Healthy Cooking Research Articles

Supporting vulnerable families’ meal practices: process evaluation of a nationwide intervention implemented by a retailer and social organizations

BackgroundLower socioeconomic status (SES) is associated with poorer dietary habits and fewer family meals. Therefore, initiatives to empower families with a lower SES to adopt healthier meal practices are employed. The objective of this study was to evaluate a nationwide intervention “Dinner is served at 1-2-3 euros”, developed by a Belgian retailer in collaboration with social organizations. It targets families with a lower SES and aims to promote more balanced and freshly cooked meals by providing recipe booklets of affordable meals at a guaranteed price of 1, 2, or 3 euros per portion. The process evaluation aimed to gain insight into the implementation process (Reach, Recruitment, Dose-delivered, Context), the satisfaction with the intervention (Dose-received), and the perceived impact of intervention participation.MethodsA mixed-methods study combining qualitative (i.e., focus groups and individual interviews) and quantitative research (i.e., surveys) was conducted. An interview with the retailer (n = 1), three focus group interviews with the involved social organizations (n = 15), and interviews with participants of “Dinner is served at 1-2-3 euros” (n = 26) were carried out, as well as surveys among these social organizations and participants.ResultsSocial organizations were generally satisfied with the project and appreciated the collaboration with the retailer. The main barrier to implement the project was a lack of time to help participants subscribing. Participants appreciated the inspiration from the recipe booklets, and the recipes’ ease of preparation, their healthiness, and the variety. However, the recipes were sometimes deemed too exotic for participants’ children. Participants also appreciated the budget friendliness, although the price guarantee mechanism of 1, 2 or 3 euros per portion was not always clear. Positive effects were mentioned in areas such as perceived healthy cooking and eating, improved cooking skills and ideas, and reduced financial concerns.ConclusionsIn general, participants and social organizations were satisfied with the delivery and implementation of the intervention. Participants also noted some positive effects on their meal practices. Future research should provide insight into the intervention’s effectiveness and impact on the healthiness of participants’ dietary choices.Trial registrationThe study protocol was pre‑registered prior to data collection at Clinicaltrials.gov (NCT05595551–27/10/2022).

Food and exercise practices among British Pakistanis; how can Bourdieu's theory of practice help to understand them?

The prevalence of cardiovascular diseases (CVDs) are significant among the Pakistani ethnic group in the UK. Existing literature has identified food and exercise practices as contributing factors. This qualitative inquiry investigates food and exercise practices among this group. The study also identifies any cultural resistance to changing prevailing unhealthy practices. Five qualitative semi-structured interviews with local Pakistani community leaders, two focus group discussions, and 40 individual interviews with participants of both genders. Bourdieu's theory of practice was used to analyse the data. The lifestyle choices of the participants mainly follow the cultural practices of their home country. In particular, three cultural phenomena might have been contributing to CVDs among this community: a culture of consuming fatty and calorie-dense food, complexity in joint decision-making among family members, and a lack of motivation and cultural support for healthy physical activities, especially among women and older adults. It would be challenging to significantly influence this unhealthy lifestyle in the short term. Integrating religious discourse within health promotion, adopting a whole-family approach, and working with the community on healthier cooking and making exercise options culturally relevant could be helpful for reducing the prevalence of CVDs among the Pakistani community in the UK.

Assessment of Knowledge and Attitude of Medical Students Towards Nutrition and Health: A Cross-Sectional Study.

