Healthy Options Research Articles

Social determinants of health and their relation to suboptimal health status in the context of 3PM: a latent profile analysis.

Suboptimal health is identified as a reversible phase occurring before chronic diseases manifest, emphasizing the significance of early detection and intervention in predictive, preventive, and personalized medicine (PPPM/3PM). While the biological and genetic factors associated with suboptimal health have received considerable attention, the influence of social determinants of health (SDH) remains relatively understudied. By comprehensively understanding the SDH influencing suboptimal health, healthcare providers can tailor interventions to address individual needs, improving health outcomes and facilitating the transition to optimal well-being. This study aimed to identify distinct profiles within SDH indicators and examine their association with suboptimal health status. This cross-sectional study was conducted from June 16 to September 23, 2023, in five regions of China. Various SDH indicators, such as family health, economic status, eHealth literacy, mental disorder, social support, health behavior, and sleep quality, were examined in this study. Latent profile analysis was employed to identify distinct profiles based on these SDH indicators. Logistic regression analysis by profile was used to investigate the association between these profiles and suboptimal health status. The analysis included 4918 individuals. Latent profile analysis revealed three distinct profiles (prevalence): the Adversely Burdened Vulnerability Group (37.6%), the Adversity-Driven Struggle Group (11.7%), and the Advantaged Resilience Group (50.7%). These profiles exhibited significant differences in suboptimal health status (p < 0.001). The Adversely Burdened Vulnerability Group had the highest risk of suboptimal health, followed by the Adversity-Driven Struggle Group, while the Advantaged Resilience Group had the lowest risk. Distinct profiles based on SDH indicators are associated with suboptimal health status. Healthcare providers should integrate SDH assessment into routine clinical practice to customize interventions and address specific needs. This study reveals that the group with the highest risk of suboptimal health stands out as the youngest among all the groups, underscoring the critical importance of early intervention and targeted prevention strategies within the framework of 3PM. Tailored interventions for the Adversely Burdened Vulnerability Group should focus on economic opportunities, healthcare access, healthy food options, and social support. Leveraging their higher eHealth literacy and resourcefulness, interventions empower the Adversity-Driven Struggle Group. By addressing healthcare utilization, substance use, and social support, targeted interventions effectively reduce suboptimal health risks and improve well-being in vulnerable populations. The online version contains supplementary material available at 10.1007/s13167-024-00365-5.

Freshwater green alga Chlorella sp. KLSc59 produced all forms of omega-3 oil: ALA, EPA, and DHA

Omega-3 fats are known to be the essential nutrient for human health, obtainable only through food sources. Algae and phytoplankton are primary sources that can synthesize various useful metabolites, such as carotenoids, antioxidants, and omega-3 oil. As the trend toward healthy alternative food options grows, this study aimed to screen eight strains of freshwater microalgae that might be promising sources of omega-3 oil. The results showed that three algal strains-BNG2, Chlorella sp. KLSc59, and Chlorella sp. KLSc61-had the ability to produce all forms of omega-3 oil, including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Among these strains, Chlorella sp. KLSc59 exhibited the most consistent omega-3 fatty acids-production when detected with gas chromatography equipped with flame ionization detector. Under optimal conditions (30 % flask volume, 10 mM CaCl2, pH of 6.0, and light incubation at 162 μmol photons m−2 s−1) for 5 days, Chlorella sp. KLSc59 produced the highest amount of omega-3 fat, yielding 21.74 ± 0.63 % of the total peak area (equivalent to 18.43 ± 0.6 μg/mg DCW), including 21.53 ± 0.66 % (equivalent to 18.26 ± 0.7 μg/mg DCW) ALA, 0.03 ± 0.2 % (equivalent to 0.02 ± 0.0 μg/mg DCW) EPA, and 0.18 ± 0.01 % (equivalent to 0.15 ± 0.0 μg/mg DCW) DHA, with an omega-6 to omega-3 ratio of 2.28. This study highlights the potential use of Chlorella sp. KLSc59 for omega-3 oil production and its role as an alternative source of omega-3 oil for the next generation.

