Lunch Meal Research Articles

Sustainability and nutritional composition of food offer and choices in three hospital canteens in Italy

Diet is considered one of the most important determinants of health and at the same time a cause of climate change. We conducted a cross-sectional study in three Italian hospital canteens on five consecutive working days to investigate food offer availability and user choices in terms of nutritional intake and environmental impact. Photos of lunch trays were collected by the researchers and food offer and choices were analysed using the Italian Food Composition Database for Epidemiological Studies and the SU-EATABLE LIFE dataset. A total of 1227 lunch meals were analysed. The median energy intake ranged from 646 to 900 kcal/tray. The median energy content from lipids ranged from 32 to 40 %E and exceeded that from carbohydrates in one canteen. The median carbon and water footprint ranged from 773 to 1338 g CO2eq./tray and from 847 to 1229 L H2O/tray, respectively. Differences occurred depending on sex and typology of work. In conclusion, regardless of the differences in the number of food options offered in the three canteens, the choices tended to be suboptimal from a nutritional perspective. The most sustainable choices were made in the canteen without beef on offer. Measures should be taken to increase the variety of vegan and vegetarian options on offer and to improve food choices in terms of nutritional composition and environmental sustainability. This could be done through educational programmes focused on increasing awareness on their diet, and practical indications on how to compose a complete and low impact meal.

The effect of upper- and lower-body exercise on next-day postprandial triglycerides in healthy young men.

High non-fasting triglycerides (TG) concentration is linked to the development of atherosclerosis, and physical activity is commonly recommended to reduce postprandial TG concentration and cardiovascular diseases. Previous studies have demonstrated that acute whole-body (walking and running) or lower-body (leg cycling) aerobic exercise reduces postprandial TG. However, it is unclear whether upper-body exercise (i.e. arm-cranking) with sufficient energy expenditure lowers postprandial TG. Therefore, this study aimed to evaluate the effects of energy-matched upper- and lower-body exercises on postprandial TG concentrations the next day in healthy young men. Fifteen healthy young men (age 22.5 ± 1.7years, height 173.8 ± 5.7cm, body mass 68.2 ± 8.5kg, peak oxygen uptake 48.0 ± 5.5mL/min/kg and physically active) participated in a three-arm crossover trials: 1) arm-cranking, 2) leg-cycling exercise at 70% of mode-specific peak oxygen uptake to induce a net energy expenditure of 1,255kJ, or 3) rested between 16:00 and 17:00h on day 1 and consumed two standardised meals for breakfast (10:00h) and lunch (13:00h) on day 2. The mean macronutrient content of the breakfast was 44.9 ± 5.6g fat, 104.8 ± 13.0g carbohydrate, and 29.4 ± 3.6g protein, which provided 3.95 ± 0.49MJ energy (43% fat, 45% carbohydrate, and 12% protein), and that of the lunch was 45.2 ± 5.6g fat, 106.7 ± 13.2g carbohydrate, and 33.9 ± 4.2g protein, which provided 4.06 ± 0.50MJ energy (42% fat, 44% carbohydrate, and 14% protein). Time-averaged postprandial serum TG concentrations over 8h differed among trials (main effect of trial p < 0.001) and were lower in the upper- and lower-body exercise trials than in the control trial (1.46 ± 0.54 vs. 1.50 ± 0.69 vs. 1.79 ± 0.83mmol/L, respectively). The incremental TG area under the curve (AUC) (main effect of trial, p = 0.012) was 39% and 37% higher in the control trial than in the upper- and lower-body exercise trials (p = 0.025 and p = 0.033, respectively). There were no significant differences in incremental TG AUC between the upper- and lower-body exercise trials. An acute bout of energy-matched upper- and lower-body exercises similarly lowered postprandial TG concentrations the following day in healthy young men.Trial registration number: UMIN000045449.Date of registration: 10 September 2021.

Consistent effect of eating rate on food and energy intake across twenty-four ad libitum meals.