Students' health and well-being generally depend on their nutritional intake. Medical students, in particular, must be physically and mentally fit to perform better academically and to treat their patients holistically. Consuming a nutritious diet and maintaining good health requires an adequate understanding of nutrition and related diseases. Thus, this study used a validated general nutrition knowledge questionnaire to evaluate nutritional knowledge and aimed to assess medical students' knowledge and attitudes about health and nutrition-related diseases. A cross-sectional study was conducted on 123 medical students between July 2023 and June 2024. A general nutrition knowledge questionnaire was used for the online survey, which consisted of questions on nutrition knowledge, individual dietary choices, thoughts about expert advice and awareness about health problems and diseases related to weight management and diet. The responses obtained were put in an Excel (Microsoft, Redmond, WA, USA) spreadsheet, and the data obtained was transformed into bar graphs and pie charts by using SPSS version 20 (IBM Corp., Armonk, NY, USA). For the statistical analysis of data, percentages were calculated. The mean age of the study participants was 18.56 ± 1.16 years. The gender-wise distribution of participants shows around 47.7% (50) male and 57.3% (66) female. 39.8% of students answered correctly the precise requirement of macronutrients. 21.1%of students were unsure about the content of added sugar, salt and fibre requirements. The majority of students made healthy dietary choices, while many students were unaware of the expert's advice and diet-related diseases. It was discovered in the current study that students' general understanding of a nutritious diet was good, but they lacked knowledge regarding the nutrient content. Students showed a sufficient level of understanding of the healthy food selections, but they were not aware of the healthy cooking methods. Students were unaware of the advice given to the patients, while awareness of nutrition-related diseases was acceptable. Inadequate understanding and lack of awareness are attributed to the limited nutrition-related curriculum in medical schools.

COVID-19’s impact on food environment in the Indian states of Telangana, Maharashtra, West Bengal, Tamil Nadu and Punjab: a descriptive qualitative study to build further research in India’s food environment resilience building

Background and aimGlobally, COVID-19 has had a profound impact on food and nutrition security. This paper aims to gather the perspective from Transforming India’s Green Revolution by Research and Empowerment...

A One-Month Advanced Glycation End Products-Restricted Diet Improves CML, RAGE, Metabolic and Inflammatory Profile in Patients with End-Stage Renal Disease Undergoing Haemodialysis.

Exogenous and endogenous advanced glycation end products (AGEs) contribute to the pathogenesis and progression of renal disease. This is a one-month controlled dietary counseling trial that restricts nutritional AGEs in patients with end-stage renal disease (ESRD) undergoing haemodialysis (n = 22 participants in the intervention and n = 20 participants in the control group). Haematological, biochemical markers, the soluble form of the receptor for AGEs (sRAGE), and carboxymethyl lysine (CML) were measured at baseline and at follow-up. Mononuclear cells were isolated and the protein expression of RAGE and the inflammatory marker COX-2 was measured using Western immunoblotting. The intervention group presented a lower increase in CML compared to the control group (12.39% median change in the intervention vs. 69.34% in the control group, p = 0.013), while RAGE (% mean change -56.54 in the intervention vs. 46.51 in the control group, p < 0.001) and COX-2 (% mean change -37.76 in the intervention vs. 0.27 in the control group, p < 0.001) were reduced compared to the control group. sRAGE was reduced in both groups. In addition, HbA1c (at two months), total cholesterol, and triglycerides were reduced in the intervention versus the control group. The adoption of healthy cooking methods deserves further research as a possible way of modulating inflammatory markers in patients with CKD.

Cooking Well with Diabetes: A Healthy Cooking School for Diabetes Prevention and Management.

One in ten Americans suffers from type 2 diabetes, which, if not managed well, can result in severe complications, disability, and premature death. Diabetes education classes can play a pivotal role in providing practical education on diabetes and self-care behaviors, with a particular emphasis on dietary management, which is often regarded as the most demanding diabetes self-care behavior. The Texas A&M AgriLife Extension Service developed Cooking Well with Diabetes (CWWD), a four-week interactive diabetes education series, with each week consisting of a lecture on healthy eating coupled with cooking lessons featuring diabetes-friendly recipes. The current study aimed to examine the effectiveness of CWWD in improving the frequency of healthy food preparation and consumption of program participants. Secondary data from 2017 to 2023 was analyzed involving 1574 adults from 59 predominantly rural Texas counties. Data from self-reported pre and post evaluations showed improvements in healthy food preparation and consumption behaviors. The curriculum enabled Extension Educators to introduce healthful dietary behaviors to a diverse group of clients. The curriculum can be adapted by Extension Educators in other states reaching a broader audience. The findings will inform future research aimed at planning and implementing successful diabetes education programs.