Madrid immigrants’ perceptions of urban food environments and their dietary behaviours

Large cities are home to several groups of immigrants who undergo important changes in their environmental conditions and lifestyles that significantly modify their risk of chronic diseases. Quantitative evidence indicates that both their health and diet worsen over time; much less is known about the qualitative mechanisms that cause these changes. The aim of this article is to understand how immigrants in the city of Madrid perceive the relation between the urban food environment and dietary behaviour. Based on a Social Ecological Framework, we conducted a secondary qualitative analysis derived from data from 41 immigrant residents, collected in eight focus groups (FGs), conducted in two neighbourhoods in the city of Madrid. We identified the following main categories: 1) Transnational identity and dietary behaviour in the neighbourhood; 2) Transitions in dietary behaviour; and 3) Societal/structural factors determining dietary behaviour in the neighbourhood. The participants in the FGs mentioned that they try to maintain traditional dietary customs and perceive that the taste of their typical dishes is better than those of Spanish dishes. Contradictorily, some participants considered their traditional dietary patterns to be less healthy than Mediterranean ones (consuming olive oil, vegetables, fish). Some participants acknowledged having adapted to the latter voluntarily or through dietary negotiations with their children. Immigrant families with two working parents have difficulties cooking homemade food and resort to less healthy options, such as eating fast food or ready-made meals. Due to their low purchasing power, they buy both ethnic products and other products, as well as considering the prices and offers in supermarkets. Our study highlights several structural mechanisms connecting the physical and social urban food environment with dietary behaviours among immigrant residents of a large city.

Abstract PS18-03: The Association between Food Deserts, Food Swamps, and Postmenopausal Breast Cancer Mortality in the United States

Abstract Purpose: Breast cancer (BRCA), the 4th leading cause of cancer death in the United States (U.S.), is one of 13 obesity-related cancers. Healthy food consumption is a protective factor shown to decrease obesity risk and postmenopausal BRCA mortality, respectively. However, residing in geographical areas with no access to healthy food options (food deserts) or unhealthy food options (food swamps) reduces access to healthy foods and has been severely understudied. We examined the relationship between residing in food swamps and deserts with postmenopausal BRCA mortality. Methods: We conducted an ecological analysis utilizing 2010 – 2020 Center for Disease Control and Prevention postmenopausal BRCA mortality data (restricted to 45+ years old) and aggregated 2012 – 2020 data from the U.S. Department of Agriculture Food Environment Atlas data. Food swamp score (FS) was calculated as the ratio of fast-food and convenience stores to grocery stores and farmer’s markets. Food desert score (FD) was calculated as the proportion of residents living more than one mile (urban) or 10 miles (rural) from a grocery store and household income ≤ 200% of the federal poverty threshold. We categorized FD and FS to low, moderate, or high; higher scores indicated counties with poorer healthy food resources. Multilevel generalized mixed effects models were used to estimate the mentioned association. Results: 2,280 counties/county equivalents with high postmenopausal BRCA mortality rates had higher percentage of non-Hispanic (NH)-Black population (5.80 vs. 2.08), poverty rates (17.2 vs. 14.2), and high food swamp scored areas (39.0 vs. 24.5) versus counties/county equivalents with low postmenopausal BRCA mortality rates (p-value &amp;lt; 0.0001). After adjusting for age, percentage of NH-Blacks per county, and poverty rate, we found 42% increased odds of having high postmenopausal BRCA mortality rates among U.S. counties/county equivalents with high food swamp scores (adjusted odds ratio [AOR] = 1.42; 95% CI: 1.14 – 1.78). Conclusions: Sampled U.S. counties with the poorest food swamp environment had significantly increased odds of postmenopausal BRCA mortality. We suggest that local policymakers and community stakeholders should employ sustainable approaches at combating obesity and BRCA by increasing healthier accessible food sources (e.g. creating more walkable neighborhoods and community gardens). Citation Format: Malcolm Bevel, Meng-Han Tsai, April Parham, Sydney Andrzejak, Samantha Jones, Justin Moore. The Association between Food Deserts, Food Swamps, and Postmenopausal Breast Cancer Mortality in the United States [abstract]. In: Proceedings of the 2023 San Antonio Breast Cancer Symposium; 2023 Dec 5-9; San Antonio, TX. Philadelphia (PA): AACR; Cancer Res 2024;84(9 Suppl):Abstract nr PS18-03.

Reassessing Established Assumptions of Dietary Habits in the USA in the Context of Migration and Acculturation: a Qualitative Study of Latino Immigrants.

