid equivalent/g of phenolics. Bran is a promising ingredient for creating innovative functional and therapeutic foods since it contains good nutrients like protein, fat, dietary fiber, phenols, phytonutrients, flavonoids, and antioxidants. Hydrolytic rancidity is the primary challenge in using bran as food, and the only way to prevent it is through a process called stabilization, which inactivates the enzymes responsible for this issue. Stabilization of bran is crucial to preventing the formation of free fatty acids(FFA) due to the action of lipase. This review addresses stabilization techniques, health and therapeutic benefits, and industrial applications for developing MB-based food products like bakery products, beverages, and bran oil.

An overview of climate changes and its effects on health - from mechanisms to One Health.

Human activities, primarily the burning of fossil fuels, widespread deforestation, soil erosion or machine-intensive farming methods, manufacturing, food processing, mining, and construction iron, cement, steel, and chemicals industry, have been the main drivers of the observed increase in Earth's average surface temperature and climate change. Rising global temperatures, extreme weather events, ecosystems disruption, agricultural impacts, water scarcity, problems in access to good quality water, food and housing, and profound environmental disruptions such as biodiversity loss and extreme pollution are expected to steeply increase the prevalence and severity of acute and chronic diseases. Its long-term effects cannot be adequately predicted or mitigated without a comprehensive understanding of the adaptive ecosystems. Studying the complex interaction between environmental aggressors and the resilient adaptive responses requires the exposomic and the One Health approaches. The problem is broad and affects the whole ecosystem, plants, pets and animals in addition to humans. The central role of the epithelial barrier, microbiome, and diet as key pillars for an adaptive tolerogenic immune response should be explored for increasing resilience at the individual level. A radical change in mindset worldwide, with sustainable solutions and adaptive strategies and climate-resilience and health equity policies at their center, should be achieved quickly through increased awareness based on solid scientific data.

Growing Stronger Crops for a Changing World

The crops that we grow for food are sensitive to the effects of climate change, including drought, flooding, poor soil conditions, and increasing temperatures. This is a major problem because the demand for food continues to grow as Earth’s population increases—and we cannot keep turning land into farmland. Instead, we could try to develop crop plants that can survive the stresses of a changing climate. The wild relatives of many crop plants can thrive in challenging environments, but those survival traits were often lost as farmers bred those plants to become good food producers. How can science help crop plants to regain important survival traits? In this article, we will describe two possible ways: either giving existing crop plants the survival genes from wild plants, or giving wild plants (that already have survival genes) the genes that can make them good food producers. Both options are challenging, so plant scientists have plenty of work to do!

Effects of Migration on Farm Labour among Rice Farmers in Mamou Prefecture, Guinea Conakry

Abstract One of the critical assets directed at agricultural production is labour. In this context, the effects of migration on farm labour among rice farmers in Mamou Prefecture, Guinea Conakry, were assessed. To achieve this goal, 140 respondents were sampled using a multi-stage sampling procedure. Both descriptive and inferential statistics were used to analyse the data to present results and test for correlation between ranked variables. Prominent among the push factors responsible for farm labour migration were poverty ( , sd = 0.83), poor healthcare services ( , sd = 0.74) and unemployment sd = 0.61),) while good government policies ( , sd = 0.75) and food security ( , sd = 0.63) were the pull factors. The highest-ranked migration types with effects on farm labour migration were short term ( , sd = 0.45), internal ( , sd = 0.78) and individual ( , sd = 1.45) migration. Farm labour was unavailable (77.1%) in the study area on a cumulative scale. There was an inverse relationship between unemployment (rho = −0.019, p = 0.024), method of land preparation (rho = −0.219, p = 0.009), marital status (rho = −0.178, p = 0.036), family/friends (rho = −0.184, p = 0.030) and farm labour availability, whereas the relationship was direct for the availability of raw materials for production (rho = 0.240, p = 0.004) and farm labour availability. The enacting and sustaining of enabling government policies to improve the livelihoods and the intensifying of agricultural mechanisation are recommended in order to stem migration and sustain farm labour availability.

Review of the influence of adding the word halal to popular food and drink which have non-halal connotations and excessive terms on muslim consumers

Nowadays, some people think that food is not merely a necessity but is a form of easy and cheap getaway amidst the hustle and bustle of a busy work schedule. The popularity of food is not only derived from the taste but also the name that attracts the attention of potential consumers. Naming foods without prohibited elements is starting to become a priority among food and beverage (F&amp;B) businesses in Indonesia. One by one, well-known F&amp;B businesses began to take steps to change the name of the menu which initially had unlawful elements into good ones. Lawful (halal) and good food, which can be seen from its ingredients, should not be given a bad name as a form of conduct that glorifies Allah, All-Provider. Even food/drinks inspired by foreign cultures that have names with non-halal connotations do not necessarily become halal by simply adding the term halal in front of it. This article aims to analyse people's behaviour in relations to how the naming of foods may be misleading yet attractive among Muslim consumers. This article uses secondary research methods as data collection to provide a comprehensive and credible understanding. Keywords: Naming Food, Food and Beverage, Halal

