Home Meal Research Articles

Associations of Eating Mode Defined by Dietary Patterns with Cardiometabolic Risk Factors in the Malaysia Lipid Study Population.

Cardiometabolic risk is scarcely explored related to dietary patterns (DPs) in Asian populations. Dietary data (n = 562) from the cross-sectional Malaysia Lipid Study were used to derive DPs through principal component analysis. Associations of DPs were examined with metabolic syndrome (MetS), atherogenic, inflammation and insulinemic status. Four DPs with distinctive eating modes were Home meal (HM), Chinese traditional (CT), Plant foods (PF) and Sugar-sweetened beverages (SSB). Within DP tertiles (T3 vs. T1), the significantly lowest risk was associated with CT for hsCRP (AOR = 0.44, 95% CI 0.28, 0.70, p < 0.001) levels. However, SSB was associated with the significantly highest risks for BMI (AOR = 2.01, 95% CI 1.28, 3.17, p = 0.003), waist circumference (AOR = 1.81, 95% CI 1.14, 2.87, p = 0.013), small LDL-C particles (AOR= 1.69, 95% CI 1.02, 2.79, p = 0.043), HOMA2-IR (AOR = 2.63, 95% CI 1.25, 5.57, p = 0.011), hsCRP (AOR = 2.21, 95% CI 1.40, 3.50, p = 0.001), and MetS (AOR = 2.78, 95% CI 1.49, 5.22, p = 0.001). Adherence behaviors to SSBs (T3) included consuming coffee/tea with condensed milk (29%) or plain with sugar (20.7%) and eating out (12 ± 8 times/week, p < 0.001). Overall, the SSB pattern with a highest frequency of eating out was detrimentally associated with cardiometabolic risks.

Digestibility and Antioxidant Activity of Instant Cooked Rice with Seaweed for Home Meal Replacement

Digestibility and Antioxidant Activity of Instant Cooked Rice with Seaweed for Home Meal Replacement

Monitoring of Raw Materials for Commercial Home Meal Replacement Products Using DNA Barcode Information

Monitoring of Raw Materials for Commercial Home Meal Replacement Products Using DNA Barcode Information

Effect of Postprandial Glucose Dips on Hunger and Energy Intake in 1102 Subjects in US and UK: The PREDICT 1 Study

Abstract Objectives Modulating appetite and energy intake at an individual level is key to successful weight loss interventions. Given the high individual variability to weight loss diets, large scale and high-precision studies are needed to formulate a personalized approach. The PREDICT 1 study (NCT03479866) examined the impact of rises and dips in postprandial glucose on subsequent appetite and energy intake. Methods A dietary intervention study of 1102 healthy individuals from the US and UK assessed glycemic responses to standardized meals of different macronutrient content and self-selected meals (&amp;gt;100,000) over a 13-d period at home using a continuous glucose monitor. Glucose responses were defined as; baseline (0 to −30 min pre-meal average), rise (max % increase above baseline 0–2 h) and dip (max % dip below baseline 2–3 h). Hunger was recorded using visual analogue scales and energy intake was measured using weighed food records, barcoding and photographs via a mobile app. Results Glucose dips (compared to rises) were more closely correlated with the increase in hunger, reduced time until next meal, and increased energy consumption (at the next meal and over 24 hrs). Following 8522 standardised breakfasts (n = 1070), individuals with the largest dips in glucose (Q4; 18%) vs. those with the smallest dips (Q1; 0%), had a higher subsequent glucose rise (mean; 95%CI) (6%; 3, 9); reported greater hunger 2–3 hrs post meal (9%; 6, 12); chose to eat earlier (–18 mins; 10, 26) and consumed more energy at both the next meal (57 kcal; 33, 81) and over the next 24 hrs (288 kcal; 215, 361); all P &amp;lt; 0.001. Glucose dips were a common phenomenon, occurring in 40% of individual's (following 1812 home meals ranging 400–600 kcal and 30–60% energy from carbs). However, the timing and size of the dip was differentially associated with insulin sensitivity and BMI; late dippers (4 h dip) were less insulin sensitive and had higher BMI compared with early dippers (2 h dip). Conclusions In the most comprehensive study to date, we demonstrated that postprandial glucose dips occur frequently and are associated with hunger, energy consumption and insulin sensitivity in real world conditions. Therefore, targeting susceptible individuals to reduce their glucose dips may enable optimal weight control by reducing postprandial appetite and energy intake. Funding Sources NIHR, Wellcome Trust, Zoe Global Ltd.