An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study.

Dietary interventions are a key strategy to promote healthy ageing. Cooking skills training emerges as a promising approach to acquiring and maintaining healthy eating habits. The purpose was to evaluate the effectiveness of a culinary programme to improve healthy eating habits among overweight/obese adults (55-70 years old). A total of 62 volunteers were randomly (1:1) assigned to an culinary intervention group (CIG) or a nutritional intervention group (NIG). Dietary, cooking, and health-related outcomes, including body advanced glycation end product (AGE) levels, were evaluated at baseline and after four weeks. Mixed-effects linear models were used to assess the effects of the interventions within and between groups. Among the 56 participants who completed the trial, CIG participants achieved a significant improvement in Mediterranean diet adherence (1.2; 95%CI, 0.2 to 2.2) and a reduction in the use of culinary techniques associated with a higher AGE formation in foods (-2.8; 95%CI, -5.6 to -0.2), weight (-1.5; 95%CI, -2.5 to -0.5), body mass index (-0.5; 95%CI, -0.8 to -0.2), waist circumference (-1.4; 95%CI, -2.6 to -0.2), and hip circumference (-1.4; 95%CI, -2.4 to -0.4) compared with the NIG participants. Although a greater confidence in cooking in the CIG was found, attitudes and cooking habits did not improve. No significant differences in biochemical parameters or AGEs were found between groups. In conclusion, a culinary intervention could be successful in promoting healthy eating and cooking habits compared to a programme based on nutrition education alone. Nevertheless, further efforts are needed to strengthen attitudes and beliefs about home cooking, to address potential barriers and understand the impact of cooking interventions on biological parameters. Larger studies with longer follow-ups are needed to evaluate the relationship between cooking, diet, and health.

Working from home during COVID-19: boundary management tactics and energy resources management strategies reported by public service employees in a qualitative study

BackgroundIncreased working from home has imposed new challenges on public service employees, while also granting opportunities for job crafting. Grounding on the Job Demands-Resources model and Hobfoll’s Conservation of Resources theory this exploratory research aims to investigate the work-nonwork balance of employees one and a half years after the outbreak of the COVID-19 pandemic. Therefore, the research focus lies on employees’ job crafting strategies to optimize their working from home experience concerning boundary management and energy resource management.MethodsTwelve semi-structured telephone interviews were conducted with public service employees from different sectors in Germany. The experiences were content analyzed using the software MaxQDA and inductive and deductive categories were derived.ResultsBoundary management comprised different strategies such as communicative (e.g., negotiating work time), physical (e.g., going to the garden), temporal (e.g., logging off in between the work day) and behavioral (e.g., prioritizing tasks) strategies. The job crafting strategies regarding energy management included preventing exhaustion (e.g. taking breaks), healthy cooking and energy management in case of sickness (e.g. deciding on sick leave).ConclusionsThis qualitative case study enriches research on job crafting by offering insights on boundary tactics and energy resources management strategies for remote working during the COVID-19 pandemic. The results point out different starting points for employees and decision makers, how a work-nonwork balance, energy management and thus employees’ wellbeing may be increased when working from home in the future.Trial registrationThe study design and methodology were approved by the Ethics Committee of the University of Cologne and the study was prospectively registered (Ref No. 21-1417_1).

Business Plan and Its Implementation on Food and Beverage Business “Alibaba Frozen Food”

This report is aiming to show how food and beverages business have an impact on society. Alibaba frozen food is a middle eastern food company based in Indonesia that was founded in 2021 with the intention of satisfying the demands of the public for quick, affordable, and practical meals. In order to more effectively and efficiently attain a larger market share, it carries the online and offline notion of marketing strategy. By selecting uniqueness products and healthy cooking ingredients. Alibaba Frozen Food consistently seeks to adapt to the circumstances, such as the COVID-19 pandemic when Indonesia's economy was struggling. The issues that are typical for a new firm to encounter were discovered throughout the installation of this enterprise. It is a tactic used in marketing. Brand awareness is a fundamental part of marketing, impacting customer decision-making, market performance, and brand equity. It shows how comfortable the target market is with a business, its goods, or services. This business may be utilised to identify issues as well as come up with several solutions to issues that arise in a company.

