Local Food Items Research Articles

Effectiveness of an Artificial Intelligence-Assisted App for Improving Eating Behaviors: Mixed Methods Evaluation.

A plethora of weight management apps are available, but many individuals, especially those living with overweight and obesity, still struggle to achieve adequate weight loss. An emerging area in weight management is the support for one's self-regulation over momentary eating impulses. This study aims to examine the feasibility and effectiveness of a novel artificial intelligence-assisted weight management app in improving eating behaviors in a Southeast Asian cohort. A single-group pretest-posttest study was conducted. Participants completed the 1-week run-in period of a 12-week app-based weight management program called the Eating Trigger-Response Inhibition Program (eTRIP). This self-monitoring system was built upon 3 main components, namely, (1) chatbot-based check-ins on eating lapse triggers, (2) food-based computer vision image recognition (system built based on local food items), and (3) automated time-based nudges and meal stopwatch. At every mealtime, participants were prompted to take a picture of their food items, which were identified by a computer vision image recognition technology, thereby triggering a set of chatbot-initiated questions on eating triggers such as who the users were eating with. Paired 2-sided t tests were used to compare the differences in the psychobehavioral constructs before and after the 7-day program, including overeating habits, snacking habits, consideration of future consequences, self-regulation of eating behaviors, anxiety, depression, and physical activity. Qualitative feedback were analyzed by content analysis according to 4 steps, namely, decontextualization, recontextualization, categorization, and compilation. The mean age, self-reported BMI, and waist circumference of the participants were 31.25 (SD 9.98) years, 28.86 (SD 7.02) kg/m2, and 92.60 (SD 18.24) cm, respectively. There were significant improvements in all the 7 psychobehavioral constructs, except for anxiety. After adjusting for multiple comparisons, statistically significant improvements were found for overeating habits (mean -0.32, SD 1.16; P<.001), snacking habits (mean -0.22, SD 1.12; P<.002), self-regulation of eating behavior (mean 0.08, SD 0.49; P=.007), depression (mean -0.12, SD 0.74; P=.007), and physical activity (mean 1288.60, SD 3055.20 metabolic equivalent task-min/day; P<.001). Forty-one participants reported skipping at least 1 meal (ie, breakfast, lunch, or dinner), summing to 578 (67.1%) of the 862 meals skipped. Of the 230 participants, 80 (34.8%) provided textual feedback that indicated satisfactory user experience with eTRIP. Four themes emerged, namely, (1) becoming more mindful of self-monitoring, (2) personalized reminders with prompts and chatbot, (3) food logging with image recognition, and (4) engaging with a simple, easy, and appealing user interface. The attrition rate was 8.4% (21/251). eTRIP is a feasible and effective weight management program to be tested in a larger population for its effectiveness and sustainability as a personalized weight management program for people with overweight and obesity. ClinicalTrials.gov NCT04833803; https://classic.clinicaltrials.gov/ct2/show/NCT04833803.

The development and validation of a macronutrient and taste preference ranking task in multiethnic Asian population

Understanding how changes in individual food preferences in a dynamic environment translate into dietary choices helps to unravel the aetiology of suboptimal nutrition in the population. To facilitate the measurements of food preferences in a multiethnic Asian population, we aimed to develop and validate the Macronutrient and Taste Preference Ranking Task (MTPRT) in an Asian population. We shortlisted 1770 local food items based on the predominant macronutrient groups (≥50 % macronutrient content is protein or fat or carbohydrates), classified their taste clusters, standard-photographed a final list of 36 food items, and developed an electronic survey through cognitive interviews with 30 participants. We then validated the MTPRT amongst 66 participants (mean (SD) age = 47.4 (11.7) years, 57.6 % male, with Chinese: Malay: Indian ethnicity ratio 3:1:1), through random crossover administration of sweet and savoury standard meals with equivalent macronutrients across 2 study visits over a week. The average duration taken to complete MTPRT was 14.1 (5.3) minutes. The sweet and savoury taste preference scores were inversely correlated (r = -0.9, p < 0.0001). The liking and preference for savoury taste were reduced after consuming savoury meals (p = 0.0009). The intra-person correlations for MTPRT scores were all r > 0.6, p < 0.001. The macronutrient preference scores were all positively associated with the self-reported macronutrient intakes derived from the Food Frequency Questionnaire, independent of sex, age, ethnicity, and BMI. Our study demonstrates the validity and reproducibility of MTPRT in multiethnic Asian populations for future evaluation of food preferences in multiethnic Asian population.