Assessment of the Sugars Contents in Home Meal Replacement Products Sold in Korea

Assessment of the Sugars Contents in Home Meal Replacement Products Sold in Korea

A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea

The aim of this study was to compare the fat, sugar, and sodium contents in ready-to-heat type home meal replacements (HMR) distributed in Korea to those found in restaurant foods. A total of 80 samples of HMR including three types of rice (n = 13), three types of porridge (n = 13), six types of soup (n = 25), and six types of stew (n = 29) were collected in 2019. The fat, total sugar, and sodium contents in HMR were determined, whereas those found in restaurant foods were obtained from the Korean food composition database. HMR tend to have similar or lower total saturated and total trans fatty acid contents, but a greater total sugar content as compared to those of restaurant foods. No distinct difference was observed in the sodium content between HMR and restaurant foods. The total saturated and total trans fatty acid contents and total sugar content per serving in both HMR and restaurant foods were at low levels (i.e., 1.9–22.2, 0.5–13.2, and 0.1–2.9 %, respectively) compared to their recommended maximum daily intake values, whereas their sodium content per serving was relatively higher (i.e., 20.4–101.9 % of the maximum daily intake value).

Associations between autism symptom severity and mealtime behaviors in young children presented with an unfamiliar food

BackgroundFeeding problems are common in children with Autism Spectrum Disorder (ASD), and there are associations between parent reports of child ASD symptom severity and feeding problems. The current study further explores this association between ASD severity and family mealtime behaviors using directly observed naturalistic mealtime interactions. Methods and proceduresSeventy-three children (Mage = 5.42 years) were presented an unfamiliar food during a videotaped but otherwise typical home meal. Mealtime behavior was assessed through coding of the videotaped meal using the Dyadic Interaction Nomenclature for Eating (DINE) and parent report (Brief ASD Mealtime Behavior Inventory; BAMBI). ASD severity was assessed with the clinician-completed Childhood Autism Rating Scale-Second Edition (CARS-2). Outcomes and resultsGreater ASD severity was associated with fewer bites of the unfamiliar food, greater disruptive behavior during meals, and greater parental commands to take bites during meals. We found negative associations between limited food variety and food refusal (BAMBI subscales) and child bites of the unfamiliar food, with higher levels of limited food variety and food refusal associated with fewer bites of the unfamiliar food. Conclusions and implicationsChildren with more severe ASD may eat less and be more disruptive during meals, despite parent redirection. We also found associations between the BAMBI and DINE which suggest the BAMBI may be a sensitive measure of mealtime behaviors such as food flexibility and food refusal.

Dietary diversity and associated factors among adolescents in eastern Uganda: a cross-sectional study

BackgroundGlobally adolescents constitute over 16% but in SSA, they make up 23% of the population. While little is known about diets of these adolescents, rapid changes in physiological and social processes undergone require adequate diets. This study aimed to determine dietary diversity and associated factors among adolescents residing in the Iganga -Mayuge HDSS.MethodsAs part of the African Research, Implementation Science, and Education (ARISE) Network, we analysed collected data among 598 adolescents to assess the health status and adolescents’ behaviour. Dietary diversity was scored using the 9 food group categories as per the Food and Agriculture Organization -WDDS. Crude and adjusted prevalence rate ratios were estimated using the modified Poisson regression model to identify associated factors.ResultsAmong the participants, 45.3% had a low dietary diversity score. Proportions of adolescents who consumed from the different food categories over a 24-h period were; cereals/roots/tubers (99.7%), fats & oils (87.0%), spices & beverages (84.1%), sweets (77.1%), legumes (66.2%), other non-vitamin A-rich vegetables (53.8%), dark green leafy vegetables (42.3%), meat/poultry/fish (33.1%), dairy products (32.9%), eggs (11.2%), vitamin A-rich fruits and vegetables (33.4%) and other fruits (8.2%). Staying with a single parent or guardian, low socio-economic class, and dependency on home meals was associated with low dietary diversity.ConclusionsAdolescents diets were low in diversity and characterised with low micronutrients source foods, but plenty of fats and oils. Interventions to address contributing factors to the burden ought to target the parenting contexts of the adolescents residing in rural eastern Uganda.

