Quality Of Ingredients Research Articles

Applying a Planetary Health approach in the European urban context: Lessons from Preparing Traditional Lasagna

Abstract Lasagna is a quintessential Italian dish, renowned worldwide. The most traditional version is “alla Bolognese”, which requires a complex preparation process involving careful attention to mixing ingredients and layering to achieve the final delicious result. The images depicting the preparation steps of this typical Italian dish will be used to inspire participants to creatively reflect on how to implement a transdisciplinary approach to address a planetary health issue, such as heatwaves, in a European urban context. The presentation will be structured as follows: 1. Identification of current problems; 2. Stakeholder analysis; 3. Possible solutions; 4. Barriers and limitations. The first phase will focus on selecting quality ingredients, analogous to analyzing the urban map of the city, the presence of green areas, identifying vulnerable residents, mapping transportation, etc. The second phase will identify all relevant stakeholders to be involved in creating transdisciplinary solutions for the city, paralleling the proper mixing of lasagna ingredients. The third phase will propose various solutions to be applied, taking into account the inputs and viewpoints of the involved stakeholders, showcasing best practices already adopted, and comparing them to different variations of lasagna alla Bolognese. The final phase will present barriers and limitations to implementing such an approach in a European urban context (e.g., costs, historical monuments, lack of stakeholder collaboration), drawing parallels to challenges in preparing lasagna, such as ingredient unavailability, oven issues, or overcooking. Through this original modality, participants will learn about the process of implementing a planetary health approach to one of the major climate change issues affecting the European landscape.

Chemical composition determination and transcriptomic analyses provide insight into the differences between wild and grafted Semen Ziziphi Spinosae

Semen Ziziphi Spinosae (SZS) is a traditional Chinese herbal medicine widely used to treat insomnia and anxiety in clinical practice. Currently, the demand for SZS is increasing every year, but the production of wild SZS is unstable due to environmental factors. Grafting sour jujube scions onto sour jujube or jujube tree stocks can achieve a high production rate within a short period of time. However, the effects of grafting on the quality of SZS have not been reported. This study investigated the differences between wild-type and grafted SZS from three aspects: phenotype, chemical composition, and molecular mechanism. The findings revealed that the grafted specimens were generally larger in morphology and lighter in color than the wild-type samples. The dimensions of both the grafted specimens were generally larger than those of the wild specimens. The HPLC-ELSD results revealed that the three main chemical components in the grafted SZS, namely, spinosin, jujuboside A, and jujuboside B, had higher contents than their wild-type counterparts. Comprehensive transcriptome sequencing analysis and KEGG annotation revealed that DEG enrichment between grafted and wild-type SZS occurred mainly during stress resistance and rootstock scion healing. There were 23 DEGs that may encode enzymes involved in the biosynthetic pathway of flavonoids and 21 genes encoding terpenoid saponins. Further investigation revealed that the expression of the genes C4H, CHS, CHI, and F3’5’H in the flavonoid biosynthesis pat.hway and HMGR, MVK, MVD, and FPPS in the saponin biosynthesis pathway accounted for the difference in quality between grafted and wild SZS. Furthermore, WGCNA identified 15 core genes related to medicinal ingredients between grafted and wild SZS. These results provide support for further research on the differences in the quality of medicinal ingredients between grafted and wild SZS.

304 Amino acid digestibility and protein quality of fermented soybean-based ingredients using the precision-fed cecectomized rooster assay