Reported food-related symptoms and food allergen sensitization in a selected adult population in Hyderabad, India: A hospital-based survey

BackgroundResearch on reported food-related triggers of atopic disease in South Asian adults is lacking despite the region's large population, despite the global significance of allergic diseases. ObjectivesThe study aimed to identify prevalent local food items and assess allergic sensitization rates to potential trigger foods for atopic diseases via skin prick tests (SPT) and specific IgE (sIgE) testing. MethodsThe study began with a pilot survey (N=100; recruited from four hospitals in Hyderabad, focusing on foods perceived to relate to asthma, allergic rhinitis, atopic dermatitis, urticaria, and gastrointestinal allergic symptoms. Subsequently, a main study evaluated 2010 participants, of which 1754 individuals diagnosed with an aforementioned atopic disease reported allergic symptoms related to any of 77 foods identified in the pilot study. Ultimately, 1622 patients who consented to SPT and sIgE testing and reported at least one food item triggering allergic diseases were included in the final analysis. ResultsAmong 1622 patients (average age: 42.6±12.9 years; 55.5% male), asthma was the most common diagnosed atopic disease (26.4%), with itching and rashes as the frequently reported symptoms (22.7%). Notably, 94.9% of patients had total serum IgE >144 kU/L. Chickpea, cabbage, eggplant, walnut, cumin, and betel leaf were the most commonly reported trigger foods. ConclusionIn this sample of South Indian adults diagnosed with allergic disease, reported food triggers were most commonly local dietary staples, while reported reactions to priority allergens like peanut and sesame were conspicuously absent. Observed concordance between patient-reported food triggers and sensitization to reported food triggers was low, highlighting the need for improved clinical evaluation of suspected triggers.

E-Waste: a Concise Update on Global Movement, Impacts, Management, and Site Remediation

The rapid rise of electronic waste (e-waste) worldwide has become a public health concern. Wealthy countries are disposing of their e-waste to other countries taking advantage of their less stringent environmental laws and regulations. China used to receive large amounts of e-waste through Hong Kong (a free port) but banned the entry of e-waste in 2013. Salvaging or recycling different parts of the e-waste using primitive and uncontrolled techniques generated a wide range of toxic chemicals (mainly heavy metals and persistent organic pollutants). Most studies concerning the environmental and health impacts of the emitted toxic chemicals were conducted in China. The principal aim of this short article is to review the various environmental problems and health impacts of e-waste recycling, policies, management, and remediation of contaminated sites. Out of the primitive methods used for recycling, the two most destructive ones causing harm to the environment and human health are (1) Open-burning of e-waste for disposing of the salvaged e-waste and (2) Acid-stripping of electronic boards for collecting precious metals (gold, silver, platinum). There is sufficient evidence showing the associations between the toxic chemicals in different media (i.e., water, soil/sediment, air) and local food items (i.e., fish, meat, vegetables), linking with body burdens (hair, milk, placenta) of workers and residents. The epidemiological data further demonstrated the abrupt rise of several significant diseases (i.e., respiratory disease, cardiovascular disease, malignant tumors) in Taizhou (China), one of the two e-waste recycling sites. Effective policies and vigorous enforcement in managing e-waste are essential. International cooperation is necessary to prohibit the transboundary movement of e-waste. Sites contaminated by e-waste recycling contain incredibly high concentrations of toxic pollutants, which should be removed using excavation, degradation (via microbes, nanoparticles, biochar), soil washing, etc. Planting appropriate plants with associated rhizospheric microbes would achieve longer-term stability.

