Healthy Food Practices Research Articles

Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines

In recent years, a growing interest of society for out-of-home food experiences has been observed, concurrently with an increasing number of restaurants associated to haute cuisine. However, data on the nutritional adequacy of the meals offered in these restaurants is lacking. This study aimed to evaluate the perception of haute cuisine chefs in Portugal about the importance attributed to food and nutrition recommendations when planning their gastronomic offer and to assess the nutritional adequacy of the meals offered in these restaurants. A mixed-methods, cross-sectional study was conducted, in which all chefs from Michelin star-awarded restaurants in Portugal, in accordance to the Michelin Guide 2022 edition, were eligible and invited to participate. A qualitative content analysis of semi-structured face-to-face individual interviews (n = 11 chefs) and a quantitative assessment of the nutritional composition of appetizers, main courses and desserts (n = 29 recipes) were conducted between January and June of 2022. The majority of chefs reported giving much importance to nutrition principles while planning their menus, also showing positive attitudes and opinions towards healthy food practices and future partnerships with nutritionists. However, knowledge and perceptions regarding nutrition concepts were, in general, inconsistent and unobjective. Recipes' median energy contents ranged between 549 kcal/serving in meat courses and 1594 kcal/serving in desserts, with total fat contribution at around or above 40% of total energy value (TEV). Median saturated fat contents varied between 14% and 21% of TEV in appetizers and desserts, respectively. Sugar contents were the highest in desserts (median: 49% of TEV). Salt was particularly high in seafood dishes (median: 12.9 g/serving). The recipes evaluated showed an inadequate nutritional profile, with energy, total fat, sugar and salt contents frequently above maximum recommendations. Strategies aimed at improving chefs’ culinary practices are needed, namely through the enhancement of their literacy and awareness regarding nutrition principles. Their openness to collaborate with nutrition specialists should be exploited as an opportunity for future interventions.

Cultural food practices and sources of nutrition information among pregnant and postpartum migrant women from low- and middle-income countries residing in high income countries: A systematic review.

Women in low- and middle-income countries (LMICs) may engage in a range of cultural food practices during pregnancy, including restricting or avoiding foods high in protein and iron, and foods rich in vitamins and minerals. While research has explored the cultural food practices of pregnant women in LMICs, there is less understanding of the continued cultural food practices of women who migrate to high-income countries and then become pregnant. This systematic review explores the existing research on cultural food practices and sources of nutrition information among pregnant and postpartum migrant women from LMICs, residing in high-income countries. A systematic search was conducted in April 2024 across Global Health, CINAHL, and MEDLINE, published in English, with no date restrictions. Eligible studies included those focused on pregnant and postpartum women who had migrated from LMICs to high-income countries. Studies were excluded if they comprised of non-immigrant women or did not involve LMIC participants. Screened were studies for eligibility, data were extracted, and study quality was assessed. In total, 17 studies comprising qualitative (n = 10) and quantitative (n = 7) approaches were included. In 14 studies participants adhered to cultural food practices, wherein certain nutritious foods were restricted during pregnancy or the postpartum period; three studies noted limited adherence due to support, acculturation, and access to traditional foods. Most studies (n = 10) reported traditional "hot" and "cold" food beliefs during pregnancy and postpartum, aiming to maintain humoral balance for maternal and child health and to prevent miscarriage. Nutrition advice was sought from family members, friends, relatives, healthcare providers, and media sources, with a preference for advice from family members in their home countries. There is a need for culturally appropriate nutrition education resources to guide pregnant migrants through healthy and harmful cultural food practices and overall nutrition during this crucial period. (PROSPERO Registration: CRD42023409990).

Professional perspectives on dietary practices and nutrition from pre-conception to birth: An exploratory study

The foundations for child health begin in pregnancy and pre-conception; however, little is known about how health professionals advise prospective parents regarding nutritional needs. The aim of this study was to understand the facilitators and barriers to healthy food and diet practices during pre-conception and pregnancy; how the barrier(s) to healthy diets can be addressed; and the changes required to facilitate good food practices. Three focus groups and four interviews were conducted with 12 UK professional representatives working in health or dietary/nutrition contexts. Participants reported that expectant parents need to understand what healthy eating means and that health and allied health professionals require more nutrition-related education to maximise health promotion opportunities. There is a need for consistent, engaging and culturally appropriate dietary information, as well as access to professionals who can give generic and tailored advice.