Abstract Fermented soybean-based ingredients may serve as an alternative protein source for pet foods because of their high-quality protein content. The amino acid (AA) content and protein quality of fermented soybean-based ingredients may vary depending on their composition and processing, however, so testing is required. Our objective was to measure the AA composition, AA digestibility, and protein quality of fermented soybean-based ingredients using the precision fed cecectomized rooster assay. The University of Illinois Institutional Animal Care and Use Committee approved all animal procedures prior to experimentation. Cecectomized roosters (n = 36; six roosters per substrate) were randomly allotted to one of five test substrates: 1) autoclaved soybean (ASB); 2) fermented soybeans (FSB); 3) fermented soybeans with probiotics (FSBP); 4) fermented soybean meal (FSBM); 5) fermented soybean meal with probiotics (FSBMP). After 26 h of feed withdrawal, roosters were tube-fed test substrates. Following crop intubation excreta samples were collected 48 h. Endogenous loss corrections for AA were made by using five additional cecectomized roosters. All data were analyzed using SAS version 9.4. All substrates had increased AA digestibilities, with all indispensable AA digestibilities being >80% except for lysine (78.1% to 86.9%). Tryptophan digestibility was less (P < 0.05) in FSB than other substrates, but other AA digestibilities were not different. Digestible indispensable AA score (DIAAS)-like values were calculated to determine protein quality according to nutritional guidelines for adult dogs, adult cats, growing puppies, and growing kittens. The most limiting AA was the same for all ingredients. In adult dogs, methionine was the most limiting AA based on National Research Council (NRC; DIAAS: 33.4-35.1), European Pet Food Industry Nutritional Guidelines (FEDIAF; DIAAS: 49.6-52.1), and Association of American Feed Control Officials (AAFCO; DIAAS: 60.2-63.2) guidelines. In adult cats, phenylalanine was the most limiting AA (DIAAS: 59.5-63.2) when using NRC guidelines, but DIAAS were above 100 for FEDIAF and AAFCO guidelines. In growing puppies, methionine was most limiting according to NRC (DIAAS: 56.7-59.6) and FEDIAF (DIAAS: 78.8-82.7) guidelines, but threonine was most limiting according to AAFCO (DIAAS: 68.8-72.3) guidelines. In growing kittens, methionine was most limiting according to NRC (DIAAS: 70.9-74.4) and AAFCO (53.4-56.0) guidelines, but phenylalanine was most limiting according to FEDIAF (DIAAS: 66.7-70.8) guidelines. Our results demonstrate that fermented soybean-based ingredients are high-quality protein sources. Even though they have one or more limiting AA, they would serve as strong complementary proteins for pet foods. Further research in dogs and cats is necessary to confirm sufficient palatability and digestibility, but these data suggest that they are valuable sources of protein for pet food.

Chicken meal is not an appropriate reference protein for estimating protein quality of ingredients used in extruded diets intended for dogs.

The indicator amino acid oxidation (IAAO) method has been used to determine metabolic availability (MA) of amino acids in feedstuffs for pigs, humans, and preliminarily for cats. Peas are a commonly used protein source in grain-free extruded dog diets. However, peas have a poor sulfur amino acid (AA) ratio (methionine [Met]:cysteine) with Met being the first limiting AA. Furthermore, little is known about the MA of Met in peas fed to dogs. Therefore, our objective was to compare the MA of Met in peas to chicken meal (CM), as a gold-standard reference protein. The study was done as a replicated 5 × 5 complete Latin square design. Ten neutered male mixed-breed dogs (1.5 years old; 26.0 kg ± 2.4kg body weight; BW) fed to maintain ideal BW received all dietary treatments: BAS: lamb-based diet (deboned lamb and lamb meal) providing Met at 50% of its requirement (0.27g/100g dry matter [DM]), CHK: CM and lamb-based diet, and PEA: ground dried pea and lamb-based diet both providing Met at 68% of its requirement (0.35 and 0.37g/100g DM, respectively). Two other treatments were created by blending BAS with PEA (BAP) and the BAS with CHK (BAC) to create diets with Met at 59% of requirement (0.32 and 0.31g/100g DM, respectively). This resulted in three graded levels of Met for both CM and peas to allow for a slope-ratio assay approach to quantify MA with the BAS diet as the common first point. All other AAs were provided to meet at least 120% of the AAFCO recommendations for adult dogs. The BAS diet, with supplemental DL-Met, was fed for a 2-wk wash-in period. After 2 d of diet adaptation IAAO was performed. Dogs were fed 13 small meals where meal 6 contained a priming dose (9.4mg/kg BW) of L-[1-13C]-phenylalanine (Phe; 99%) as well as a constant dose (2.4mg/kg BW) in meals 6-13. Breath samples were collected and enrichment of 13CO2 was measured using isotope-ratio mass spectrometry to calculate the rate of Phe oxidation (F13CO2 umol/kg BW/h). Oxidation was analyzed via SAS using PROC GLIMMIX with dog and period as random effects, and diet, %Met, and their interaction as fixed effects. Unexpectedly, the slope of Phe oxidation, in response to increasing Met intake, from CM was 31% of that of peas, indicating a lower MA for Met in CM as compared to peas. This finding may be due to damage of AAs during rendering. At this time, CM in extruded diets is not an acceptable reference protein to determine MA of AAs in dogs, and the MA of Met from peas cannot be confidently assessed.