The Trans-Himalayan Livelihood: Opportunities and Challenges in Tourism Development in Upper Mustang, Nepal

The people, places, and livelihoods of the Himalayan regions in Nepal are great attractions to tourists for multiple activities. However, mountain livelihood as tourist product has been little attention. This paper aims to present the Loba livelihood of the Upper Mustang, a trans-Himalayan region of Nepal as an intangible heritage, where the Government of Nepal began high-yielding tourism in 1992. Similarly, it focuses on opportunities and challenges of tourism development in the Upper Mustang. The paper is based on anthropological fieldwork conducted for the PhD, at Tribhuvan University, Nepal. The qualitative data were collected by applying observation and interview methods. The quantitative data were collected by Annapurna Conservation Area Project, Lo-manthang, and Jomsom. The important observable tourist goods in the study area include scenic desert-like natural surroundings, sacred sites, Himalayan festivals, rituals, local organic food items, and high altitude agricultural and pastoral practices. Similarly, the visitors are amazed and attracted by these tangible as well as intangible cultural heritages of Loba. The heritage includes the “mud-walled city of Lo-manthang”, medieval monasteries, palaces, and cave dwellings. The Loba livelihood is unique and a great attraction to domestic as well as international tourists for those who have no opportunity to experience a similar livelihood elsewhere. According to the Annapurna Conservation Area Project (ACAP), Lo-manthang Unit Office records 52559 (1992-2019) foreign tourists visited Upper Mustang, which is increasing by 144 tourists per year. This study contributes to the local, provincial, and federal governments to plan further development of tourism in the Himalayan region.

The origins of hospital food: Where does it come from and what do staff, patients and suppliers think about local food?

To identify the origin of fresh and minimally processed foods served to hospital patients, and explore the challenges and enablers to local food procurement in hospitals. A mixed methods study was conducted in a healthcare network in Victoria, Australia. Packaging labels and product information were used to audit fresh and minimally processed foods purchased in 1 week. Processed food items and meals made offsite were not audited. Interviews were conducted with patients, staff and suppliers to explore their perspectives towards local food in hospitals. Framework analysis was used to identify themes. Of 105 food products audited, 32% were imported, 25% were 'local' from Victoria and the remaining 43% were from within Australia (excluding Victoria). Qualitative interviews revealed several challenges including: increased cost of local food items, inconsistent supply and variable quality of local produce, difficulty accessing origin information, and lack of autonomy for hospitals to make food procurement choices. Enablers included: conducting a food origin audit to increase awareness, group purchasing organisation prioritising local food suppliers, and suppliers valuing local produce. A food origin audit and interviews with stakeholders provided a rich understanding of current practices and how to increase local food procurement.