Pilot Implementation of a Nutrition-Focused Community-Health-Worker Intervention among Formerly Chronically Homeless Adults in Permanent Supportive Housing.

Food insecurity is a known health equity threat for formerly chronically homeless populations even after they transition into permanent housing. This project utilized a human-centered design methodology to plan and implement a nutrition-focused community-health-worker (CHW) intervention in permanent supportive housing (PSH). The project aimed to increase access to healthy foods, improve nutritional literacy, healthy cooking/eating practices, and build community/social connectedness among 140 PSH residents. Validated food-security screening conducted by CHWs identified low or very low food security among 64% of 83 residents who completed the baseline survey, which is similar to rates found in a previous study among formerly homeless populations placed in PSH. Major themes identified through an analysis of resident feedback include (1) lack of needed kitchenware/appliances for food preparation, (2) knowledge gaps on how to purchase and prepare healthier food, (3) positive perceptions of healthy food options, (4) expanded preferences for healthy, easy-to-prepare foods, (5) regaining cooking skills lost during homelessness, (6) positive experiences participating in group activities, (7) community re-entry, and (8) resident ownership. Preliminary findings suggest the use of a human-centered design methodology for planning and implementing this multi-level CHW intervention helped reduce food insecurity, engaged participants in learning and adopting healthy and safe cooking and eating practices, and fostered social connectedness and feelings of community among formerly chronically homeless PSH residents.

Planning and Evaluation of Hypertension Treatment Program with Precede-Proceed Approach in Tanjungharjo Village, Bojonegoro Regency, East Java, Indonesia

Background: Bojonegoro Regency is among the 10 regencies/cities with most hypertension in East Java. Similar condition occurred in Tanjungharjo Village, Bojonegoro Regency. Morbidity rate for hypertension cases at Puskesmas Tanjungharjo is ranked first among non-communicable diseases and third among 10 diseases with the most sufferers in that area.&#x0D; Objectives: This study aims to analyze planning and evaluation of hypertension management program using PRECEDE-PROCEED approach in Tanjungharjo Village, Bojonegoro.&#x0D; Research Methods: The research was conducted using mix-methods study design with primary and secondary data. Preliminary study was conducted to obtain hypertension data in Tanjungharjo Village. The research was conducted on 54 PROLANIS participants in Tanjungharjo Village. Primary and secondary data analysis was conducted using PRECEDE-PROCEED framework.&#x0D; Results: The results of preliminary study show that respondents’ hypertension knowledge is low (75,9%). Analysis of respondents characteristics resulted that respondents were suitable for receiving hypertension programs. Analysis using PRECEDE-PROCEED framework shows the need for wider accessibility and more attractive programs. A program called “GERINDI POTENSI” was initiated with 3 sub-programs, namely Kelas Memasak Sehat Yuk (Kemayu) aimed at increasing knowledge regarding diet and healthy cooking methods for hypertension, Senam Lansia Anti Hipertensi (Selasi) aimed at increasing physical activity for hypertension, and Buku Rekap Skrining Kesehatan (Buku Rekan) aimed to summarize health examinations results of PROLANIS participants.&#x0D; Conclusion: : Planning and evaluation of hypertension programs in Tanjungharjo Village using PRECEDE-PROCEED approach resulted “GERINDI POTENSI” program which is suitable with needs and priority problems. Monitoring and evaluation has been conducted with results of achieving program indicators.

'Gezond Ge(s)maakt': a project in which vulnerable people learn skills and knowledge around healthy eating and cooking.