The association between frequency of away-from home meals and type 2 diabetes mellitus in rural Chinese adults: the Henan Rural Cohort Study.

There is a paucity of data on the association between away-from home meals (AFHs) and type 2 diabetes mellitus (T2DM). The aim of this cross-sectional study was to explore the dose-response relationship between AFHs and T2DM in a Chinese population. A total of 29,910 participants were enrolled from the Henan Rural Cohort Study. Information on the weekly frequency of AFHs was collected by face-to-face questionnaires. Logistic regression and restricted cubic splines were used to estimate the relationship between the frequencies of AFHs and T2DM. Mediation analysis was performed to examine the contribution of body mass index (BMI) to the frequency of AFH-related T2DM. Compared with those who reported 0 AFHs per week, those who consumed ≥ 11 AFHs/week were associated with a 39% increase in the prevalence of T2DM. A nonlinear dose-response relationship between the frequency of AFHs and T2DM was found. Compared with the 0 AFHs/week group, in males, the multivariate odds ratios (OR) and 95% confidence interval (95% CI) of the groups with 11 or more AFHs/week for T2DM were 1.36 (1.01-1.84). However, no such association was found in females. BMI partly mediated the effects of the frequency of AFHs on T2DM, and the proportion explained was 23.4%. A relationship between the frequency of AFHs and T2DM was observed in the rural Chinese population. An excessive frequency of AFHs was likely to increase the prevalence of T2DM. Meanwhile, BMI partially mediates the effects of the frequency of AFHs on T2DM. The Henan Rural Cohort Study, ChiCTR-OOC-15006699, Registered 6 July 2015, https://www.chictr.org.cn/showproj.aspx?proj=11375 .

Home Meal Preparation: A Powerful Medical Intervention

One of the principles of culinary medicine is to help patients learn how to make nutritious eating simple and easy. In this column, you will learn tools for preparing and storing food; a key component to successful home cooking. While this article is intended to help clinicians learn about food preparation, it is also designed to be used as an educational tool for patients.

Aiming for better use of convenience food: an analysis based on meal production functions at home

BackgroundIn recent years, the evaluation of convenience food has changed. It came to be considered not to have a negative effect on health and is now positioned as a tool to support dietary habits of elderly and other people. In advanced countries where the population is aging, convenience foods are expected to improve the eating habits of the elderly.MethodsWe defined the indicators of cooking effort and usage intensity of convenience food and presented a model wherein a “meal” is home-produced. In the model, a home cook decides the optimal cooking effort to apply for a given usage intensity of convenience food. Using an empirical form of the proposed model, we performed a multiple regression analysis and calculated “the elasticity of cooking effort with respect to the usage intensity of convenience food” for home cooks, with each attribute defined by a combination of different personality and demographic factors, using the estimated coefficients.ResultsRegression analysis results revealed a negative correlation between cooking effort and the usage intensity of convenience food, which is consistent with our theoretical model of home meal production. The results showed that home cooks who have special food preferences may not be satisfied with accepting convenience foods purchased from the market as they are and that these home cooks will require a higher cooking effort to obtain higher satisfaction. The elasticity of elderly home cooks was low, implying that they are not flexible enough to accept convenience food.ConclusionsThe results revealed that existing convenience foods do not have the same impact on home cooks with attributes. This problem can be solved with smart food systems that utilize information and communication technology, which allow home cooks to explore information on convenience foods that match their preferences and enable food providers to offer food that matches the specific tastes of home cooks. The regression results suggest this possibility.