การใช้บริการร้านอาหารพื้นถิ่นของผู้บริโภค จังหวัดภูเก็ต

The purposes of this research are: 1) to study the personal factors of consumers choose local restaurant in Phuket Province, 2) to study the consumption factors of local restaurant in Phuket Province, 3) to study the factors of marketing mix in the local restaurant in Phuket Province, 4) to compare the level of importance of the marketing mix factors in the local restaurant in Phuket Province classify by personal factors of respondents, 5) to compare the level of importance of the marketing mix factors in the consumers' use of local restaurant in Phuket Province classify according to the use of local restaurants , and 6) presenting guidelines for local restaurant development Phuket Province. A sample group of 400 people and local restaurant operators Phuket has 16 cases. The research instruments are questionnaires and interviews. The statistics are use for data analysis frequency, percentage, mean, standard deviation, one-way analysis of variance and analyze descriptive data. The research was found that as follows : 1) most consumers were female, aged 36-40 years, have a bachelor's degree, by were being a private company employee, with estimated income 10,001–20,000 baht and they domiciled in Phuket. 2) Choosing to used local restaurants, it was found that most of the consumers chose be to consume local food,because of their unique identity and different from conventional food. The only food that was commonly being consumed Hokkien fried noodles. As for the main food and side dishes that were commonly being consumed Stir Fried Liang Bai with Shrimp Roe for the popular savory snack was Hu Shae, the sweet snacks were using Gosui and the popular desserts to be consumed Oh Aew. Most of them consume local food once a month and was paying approximately 901- 1,300 baht for each meal. 3) Consumers value the overall were marketing mix at a high level. The sides were in descending order, local food, price, construction personnel and physical presentation and distribution service marketing promotion. 4) Compare the level of importance of the marketing mix factors in the consumers will have been using of local restaurants. Phuket Province was found that gender, age, education level, occupation, average monthly income and different domiciles pay attention to the factors of marketing mix no difference except the sexes were not different with statistical significance at the .05 level. 5) Compare the level of importance of the marketing mix factors in the consumers wiil have been using of local restaurants. Phuket Province was found that the reasons for consuming local food popular types of local food popular local food items frequency of local food consumption and the cost of consumption per time was different. Pay attention to the factors of marketing mix. There was no statistically significant difference at the .05 level. And 6) guidelines for local restaurant development Phuket Province were to selecting raw materials directly from the producer source ,in order to maintain freshness and quality. In addition, a standard price threshold should be set was suitable for the quality of local food and should be increased distribution channels. They could be ordered online and were also advisable to advertise through various media such as websites or other media in order to disseminate customers to knew more restaurants. It should be also focus on training employees to recognized the importance of service. Focus on educating employees will have been service skills. At the same time, the restaurant should be designed to be unique, easy to remember and technology should be adopted, for example in the matter was receiving food orders to achieve accuracy, speed and error prevention.

A partial review of the edible plant(s) from wetlands of Manipur for medicinal values and industrial utility in the context of food

Background: Manipur, one of the Northeastern states of India, is well known for its rich biodiversity and other inhabitant such as art and cultures, its tribes, and also the food habits. Wetlands and their rich bio-resources play a crucial role in nature. In the context of Manipur society, its service is tremendous and non-substitutable. Manipur has 19 wetlands and all together, the state covers 529 km2 areas under wetlands and is mainly located in lowland areas. There is consideration of the wetland as the prominent and promising source of livelihood for sustainable societies and also the plant that plays a significant role in the socio-economic of the state. Trapa natans (Heikak), Euyale ferox (Thangjing), root of Nelumbo nucifera (Thambou), young leaves of N. nucifera (Thamna khenjong), fruits of N. nucifera (Thamchet), Sagittaria sagittifolia (Koukha), Nymphaea species fruit (Thembung), etc. are regularly consumed food items. Objective: The objective of the study was to understand and analyse the traditional knowledge and practices of people in the wetlands of Manipur. Materials and Methods: Different types of plant(s) from wetlands are partially reviewed in this part of the investigation. A literature survey and interaction location-wise had been done. Further, the study includes a survey of the efficacy of food items as medicines. The collected data were analysed for proper documentation and validation. Results: In this review, the traditional practices of using plants as medicines are also presented. As per analysis, traditional knowledge and practices are in a dangerous state, and soon to be disappearing. The significance of local food items from wetlands is not well known, so documentation is needed and must. People are not aware of and interested in carrying out such traditional food habits. Conclusion: Consequently, this revision may reflect light on the value of preserving the wetlands of Manipur for maintaining the ultimate reservoir of food that acts as medicine, and this will support in establishment of industries at large scale for different applications.

FOOD RECOGNITION AND CALORIE ESTIMATION USING CNN

Obesity and overweight have traditionally been linked to intake of high calorie food. Obesity may be a medical condition during which excess body fat has accumulated to the extent that it‘s going to have an adverse effect on health. Changes to diet and exercising are the major treatments. Diet quality are often improved by reducing the consumption of energy dense foods like those high in fat or sugars and by increasing the intake of dietary fiber. There are also many other reasons that lead to monitoring of food calorie estimation. Proposed system will be trained with many images in each category, which then classifies the food image and then estimates nutrition / calorie. Proposed system uses CNN as a classifier for food recognition and based on the food weight in grams the calorie of the food items are determined. This deep convolutional neural network will configure to detect and recognize local food images. Data about most consumed local food items were collected from internet. The main aim of this project is to improve the accuracy of the pre-training model using CNN.