The growing prevalence of obesity in the USA disproportionately affects Latinos compared to non-Latino Whites. Immigration and acculturation have been associated with unhealthy dietary shifts among Latino immigrants, a phenomenon known as dietary acculturation. Emerging evidence points to a more nuanced relationship between dietary habits, immigration, and acculturation, highlighting the need for a more current comprehension of dietary acculturation. We explored how Latino immigrants' experiences in migrating to the USA have affected their perceived dietary habits and their experiences of how supportive the USA is in establishing healthy practices compared to their native country. Employing a descriptive qualitative study design, we conducted semi-structured interviews with 19 Latinos who had participated in a lifestyle change program between 2016 and 2019. We used thematic analysis to analyze the data and report emerging themes. Participants expressed divergent perceptions of their dietary habits post-immigration. Some affirmed prevailing assumptions of dietary acculturation, citing deteriorating diet quality in the USA in the context of a faster pace of life, healthier options in the native country, and shifts in the food environment that prevented access to healthy foods. Conversely, others held opposing views, attributing their perceived improved diet to unhealthy dietary habits in Latin America, coupled with increased access to and affordability of healthy foods in the USA. Our study contributes to the evolving understanding of dietary acculturation among Latino immigrants and provides a more nuanced and updated understanding of this process that reflects their current experiences in acculturating to the USA.

The social and psychological antecedents of cycling in Brazil

Cycling is widely regarded as a healthy and sustainable transport option in urban environments. However, there is an emergent need to understand how cycling in countries like Brazil, can be encouraged and supported, particularly among different sections of the population. This study investigates social-psychological antecedents of cycling within the Brazilian context using a large-scale dataset to verify the appropriateness of a model based on the extended Theory of Planned Behaviour (e-TPB). In-person interviews were conducted with people living in three large Brazilian cities – Brasília (n=1107), Florianópolis (n=1084), and Porto Alegre (n=1105) using a questionnaire including nine items from the e-TPB to measure attitudes, social norms, perceived behavioural control, intention, cycling behaviour, and habit. Multigroup analysis verified the model fit and invariance in structural weights by gender. Age and gender were revealed to be the only sociodemographic variables with significant influence on the components’ mean scores, with gender exhibiting the strongest influence. We concluded that the e-TPB allows us to explain cycling behaviour among this sample of the Brazilian population and that it is particularly sensitive to (a) other people's influence (b) personal habit (c) perceived behavioural control (d) belief in the ability to change one’s behaviour. Women were less likely to cycle and were less likely to be influenced by social-psychological components that could encourage this type of activity. Thus, we conclude that understanding the social and cognitive determinants of cycling can help to design more targeted policies for different sections of society.

Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans.

The global demand for noodles continues to increase due to their convenience, wide appeal, and affordability. Instant noodles, in particular, are popular for their easy preparation. With annual consumption reaching 106 billion servings in 2019, there is a growing awareness of the importance of healthy food options. However, most noodle types currently available commercially are of low nutritional value. This study sought to develop a protocol for the production of functional noodles consisting of orange-fleshed sweet potatoes (OFSP) puree and biofortified bean powder (BBP). Response surface methodology (RSM) was used to optimize product formulation and processing parameters. Reduced quartic models were found to adequately represent the relationship between dependent variables (hardness, moisture, protein, dietary fiber, iron, and zinc content) and independent variables (dough thickness, drying temperature, and drying time). R 2 values were 0.86-0.99, with a nonsignificant lack-of-fit (p < .05). Using numerical optimization, the optimal protocol for the production of functional noodles was determined to include formulation consisting of wheat 73%, OFSP 21.5%, and BBP 5.5%; dough thickness of 2.0 mm; drying temperature and time of 80.0°C and 143.4 min, respectively. These conditions yielded noodles with 5.9% moisture, 11.0 N hardness, 34.5% protein, 11.9% dietary fiber, 86.9 ppm (parts per million) iron, and 50.53 ppm zinc, with a desirability value of 0.82. Experimental validation demonstrated no significant difference from predicted values. Sensory evaluation rated the noodles as acceptable to consumers, with an overall acceptability of 7.8 on a 9-point hedonic scale. These results show the potential of OFSP and BBP as ingredients for acceptable and nutrient-rich noodles.

Adolescents' use of online food delivery applications and perceptions of healthy food options and food safety: a cross-sectional study in the United Arab Emirates.

This cross-sectional study aimed to assess Online food delivery applications (OFDA) usage trends among adolescent users in the United Arab Emirates (UAE), focusing on their perceptions of healthy food options and food safety (n = 532). Sociodemographic information, frequency of OFDA use, factors affecting food choices, and perceptions of healthy food and food safety were investigated. A total perception score was calculated for each participant. Most participants used OFDAs weekly (65.4%), favoring fast food (85.7%). Factors like appearance and price drove food choices (65.0%), while taste and cost hindered healthy food orders (29.7 and 28.2%). Younger and frequent users had lower scores for perceiving healthy food, while seeking healthy options was associated with higher scores (p < 0.05). Females and those seeking healthy food showed higher food safety scores (p < 0.05). The study suggests tailored interventions to promote healthier choices and improve food safety perceptions among adolescents using OFDAs in the UAE.