We work with a group of vulnerable women in a local community. Once a month, they come together to socialize and learn. The women want to increase their knowledge and skills concerning healthy nutrition. We experience that the existing methods and materials are insufficiently adapted to their specific needs. Can you help us translate evidence based methodologies into a practical tool we can implement during our group activities?’ This question was submitted by a social development organisation to Logo Limburg. It became the start for the project ‘Gezond Ge(s)maakt’.&#x0D; ‘Gezond Ge(s)maakt’ or ‘Healthy Tasted’ shows the added value of cooperation between a public health organisation (Logo Limburg) and a social development organisation (SAAMO Limburg). By working together, each from their own expertise, and with a clear focus on the targeted people, the impact of their actions is enhanced. Also, the focus on proportional universalism is always top of mind for both organisations. SAAMO Limburg is an expert in enforcing vulnerable people through a community based approach. The social workers are in close contact with their clients, they know the best way to reach and enforce them. Logo Limburg is a regional expert in health promotion. As a network organisation, they have a clear overview on state of the art methodologies and projects developed by expert organisations. This collaboration and the participation of the target group itself, had a synergistic effect. ‘Healthy tasted’ combines previously developed instruments to a tool that is adjusted, easy to implement and fun. &#x0D; 'Healthy tasted' comes in a large box containing ten folders. Each folder represents one specific theme (healthy snacks, picnic, healthy nutrition for children and parenting, healthy holidays, Flemish dishes, … ). These subject were all suggested by the target group itself. During 10 months, our pilotgroup covered one theme a month. The methodology contains all necessary materials for the teacher. It consists of basic theoretical background information, questions to start the conversation on the topic, an exercise or game, and 9 recipes. Each session starts with an educational part, than they prepare a healthy meal (one of the recipes) and enjoy eating together.&#x0D; A great advantage is that anyone can use the tool, no prior knowledge on healthy nutrition is needed. Based on their own experience with a specific target group, instructors will be able to translate the content to the needs of the target group.&#x0D; The project was evaluated several times by the health promotors of Logo Limburg, the social workers of SAAMO Limburg and the target group. It turned out to be a success. The women indicated they learned a lot about healthy food and applied it in their own families. Their knowledge and skills on healthy nutrition and cooking were enhanced. The integrated collaboration between Logo Limburg and SAAMO was a prerequisite for this success. . This positive evaluation and the existing needs for this theme among the target groups has ensured ‘Healthy Tasted’ was up-scaled and made available for other organisations, starting in Limburg and soon all over Flanders.

Barriers to home food preparation and healthy eating among university students in Catalonia

Despite college being a critical life stage for developing enduring healthy dietary behaviours, Spanish university students show poor adherence to a healthy diet. Since research has shown an association between home cooking and healthy eating, the aim of this study was to analyse the main barriers that influence home food preparation and healthy eating among students at three Catalan universities. Focus groups, the photovoice technique and a validated questionnaire were used. Six focus groups (10 female; 14 male; aged 18–22) were conducted. NVivo9, was used to analyse the transcripts using an inductive thematic analysis. In two focus groups, the photovoice technique was used to further explore their perceptions about a healthy diet and their barriers for home cooking and healthy eating. The validated questionnaire was sent out to obtain data on students' diet quality, food environment and cooking self-efficacy for the focus group's design. We found that lack of motivation was the main barrier to healthy eating and home cooking, which was further influenced by the lack of cooking self-efficacy. Young adults lacked the knowledge and skills to prepare quick, affordable, and nutritious meals. Hence, even lack of time was cited as a primary barrier, time constraints seemed to be related to personal priorities. Students did not feel motivated to eat healthy and adopt time-deepening behaviours that influence food-choices. Thus, further research is required to develop context-specific culinary interventions that enhance students' cooking self-efficacy and identify strategies for encouraging students to adopt healthier eating habits.

He Rourou Whai Painga, an Aotearoa New Zealand dietary pattern for metabolic health and whānau wellbeing: protocol for a randomized controlled trial.