"Indiscriminate Food Insecurity: Road Transportation Management Contribution in Low/Middle Income Economy "

In the history of human race cultures down memory lane to present day civilization, man has learnt to utilized and preserve numerous agriculture material harvested from the wild, hunt, and even explore sea foods overtime until majority are now be classified as domesticated culture from direct conventional practices back in ages. Although, many were selectively domesticated with interest to their produce, product, nutritional value, among several other benefits. These practices however have contributed a very efficient balance to our ecosystem regardless of the environmental dominance and occurrence, coupled with other applicable man-environment service forming the basis of agricultural practice. Prior to these services, many of these items require transportation (road, sea, etc.) at several point of the supply chain. Unfortunately, the facilities enhancing freshness preservation attached to these road transporting medium (especially trucks and bus the most patronized inland choice) utilized for numerous food items has consistently been ignored on the potential effect it can cause on the shelf stability and freshness based on the unstructured and rugged management associated to the medium (truck and bus) subject in many low/middle income economies. Today, tonnes of imported and local food items have one or more inland trucking and/or buses mobilization within the supply chains they must undergo before they eventually get to the final consumers with significant percentage loss associated to the road transporting medium worldwide. This review aims at creating awareness on existing research in Food Supply Chain (FSC), and the need for redesigned effective storage technology facilities in smaller trucks and buses for all kind fooditems (agricultural produce/product, sea foods etc.) while incorporating risk and sustainability strategies on transportation vehicles network in developing and underdeveloped countries especially, and with this effort, better sustainability on food security is attainable.

Incidence of Filamentous fungi in some food commodities from Ivory Coast

This study surveyed important food crops consumed in Ivory Coast for fungi. To achieve this, the following local food items (attieke, cassava flakes, chili, gnangnan, haricot, melon, millet, okra, rice, white maize and yellow maize) were sampled from local markets (Adjame, Cocody and Youpougon) in Abidjan, Ivory Coast. These food crops were screened for fungal contaminants, and each sample was serially diluted to a concentration of 10 −5 . One hundred microliters of each mixture at 10 −3 10 −4 and 10 −5 were inoculated onto potato dextrose agar (PDA), Czapek yeast agar (CYA), and malt extract agar (MEA). The isolates were identified using morphological characters and confirmed by PCR with the internal transcribed spacer 1 and 4 primers (ITS1 and ITS4). A total of 227 isolates were morphologically identified and confirmed to be in the genera Aspergillus (54.9%), Penicillium (23.3%) and Fusarium (14.3%). Few isolated species were identified as Alternaria, Chaetomium , Cladosporium, Epicoccum, Emerica, Rhizopus and Tr ichoderma spp. The highest mean fungal load of 5.9 log 10 CFU/g was found in maize. Confirmed isolates were dominated by Aspergillus species which were frequent in cassava flakes, chili, gnangnan, haricot, rice and yellow maize. Penicillium species were found to be frequent in chili, haricot and rice, while Fusarium species highly prevalent in melon and millet. Isolates from food commodities in this study were grouping with known toxigenic fungal species.

Pilot study on the concentrations of organochlorine compounds and potentially toxic elements in pregnant women and local food items from the Finnish Lapland