Foods consumed at lower eating rates (ER) lead to reductions in energy intake. Previous research has shown that texture-based differences in eating rateER can reduce meal size. The effect size and consistency of these effects across a wide range of composite and complex meals differing considerably in texture and varying in meal occasion have not been reported. We determined how consistently texture-based differences in ER can influence food and energy intake across a wide variety of meals. In a crossover design, healthy participants consumed twelve breakfast and twelve lunch meals that differed in texture to produce a fast or slow ER. A breakfast group (n = 15) and lunch group (n = 15) completed twelve ad libitum meal sessions each (six 'fast' and six 'slow' meals), where intake was measured and behavioural video annotation was used to characterise eating behaviour. Liking did not differ significantly between fast and slow breakfasts (P = 0·44) or lunches (P = 0·76). The slow meals were consumed on average 39 % ± 9 % (breakfast) and 45 % ± 7 % (lunch) slower than the fast meals (both P < 0·001). Participants consumed on average 22 % ± 5 % less food (84 g) and 13 % ± 6 % less energy (71 kcal) from slow compared with fast meals (mean ± SE; P < 0·001). Consuming meals with a slower ER led to a reduction in food intake, where an average decrease of 20 % in ER produced an 11 % ± 1 % decrease in food intake (mean ± SE). These findings add to the growing body of evidence showing that ER can be manipulated using food texture and that this has aits consistent effect on food and energy intake across a wide variety of Hedonically equivalent meals.

Cruciferous vegetables lower blood pressure in adults with mildly elevated blood pressure in a randomized, controlled, crossover trial: the VEgetableS for vaScular hEaLth (VESSEL) study

BackgroundHigher cruciferous vegetable intake is associated with lower cardiovascular disease risk in observational studies. The pathways involved remain uncertain. We aimed to determine whether cruciferous vegetable intake (active) lowers 24-h brachial systolic blood pressure (SBP; primary outcome) compared to root and squash vegetables (control) in Australian adults with mildly elevated BP (SBP 120–160 mmHg inclusive).MethodsIn this randomized, controlled, crossover trial, participants completed two 2-week dietary interventions separated by a 2-week washout. Cruciferous vegetables were compared to root and squash vegetables (~ 300 g/day) consumed with lunch and dinner meals. Participants were blinded to which interventions were the active and control. Adherence was assessed using food diaries and biomarkers (S-methyl cysteine sulfoxide (SMCSO, active) and carotenoids (control)). Twenty-four-hour brachial ambulatory SBP and secondary outcomes were assessed pre- and post each intervention. Differences were tested using linear mixed effects regression.ResultsEighteen participants were recruited (median (IQR) age: 68 (66–70); female: n = 16/18; mean ± SD clinic SBP: 135.9 ± 10.0 mmHg). For both interventions, 72% participants had 100% adherence (IQR: 96.4–100%). SMCSO and carotenoids were significantly different between interventions (mean difference active vs. control SMCSO: 22.93 mg/mL, 95%CI 15.62, 30.23, P < 0.0001; carotenoids: − 0.974 mg/mL, 95%CI − 1.525, − 0.423, P = 0.001). Twenty-four-hour brachial SBP was significantly reduced following the active vs. control (mean difference − 2.5 mmHg, 95%CI − 4.2, − 0.9, P = 0.002; active pre: 126.8 ± 12.6 mmHg, post: 124.4 ± 11.8 mmHg; control pre: 125.5 ± 12.1 mmHg, post: 124.8 ± 13.1 mmHg, n = 17), driven by daytime SBP (mean difference − 3.6 mmHg, 95%CI − 5.4, − 1.7, P < 0.001). Serum triglycerides were significantly lower following the active vs. control (mean difference − 0.2 mmol/L, 95%CI − 0.4, − 0.0, P = 0.047).ConclusionsIncreased intake of cruciferous vegetables resulted in reduced SBP compared to root and squash vegetables. Future research is needed to determine whether targeted recommendations for increasing cruciferous vegetable intake benefits population health.Trial registrationClinical trial registry ACTRN12619001294145. https://www.anzctr.org.au

Lunch melodies: Investigating the impact of music on emotions, hunger, liking, and psychophysiology while viewing a lunch meal