Analysis of Marketing Strategy in Facing Business Competition: Study at the Lesehan Oha Doku Restaurant in Dompu

This study aims to analyze the marketing strategy of Lesehan Oha Doku Restaurant in Dompu using a descriptive qualitative approach. Data were collected through observation and in-depth interviews at the research location with the owner, Mrs. Kartini Fauzan. The results show that Lesehan Oha Doku Restaurant successfully utilizes social media such as Facebook, Instagram, and WhatsApp to increase visibility and reach a wider consumer base. Engaging content showcasing the unique dishes and bamboo-woven restaurant concept, along with active customer interaction, has built strong relationships and increased customer loyalty. Additionally, product diversification through catering services and strong branding with the name "Lesehan Oha Doku," which reflects local cultural identity, contributes to its success. Cultural marketing that integrates local elements has proven effective in creating an authentic experience for customers. SWOT analysis reveals strengths in quality ingredients, strategic location, and effective digital marketing strategies, despite challenges in human resources and price competition. This combination of strategies has enabled Lesehan Oha Doku Restaurant to outperform competitors in the Dompu culinary market and continue to grow rapidly.

Production of High-Quality Wheat Sprouts of Strong Antioxidant Capacity: Process Optimization and Regulation Mechanism of Red Light Treatment.

Light treatment is an innovative method to enhance the synthesis of secondary metabolites in plants and improve the quality of plant-based food ingredients. This study investigated the effects of red light treatment on the physiological and biochemical changes during wheat germination, aiming to produce high-quality wheat sprouts with strong antioxidant capacity. Using response surface methodology, the study optimized the conditions for phenolic accumulation in wheat sprouts under red light treatment and explored the molecular mechanisms behind the enhancement of total phenolic content (TPC) and quality. The results indicated that red light treatment significantly increased the TPC in wheat sprouts. The highest TPC, reaching 186.61 μg GAE/sprout, was observed when wheat sprouts were exposed to red light at an intensity of 412 μmol/m²/s for 18.2 h/d over four days. Compared to no light, red light treatment significantly increased the content of photosynthetic pigments (chlorophyll and carotenoids). Red light treatment notably heightened the levels of both free and bound phenolic in the germinating wheat. Red light treatment markedly boosted the activities and relative gene expression levels of enzymes related to phenolic biosynthesis, including phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, and 4-coumarate-CoA ligase. Additionally, red light treatment enhanced the antioxidant capacity of wheat sprouts by improving the activity and gene expression of four key antioxidant enzymes, thereby promoting growth and germination. This research suggested that red light treatment is an effective strategy for stimulating total phenolic biosynthesis, enhancing antioxidant capacity, and producing highly nutritious wheat sprouts, thus laying the groundwork for developing total phenolic-enriched wheat sprouts as valuable food ingredients in the future.