The Impact of Product Quality on Customer Satisfaction and Loyalty toward Hydroponic Vegetables in Padang City: Gender as Moderation Variable

Hydroponics can be an innovative and sustainable agricultural food system method that offers potential solutions to some of the challenges posed by climate change. The purpose of this study is to examine how product quality and consumer satisfaction on consumer loyalty to hydroponic vegetables in Padang City, West Sumatra. Gender is also considered a moderating variable in customer loyalty. Between May and June 2023, data was collected from 100 hydroponic vegetable consumers in Padang City using the accidental sampling method and were analyzed using Structural Equation Modeling-Partial Least Squares (SEM-PLS) with SMART PLS 3.3 software. The results revealed a positive and significant correlation between the quality of hydroponic products, consumer satisfaction, and consumer loyalty. Consumer satisfaction was found to be positively and significantly related to consumer loyalty. However, genders moderating effect on consumer loyalty was found to be positive but insignificant. The findings hold practical implications for stakeholders, especially hydroponic producers and marketers. They underline the pivotal role of product quality, necessitating careful attention to aspects like freshness, cleanliness, and durability prior to market entry. Policymakers and marketers can promote hydroponic vegetables as a gender-neutral, healthy, and sustainable food option. The universality of vegetable needs makes vegetables attractive to a wide range of consumers to support food system sustainability.

Indies: Who Are They? Why Are They an Important Demographic Segment of Fast-Casual Restaurants?

Individuals define their social identity by going through self-identification where they associate with the group’s social identity. Marketing managers of fast-casual restaurants categorize groups of people so they can have a social identity in their locations. Nowadays, consumers are interested in superior quality food, healthier options, and a clean eating environment coupled with excellent customer service; the fast-casual restaurant is a mix of “quick-service” and “full-service” segments and has been the current trend in the restaurant industry. There is a growing interest in the market segmentation of fast-casual customers; however, there is limited research about the Indies.

Legumes on the Rise: The Impact of Sustainability Attributes on Market Prices

Despite their environmental value and important role in human nutrition and food security, legumes, including lentils, have been underestimated. Nevertheless, nowadays there is a renewed interest in their consumption due to regional specialization, varietal diversity and their role in the transition towards sustainable production and consumptions systems. Recent years have also witnessed a rise in consumer awareness regarding sustainable food, healthier and plant-based diet and regional or local food systems. The aim of this paper is to evaluate the influence of attributes linked to sustainability, such as biodiversity, organic certification, origin indication, and packaging type, on lentils’ market prices in Italy. Based on the Hedonic Price Model, and following a review of scientific literature, eight lentil characteristics are defined. Data were collected on 228 valid observations of dry and precooked lentils across 20 different retail stores. Results indicate that Italian consumers have a positive appreciation for lentils with organic certifications and references to geographic and territorial characteristics. Some lentil varieties hold unique market positions, suggesting opportunities for diverse product offerings. Packaging materials influence consumer valuation, reflecting trends towards healthy and convenient food options. These insights will aid stakeholders in fostering sustainable practices and enhancing market competitiveness in the Italian lentil market.

SUBSTITUSI TEPUNG KETAN HITAM SEBAGAI PENGGANTI TEPUNG TERIGU PADA PEMBUATAN DIET COOKIES

Black glutinous rice flour is a staple ingredient for making Indonesian pastries which is widely used by the Indonesian people. The potential of black glutinous rice flour is its very high fiber content which is beneficial in preventing the risk of various types of diseases such as heart disease, diabetes, and helps facilitate digestion. In this study, researchers used black glutinous rice flour as a substitute for wheat flour. With the use of black glutinous rice flour, it can show the potential value of natural resources and healthier options as a substitute for wheat flour. The purpose of this study was to determine the difference and quality of the level of liking of diet cookies products through organoleptic tests according to predetermined sensory properties. The method used in this research is an experimental method with steps in the form of hedonic quality test and hedonic test. Sensory attributes that are referenced by panelists include color, aroma, taste, texture. Based on data processing and the results of hedonic and hedonic quality tests conducted by 8 trained panelists and 18 moderately trained panelists, it was found that diet cookies products with 40 and 60 black glutinous rice flour were liked both in terms of color, aroma, taste, and texture.