Counseling on Early Prevention of Stunting at Maccini Sombala

Stunting is a serious public health problem, especially in developing countries. The impact of stunting on children's growth and development can have long-term impacts on the health and productivity of individuals and society. Counseling on the early prevention of stunting is crucial to reducing the prevalence of stunting. The purpose of this activity is to increase knowledge about the importance of eating healthy and nutritionally balanced foods for elementary school children. The method used in this activity is counseling about the importance of knowledge about stunting and distributing leaflets. The results based on the evaluation have increased public knowledge about the importance of a healthy diet and good nutrition to prevent stunting and the development of educational programs on balanced nutrition and healthy food practices for pregnant women and toddlers. Conclusion stunting can be prevented early by communicating and working together between the village government and district government, and very important is the role of the Puskesmas. PkM activities can make a positive contribution to society, whether in terms of increasing knowledge, changing behavior, or improving overall well-being. Therefore, it is important to ensure that the results of PkM can be implemented and sustained over a long period of time

Guardians’ food literacy and breakfast skipping among Japanese school children

Children and adolescents who regularly skip breakfast are at a greater risk of obesity than those who regularly eat breakfast. Guardian's food literacy, defined in this study as a collection of a guardian's knowledge, skill, and attitude towards healthy food practices, may directly influence their child's dietary habits. Thus, this study utilized a food literacy scale to assess the relationship between guardians' food literacy and breakfast skipping among school-attending Japanese children and adolescents and the most commonly reported reasons for skipping breakfast. This was a cross-sectional study using survey data collected from a nationally representative sample of households in Japan (n = 1520). Our results show that 13.0% of children self-reported skipping breakfast at least once a week. Children in households where guardians reported higher knowledge and attitude scores had significantly lower odds of skipping breakfast (odds ratios = 0.90 [95% confidence interval: 0.83–0.98] and 0.81 [0.74–0.90], respectively). These findings suggest that a guardian's attitude and knowledge towards healthy food practices influence the frequency at which their child eats breakfast. Moreover, lower parental attitude scores were associated with children skipping due to not having enough time for breakfast in the morning. Improving guardians' food literacy may provide an avenue by which to decrease the rate of breakfast skipping among children and adolescents, thereby decreasing the risk of obesity and other adverse health outcomes.

Experiences of Lactating Mothers on Breastfeeding and Additional Food Practices

The rate of exclusive breastfeeding and additional food practices rate remained low in Nepal. It's quite surprising, given the active promotion of breastfeeding and additional food practices by individuals, family members, communities, health institutions, hospital NGOs, INGOs, and the government. Nevertheless, we should continue to spread awareness about the importance of exclusive breastfeeding and healthy food practices for infants. The main objective of this study was to explore the experience of lactating mothers, who often struggle to manage additional food practices for their babies. The study was based on narrative theory and included a small sample group of two mothers, who shared their experiences of breastfeeding. Despite the challenges, the mothers in the study remained committed to providing their babies with the best possible nutrition and care. By sharing their stories, they hope to help other mothers who may be facing similar difficulties. During the research, a qualitative-descriptive research design was adopted, and purposive sampling was used to select participants. The data was gathered using verbatim audio recordings of in-depth interviews, and interview transcriptions were analyzed using the qualitative content analysis approach. It was found that all participants were still breastfeeding at the time of the interview. The analysis of the interview transcriptions generated 46 nodes, 8 sub-themes, and 2 key themes. The two key themes that emerged were "Challenge and support for breastfeeding" and "Nutrition and additional food practices." The research provided valuable insights into the experiences of breastfeeding mothers and the factors that impact their feeding practices. Our findings show that these mothers adopt positive practices such as feeding colostrum, exclusively breastfeeding, timely introduction of additional foods, and continuing to breastfeed. To ensure that more mothers have successful breastfeeding journeys, it is crucial to increase public awareness and support for breastfeeding through education, social support, and laws that promote it. Additionally, involving family members in the process can significantly contribute to the success of breastfeeding.