Assessment of the Addition of Cricket (Acheta domesticus) Powder to Chickpea (Cicer arietinum) and Flaxseed (Linum usitatissimum) Flours: A Chemometric Evaluation of Their Pasting Properties

Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal component analysis (PCA) and partial least squares (PLS)] combined with Rapid Visco Analyser (RVA) profiles to evaluate the addition of cricket powder (CKP) to chickpea (CPF) and flaxseed (FxF) flours. The results of this study showed that the addition of CKP powder to both CPF and FxF flours affects the pasting properties of the samples; in particular, a reduction in the peak (PV) and final viscosity (FV) was observed. The use of chemometric data techniques such as PCA and PLS regression allowed for a better interpretation of the RVA profiles. Both PCA and PLS regression allowed to qualitative and quantitatively identify the addition level of CKP powder to CPF and FxF flour samples. Differences in the PLS loadings associated with the RVA profile due to the addition of cricket powder were observed. The development of these methodologies will provide researchers and the food industry with better tools to both improve and monitor the quality of ingredients with functional properties as well as to further understand the use of insects as alternative sources of protein.

STRATEGI PEMASARAN DALAM UPAYA MENINGKATKAN PENJUALAN PRODUK (Studi Kasus Pada Toko Batik Benang Raja Surabaya)

Abstract. The purpose of this observation is to determine the marketing strategy of the Surabaya branch of the Raja Yarn Batik shop by using a marketing mix. This study uses a qualitative descriptive approach with data collection including observation, interviews, documentation and triangulation. The informants in this study consisted of 3 key informants and 2 supporting informants.The results of this study indicate that the role of the product in supporting increased sales at the Batik Shop Yarn Raja is to maintain the quality of products and ingredients used in accordance with consumer desires. The role of prices in supporting the increase in sales at the Batik Shop Raja Raja Surabaya by setting prices in accordance with the quality of its products and target markets. The role of the place in increasing sales at Surabaya Batik Shop is the selection of strategic locations and in the center of the crowd. Promotion's role in increasing sales at the Surabaya Raja Raja Batik Shop utilizes social media as a form of promotion such as Instagram. So the four components such as products, prices, places and promotions in the marketing mix can increase sales of batik products.

Exploration of Black Swan Dumpling, A High-Quality Culinary

This study is a descriptive research with a phenomenological approach, conducting qualitative research methods about black swan dumpling. Qualitative research methods aim to understand phenomena deeply from the subjects' perspective. Common methods include depth interviews, participant observation, and literature review. Depth interviews involve in-depth discussions with respondents to understand their views comprehensively. Participant observation entails direct involvement in a situation to grasp its dynamics. Literature review analyzes relevant sources to understand existing knowledge of black swan dumpling, as well as the barriers and opportunities for its development. The results reveal that black swan dumpling has the authenticity and uniqueness from its specific ingredients, preparation techniques, cultural significance, and adaptability to global markets. The dumplings require specific skills and traditions, using quality ingredients like swan meat. The cultural significance, makes dumpling as symbolic of celebrations and gatherings. The diverse fillings, cooking methods, and fusion possibilities, make black swan dumplings versatile and appealing in a global culinary landscape.

Sanitary Hygiene Practices and Escherichia coli Contamination in Snack Food at Elementary School Canteens in Nganjuk District

Snacks served at schools that are contaminated with Escherichia coli germs run the risk of harming students' health. The World Health Organization states that around 70% of diarrheal disease cases are caused by food contaminated with Escherichia coli. Escherichia coli contamination in school snacks can be influenced by a lack of hygiene and sanitation aspects. This investigation aimed to establish a connection between good cleanliness habits and an E. coli infection in the cafeteria food at Nganjuk District's primary schools. This kind of study has an observational design and a cross-sectional study plan. The research sample consisted of 12 canteens selected through purposive sampling. Data collection methods included observation, interviews, and laboratory tests, followed by univariate analysis with descriptive statistics and bivariate analysis with Fisher's exact test. Laboratory test results explained that of the 12 samples, there were 5 (41.7%) foods contaminated with Escherichia coli. The outcomes demonstrated a link between the handler's hygiene (p = 0.015), sanitation of equipment (p = 0.028), serving process (p = 0.010), peddler facilities (p = 0.045), and Escherichia coli contamination. While the quality of food ingredients (p = 0.222) and TPM sanitation (p = 1.000) do not correlate with Escherichia coli contamination, It can be concluded that personal hygiene of the handler, sanitation of tools, serving process, and poor peddling facilities can increase the contamination of hawker food by Escherichia coli bacteria.