Sensory cues like music can influence our behaviour towards food. In the present study, the effect of music on hunger, fullness, desire to eat and liking of foods, while viewing real lunch food items, was investigated. To this end, emotions and physiological measures were obtained to understand the changes in hunger, fullness, desire to eat and liking. The study aimed to examine changes in hunger, fullness, desire to eat, and liking when viewing a lunch meal under silent and varying music conditions. Additionally, the study explored the potential role of emotions to explain these changes. A crossover experimental design was employed using 50 participants (17 males and 33 females) who observed lunch food items during a silent condition (control), or while listening to either liked or disliked music. The findings demonstrate the cross-modal influence of music on hunger and food liking ratings when viewing food. Hunger ratings were higher and more negative emotions were evoked while viewing lunch food items and listening to disliked music. In contrast, in the silent and liked music conditions, which elicited more positive emotions, there were increased ratings of healthy and unhealthy food pleasantness, overall food liking, and food satisfaction. Electrophysiological measures of heart rate (HR) and skin conductance (SC) were obtained while listening to music and viewing a lunch meal. Viewing food items while listening to disliked music evoked negative emotions and significantly increased SC compared to liked music or silent conditions. Viewing the food items under the silent condition evoked positive emotions and significantly increased HR compared to listening to liked and disliked music. This study showed that the participants’ emotions, hunger level, liking, and electrophysiological responses when viewing food are influenced by music that varied with liking. Results from this study may assist in enhancing dining experiences, as well as influencing food choices and satisfaction with meals.

The ‘Carrot Test’: An approach to characterize individual differences in oral processing behaviour and eating rate

BackgroundEating rate is a modifiable risk factor for obesity and efficient methods to objectively characterise an individual’s oral processing behaviours could help better identify people at risk of increased energy consumption. Many previous approaches to characterise oral processing and eating rate have relied on specialised equipment or wearable devices that are time consuming, expensive or require expertise to administer. The current trial used video-coding of the consumption of a standardised test food (the ‘carrot test’) to measure oral processing. ObjectiveWe sought (i) to test whether self-reported eating rate (SRER) is predictive of food oral processing derived from coded eating behaviours captured in the laboratory with a standardised test food, and (ii) to test whether differences in SRER are predictive of oral processing behaviours, eating rate and intake of a test meal. MethodsTwo hundred and fifty-three volunteers (86 male and 167 female, mean age 39.5 ± 13.6 years, mean BMI 22.2 ± 3.4 kg/m2) provided their SRER and anthropometric measurements of height, weight and dual-energy X-ray absorptiometry (DEXA) percentage fat mass. Participants were also video recorded eating a fixed 50 g portion of carrot and an ad libitum lunch meal of fried rice. Average eating rate (g/min), bite size (g) and number of chews per bite for the carrot and lunch were derived through behavioural coding of the videos. Energy intake (kcal) was recorded at lunch and a later afternoon snack. ResultsFaster SRER significantly predicted faster eating rate, larger bite size and more chews per bite observed during intake of the carrot (ß = −0.26–0.21, p ≤ 0.001) and the lunch (ß = −0.26–0.35, p ≤ 0.014). SRER did not significantly predict intake at lunch or during the afternoon snack (ß = 0.05–0.07, p ≥ 0.265). Participants’ oral processing of the carrot significantly predicted oral processing of the lunch (ß = −0.25–0.40, p ≤ 0.047) and faster eating rate of the carrot significantly predicted increased lunch intake (ß = 0.119, p = 0.045). None of the oral processing behaviours predicted afternoon snack intake (ß = −0.01–0.05, p ≥ 0.496). None of these associations were moderated by BMI or body composition. ConclusionWe confirm that SRER is a valid measure of group level differences in individual oral processing behaviours, but did not predict an individual’s energy intake at a lunch-time meal. With this approach, it is possible to characterise differences in eating rate by coding eating behaviours for a standardized test food (in this case, a fixed portion of raw carrot). This approach could be used to provide an objective measure of a person’s habitual oral processing behaviour, and was shown to be a significant predictor of eating rate and energy intake for a later test meal.