Healthy and Halal Food’s Contribution to Children After The Covid-19 Pandemic

This research aimed to Educate children about healthy and halal food in their growth and development, provide experience to children about healthy and halal food practices, and analyze the improvement of children's post-service knowledge about healthy and halal food. The data analysis used quantitative and qualitative descriptive techniques. The researchers used quantitative analysis to observe the difference between pre-test and post-test, and these differences were subsequently explained. Qualitative analysis was used by researchers on observational data. The results of these observations were then described. Through the research process, this study found that children received education about healthy food and halal in the growth and development of children, as evidenced by the observations during the activities of children listening to explanations submitted by researchers. Furthermore, Children enthusiastically worked on questions and answers, as observed through their eagerness to answer questions from researchers, and they enthusiastically worked on practical activities, as evidenced by the results of observations that they enthusiastically searched and pasted pictures and words. Halal food contributes to children's growth and development. This study initiative distinguished itself by placing a unique emphasis on providing knowledge to children regarding the complexities and advantages of nutritious and halal food for optimal growth in the aftermath of the COVID-19 pandemic in Indonesia. It aimed to fill a crucial gap in children's education. This study had its limitations as it was conducted only at one elementary school.

Intergenerational differences in healthy eating beliefs among British Pakistanis with type 2 diabetes.

There are growing concerns on how to prevent, slow down and induce remission of type 2 diabetes mellitus (T2DM). Recent evidence has found diet and lifestyle interventions can cause remission of T2DM, however, there are challenges for diverse groups such as British Pakistanis who are four times more at risk of T2DM. There is a need to understand the food behaviours of different generational groups to develop culturally appropriate strategies to support diabetes prevention programmes. This study explores beliefs about healthy eating and food practices related to T2DM among British Pakistanis to understand the challenges they face in implementing healthy diets. We carried out 26 semi-structured qualitative interviews via telephone and face-to-face. The sample included T2DM British Pakistanis living in Bradford (UK), aged between 18 and 71 with a mean age of 50 (SD = 17.04). Among the participants, 14 were women (54%) and 12 were men (46%), with interviews conducted in both English (76%) and Urdu (24%). Participants were grouped under three generation groups based on age (first generation 65+; second generation 40-64; younger generation 18-39 years). There was no biological link between the generational groups, and they were not part of the same family. Data were analysed using qualitative reflexive thematic analysis. Findings were categorised into three themes: knowledge and awareness of diabetes symptoms; social and family context of food practices and making sense of healthy eating. The family was the fundamental unit of understanding food-related health behaviours. Eating traditional food was perceived as healthy and deemed practical for first generations who were the initial members of their family to settle in the UK as well as the second generations who had parents born in Pakistan. Younger British Pakistanis were born in the UK and reported that they struggled to eat alternative foods within the home and manage their T2DM. These findings improve our understanding of how three generations of British Pakistanis with T2DM negotiate healthy diets. There is a need for culturally tailored diet modifications and interventions, where different generational needs can be specifically targeted to adopt healthier diets which should be shared and encouraged.

Wellness Tourism: Reviving Healthy Food and Lifestyle

Tourism has been widely considered to be a mentally & physically healthy pursuit. Travel essentially contributes to relax the mind and reduces the stress. People resort to travel usually to take a break from their hectic life schedules and enjoy some quality leisure time with friends and family if not for other reasons. This research attempts to provide a comprehensive review of healthy food and lifestyle practices that are required to lead a healthy life. Technological advances and modern work practices have brought in lifestyle changes coupled with drastic changes in eating habits and food items. Presently, the abundant availability of fast food and other unhealthy options have brought in various lifestyle disorders like diabetes, hypertension, obesity, etc. in the younger generations. Food provides beneficial nutrients like vitamins and minerals to humans. Also, rich source of certain compounds of foods which ultimately boost up human health when it is consumed in an appropriate amount. Millets, which was widely consumed in rural India but lost their value over a period of time, are one of the prominent lost foods having many health benefits which need wider investigation. Lot of research is already underway to promote use and production of millets. In India, the year 2023 has been designated as the year of millets. Ready to eat /fast foods are diminishing the healthy lifestyle of an individual. Good lifestyle has the potential to harmonize the emotional life of any individual. In ashrams yoga teaches patience, restraint & how to live life harmoniously. The ashram lifestyle places more emphasis on expansion of awareness and consciousness. This research looks at the various aspects of healthy food which is lost over the decades & lifestyles and comes out with recommendations based on the findings to help individuals select the right food and lifestyle to lead a healthy life

Exposure to ultra-processed foods during pregnancy and ultrasound fetal growth parameters.