In the Arctic, main sources of persistent organic pollutants and potentially toxic elements are industry and agriculture in the lower latitudes. However, there are also local sources of pollution. Our study was focused on possible pollution in the Finnish Lapland, transferred from the Pechenganikel industrial complex located in the borders of Russia, Finland and Norway.Local food items and blood samples of pregnant women from the Inari municipality were collected and organochlorine compounds (OCs) and metal(oid)s analyzed. Most of the examined food samples showed detectable levels of these compounds. The mean concentrations of DDTs and polychlorobiphenyls (PCBs) were higher in fish (0.18–0.32 ng/g and 0.34–0.64 ng/g, respectively), than in the other food groups (0.027–0.047 ng/g and 0.11–0.20 ng/g, respectively).PCBs were found at the highest concentrations in blood samples of the pregnant women, and congeners 153 and 118 were dominant. The mean concentration of PCB153, 0.29 μg/kg serum lipid, was lower than those described in many other studies. Concerning DDTs, the 4,4′-DDT/4,4′-DDE ratio, 0.092, in the blood samples was lower than that observed in the food items, 0.25–0.71, reflecting old uses of the DDT pesticide. None of the observed levels of selected potentially toxic elements in blood samples and in food items exceeded the known safe limits.Higher concentrations of PCB52 and γ-HCH were observed in the serum of pregnant women who consumed greater amounts of meat, and berries and mushrooms, respectively. The OC concentrations from the pregnant women currently studied were lower than those observed fourteen years ago with pregnant women from the same municipality. Compounds whose occurrence is likely related to a long-distance transport showed clear decreases, e.g., 63% for PCBs, and for those from pesticides, decreases were 93% and 97% for 4,4′-DDE and β-HCH, respectively. No obvious influence from the Pechenganikel complex is observed from the results.

Assessment of the energy needs for cooking local food in Uganda: A strategy for sizing thermal energy storage with cooker system

Energy for cooking accounts for a significant part of the daily energy needs in developing countries. Cooking energy is mainly based on biomass (firewood and charcoal), both in urban and rural areas. Several studies have demonstrated the potential benefits of changing to other fuels for cooking, in terms of health, environment, sustainability and cost. Another strategy is to develop cooking solutions based on renewable energy technologies, to facilitate the use of intermittent solar and wind energy sources for cooking. The design of the new technologies, like the oil based heat storage and the associated cooker solution then requires knowledge of the energy required for cooking for the particular storage and cooker concept.Energy needs for cooking local food items in Uganda have been determined from laboratory cooking tests and from a survey on institutional cooking practices at selected schools in Uganda. The food items cooked include dry beans, rice, cassava, plantains (matooke), maize flour, fresh beans and sweet potatoes. The total energy used for cooking, boiling, and simmering was measured and time taken recorded. The moisture content and specific heat capacity of the food items were documented and used to estimate theoretical energy requirement for cooking. The effect of soaking dry beans on the energy required to cook was investigated. Results showed that for high moisture content food items like matooke more energy is required to boil than to simmer. On the other hand, for dry food items (beans), more energy is required after boiling to fully cook the food items.For an oil based thermal energy storage solution, supplying hot oil to a dedicated cooker, the results indicate that 14 L hot oil at temperatures of about 200 °C can be sufficient for the daily cooking energy needs for a household of 5 persons. The quantity of oil required can be reduced significantly if there is a pump to enable oil recirculation as cooking progresses. Furthermore, to enable up scaling to institutional use, the school survey done revealed that about 2.6 kg of firewood is used to cook 1 kg of dry beans and about 1 kg of firewood used for 1 kg of maize flour.

Determinants of Obesity and Metabolic Health in the Afghan Population: Protocol, Methodology, and Preliminary Results

BackgroundNon-communicable diseases (NCDs) cause more than 70% of deaths worldwide and share modifiable risk factors including obesity and metabolic abnormalities. Over the past 15 years, many changes in lifestyle, dietary patterns, physical activity, and socioeconomic status have been observed in the Afghan population. This study aims to investigate which specific lifestyle factors, dietary patterns, and characteristics of Westernization are associated with an increased risk of being overweight or obese and with poor metabolic health in the Afghan population.MethodsA population-based cross-sectional study was conducted where a total of 729 male and female participants were recruited. Face-to-face interviews and anthropometric measurements were conducted by trained health staff using standardized questionnaires which included information on socio-demographic and housing characteristics, income, occupation, ethnicity, personal and family medical history, stress, anthropometry, diet, and physical activity. Bioelectric impedance analysis (BIA) was used to estimate body composition, including overall body fatness. Physical activity was measured using the short version of the International Physical Activity Questionnaire (IPAQ). For a comprehensive assessment of dietary intake, a food-frequency questionnaire (FFQ) specific to the Afghan population was developed which included all local food items relevant to the population. Lipid profile and fasting glucose were measured in a local laboratory. Biospecimens were collected using dried blood spots (DBS) and dried stool cards to perform microbiome and biomarker-based research.DiscussionThis is the first study which will assess dietary patterns, lifestyle factors, and their association with obesity and metabolic health in Afghanistan. Such a study will aid the development of dietary and lifestyle guidelines in Afghanistan which will promote better health and educate people to make healthy food choices. The findings will also help in designing and implementing effective public health strategies to promote a healthy lifestyle and prevent the epidemic of overweight and obesity, and, hence, reduce the burden of non-communicable diseases in the region.