An online survey capturing the views of stakeholders on primary school food systems across the four UK nations

BackgroundIn 2020, the Generating Excellent Nutrition in UK Schools (GENIUS) Network was established to develop an understanding of the school food system across the four UK nations. This study explores stakeholders’ views (headteachers, teachers, parents and pupils) on what works well, the challenges, and what an ideal primary school food system includes.MethodsAn online ‘School Food Survey’ was created in Qualtrics XM including closed and open-ended questions about the primary school food system. The Qualtrics link was distributed to stakeholders with an interest in school food through key contacts and networks across the four UK nations (21st June to 21st July and September 2021). Responses from the open-ended questions were exported from Qualtrics into Excel and analysed using SPSS. Aspects of qualitative content analysis were applied to summarise, code and quantify responses. Identified codes were entered by stakeholder, for example, parents and their response to the question into a Matrix table to allow identification of categories, themes and interpretation.ResultsA total of 509 participants completed the survey: most participants were from Scotland (n = 281; 55%) and England (n = 213; 42%) and were parents (n = 394). There were some consistent views across stakeholder responses, for example, the range of healthy options, costs, and portion sizes offered to pupils. Parents views varied, with some expressing the range of healthy options worked well and others reporting too many unhealthy choices. The cost of school food and school food funding presented challenges for both parents and schools. For parents, an ideal school food system would include a wide variety of fresh healthy food choices that were made on site, use quality produce, be inclusive for all cultures and diets, and provide food portion sizes appropriate for pupils ages.ConclusionsThe findings iterate the diversity and some inconsistencies between stakeholders, emphasising the complexity and competing tensions school food systems encounter. Parental involvement and consideration of school-level and national factors are important when identifying challenges, what works well and describing an ideal primary school food system.

Finding Nori—Understanding Key Factors Driving US Consumers’ Commitment for Sea-Vegetable Products

The trend toward sustainable and healthy food consumption has stimulated widespread debate. US consumers demand healthy and sustainable food options and are increasingly interested in alternative proteins such as macro-algae, also known as sea-vegetables. The present study is built on the responses of an online survey aiming to explore US consumers’ commitment towards varying sea-vegetable-based products. Affordability, sustainability, taste, environmental friendliness, and health benefits, as well as product novelty and versatility, were the factors under investigation. All factors were found to be equally strong predictors for sea-vegetable product commitment. Best-practice recommendations for US food marketers and agricultural producers are also provided.

Return of polygenic risk scores in research: Stakeholders’ views on the eMERGE-IV study

Research on polygenic risk scores (PRS) for common, genetically complex chronic diseases aims to improve health-related predictions, tailor risk-reducing interventions, and improve health outcomes. Yet, the study and use of PRS in clinical settings raise equity, clinical, and regulatory challenges that can be greater for individuals from historically marginalized racial, ethnic, and other minoritized communities. As part of the NHGRI-funded Electronic Medical Records and Genomics (eMERGE) IV Network, we conducted online focus groups with patients/community members, clinicians, and members of Institutional Review Boards (IRBs) to explore their views on key issues, including PRS research, return of PRS results, clinical translation, and barriers and facilitators to health behavioral changes in response to PRS results. Across stakeholder groups, our findings indicate support for PRS development and a strong interest in having PRS results returned to research participants. However, we also found multi-level barriers and significant differences in stakeholders’ views about what is needed and possible for successful implementation. These include researcher-participant interaction formats, health and genomic literacy, and a range of structural barriers such as financial instability, insurance coverage, and the absence of health-supporting infrastructure and affordable healthy food options in poorer neighborhoods. Our findings highlight the need to revisit and implement measures in PRS studies (e.g., incentives and resources for follow-up care) as well as system-level policies to promote equity in genomic research and health outcomes.

Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes

This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options.

Structural Racism and Adverse Pregnancy Outcomes Through the Lens of the Maternal Microbiome

(Obstet Gynecol. 2023;142:911–919) Research has clearly shown that health care outcomes are riddled with disparities surrounding race, but arguments exist about whether these disparities are due to biological differences, environmental, structural, or social elements of overall health, or systemic racism and inherent racial bias. Many observed differences in pregnancy outcomes are consistent even when correcting for poverty, educational status, or income level, suggesting that there are other factors that have not yet been identified. This commentary proposes that structural racism is a major contributing factor to health disparities between those of different races, including aspects such as access to healthy food options, psychosocial stressors, and safe and healthy living environments, and these differences will be manifest in the gut and vaginal microbiomes, thus affecting pregnancy-related outcomes related to the microbiome.