Cardiometabolic diseases are highly prevalent in Aotearoa New Zealand. Dietary intake is a modifiable risk factor for such diseases and certain dietary patterns, specifically the Mediterranean diet (MedDiet), are associated with improved metabolic health. This study aims to test whether an intervention including a Mediterranean dietary pattern incorporating high quality New Zealand foods (NZMedDiet pattern) and behavior change science can improve the metabolic health of participants and their household/whānau. This is a multi-center, three-stage trial with two parallel group superiority randomized controlled trials (RCTs), and a longitudinal cohort study embedded within the trial design. The first RCT (RCT 1) is a comparison of the NZMedDiet pattern compared to usual diet for 12 weeks. The Behavior Change Wheel was used to select and implement strategies to support participant adherence to the NZMedDiet, such as web-based nutrition education on healthy shopping and cooking. The second (RCT 2) compares online social support to no online social support for 12 weeks, administered to participants immediately following RCT 1. The third stage is a longitudinal cohort study where all participants are followed from the beginning of their start of the active intervention for 12 months in total. The primary outcome measure for each stage is the metabolic syndrome severity score (MetSSS). The duration of enrolment is 12-15 months. The total recruitment target is 200 index participants and their household/whānau members who participate with them, and the primary analyses will be intention to treat on index participants. The trial will test whether the NZMedDiet pattern and behavior change support improves the cardiometabolic health of people in Aotearoa New Zealand. https://www.anzctr.org.au/Default.aspx, identifier ACTRN12622000906752 and https://www.isrctn.com/, identifier ISRCTN89011056 (Spirit 2).

Promoting healthy cooking patterns in China: Analysis of consumer clusters and the evolution of cooking pattern trends.

Cooking methods can change the composition of foods and have important effects on human health. The Chinese people have developed many distinct and unique cooking methods. However, the daily cooking patterns of Chinese people and the characteristics and evolution of trends in cooking patterns commonly used by Chinese consumers remain unclear. The objective of this study was to identify the major cooking patterns and discuss their effects on human health, as well as to identify the cooking pattern consumer clusters and the evolution of trends in Chinese consumer cooking patterns. From March to June 2021, this study interviewed 4,710 residents in Eastern China regarding the consumption frequency of each cooking method when food is prepared at home or when eating out. Exploratory factor analysis, K-Means cluster analysis, Chi-square test, pairwise comparisons of multiple sample rates, and multivariate linear regression were used to identify the cooking patterns and cooking pattern consumer clusters, to assess differences in consumption preferences between consumer clusters, and to examine the relationship between demographic characteristic variables and different cooking patterns. Results revealed three major cooking patterns, namely traditional Chinese (cooking methods with native Chinese characteristics), bland, and high-temperature cooking patterns, as well as seven cooking pattern consumer clusters and their demographic characteristics in the Eastern Chinese population. With increases in age, education level, and income, consumers tended to choose the healthy "Bland" cooking pattern. Further, there was a higher proportion of people aged 36-65 years in the C3 cluster, which is characterized by the "Bland" cooking pattern. However, participants who were male and younger made fewer healthy choices in their cooking patterns. Specifically, a higher proportion of participants aged 21-35 years were found in the C5 cluster, which is characterized by the unhealthy "High-temperature" cooking pattern. Therefore, culinary health education should focus on individuals who are male and young. Specifically, the shift in cooking patterns among people aged 21-35 years should receive special attention.

Cooking with the Community: Addressing Food Insecurity Through Equipment Provision and Professional Instruction