Responsive Complementary Feeding Practices in Rural Muhanga District of Rwanda: A Mixed Methods Study

ABSTRACTBackgroundResponsive feeding among infants and young children (IYC) determines their food acceptance and adequate dietary intake, which enhances growth and developmental opportunities. However, little is known about responsive feeding practices among IYC in Rwanda. This study explored the status and barriers of responsive feeding practices among mothers from rural areas of Muhanga District in Rwanda.MethodThis descriptive longitudinal and exploratory mixed methods study was conducted among 29 mothers from 2 rural health centers in Muhanga District. Mothers were interviewed, and their interactions with children during lunch meals at 6, 9, and 12 months were observed. The interviews were recorded, transcribed, and thematically analyzed using Atlas.ti software.ResultsThe study shows that the number of mothers who reported to verbally encourage their children to eat during feeding increased with the child's age. Less than half of mothers, at all three time points of data collection (at 6, 9, and 12 months), reported and were observed allowing their children to self‐feed, smiling and talking to them during feeding. The perceived major barriers to mother–child interaction during feeding were lack of time due to the burden of other responsibilities, and poverty. In addition, fear of messing up and food waste were barriers to child self‐feeding opportunities.ConclusionFindings indicate that responsive feeding was less practiced among study mothers due to lack of time, poverty, and fear of food waste during child self‐feeding. Nutrition interventions in this community should consider raising awareness of responsive feeding practices through education and encouraging mothers to devote sufficient time to interact with their children during feeding episodes.

An Optimization Tool to Formulate Diets within a Supplementary Nutrition Program for Children

BackgroundIn large supplementary feeding programs for children, it is challenging to create and sustain contextual, acceptable, nutritionally complete, and diverse supplemental foods. For example, the Indian Supplementary Nutrition Program (SNP) supplements the dietary intake of children, pregnant and lactating women, and severely acutely malnourished (SAM) children by offering dry take home rations (THRs) or hot cooked meals (HCMs) across India, but an optimization tool is necessary to create local contextual recipes for acceptable and nutritionally adequate products. ObjectivesThis study aimed to create a linear programming (LP) model to optimize diverse food provisions for a SNP to meet its program guidelines, using locally available foods, within budgetary allocations. MethodsA LP algorithm with appropriate constraints was used to generate an optimal THR based on raw foods, or an optimal weekly HCM menu comprised of a lunch meal with mid-morning snacks, based on user choices of foods and recipes. The database of foods used was created by a prospective survey conducted across all states of India for this purpose, such that the recipe and food optimization was diverse and specific to the guidelines for each beneficiary group. ResultsAn interactive web-based app, which can optimize feeding programs at any population level, was developed for use by program implementers and is hosted at https://www.datatools.sjri.res.in/SNP/. In the Indian example analyzed here, the recommended optimized diets met the guidelines for diversified and nutritionally complete SNP provision but at a cost that was almost 25% higher than the present Indian budget allocation. ConclusionsThe optimization model developed demonstrates that contextual SNP diets can be created to meet macronutrient and most essential micronutrient needs of large-scale feeding programs, but appropriate diversification entails additional costs.

Feed the children, free the women? Evidence from the China rural nutrition improvement program

This study establishes a causal impact of China Rural Nutrition Improvement Program (CRNIP) on the labour force participation of Chinese rural mothers, utilizing quasi-exogenous variation in the timing of program implementation across the country. Drawing on 1% samples of the 2010 and 2015 Chinese Population Censuses, we find that the CRNIP, which provided free lunch meals to students during their compulsory education, significantly enhanced maternal labour force participation by an estimated 4.25 percentage points, while showing no effects for fathers. The provision of school lunches reduced the time mothers spent on childcare, primarily benefiting less-educated mothers, who opted for informal, off-farm work in their local area. While only small in magnitude, this finding has significant policy implications for a country facing a declining population in general, and declining female labour force participation in particular.