Delving into the dietary delights of cucurbits: A nutritional and therapeutic exploration

For a well-balanced diet, vegetables are essential, especially as a source of minerals, dietary fiber, vitamins (A, B1, B2, B6, B9, C, D and E) and phytonutrients which are vital to human nutrition. They constitute a sizable percentage of the diet and nutrition. The Cucurbitaceae family of plants include a wide variety of vegetables that have been valued for their nutritional and culinary versatility. They are been grown for commercial purposes round the year. Cucurbits are preferred by many people and can be eaten raw or cooked because of its high water content and low fat content, they facilitate for weight management and hydration. They are utilized in a balanced diet since they have good nutrient profile and little calories. Cucurbits have been shown to be high in dietary fiber, vitamins and minerals, making them suitable for intake by persons of all ages. They have strong antioxidant activity as well as a number of therapeutic benefits, including anti-inflammatory, antitumour, anti-diabetic and anti-ulcer qualities. Understanding the nutritional characteristics of cucurbits is imperative to make aware about the most of their health benefits and including them into diet plans that aim to improve overall health and well-being. Cucurbit nutrition, emphasizing key nutrients, health-promoting qualities and possible effects on human health are the topic taken for discussion in this review.

Prediction of cyanotic and acyanotic congenital heart disease using machine learning models.

Congenital heart disease is most commonly seen in neonates and it is a major cause of pediatric illness and childhood morbidity and mortality. To identify and build the best predictive model for predicting cyanotic and acyanotic congenital heart disease in children during pregnancy and identify their potential risk factors. The data were collected from the Pediatric Cardiology Department at Chaudhry Pervaiz Elahi Institute of Cardiology Multan, Pakistan from December 2017 to October 2019. A sample of 3900 mothers whose children were diagnosed with cyanotic or acyanotic congenital heart disease was taken. Multivariate outlier detection methods were used to identify the potential outliers. Different machine learning models were compared, and the best-fitted model was selected using the area under the curve, sensitivity, and specificity of the models. Out of 3900 patients included, about 69.5% had acyanotic and 30.5% had cyanotic congenital heart disease. Males had more cases of acyanotic (53.6%) and cyanotic (54.5%) congenital heart disease as compared to females. The odds of having cyanotic was 1.28 times higher for children whose mothers used more fast food frequently during pregnancy. The artificial neural network model was selected as the best predictive model with an area under the curve of 0.9012, sensitivity of 65.76%, and specificity of 97.23%. Children having a positive family history are at very high risk of having cyanotic and acyanotic congenital heart disease. Males are more at risk and their mothers need more care, good food, and physical activity during pregnancy. The best-fitted model for predicting cyanotic and acyanotic congenital heart disease is the artificial neural network. The results obtained and the best model identified will be useful for medical practitioners and public health scientists for an informed decision-making process about the earlier diagnosis and improve the health condition of children in Pakistan.

TRAINING ON HOW TO PROVIDE COMPLEMENTARY FOODS FOR BABIES IN GEMPOLPADING VILLAGE, PUCUK, LAMONGAN

Background: Babies aged 6 months to 24 months is a very important period for the growth and development of children. Therefore, health workers have an important role in helping families to achieve it from complementary foods. Good foods can make their growth optimal. Complementary foods start from mashed and soft. Objective: This activity aims to provide education to mothers about the nutritional status of toddlers, complementary feeding, and motor development. Method: This activity was counseling and training on how to provide complementary foods. Participants of this activity were mothers who have children aged &gt; 6 months to 24 months. Results: It shows an increase in knowledge about the importance of correct and proper complementary foods for babies which improves baby's appetite, baby's motor development, and how to monitor baby's growth. Breastfeeding mothers are motivated to implement the correct and age-appropriate complementary feeding. Conclusion: The participants who took part in this training looked very enthusiastic. It was evidenced by the participants' listening comprehension and understanding.

Neutrosophic fuzzy decision-making framework for site selection

These days, the area of interest based on canteen location selection in the university campus is a prominent topic. This research work directly affects students' convenience, accessibility and the total campus experience. An ideal canteen site not only provides good food to the students and staff but also takes care of their health by providing a healthy environment. In this paper, we choose various criteria and sub-criteria to calculate the best site for a canteen in the university campus. Location, space and layout, infrastructure and Utilities, safety and compliance and environmental factors as criteria with their corresponding sub-criteria are chosen for this work. Here, the data sets used are provided by decision makers in linguistic words and then converted into crisp numbers. The criteria and sub-criteria weights are considered by a popular multi criteria decision-making (MCDM) method named Criteria Importance Through Intercriteria Correlation, i.e., CRITIC method. Therefore, the ideal location for the canteen in the university campus was determined by applying the complex proportional assessment method (COPRAS), which is basically a ranking method of MCDM. And finally, sensitivity analysis was conducted to make sure the outcomes were flexible and stable.