Biodegradable plastics with natural antioxidant: A Review

Abstract Food spoilage is a negative change that occurs physically, chemically and microbiologically in food whether it is still fresh or has become a processed product. Oxidative reactions can cause color changes, decreased nutritional value, changes in odor and unpleasant taste, so antioxidants are needed to avoid this. The aim of this review is to examine a number of natural antioxidants that can be used in biodegradable plastics. Biodegradable plastic is a type of plastic that decomposes naturally with the help of microorganisms. The use of biodegradable plastic can be applied to products such as fruit or meat to prevent oxidation. Inhibition of oxidation in food ingredients greatly influences the quality and appearance of food ingredients. Apart from that, it is also beneficial for nutrition and increases the shelf life of the product. Antioxidants can be obtained synthetically or naturally. Natural antioxidants are prioritized by researchers for study because of their safety in use and no health side effects if consumed. Antioxidants are very easy to obtain in plants, either in the form of extracts or in the form of essential oils. Apart from that, natural antioxidants are also often produced from adding chitosan to biodegradable plastic.

Analysis of the Nutritional Quality of Local Feed Ingredients Commonly Used in the Concentrate Formula for Beef Cattle Feedlots in Indonesia

Indonesia's annual beef consumption is experiencing a steady rise. In 2021, the per capita beef consumption amounted to 2.56 kg per person per year, resulting in a total of 696 million kilograms consumed across the country. This quantity is equivalent to the slaughtering of approximately 3.98 million cattle annually. With the increasing growth of the feedlot industry, cattle farmers, including feedlot operators, have the opportunity to enhance the value of agricultural companies in Indonesia by utilizing local feedstuffs. The objective of this study was to assess the suitability and nutritional value of indigenous feed sources for beef cattle in Indonesia. The research utilized feedstuff varieties and characteristics sourced from feedlots spanning since 2012-2021. The employed methodologies encompassed surveys, interviews, and questionnaires. This research involved the collection of both primary and secondary data. The potential and quality of local feedstuff were described using descriptive analysis. This research showed that eight types of local feedstuff could be categorized as energy sources including dehydrated cassava chips with a total digestible nutrients (TDN) value of 84.2% and bran pollard with a TDN value of 66.6%. The fiber sources consisted of corn cob (37.7% crude fiber), coffee husk (38% crude fiber), cocoa bean shell (20% crude fiber), tapioca solid waste/onggok (22% crude fiber), and palm kernel meal (22.1% crude fiber). The protein source consisted of copra meal with a protein content of 22.4%. The physical test most frequently inspected the feed color (18.1%) and odor (18.1%). Moisture examination (24%) was the most frequently used of proximate analysis was employed to identify the chemical composition. In conclusion the existence of eight local ingredients which were categorized into three different types: energy source, protein source, and fiber source commonly used in the concentrate formula for beef cattle feedlots in Indonesia.

Protein Ingredient Quality within Infant Formulas Impacts Plasma Amino Acid Concentrations in Neonatal Minipiglets