Periconceptional maternal ultra-processed food (UPF) consumption impairs embryonic growth. Impacts of exposure to UPF on distinct components of fetal growth in late pregnancy are unknown. We investigated the influence of frequency of UPF consumption during pregnancy on fetal head circumference (HC), abdominal circumference (AC) and femur length (FL). This study included 417 live-born singleton pregnancies prospectively followed-up since the antenatal period in the MINA-Brazil Study, with an available ultrasound scan at >24 gestational weeks. Frequency of food groups consumption in the previous month was categorised as no/monthly, weekly or daily. Ultrasound scans were conducted at 27·8 (sd: 1·7) gestational weeks. HC, AC and FL z-scores were calculated for gestational age using the INTERGROWTH-21st Project standards. Simultaneous-quantile regression models were fitted at the 10th, 50th and 90th percentiles of the distribution of each ultrasound parameter according to UPF consumption, with adjustment for potential confounders. Participants were aged on average 24·7 (sd: 6·5) years, 44·8 % were primiparous, and 26·9 % and 24·9 %, respectively, had weekly and daily UPF consumption. Compared with no/monthly intake, daily UPF consumption impaired HC across its distribution, with significant effect sizes varying from -0·24 to -0·40 z-score. Weekly UPF consumption decreased HC at the 90th percentile by -0·39 z-score (95 % CI: -0·78, -0·01) and FL at the 50th percentile by -0·32 z-score (95 % CI: -0·60, -0·04). No association was noted with AC. Frequency of UPF consumption was negatively associated with skeletal components of fetal growth in late pregnancy. Infant body composition may benefit from healthy food practices since pregnancy.

The impacts of kitchen and dining spatial design on cooking and eating experience in residential buildings: a scoping review

The built environment is a factor widely known to have significant impacts on dietary behaviours and the promotion of healthy food practices. Yet, there is limited understanding of the influential design features of domestic cooking and eating spaces on food practices. This systematic scoping review aimed to provide an overview of the body of knowledge (by identifying and classifying different design features of domestic kitchen and dining area and their impact on the cooking/eating experiences generally and in different age cohorts), as well as explore knowledge gaps to aid the planning of future research. In total, 27 articles met the selection criteria for the analysis, most of which were qualitative, from the USA, the UK, and Australia, and published from 2014 onwards. Influential design features associated with cooking/eating experiences included size and layout, connection to other spaces, fixture and fittings (including spatial ergonomics, materiality, and texture), and indoor environmental qualities (lighting, ventilation, visual access, and window views). Many of these features such as the provision of sufficient dining space were common requirements for a diversity of residents. However, kitchen layout and the significance of certain safety features to food practices differed according to age group. To conclude, it was noted that despite the range of studies reviewed, currently there is insufficient practical knowledge and evidence to inform design decisions. Further research using a multidisciplinary approach is required to explore the detail of kitchen design features and individuals’ food practices to provide recommendations for future design policy.

BACTERIOLOGICAL AND MYCOLOGICAL ANALYSIS OF MIXED VEGETABLE SALADS

Salads are considered healthy food but poor hygienic practices may destroy the quality of salads. The poor quality salads may cause health issues if consumed. A study was carried out to monitor microbiological quality of salads. Samples (n=90) were collected from road side venders, fast food outlets and family restaurants (30/each type), in different localities in Lahore. Samples were processed to determine aerobic bacterial, coliform and fungal counts. The highest mean bacterial count (9.64±2.43), coliform (9.57±2.79) and fungal counts (2.51±2.62) were observed in salads from road side venders. According to the International Commission on Microbiological Specifications for Foods (ICMSF) 73.33 percent of salad samples by bacterial, 98 from coliform and 26.67 by fungal counts were found unacceptable for human consumption. Among isolated bacteria were identified as Staphylococcus aureus, Escherichia coli, Klebsiells, Salmonella, Enterobacter, Aeromonas and Bacillus. The predominant fungal species in salads were Aspergillus fumigatus, Aspergillus niger and Aspergillus flavus. A. fumigatus is an obligate pathogen and Aflatoxin (B1 and B2) produced by A. flavus cause of mycotoxicosis. It was concluded that the salads from road side venders are source of bacteria and fungi having potential for toxins production.