DISPARITIES IN ACCESSING DIFFERENT TYPES OF LONG-TERM CARE SERVICES IN TAIWAN

A growing body of evidence documents pervasive social and demographic factors relating to disparities in long-term care (LTC). In 2007, Taiwan implemented its Ten-year Long-Term Care Plan version 1.0 (TLTCP 1.0) that aimed to develop a home-and community-based (HCBS) LTC system. In 2016, Taiwan began to implement TLTCP 2.0. To continue providing effective LTC, this study aimed to assess the disparities in access to LTC services using Taiwan’s LTC claim database from 2010 to 2013. A total of 87,438 older adults who had applied for LTC services from the TLTCP 1.0 were included. The study assessed LTC disparities related to five sociodemographic factors, including age, gender, living status, urbanization, and income status. Sixteen types of LTC services, including HCBS, home-based professional care, meal services, transportation, and institutional services were assessed. After controlling for the level of disability, we found that those who were older-old (age 80> over), male, and low-income were less likely to use HCBS, but more likely to use institutions services (p < 0.001). We also found that those who lived in the city were more likely to use HCBS and transportation services (p < 0.001). Yet, older adults living alone were more likely to use home care and meal services but not other types of LTC services (p < 0.001). In conclusion, the social disparities in access to LTC services in Taiwan remains, suggesting LTC 2.0 should continue monitoring and placing the LTC equity issue on the top priority.

Key Principles in Children’s Healthy Nutrition in Schools: A Cross-National Review

The paper presents contemporary data of foreign and Russian researchers on the healthy nutrition of schoolchildren. An analysis of the existing forms and principles of school catering is provided; school rations around the world, different approaches to their formation, and new school nutrition standards in the USA and Eastern Europe are described and discussed. The authors focus on the implementation of the National Government programs on the organization of school healthy nutrition in foreign countries. Original research data collected by the Russian scientists on students’ taste preferences are also provided in the paper. Our review clearly indicates a number of products that are offered in a school menu do not meet students’ taste preferences. The authors also note that there is no continuity between home and school meals. This determines the need to better educate parents, children, and teachers about modern principles and skills of healthy nutrition, to take into account schoolchildren’s food preferences, to promote learning to use a “school-family menu” principle. On the basis of the conducted research, the authors recommend creating an effective model of school feeding in the Russian Federation. On the one hand, this model takes into account local experience, while on the other hand, this model is quite universal (consequently, it is applicable in any foreign country, not only in Russia).

기능성 가정간편식에 대한 소비자 태도와 구매의도에 대한 연구

This study conducted an empirical analysis of the structural relationship between selection attributes of functional home meal replacement(HMR) and consumer attitude and purchase intention. This study analyzed the structural relationship of the selection attributes, benefits pursued, attitude, and purchase intention of the functional and carried out a matching paired t-test in order to grasp a difference between the selection attributes of the HMR and the functional HMR. Next, it categorized consumers into several groups using cluster analysis and compared a purchase intention of the functional HMR. Additionally, it conducted regression analysis to understand how demographic characteristics influence on purchase intention of the functional HMR according to the categorized groups. The major findings were as follows. The correspondents who importantly regard safety of the functional HMR like hygiene, quality and value, and expected more psychological satisfaction expected from ingestion of the functional HMR formed a positive consumer attitude and higher purchase intention rises. On the other hand, convenience in cooking and ingestion was irrelevant to the consumer attitude and purchase intention on the funtional HMR.

Meal planning by high and low health conscious individuals during a simulated shop in the supermarket: A mixed methods study

Planning is an essential component of home meal preparation. While level of health consciousness permeates both activities, this relationship is underexplored in the scientific literature. Using a mixed-methods convergent parallel design this study identified the reasoning behind meal planning and compared the characteristics of meals planned by high and low health-conscious adults during a simulated shopping task in a supermarket store. Participants were assigned a task where they were asked to choose ingredients to prepare a hot evening meal for a last-minute guest. High Health Conscious (HHC) participants planned healthier meals with more whole grains/breads/pasta, fruits, and vegetables than Low Health Conscious (LHC) participants. HHC participants mentioned not only health-related motives, but also ingredients' characteristics and cooking habits as influencers of their choices. LHC individuals focused on their own preferences, acknowledged that they struggled with the skills needed to prepare a meal and considered the presence of a guest as the only reason why they would prepare a meal. The mixed methods approach enabled us to link the participants’ reasoning with the quantitative differences between meals planned by them - HHC individuals planned healthier meals and manifested closeness to the act of cooking. This suggests that the link between health interest and learning how to cook deserves to be further explored.