Alteração da Pirâmide Alimentar Mediterrânea na perspectiva de uma Ilha

ABSTRACT Objective The present study aimed to determine traditional and local food consumption and adherence to the Mediterranean diet in Cyprus. And also, aimed to improve their adherence to the Mediterranean diet and traditional and local food consumption. From this point, this current study aimed to revise the Cyprus Mediterranean Diet Pyramid, based on the Current Mediterranean Diet Pyramid. Methods The sample size was calculated as a minimum of 386 according to a 95.0% confidence interval, and a 5.0% error. This study was conducted online between November 2020-April 2021 in Cyprus. All volunteers were invited to this study on the national public internet platforms. Participant´s adherence to the Mediterranean diet was determined by the Mediterranean Diet Adherence Screener. Traditional and local food consumption frequencies were determined by a Food Frequency Questionnaire. A novel Cyprus Mediterranean Diet Pyramid was developed with traditional and local food items for Cyprus. The modification was also aimed to safeguard planet health, to increase traditional food consumption and adherence to the Mediterranean diet. Results 1,007 adults (78.0% native islanders/Cypriots) participated voluntarily in the current study. The mean Mediterranean Diet Adherence Screener score was 7.55±2.30 points and only 34.4% had high adherence to the Mediterranean diet. According to their responses, there was a need to increase use of olive oil, vegetables, fruits, fish, and red wine consumption and to decrease red meat and dessert consumption. According to responses to the Mediterranean Diet Adherence Screener and their traditional/local food consumption frequencies an up-to-date Cyprus Mediterranean Diet Pyramid was done hence a national food pyramid for Cyprus. Commonly consumed traditional and local foods were added to the pyramid to facilitate increased adaptation of the Mediterranean diet in the general population. Adequately consumed foods were added to make it more region-specific and rarely consumed foods were added to help to increase consumption. Conclusion This modification is believed to be instrumental to increase Mediterranean diet adaptation, traditional/local food consumption and decrease the impact of nutrition on the planet´s health. And also, this modification can shed light on the development of the other traditional food pyramids.

Toxic chemicals from uncontrolled e-waste recycling: Exposure, body burden, health impact

Uncontrolled electronic-waste (e-waste) recycling processes have induced serious environmental pollution and human health impacts. This paper reviewed studies on the wide range of toxic chemicals through the use of primitive recycling techniques, their transfer to various ecological compartments, and subsequent health impacts. Results indicated that local food items were heavily polluted by the pollutants emitted, notably heavy metals in vegetables, rice, fish and seafood, and persistent organic pollutants (POPs) in livestock. Dietary exposure is the most important exposure pathway. The associations between exposure to e-waste and high body burdens of these pollutants were evident. It seems apparent that toxic chemicals emitted from e-waste activities are causing a number of major illnesses related to cardiovascular, digestive and respiratory systems, according to the information provided by a local hospital (Taizhou, an e-waste recycling hot spot in China). More epidemiological data should be made available to the general public. It is envisaged that there are potential dangers of toxic chemicals passing on to the next generation via placental transfer and lactation. There is a need to monitor the development and health impacts of infants and children, born and brought up in the e-waste sites.

Improved recipes provide better complementary feeding in young children: findings of community-based trials in Bangladesh.