How can policies to reduce obesity be more effective and equitable following the COVID-19 pandemic?

Abstract Despite being a public health priority in the UK for decades, rates of childhood obesity are continuing to rise along a highly unequal socioeconomic gradient. COVID-19 has radically changed daily life, altering the economy, work, social lives and engagement with the food environment. This research aimed to investigate families’ lived experiences of food in the COVID-19 pandemic to understand how policies to reduce obesity can be more effective and equitable. We conducted a remote longitudinal qualitative study, engaging 62 parents of school or nursery age children in England. Participant demographics were diverse in terms of socioeconomic status and ethnicity. Participants took part in semi-structured interviews and photo-elicitation three times at six-month intervals between October 2020 and December 2021. The role of food in day-to-day life shifted in the context of changes brought about by the pandemic. Whether this led to healthy or unhealthy food practices was shaped by socioeconomic resources. Food became a key source of pleasure in daily life as social and leisure activities were restricted in lockdowns. As schools and childcare closed, when this work fell on one parent food became a source of relentless work and parents sought more convenient options. Those with financial resources were able to access healthier convenient options (e.g. meal boxes), while low incomes restricted parents to low-cost options (e.g. ready meals and fast food). For those experiencing financial insecurity, food became a financial management strategy and parents sought discounts and promotions to save money to cover other non-food essentials. These contexts have the capacity to occur again both on a large scale (e.g. disruptions to the food system) and in the context of an individual’s lifetime (e.g. ill health or job loss). Policy now has a window of opportunity to implement learnings from this period and shape obesity prevention policy to be more effective and equitable. Key messages • COVID-19 has revealed the multiple resources and systems of support that underpin families’ ability to eat well and, when disrupted, can limit capacity to procure and prepare nutritious foods. • Policies designed to improve diets must consider the multiple roles food plays in everyday life, beyond just a source of nutrition, to ensure actions are effective and equitable.

A high periconceptional maternal ultra-processed food consumption impairs embryonic growth: The Rotterdam periconceptional cohort

Periconceptional maternal dietary patterns contribute to embryonic growth and development. No knowledge is available about the impact of periconceptional maternal ultra-processed food consumption on embryonic growth. Therefore, the aim of the present study is to investigate the impact of periconceptional maternal ultra-processed food consumption on embryonic growth using repeated crown-rump length (CRL) and embryonic volume (EV) measurements. This study is embedded in the ongoing prospective observational Rotterdam periconceptional cohort (Predict Study). A total of 701 pregnancies, of which 446 were conceived after natural conception and 255 after IVF or ICSI treatment were included. Women were at least 18 years of age and were recruited at the outpatient clinic before 13+0 weeks of gestation. CRL and EV were measured using three-dimensional ultrasound datasets and virtual reality techniques at the 7th, 9th and 11th week of gestation. The food frequency questionnaire of each participant was used to calculate the percentage of maternal energy consumed from ultra-processed foods (PEI-UPF) for each participant. The association between PEI-UPF and the first trimester CRL and EV measurements was studied with linear mixed models and adjusted for potential confounders including maternal factors, gestational age, foetal sex, and total energy intake. PEI-UPF ranged from 16% to 88%. In fully adjusted linear mixed models, a 10% increase in maternal PEI-UPF was significantly associated with smaller growth trajectories of CRL and EV (b-0.041 √mm (95% confidence interval (CI)-0.074 to-0.008), P=0.02 and b-0.016 ∛cm (95% CI -0.030 to-0.001), P=0.04, respectively). When additionally adjusted for micronutrient content of diet (vitamins B1, B2, B6, B11 and B12, and zinc), the associations for the CRL and EV measurements lost significance. Periconceptional maternal consumption of ultra-processed foods is associated with smaller embryonic growth. Interventions promoting healthy food practices during pregnancy could be beneficial for embryonic growth.

Culture of Healthy Eating and Food Environments, Policies, and Practices in Regional New Zealand Schools.