Introduction: Food insecurity is a common problem with many associated negative downstream health impacts. Despite government sponsored and private supports, many individuals struggle with making healthy, nutritious meals. Penn State's Cooking with the Community program was constructed with the objective of providing cooking equipment and instruction to increase knowledge of healthy cooking techniques and increase consumption of underutilized food pantry ingredients. Methods: Four cooking demonstrations were held over an 8-month study period in 2021 designed to educate participants on underutilized and seasonally available ingredients. Each demonstration was professionally led by a chef who taught cooking skills and the use of different equipment which was subsequently gifted to participants. Participants were surveyed before and after each demonstration to assess cooking perceptions and comfort using Likert scales. Final analysis was completed in 2022 using mixed effects models to analyze changes from pre- to post-demonstration. ResultsThere were 34 total participants. Statistically significant improvements were seen in confidence in cooking (mean increase of 0.5, SD = 0.2, p-value = 0.031, 95% CI: 0.1-1.0), confidence in preparation of a simple recipe (mean increase of 0.6, SD = 0.2, p-value = 0.013, 95% CI: 0.1-1.0), and confidence in cooking new foods (mean increase of 0.6, SD = 0.3, p-value = 0.026, 95% CI: 0.1-1.1). Conclusions: Cooking with the Community provides valuable information on how cooking confidence may be boosted within vulnerable populations by providing cooking equipment and professional instruction on its use.

Reflecting on parental insights into healthy lifestyles: a qualitative study

BackgroundChildren living in the most deprived regions are more than twice as likely as their affluent peers to be obese. One way we can explain the social gradient of health (determined by relative position on the scale of social disadvantage or advantage) is by identifying the barriers and drivers to health that different groups of people experience. This study explored the understanding and perceptions of (and barriers and drivers to) a healthy lifestyle to investigate how commissioned services can better support residents to enable behaviour change in an area of high social deprivation. This community engagement activity was also conducted to inform commissioning decisions in children's public health services. MethodsWe used a qualitative study design with a semi-structured interview schedule. Four focus groups (5–8 participants, n=26) were conducted in an area of high deprivation in northwest England. Parents or carers were invited to attend anonymously by the Public Health Community Engagement Officer (in June 2022). The inclusion criteria were previous attendance on a weight management programme. Data were analysed using thematic analysis. Engagement activities do not require ethics approval. All participants provided written informed consent to take part. No further information was collected about personal characteristics. FindingsThe study participants demonstrated an awareness and understanding of factors affecting child and family health and health behaviours: healthy eating, exercise, mental health and emotional wellbeing, family values and attitudes towards a healthy lifestyle, cooking and budgeting, wider social connections, access to open spaces, availability of local activities, costs (including hidden costs), and structural barriers. InterpretationUsing the finding that participants recognise barriers and drivers to behaviour change beyond knowledge and skills, we reflect on why there was no take up for a commissioned intervention that aimed to address childhood obesity in the Lancashire area. These reflections inform arguments for an alternative model of service commission that relies less on established randomised trial evidence base and more on participatory codesign and a place-based approach (working with populations' existing knowledge and skills) and is particularly sensitive to people's own perception of the specific drivers and barriers they experience to behaviour change. Limitations include sampling from an area with low diversity and selection of participants who have previously agreed to uptake a weight management intervention. FundingNone.

Associations between Changes in Food Acquisition Behaviors, Dietary Intake, and Bodyweight during the COVID-19 Pandemic among Low-Income Parents in California.

COVID-19 disrupted food access, potentially increasing nutritional risk and health inequities. This study aimed to describe and assess associations between changes in food/meal acquisition behaviors and relative changes in dietary intake and bodyweight from before to during the pandemic. Low-income parents (n = 1090) reported these changes by online survey in April-August 2021. Associations were assessed by multinomial logistic regression. Compared to those with no change, those who decreased supermarket shopping had greater odds of decreased fruit and vegetable (FV; OR[95%CI] = 2.4[1.4-4.1]) and increased salty snack intakes (OR[95%CI] = 1.7[1.0-2.8]). Those who decreased farmer's market shopping had greater odds of decreased FV intake (OR[95%CI] = 1.8[1.0-3.1]), increased bodyweight (OR[95%CI] = 1.7[1.1-2.6]), and increased SSB (OR[95%CI] = 1.9[1.1-3.2]) and sweets intakes (OR[95%CI] = 1.8[1.1-2.9]). Those who increased online food ordering had greater odds of increased sweets (OR[95%CI] = 1.7[1.1-2.8]), salty snacks (OR[95%CI] = 1.9[1.2-3.2]), and fast food (OR[95%CI] = 2.0[1.2-3.5]) intakes and bodyweight (OR[95%CI] = 1.8[1.1-2.9]). Those who increased healthy meal preparation had greater odds of increased FV intake (OR[95%CI] = 4.0[2.5-6.5]), decreased SSB (OR[95%CI] = 3.7[2.3-6.0]), sweets (OR[95%CI] = 2.7[1.6-4.4]), salty snacks (OR[95%CI] = 3.0[1.8-5]) and fast food intakes (OR[95%CI] = 2.8[1.7-4.6]) and bodyweight (OR[95%CI] = 2.2[1.2-4.0]). Interventions to address the potentially negative impacts of online food/meal shopping and support healthy home cooking may be needed to improve nutrition-related outcomes and reduce health disparities in the aftermath of the current pandemic and during future emergencies requiring similar restrictions.