Front-of-Package-Label-Style Health Logos on Menus-Do Canadian Consumers Really Care about Menu Health Logos?

Public health policies have been widely utilized to improve population nutrition, such as the newly announced front-of-pack labels (FOPLs) that will be applied to Canadian prepackaged foods to help consumers make healthier selections. However, research on similar health logos in the food service sector has been limited. This study explores the potential application of FOPL-style health logos in the food service sector and its impact on consumer behaviors. A survey was conducted among 1070 Canadians to assess their awareness, perception, and support for health logos on restaurant menus. The results indicate that while participants value healthy food options when dining out, taste, price, and convenience remain the primary factors influencing their choices. Most participants were unaware of existing FOPL policies and demonstrated mixed responses regarding the influence of similar health logos on their restaurant selection. However, a majority expressed a desire to see FOPL-style health logos on menus, and nutrient profile ratings and logos indicating nutrient limitations or encouragements were listed as preferred health logos. Notably, females indicated higher supportiveness for FOPL-style health logos on menus and individuals with food allergies exhibited higher agreement in the likelihood of eating at a restaurant displaying labels. Additionally, findings revealed that FOPL-style health logos alone may not significantly deter consumers from purchasing labelled menu items, especially if price is affected. Overall, this study highlights the need for further understanding consumer perceptions to effectively develop and implement FOPL initiatives in the food service sector.

Addressing nutritional issues and eating behaviours among university students: a narrative review.

University life is a critical period for establishing healthy eating habits and attitudes. However, university students are at risk of developing poor eating habits due to various factors, including economic conditions, academic stress and lack of information about nutritional concepts. Poor diet quality leads to malnutrition or overnutrition, increasing the risk of preventable diseases. Food environments on university campuses also play a significant role in shaping the dietary habits of students, with the availability of and accessibility to healthy food options being important factors influencing food choices and overall diet quality. Disordered eating habits and body dissatisfaction are prevalent among university students and can lead to eating disorders. Income and living arrangements also influence dietary habits, with low household income and living alone being associated with unhealthy eating habits. This study is a narrative review that aimed to address nutritional issues and eating behaviours, specifically among university students. We investigated the eating behaviours of university students, including their dietary patterns, food choices and food environments. The objective of this review was to provide insights into the nutritional issues and eating behaviours of university students, with the aim of identifying target areas for intervention to improve the overall health and wellbeing among college students. University food environments need to be restructured to promote healthy eating, including the availability, accessibility, affordability and labelling of healthy foods, and policies to limit the availability of unhealthy foods and drinks on campus.

Immune-boosting health blend: A combination of barnyard millet and sunflower seeds

Nutrients are crucial for develop growth and well-being, impacting cognitive function, immune strength, and physical development. Health mixes, rich in essential nutrients stand as innovative solutions to combat malnourishment, offering a convenient means to address nutritional deficiencies and promote the health of future generations. Millets, especially barnyard millet, stand out as rich sources of micronutrients, offering high nutritional value with minerals like iron, calcium, and phosphorus, aiding in various health benefits, despite the presence of anti-nutritional factors effectively mitigated through cooking.: This study aimed to develop a nutrient-rich health mix using unpolished barnyard millet (BM) while partially replacing it with sunflower seeds. The objectives include conducting sensory evaluation and analyzing the proximate composition of the selected variation. The health mix was develop by partially replacing sunflower seeds powder in six formulations with soaked and steam-cooked unpolished barnyard millet flour. Nutrient enrichment was achieved by adding green gram dal flour, skimmed milk powder, roasted almonds, and poppy seeds. Sensory evaluation involving 30 participants, rated on a 0-9 hedonic scale, guided the selection of a specific variation for subsequent analysis of its Proximate Composition. The application of soaking and steam cooking methods on barnyard millet-based health mixes resulted in nutrient-rich products with favorable sensory properties. Notably, the health mix variant BMH3 scored the highest in sensory evaluation, offering elevated levels of calories, protein, Carbohydrate, fiber, iron, calcium, and phosphorus. The results affirm the success of developing a palatable and cost-effective value-added product. The nutrient-rich health mix, particularly variant BMH3, proves to be a successful and healthy option for consumers