BackgroundInfant formulas (IFs), the only adequate substitute to human milk, are complex matrices that require numerous ingredients and processing steps that may impact protein digestion and subsequent amino acid (AA) absorption. ObjectivesThe objective was to understand the impact of the protein ingredient quality within IFs on postprandial plasma AA profiles. MethodsFour isonitrogenous and isocaloric IFs were produced at a semi-industrial scale using whey proteins from different origins (cheese compared with ideal whey) and denaturation levels (IF-A, -B, -C), and caseins with different supramolecular organizations (IF-C, -D). Ten Yucatan minipiglets (12- to 27-d-old) were used as a human infant model and received each IF for 3 d according to a Williams Latin square followed by a 2-d wash-out period. Jugular plasma was regularly sampled from 10 min preprandial to 4 h postprandial on the third day to measure free AAs, urea, insulin, and glucose concentrations. Data were statistically analyzed using a mixed linear model with diet (IFs), time, and sex as fixed factors and piglet as random factor. ResultsIFs made with cheese whey (IF-A and -B) elicited significantly higher plasma total and essential AA concentrations than IFs made with ideal whey (IF-C and -D), regardless of the pre- and postprandial times. Most of the differences observed postprandially were explained by AA homeostasis modifications. IFs based on cheese whey induced an increased plasma concentration of Thr due to both a higher Thr content in these IFs and a Thr-limiting degrading capability in piglets. The use of a nonmicellar casein ingredient led to reduced plasma content of AA catabolism markers (IF-D compared with IF-C). ConclusionsOverall, our results highlight the importance of the protein ingredient quality (composition and structure) within IFs on neonatal plasma AA profiles, which may further impact infant protein metabolism.

Assessment of the supply and quality of broiler chicken diets from selected feed mills in Tanzania

A study was conducted to evaluate the supply and nutrient composition of broiler feeds from selected feed millers in the Morogoro, Pwani, and Dar es Salaam regions of Tanzania. Nineteen feed mills were assessed, and a representative from each region was interviewed using a structured questionnaire. Feed samples from each feed mill representing starter, grower, and finisher diets were collected for proximate analysis. The study showed that the average broiler feed production (tonnes/year) per feed mill was approximately 12,000 for Morogoro, 15,400 for Pwani, and 35,000 for Dar es Salaam. Feed production was mainly constrained by inadequate supply and low quality of ingredients, high costs of production equipment, restricted market access, and limited capital investment. The major feed ingredients listed were maize, maize bran, cottonseed cake, sunflower seed meal, soybean meal, and fish meal, while the micro ingredients included blood meal, salt, limestone, dicalcium phosphate, and premixes. Ingredients were mostly sourced from contract suppliers and local markets. The majority of feeds were processed in mash form, while a few were pelleted. There was considerable variation in the nutrient composition of the feeds of different producers. In most of the feeds examined, crude protein (CP), metabolizable energy (ME), and amino acids were below the recommended levels for broiler chickens; fat, Mg, and Na were at the recommended levels; and P, Ca, Mn, Fe, and Zn exceeded the recommended levels. Starter feeds were more costly than grower and finisher feeds, and pelleted feeds were more costly than mash feeds. The feed ingredient prices were high between October and March and lower during the June to July crop harvesting season. In general, commercially processed feeds from different companies showed large variations in nutrient composition; the majority had values below the recommended standards for broiler chickens, while some exceeded and few attained these standards.

Impact of Dietary Factors on Metabolic Disorders in Animals: A Case of Uganda

Purpose: The aim of the study was to investigate impact of dietary factors on metabolic disorders in Animals in Uganda Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study found that metabolic disorders such as obesity, insulin resistance, and fatty liver syndrome are prevalent among various livestock species in Uganda. The role of dietary components, including energy content, nutrient composition, and the presence of anti-nutritional factors, in contributing to the development and severity of these disorders cannot be understated. Moreover, socio-economic and environmental factors such as limited access to quality forage and the effects of climate change exacerbate the situation, posing additional challenges to maintaining optimal metabolic health in Ugandan livestock Unique Contribution to Theory, Practice and Policy: Nutritional Balancing Theory & Homeorhetic Regulation Theory may be used to anchor future studies on Impact of dietary factors on metabolic disorders in Animals in Uganda. Implement evidence-based dietary interventions tailored to the specific needs of different livestock species in Uganda. These interventions should aim to optimize nutrient composition, balance energy intake, and minimize the presence of anti-nutritional factors in animal feed. Promote the adoption of sustainable agricultural practices that enhance access to quality forage and mitigate the impact of climate change on animal nutrition. This may include strategies such as agroforestry, rotational grazing, and the cultivation of drought-resistant forage crops. Develop and enforce regulations governing the composition and labeling of animal feed in Uganda to ensure the quality and safety of feed ingredients. These regulations should include guidelines for the appropriate use of supplements, additives, and feed additives to minimize the risk of metabolic disorders in animals.