Effects of the HMR(Home Meal Replacement) O2O(Online to Offline) Characteristics on Consumer Acceptance Intentions and Preference

Effects of the HMR(Home Meal Replacement) O2O(Online to Offline) Characteristics on Consumer Acceptance Intentions and Preference

Food Safety Culture Assessment of Home Meal Replacement Manufacturer

Food Safety Culture Assessment of Home Meal Replacement Manufacturer

The Effect of Brand Trust of Home Meal Replacement on Repurchasing in Online Shopping

The Effect of Brand Trust of Home Meal Replacement on Repurchasing in Online Shopping

Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities

Abstract The feasibility of ohmic heating was tested for cooking instant home meal replacement (HMR) curry mixture. A curry mixture (curry powder, spam, carrot, potato, and water) was ohmically heated to 100 °C using different electric fields (9, 12, 15, and 18 V/cm). Temperature come-up time to 100 °C of curry soup were 5.27 ± 0.63, 3.15 ± 0.39, 2.28 ± 0.19, and 1.67 ± 0.24 min at the electric fields of 9, 12, 15, and 18 V/cm, respectively. The come-up time was decreased as a function of enhanced electric fields (P &lt; 0.05). In terms of energy efficacy, the highest electric field (18 V/cm) resulted in the most efficient system performance coefficient (SPC), with a score of 0.62. In terms of textural qualities, cooking at 15 V/cm of carrot and potato the hardness was 3.41 ± 0.69 N and 1.04 ± 0.18 N, respectively, that resulted in the ideal level of hardness. Our study proposed the positive feasibility of ohmic heating to cook HMR curry soup.

69-LB: Postprandial 2-hr Rise in Insulin Is a Strong Predictor of Glycemic Responses to Different Meals in Healthy and Prediabetic Individuals: The PREDICT I Study

Objective: Postprandial glucose is a predictor of later diabetes and vascular complications. The study aims to identify determinants of inter-individual variability in postprandial responses in healthy and prediabetic individuals. Methods: A multi-centre study in the UK and the U.S. assessed the postprandial insulin, glucose and triglyceride responses to a dietary challenge (50g fat and 85g carbohydrate) in the clinic. The inter-individual variability in postprandial glycemic responses was then measured over 2 weeks for isocaloric meals of different macronutrient content using a continuous glucose monitor (CGM). Interim analyses of the 30- and 120-min insulin rises and meal content contributions to the incremental glucose area under the curve (iAUC) were performed in 573 individuals (age 47.5 (19-66) years, BMI 25.7 (17-53) kg/m2; F=76%; n=108 with HbA1c &amp;gt; 5.7% [prediabetic]). Results: A machine learning algorithm showed that 29% of variation in glucose iAUC of at home meals was explained by the meal’s macronutrient content. In clinic, the 30min insulin postprandial rise (strongly associated with same meal’s glucose iAUC r=0.39 p=1.25x10[-20]) was not correlated with at-home postprandial glucose iAUCs in healthy (r=-0.012 p=0.62) or prediabetic (r=-0.074 p=0.17) individuals after adjustment for age, sex and BMI. However, 2hr insulin rise was significantly associated in healthy (r=0.13 p=1.6 x 10[-7]) and prediabetic (r=0.22 p=3.2x10[-5]) individuals, explaining 15% of the variance in glucose iAUCs. This was the same for all meals regardless of macronutrient content. Conclusions: The 2hr postprandial insulin rise is a predictor of glycemic responses to different meal types. Ongoing exploration in PREDICT I using additional environmental, genetic and microbiome variables should advance our ability to predict an individual’s response to food. Disclosure P.W. Franks: Board Member; Self; Zoe Ltd. Research Support; Self; AstraZeneca, Boehringer Ingelheim International GmbH, Lilly Diabetes, Novo Nordisk A/S, Novo Nordisk Foundation, Sanofi, Servier. S. Berry: Consultant; Self; Zoe Ltd. A.T. Chan: Consultant; Self; Bayer AG, Janssen Pharmaceuticals, Inc., Pfizer Inc. R.J. Davies: Employee; Self; Zoe Global Limited. D.A. Drew: Consultant; Spouse/Partner; PathAI. T.D. Spector: Stock/Shareholder; Self; Zoe Global Ltd. A.M. Valdes: Consultant; Self; Zoe Ltd Global. Research Support; Self; Pfizer Inc. Funding UK National Institute for Health Research; UK Wellcome Trust; Zoe Global Limited