In Bangladesh, only 34% of children receive minimum acceptable diets as complementary foods (CF) for appropriate age while the rest of them remain at the risk of growth faltering, micronutrient deficiency, compromised cognitive development, and increased morbidity and mortality. The purpose of the study was to develop nutritious recipes for complementary feeding and provide necessary guidelines for improving complementary feeding practices for doctors, nutritionist and caregivers. This qualitative study including a baseline survey and Trials of Improved Practices of recipes (TIPs) was conducted on families having 6-23 months old children selected by Multi-stage random sampling methods from 2010 to 2012 throughout seven divisions of Bangladesh. Thirty-five food recipes were developed from local food items based on the 'WHO indicators to assess the adequacy of CF practices' for the TIP. Thirty (30) cooked recipes were analyzed for 10 nutrients in an accredited laboratory in Bangladesh. The baseline survey found that energy density of local recipes was low and did not have the required diversity, adequacy, and nutrient density according to IYCF indicators established by WHO. The TIPs found that 28 recipes out of the 35 recipes were most acceptable by both mothers and children. A manual of improved complementary food recipes and a complementary feeding guideline has been developed with calculation of dietary diversity scores, energy and nutrient density. This report will provide evidence-based practical knowledge for training and serve as nutrition education tool for nutrition practitioners, policy makers, and academicians.

Food Behavior Changes during the COVID-19 Pandemic: Statistical Analysis of Consumer Survey Data from Bosnia and Herzegovina

Bosnia and Herzegovina has responded to the COVID-19 pandemic by implementing quarantine and other social distancing measures. These measures, however, have mental, social, and economic consequences on diet and food behaviors. The Bosnian case is particularly pertinent since the country has one of the highest global mortality rates relative to its population. In addition, its health system is fragmented and under-resourced. Consequently, in this study, we analyze the effects of the COVID-19 pandemic on Bosnians’ behaviors relating to food. It is based on an online survey performed during October–November 2020 with 3133 adult respondents. The statistical analysis encompassed descriptive statistics (means, percentages, and frequencies), as well as cluster analysis. The results reveal that the pandemic transformed consumers’ shopping behaviors and food sourcing, reducing shopping frequency and increasing food bought on each trip. Furthermore, there was an increase in the consumption of local food items due to food safety concerns. Additionally, the pandemic improved the awareness of Bosnians towards food with a decrease in food waste. Regarding diets, Bosnians tried to have healthier diets during the pandemic. Therefore, COVID-19 might have opened a ‘window of opportunity’ to promote the shift towards more sustainable food consumption and lifestyles.

What’s in the Kitchen: Conventional Household Practices during Minor Health Problems

Objective: The Food habits of the people are the outcome of the general beliefs and are deep-rooted in the minds of the people of any community. Home remedies coming from the kitchen are the basis of treating commonly occurring illnesses for a long time. The present study was aimed to study the long-established household practices that are followed for the cure of minor health problems in North India (Uttarakhand) and assess their usage trends over three generations.&#x0D; Study Design: Cross-sectional study.&#x0D; Methods: The study was done in three districts of Garhwal region of Uttarakhand, namely Dehradun, Tehri Garhwal and Haridwar. The respondents were categorized in three age group range as- 20-34 years, 35-55 years and above 56 years. A structured diet recall interview schedule was prepared for the collection of data. The subjects were asked about the previous and current practices followed for the cure of minor health problems.&#x0D; Results: A list of local food items used during various ailments like Cold/ Cough, Fever, Constipation, Vomiting, Diarrhea, Jaundice was prepared. A number of commonly used spices were used for the treatment along with few special recipe preparations. Among the age group above 56 years and 35-55 years, the percentage of respondents following traditional household practices during minor health problems and considering them better than medicine was more in rural areas while among 20-34 years of age group, the percentage was more for the urban population. It was noticed that the number of respondents following these practices slightly decreased through the generations, and are still practiced among the youngest age group interviewed (60.53% of rural and 66.67% of urban subjects).&#x0D; Conclusion: Documentation and validation of these household remedies is required so that they can be used for the low-cost treatment of many common ailments.

Economic Vulnerabilities and Livelihoods: Impact of COVID‐19 in Fiji and Vanuatu

Economic Vulnerabilities and Livelihoods: Impact of <scp>COVID</scp>‐19 in Fiji and Vanuatu