Social gastronomy initiatives in Copenhagen, Denmark for food security, sustainability and health

Abstract Issue/problem Social gastronomy addresses the inclusion of socially marginalized communities in using food-related activities to improve the food system and nutrition. In Denmark, the project Green Sustainable Communities in a housing area in Copenhagen, aimed to develop social gastronomy methods, promote sustainable meals while empowering lower socio-economic households with sustainable, healthy, and affordable cooking practices. Interventions included community-based solutions e.g. meals, gardening, and food courses. Description of the problem Promoting sustainable diets with a low environmental impact contribute to food security and health for present and future generations (FAO, 2010). More households in affluent countries like Denmark are faced with food security challenges due to poverty and increasing expenses. Diabetes and marginalization are prevalent. The project engaged residents in food related activities to promote social wellbeing and sustainable meals. The project addressed food and garden activities relevant for specific groups of residents and ways of integrating sustainable cooking practices into community food practices. Results Solutions were local food initiatives to promote affordable, climate friendly and healthy diets using surplus food from retailers specifically fruits and vegetables combined with affordable legumes. Initiatives integrated community meals, food courses and urban gardening, increasing social wellbeing and improving nutrition. Lessons Combining people's own recipes with sustainable ones empowers and recognizes food cultures and skills related to sustainable meals. We used innovative collaboration between a housing organization and a nutrition education, where students collaborated with residents to create sustainable food practices. Key messages • Social gastronomy activities can inspire and increase access to healthy, sustainable, and affordable meals amongst low-income households. • Combining different food initiatives appeal to different target groups and inspire more sustainable and nutritious meals.

Tungguroni Community Service Through Stunting Counseling Activities and Socialization of Healthy Eating Patterns with the Dashat Menu

&lt;p&gt;&lt;strong&gt;&lt;em&gt;Abstract&lt;/em&gt; &lt;/strong&gt;&lt;/p&gt;&lt;em&gt;Stunting is a condition of failure to thrive in children due to chronic malnutrition that occurs in the first 1,000 days of life, starting from pregnancy until the child is 2 years old. In order to overcome the problem of stunting, outreach activities are one of the effective methods. This outreach will provide the public with an understanding of the importance of balanced nutrition and adequate nutritional intake for the growth and development of children. Objective from study This For increase awareness public about danger of stunting and method handle it so that it can be done lower risk of stunting in child . The implementation method used by researchers in this KKN activity consists of several activities, including implementing Stunting Socialization and Counseling as well as Providing Dashat Menus to the Community in nggurono Subdistrict which is the Center for Providing Health Education related to Stunting. The implementation of outreach activities was also supported by the Binjai City Genre Party, they sent Stunting Care Genre Ambassadors to contribute to this activity. And the presence of several Family Planning Field Officers (PLKB) also enhances stunting education activities. Socialization of Healthy Eating Patterns with the DASHAT Menu is carried out by KKN Students, by demonstrating healthy cooking for pregnant women and breastfeeding mothers, as well as introducing food ingredients that can be consumed and food ingredients that should be avoided during pregnancy and breastfeeding, as well as demonstrating cooking for toddlers and toddlers.&lt;/em&gt;