Analisis Studi Kelayakan Bisnis pada Seblak Teh Uun di Dusun Cambay Desa Jatibaru (Studi Kasus pada Aspek Pemasaran dan Aspek Manajemen)

Indonesians, especially young people, are familiar with Bandung's specialties. Seblak is one of Indonesia's most popular dishes. Seblak has strong roots in the city of Bandung, West Java, but has now become an integral part of Indonesian cuisine that is favored by many people, especially among young people to the elderly. The purpose of this study is to assess the business feasibility of Seblak Teh Uun located in Cambay Hamlet, Jatibaru Village, East Cikarang Sub-district from a non-financial perspective. Non-financial variables, such as marketing aspects and management aspects. This research uses a qualitative data collection approach through interviews, observation, and documentation. Based on the results of non-financial findings such as marketing aspects and management aspects, Seblak Teh Uun in Cambay Hamlet, Jatibaru Village is feasible to develop. Seblak Teh Uun's business is considered feasible because in terms of quality ingredients. In addition, the marketing approach carried out through offline/online media that connects sellers and customers allows the business to continue. Keywords: Business Feasibility Study, Management Aspects, Marketing Aspects.

Cultivating physician empathy: a person-centered study based in self-determination theory

ABSTRACT While physician empathy is a vital ingredient in both physician wellness and quality of patient care, consensus on its origins, and how to cultivate it, is still lacking. The present study examines this issue in a new and innovative way, through the lens of self-determination theory. Using survey methodology, we collected data from N = 177 (44%) students at a Canadian medical school. We then used a person-centered approach (cluster analysis) to identify medical student profiles of self-determination (based on trait autonomy and perceived competence in learning) and how the learning environment impacted empathy for those in each profile. When the learning environment was more autonomy-supportive, students experienced higher satisfaction and lower frustration of their basic psychological needs in medical school, as well as greater empathy towards patients. The translation into increased empathy, however, was only evident among the students with higher self-determination at baseline. Results from this study suggest that autonomy-supportive learning environments will generally support medical students’ psychological needs for optimal motivation and well-being, but whether or not they lead to empathy towards patients will depend on individual differences in self-determination. Findings and their implications are discussed in terms of developing theory-driven approaches to cultivating empathy in medical education.

Thermodynamic Simulation of Cascade Cooling System for Vacuum Freeze Drying

Vacuum freeze drying (VFD) is a drying method carried out at pressures and temperatures below the triple point of water. Drying occurs by sublimation. The results of the VFD method are able to maintain the quality of dry ingredients (taste, colour, nutrient, etc.). To achieve a condition below the triple point of water, it is conditioned so that the pressure is under a partial pressure of 6.11657 mbar at a temperature of 0.01°C. The refrigeration system is simulated using refrigerants R-134a and R-22. The purpose of the simulation is to obtain the optimum system conditions. The variables varied were the saturated temperature of the LTC (Low-Temperature Circuit) evaporator, the saturation temperature of the HTC (High-Temperature Circuit) evaporator, the difference in the temperature of the pinch point between the LTC condenser and the HTC evaporator and the temperature of the HTC condenser. The simulation results are the saturated temperature of the LTC evaporator -30°C, the saturation temperature of the HTC evaporator -15°C, the difference in the temperature of the pinch point between the LTC condenser and the HTC evaporator 10°C and the temperature of the HTC condenser 40°C. The highest Coefficient of Performance (COP) of the cascade cooling system with these parameters is 2.55 using a combination refrigerant R22 in HTC and R134a in LTC.