The school food environment plays an important role in shaping students’ dietary choices, which often influence future dietary behaviours. We surveyed primary and secondary schools in Hawke’s Bay, New Zealand, to measure the comprehensiveness and strength of food policies, describe the culture of food provision, and identify barriers to improving school food environments. Fifty-one schools were included in the final analysis, with 58.8% having a food policy, most of which used a generic template. Schools with food policies and those participating in the free and healthy lunch programme were more likely to have a strong culture around healthy eating. Common barriers to healthy eating were food outlets near school and resistance from students. Secondary schools reported facing more barriers to implementing healthy eating cultures, were more likely to use food as classroom rewards and to sell food to students, most of which was unhealthy. Hawke’s Bay schools participating in food provision programmes are successfully improving their food environments through improved culture and delivery of healthy food; however, more action is needed to strengthen the wording and guidance in food policies and reduce the provision of unhealthy food in schools before effective change can be achieved.

TRAINING AND ASSISTANCE OF FOOD VENDORS IN EFFORTS TO PREVENT FOODBORNE DISEASES IN KENJERAN VILLAGE SURABAYA

Background: Based on the results of research in 2020 in the Kenjeran village, bacterial contamination was identified in food and snacks sold around homes and schools. The results of laboratory tests identified that 51.35% of snacks were contaminated with bacteria, with details of 32.43% contaminated with potential pathogenic Escherichia coli bacteria and 45.54% contaminated with Klebsiella pneumonia bacteria. Objective: This activity aims to increase the knowledge of food vendors in terms of managing snacks and reduce the number of percent snacks that contaminated with microbes. Methods: The main activities were the training of food and beverage management and cadre assistance that held after training to see changes in the behavior of food vendors and laboratory tests to see percent of snacks containing microbial contamination. Results: There was no difference in food vendors’ knowledge of snacks management before and after training, and 72.8% of snacks contained bacteria, but the cleanliness and hygiene behavior of food vendors were increased. Conclusion: This activity has provided increased awareness about safe and healthy food and beverage management practices to food vendors around the site but there are still many snacks that contain microbes even increased from the results of last year’s study. Suggestion that there is registration for food vendors so that mentoring activities can be carried out continuously by cadres and villages related to food management at food vendors around Kenjeran village.

Choice, Motives, and Mixed Messages: A Qualitative Photo-Based Inquiry of Parents' Perceptions of Food and Beverage Marketing to Children in Sport and Recreation Facilities.

Unhealthy food and beverage availability and sponsorship undermine healthy food practices in sport and recreation. We conducted a focused ethnography with reflexive photo-interviewing to examine parents’ awareness, reactions, and experiences of food and beverage marketing in and around their children’s physical activity in public sport and recreation facilities. Eleven parents took photos of what they thought their facility was ‘saying about food and eating’. Photos guided semi-structured interviews on the ‘4Ps’ of marketing (product, pricing, placement, promotion). Thematic analysis was conducted by holistic coding followed by in vivo, versus, and value coding. Photo-taking increased parents’ awareness of food marketing in facilities. Reactions to food and beverage marketing were positive or negative depending on parents’ perspectives of healthy food availability (choice), marketers’ motives, and mixed messages within the facility. Parents experienced their children requesting ‘junk’ food at the facility leading to parents actively attempting to reduce the frequency of these requests. Healthy eating promotion in sport and recreation facilities was misaligned with the foods and beverages available which contributed to parents’ distrust of social marketing initiatives. Critically evaluating the alignment of commercial and social marketing in recreation and sport may help inform effective healthy eating interventions that are accepted and supported by parents.

Assessment of Food Quality in School Canteens: A Comparative Quantitative Study between Primary and Secondary Schools in Malaysia