Ecological study of the reach of congregate vs. grab-and-go summer meals in New York City

Participation in school meals is associated with many benefits. However, participation in school meals served in the summer through the Summer Food Service Program (SFSP) is low due to many barriers, including program requirements such as congregate feeding. During COVID-19, these requirements were waived, allowing grab-and-go meals. The purpose of this study is to compare the number of SFSP breakfast and lunch meals served during the summers of grab-and-go meals (2020 and 2021) to prior summers of congregate feeding (2014–2019) in New York City (NYC). This study is an ecological study of NYC public school geographic districts (n = 32). The primary outcome is the total number of SFSP meals served per student. Using the repeated-measures ANOVA, the results show a significant increase in the number of SFSP meals served per student during the first summer (2020) of grab-and-go meals compared to summers 2016–2019 (p ≤ 0.01) but no significant differences during the second summer (2021) of grab-and-go meals compared to summers 2014–2019. However, there was a significant increase in the number of breakfast meals served in August per student during both the first and second summer of grab-and-go meals compared to summers 2014–2019 (p < 0.05). Among NYC public schools, the waivers may increase the reach of breakfast meals served in August, when there are fewer summer school activities. While there is a need for more research, policymakers may consider making waivers that allow grab-and-go meals permanent flexibilities for the SFSP to increase access to summer meals.

Passive overconsumption? Limited evidence of compensation in meal size when consuming foods high in energy density: Two randomised crossover experiments

Research has drawn contradictory conclusions as to whether humans adjust meal size based on meal energy density (ED) or exhibit ‘passive overconsumption’. Recent observational research has suggested that meal EDs greater than 1.7–2 kcal/g are compensated for through consumption of smaller meal sizes. We tested the relationship between ED and meal size by examining energy intake of meals at three levels of ED: low (∼1.0 kcal/g), medium (1.7–2.0 kcal/g) and high (>3.0 kcal/g). Two randomised, crossover experiments were conducted with adult participants. In experiment 1 (n = 34, 62% female, mean age 37.4 years), participants were served a lunch including a familiar low, medium or high ED dessert to eat ad libitum. In experiment 2 (n = 32, 66% female, mean age 36.4 years), participants were served a lunch meal manipulated to be low, medium or high ED to eat ad libitum. For experiment 2, later energy intake (post-meal energy intake) was also measured. In experiment 1, participants consumed a similar amount of energy from the low vs. medium ED food. The high ED food was associated with an increased intake of approximately 240 kcals compared to medium (p < 0.001, Cohen’s d = 2.31) and low (p < 0.001, Cohen’s d = 4.42) ED foods. In experiment 2, there were no significant differences in meal size (grams) between ED meals, resulting in a largely linear relationship between meal ED and energy intake across the three ED conditions (‘passive overconsumption’). There were no differences in later energy intake between ED conditions. Contrary to recent suggestions, foods higher in ED were not associated with adjustments to meal size and were associated with increased energy intake across two experiments. Reformulation of foods high in ED may be an effective population level approach to reducing energy intake and obesity.Clinical trial registry number: NCT05744050; https://clinicaltrials.gov/ct2/show/NCT05744050.

Augmented gut hormone response to feeding in older adults exhibiting low appetite.

Age-related changes in gut hormones may play a role in anorexia of ageing. The aim of this study was to determine concentrations of ghrelin, PYY, and GLP-1 in older adults exhibiting an anorexia of ageing phenotype. Thirteen older adults with healthy appetite (OA-HA; 8f, 75 ± 7 years, 26.0 ± 3.2 kg m−2), fifteen older adults with low appetite (OA-LA; 10f, 72 ± 7 years, 23.6 ± 3.1 kg m−2), and twelve young adults (YA; 6f, 22 ± 2 years, 24.4 ± 2.0 kg m−2) completed the study. Healthy appetite and low appetite were determined based on BMI, habitual energy intake, self-reported appetite, and laboratory-assessed ad libitum lunch intake. Participants provided a fasted measure of subjective appetite and blood sample (0 min) before consuming a standardised breakfast (450 kcal). Appetite was measured and blood samples were drawn throughout a 240-min rest period. At 240 min, an ad libitum lunch meal was consumed. Relative intake at lunch (expressed as percentage of estimated total energy requirement) was lower for OA-LA (19.8 ± 7.7%) than YA (41.5 ± 9.2%, p < 0.001) and OA-HA (37.3 ± 10.0%, p < 0.001). Ghrelin suppression was greater for OA-LA (net AUC, −78719 ± 74788 pg mL−1·240min−1) than both YA (−23899 ± 27733 pg mL−1·240min−1, p = 0.016) and OA-HA (−21144 ± 31161 pg mL−1·240min−1, p = 0.009). There were trends for higher GLP-1 concentrations in OA-LA compared with YA at 90 min (8.85 ± 10.4 pM vs. 1.88 ± 4.63 pM, p = 0.073) and 180 min (5.00 ± 4.71 pM vs. 1.07 ± 2.83 pM, p = 0.065). There was a trend for a greater PYY response for OA-LA compared with OA-HA (net AUC p = 0.062). “Anorexigenic response score” – a composite score of gut hormone responses to feeding – showed greater anorexigenic response in OA-LA, compared with YA and OA-HA. No differences were seen in subjective appetite. These observations suggest augmented anorexigenic responses of gut hormones to feeding may be causal mechanisms of anorexia of ageing.