Towards sustainable diets – interventions and perceptions amongst adolescents: a scoping review

Adolescence is an important life-stage during which shifts towards more healthy and sustainable diets can be promoted. Adolescents have increasing influence over their food choices informed by their developing personal knowledge and values, impacting long-term dietary behaviours into adulthood(1). We aimed to review the recent literature regarding adolescents’ perceptions of environmentally sustainable diets, and interventions to support adolescents to eat sustainably. We reviewed published literature that focussed on adolescent participants and their perceptions of, or interventions to support, sustainable dietary habits. Five electronic databases were searched to include studies published since 2012 that met the inclusion criteria. The JBI approach and PRISMA-Sc checklist(2) was used for source screening, data extraction and presentation of data. Data was extracted including study characteristics, methodology and results in relation to each research question. The extracted data was reported, synthesised and discussed in the context of the food system framework(3) and broader research. Twenty-eight articles were included in the review. Findings suggest that adolescents’ understanding of what constitutes sustainable eating is low. Most adolescents, when asked, were unsure of what constitutes sustainable eating, or a plant-based diet. The environmental impact of the production methods, transport and packaging of foods was most commonly reported when adolescents considered the environmental impact of their foods. The most commonly perceived barrier to consuming sustainable foods mentioned was cost, particularly by adolescents from lower socioeconomic backgrounds. Other barriers include unappealing taste, appearance or smell of ‘sustainable’ food items (particularly those that were vegetarian). Geographical limitations impacting the ability to grow or purchase local and organic products were also mentioned as barriers to consuming sustainable foods. Adolescents reported a lack of understanding of sustainable diets, and distrust of sustainability-related claims from fast-food outlets regarding the quality or source of ingredients, making it difficult to make informed food choices. Additionally, behaviours conflicting with personal and/or group norms were noted as barriers to adopting sustainable dietary habits. Adolescents that had previously received relevant education, valued nature and health, or were from a rural or indigenous community, were more likely to value environmentally sustainable food choices. Interventions which target adolescents’ cognitive understanding and aspiration to make sustainable food choices appear to improve their attitudes towards sustainable food, whereas interventions to increase the availability of sustainable foods improved the environmental sustainability of adolescents’ dietary intake. Multicomponent, tailored and community-based interventions were most effective however the long-term effect of these interventions remains unclear. More research is needed in diverse countries and settings, with consideration of adolescents’ level of autonomy in food choice and long term-effectiveness of interventions.

Preserving culinary heritage: Challenges faced by Takoradi technical university food service lab students

Preserving culinary heritage is crucial for maintaining cultural identity, promoting sustainable food systems, and safeguarding traditional knowledge and practices. This study investigates the challenges faced by students at Takoradi Technical University's Food Service Lab in integrating traditional Ghanaian dishes into their menus, as well as the efforts undertaken by the university's Hospitality Management program to preserve Ghana's culinary heritage. A quantitative survey of 300 final-year students revealed that the primary challenge is difficulty sourcing fresh, quality ingredients for indigenous foods. Additional obstacles include concerns about guest acceptance, higher preparation costs, and perceived lack of skills in cooking traditional cuisine. These findings align with previous research highlighting issues like inconsistent supply chains, shifting consumer preferences, and erosion of culinary knowledge transmission across generations. The study also examined strategies for promoting culinary heritage, which encompass robust collaboration between stakeholders, integration of traditions into policies and curricula, and public outreach initiatives. These comprehensive approaches correspond with recommendations from literature emphasizing cooperation and mainstreaming culinary heritage preservation. To address the identified challenges, recommendations include implementing food literacy campaigns, updating vocational training curricula, and fostering partnerships between educational institutions, community groups, non-profits, and government agencies. By tackling these obstacles through strategic, coordinated efforts, Ghana can safeguard its diverse foodways for future generations while championing sustainable culinary practices.'