Schools are an important food environment to cultivate and promote healthy food choices and practices among children and adolescents. The aim of the present study was to assess the type and quality of food and beverages sold in school canteens in public primary and secondary schools in Kelantan, Malaysia. Eligible schools were randomly selected from the list of all schools and detailed information of all food and beverage items sold in the school canteens were collected during school days. Food and beverages were classified based on food groups derived from the Malaysian Food Dietary Guideline and the Recommended Foods for Healthy Cafeteria Guideline. An assessment of the traffic-light nutrition food-labelling system of the total sugar content in all pre-packaged foods was also undertaken. A total of 568 food items were identified, with secondary school canteens selling a greater proportion of food items than the primary schools (55.5% vs. 44.5%). In terms of the main food groups, grains and cereal products represented the largest food group served (33–36%), followed by beverages (21–25%) and confectionary and sweet foods (12–13%). In contrast, the vegetable and fruit group represented the smallest proportion of food items sold (1–3%). Comparisons between primary and secondary schools showed a similar trend and pattern of food types and quality of foods sold, except for animal-based foods. A greater percentage of food items in this category was found among secondary schools (12.1%) versus primary schools (6.7%). When total sugar content of all pre-packaged foods was quantified based on the traffic-light nutrition-labelling system, almost one-third of foods and beverages were classified as high (29.1%). Confectionary (19.1%) and flavoured milk and fruit drinks (10.0%) both exceeded the recommended sugar levels of >22.5 g per 100 g and >11.25 mL per 100 m L, respectively. Only one of these packaged foods and beverages (0.9%) was classified as a healthy food choice. About a quarter of the food items available in school canteens were classified as prohibited based on a new revised list of prohibited food and beverage items. These findings indicate that, despite the Guidelines, a large number of unhealthy food items are being sold in school canteens. Hence, interventions such as sustainable healthy school canteen menus should be implemented to promote healthy food choices amongst school-aged children.

P90 Latino Father Self-Efficacy for Promoting Healthy Adolescent Behaviors was Associated with Frequency of Parenting Practices

<h3>Background</h3> Hispanic/Latino adolescents have a high prevalence of overweight/obesity and many are not meeting diet and physical activity (PA) recommendations. Latino father food and PA parenting practices can impact adolescent diet and PA behaviors. Paternal self-efficacy (PSE) for promoting healthy eating and PA may enhance frequency of positive food and PA parenting practices and healthy youth behaviors, yet little information is available about these relationships and change in PSE after intervention programs. <h3>Objective</h3> Evaluate relationships between PSE for promoting healthy behaviors, father food and PA parenting practices, and adolescent diet and PA, and intervention-based change in PSE. <h3>Study Design, Setting, Participants</h3> Baseline (n = 190 father/youth (10-14 years) dyads) and intervention data (n = 110 dyads) were used from the community-based, Padres Preparados, Jóvenes Saludables program, a randomized, controlled trial in Minneapolis/St. Paul (2017-2020). Eight-weekly education sessions focused on parenting skills and practices, nutrition and PA. Evaluation survey data were collected pre-post program. <h3>Measurable Outcome/Analysis</h3> PSE, parenting practices, and youth behaviors were measured with scales with acceptable psychometric properties and 24-hour dietary recalls. Regression analyses examined associations between PSE, parenting practices and youth behaviors. Intervention-based change in PSE were evaluated by <i>t</i> tests. <h3>Results</h3> Mean youth age was 11.6 years, 49% were boys. Adolescent screen time was negatively associated with PSE for promoting PA. Increased PSE was positively associated with increased modeling of fruit and vegetable intake and PA and with making fruit and vegetables and PA opportunities available. PSE for promoting PA increased from pre to post program for intervention compared to control group fathers. <h3>Conclusion</h3> Confidence in the ability to promote healthy youth lifestyle behaviors was associated with increased frequency of positive paternal modeling and availability practices. PSE for promoting PA improved from pre to post program. Educators could include strategies to promote PSE in future educational programs.

Eating like a man. Food, masculinities and self-care behavior

ABSTRACT What part do food practices have in gender identification processes? How do they reveal wider reconfigurations of masculinity models? This article is based on findings from a sociological qualitative research on men (40–63 years old) living in France and Italy. This paper examines how men regard their food practices as a core activity to prevent or cure illness and delaying the aging process. In adopting healthy food practices regarded by the interviewees as “alternative” or “dissident” (e.g., fasting, vegetarianism, veganism) men viewed their masculinity as being challenged – especially by other men. Thus, they seek new strategies to assert dominant profiles in gender hierarchies by negotiating new forms of masculinities through monitoring their health and wellbeing. Interestingly, the findings show that, by doing this, men both adhere to eating habits that themselves may define as feminine and use these supposedly feminine food practices as a tool for shaping dominant masculinities.