Evaluation of Fluid Loading Protocols for Use Before Returning from Spaceflight

Reductions in plasma volume (PV) during spaceflight contribute to post-spaceflight orthostatic intolerance (OI) during re-exposure to a gravitational environment. Both the National Aeronautics and Space Administration (NASA) and the Russian Space Agency (RSA) utilize fluid loading prior to re-entry to expand PV and mitigate the risk of post flight OI, but the timing of ingestion differs. Before landing NASA crewmembers consume 1-1.5 L of water with salt tablets to produce an isotonic solution in ~1 hour, whereas RSA cosmonauts consume the same, over ~4 hours. Anecdotal reports suggest low palatability and gastrointestinal (GI) distress with salt tablet and water fluid loading. To address this concern, the NASA Space Food Systems Laboratory developed an electrolyte solution. The purpose of this study is to test the effcacy and palatability of the two fluid loading compositions ingested in 1 hour versus 4 hours. Seven participants (2 Female, 39±9 years, 178.2±9.9 cm, 74.9±8.6 kg) completed four randomized visits separated ≥ 48 hours. The four visits were (1) no fluid loading (control), (2) 4 hour ingestion of the electrolyte solution (4hr-Electro), (3) 1 hour ingestion of the electrolyte solution (1hr-Electro), and (4) 4 hour ingestion of salt tablets and water (4hr-Salt). Participants reported to the lab at ~7:00 a.m. fasted, and PV was measured using a carbon monoxide re-breathing technique. During each visit subjects consumed 500 mL of water representing normal daily water intake through the first five hours of the session along with breakfast and lunch meals identical to those provided to astronauts. During the control visit, no other fluid consumption was allowed. During the three fluid loading visits, participants also consumed up to 1.2 L of additional fluid, either water with salt tablets or the electrolyte solution. After completion of the fluid loading protocol no additional fluid was consumed during the final 3.5 hours of the test. Participants remained seated for all portions of the study. Hemoglobin and hematocrit were measured at 0, 1, 2, 3, and 3.5 hours after cessation of food and fluid intake to assess changes in PV. In these preliminary data, PV was not significantly different from baseline at any timepoint during the control and 4hr-Electro sessions ( P&gt;0.20). PV increased from baseline at all timepoints for the 1hr-Electro session ( P&lt;0.003) and at all timepoints, other than 0 ( P=0.17 ), for the 4hr-Salt condition ( P&lt;0.01 ). GI distress was reported by participant during the 4hr-Electro (n=2), 1hr-Electro (n=1), and 4hr-Salt protocols (n=4). No GI distress was reported during the control visit. The most severe GI symptom (18/20) was nausea reported with the 4hr-Salt protocol. These data suggest that both the 4hr-Salt and 1hr-Electro fluid loading protocols successfully expands PV, however the 1hr-Electro results in fewer participants reporting GI symptoms. Supported by Mars Campaign Development - Exploration Capabilities. This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

Chinese migrants exhibit impaired postprandial lipaemia compared to Caucasian counterparts following both high fat and high carbohydrate test meals.

People of Chinese ethnicity develop type 2 diabetes mellitus (T2DM) at a younger age and lower body mass index (BMI) than their Caucasian counterparts. Furthermore, Chinese migrants to Westernised countries have an increased risk of metabolic diseases compared to those in their country of origin(1,2). We propose that this increased risk is due to a greater manifestation of metabolic abnormalities in response to altered diet and lifestyle behaviours. Although fasting lipaemia and glycaemia are commonly used to predict risk of CVD and T2DM, assessment of impaired postprandial metabolism has been found to be a more sensitive indicator of risk(3). We hypothesised that Chinese migrants, at risk of T2DM, exhibit impaired postprandial lipid and lipoprotein metabolism compared to Australian-born Caucasian counterparts. Chinese and Caucasian adults at risk of T2DM were recruited to the study in which postprandial lipaemia and glycaemia were monitored following consumption of a high fat and high carbohydrate breakfast meal followed by a mixed, lunch meal. In a nonrandomised acute crossover trial, 15 adults (n = 8 Chinese and n = 7 Caucasian) aged ≥ 18 and ≤ 65 years at risk of T2DM (AUSDRISK score &gt; 12 (median = 14.0, IQR = 3.0)), attended two postprandial test days separated by ≥ 7-day washout period. Test breakfast meals were isocaloric (3.6 MJ), high fat (46% energy from fat, 46% energy from carbohydrates) or high carbohydrate (74% E carbohydrates, 17.5% E fat). Blood samples were collected at baseline (fasting), 180 min and 360 min after consumption of the breakfast meal. The lunch meal (3.7 MJ, 18% E fat, 76% E carbohydrates) was consumed 240 min after baseline. Samples were analysed for lipaemia and glycaemia. Additionally, chylomicron-rich, and VLDL-rich lipoprotein fractions were isolated by sequential ultracentrifugation and chylomicron particle number (apolipoprotein (apo) B48), triacylglycerol (TAG), and total cholesterol were assessed in these fractions. Data were analysed using a mixed between-within-subject analysis of variance. There were no differences in age, and baseline anthropometric measures between groups, apart from the Chinese group exhibiting significantly lower waist circumference and BMI compared to the Caucasian group. There were no differences between groups in blood measures, apart from a higher total- and LDL-cholesterol concentration in the Caucasian compared to the Chinese group (P&lt;0.05). Despite identical fasting TAG concentrations, the Chinese group, compared with the Caucasian group exhibited significantly elevated serum TAG and chylomicron-apo-B48 concentrations at 360 min following both test meals (P&lt;0.01). All other postprandial measures were not different between groups. These findings show that despite having identical or improved fasting glycaemia and lipid profile, the Chinese group exhibited impaired postprandial lipid metabolism which may contributes to their increased risk of metabolic diseases.

Use of herbs and spices in cooking and food preparation in Australia

The Mediterranean diet (MedDiet) is largely a plant-based dietary pattern which is associated with a reduced risk of numerous chronic diseases(1,2). A traditional MedDiet contains a wide variety of wild herbs and spices, which are frequently used in cooking and food preparation(3,4), and are a valuable source of antioxidants. However, little is known about herbs and spices use in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households. A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online survey. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and the perceived level of confidence for use of herbs and spices in cooking and food preparation. Given the lack of a previously validated and reliable survey instrument, the authors developed a prototype questionnaire that was initially piloted against a separate representative sample for face validity. A total of n = 400 participants responded and completed the survey. Participants were mostly female (n = 340; 85.0%) with a mean age of 46.5 ± 14.7 years and were overweight (BMI: 26.4 ± 6.0 kg/m2). In the previous 12 months, two-thirds of participants (n = 258; 64.8%) reported consuming herbs and spices 1-2 times per day, which were most commonly consumed as part of lunch or dinner meals (n = 372; 94.2%). Basil (n = 391; 97.8%), pepper (n = 390; 97.5%), and garlic (n = 387; 96.8%) were the most frequently used and consumed herbs and spices. A quarter of participants reported using basil 1-3 times per month (n = 104; 26%), while a quarter reported using pepper (n = 104; 26%) and garlic (n = 103; 25.8%) daily. The majority of participants identified that they were extremely confident (n = 159; 39.8%) or very confident (n = 149; 37.3%) using herbs and spices in cooking and food preparation. Most participants (n = 282; 70.5%) reported growing herbs and spices in their own homes. This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily, with basil, pepper, and garlic being the most frequently consumed. Further investigation into the quantities needed to elicit potential health benefits of herbs and spices when incorporated into a healthy dietary pattern warrants future research.

Postprandial Glucose Excursions with Ultra-Rapid Insulin Analogs in Hybrid Closed-Loop Therapy for Adults with Type 1 Diabetes.

Objective: To evaluate postprandial glucose control when applying (1) faster-acting insulin aspart (Fiasp) compared to insulin aspart and (2) ultra-rapid insulin lispro (Lyumjev) compared to insulin lispro using the CamAPS FX hybrid closed-loop algorithm. Research Design and Methods: We undertook a secondary analysis of postprandial glucose excursions from two double-blind, randomized, crossover hybrid closed-loop studies contrasting Fiasp to standard insulin aspart, and Lyumjev to standard insulin lispro. Endpoints included incremental area under curve (iAUC)-2h, iAUC-4h, 4 h postprandial time in target range, time above range, and time below range. It was approved by independent research ethics committees. Results: Two trials with 8 weeks of data from 51 adults with type 1 diabetes were analyzed and 7137 eligible meals were included. During Lyumjev compared with insulin lispro, iAUC-2h and iAUC-4h were significantly decreased following breakfast (mean difference 92 mmol/L per 2 h (95% confidence interval [CI]: 56 to 127); P < 0.001 and 151 mmol/L per 4 h (95% CI: 74 to 229); P < 0.001, respectively) and the evening meal (P < 0.001 and P = 0.011, respectively). Mean time in target range (3.9-10.0 mmol/L) for 4 h postprandially significantly increased during Lyumjev with a mean difference of 6.7 percentage points (95% CI: 3.3 to 10) and 5.7 percentage points (95% CI: 1.4 to 9.9) for breakfast and evening meal, respectively. In contrast, there were no significant differences in iAUC-2h, iAUC-4h, and the other measures of postprandial glucose control between insulin aspart and Fiasp during breakfast, lunch, and evening meal (P > 0.05). Conclusion: The use of Lyumjev with CamAPS FX closed-loop system improved postprandial glucose excursions compared with insulin lispro, while the use of Fiasp did not provide any advantage compared with insulin aspart. Clinical Trial Registration numbers: NCT04055480, NCT05257460.

Are my wife's recovery activities related to my subsequent recovery activities at work?

We proposed a model where a male employee's wife's engagement in recovery activities results in the husband's own enactment of recovery activities while in the workplace, via emotional contagion, based on the COR theory and broaden-and-build theory of positive emotions. We expected wives may experience positive emotions after engaging in social interactions, which has a contagion effect on husbands' positive emotions. Further, husbands were expected to leverage their positive emotions to engage in future recovery activities (better lunch nap and meal quality while at work). Lastly, we examined whether power imbalance in the married couple has a moderating effect on emotional contagion processes. To test our model, we used an experience-sampling method in which 110 dyads completed daily diary questionnaires for 8 consecutive days (N = 768, after removing 112 invalid observations). As expected, wives' social interactions are linked to husbands' positive emotions via wives' positive emotions. Further, husbands' positive emotions predict the quality of two workplace recovery activities (lunch naps and meals). Finally, power imbalance moderates the association between wives' (donors) emotions and husbands' (recipients) emotions such that the crossover of emotions is stronger when wives (donors) have relatively more power than when they have less.

Nutritional, environmental and economic implications of children plate waste at school: a comparison between two Italian case studies.

This study aims at comparing two Italian case studies in relation to schoolchildren's plate waste and its implications, in terms of nutritional loss, economic cost and carbon footprint. Plate waste was collected through an aggregate selective weighting method for 39 d. Children from the first to the fifth grade from four primary schools, two in each case study (Parma and Lucca), were involved. With respect to the served food, in Parma, the plate waste percentage was lower than in Lucca (P < 0·001). Fruit and side dishes were highly wasted, mostly in Lucca (>50 %). The energy loss of the lunch meals accounted for 26 % (Parma) and 36 % (Lucca). Among nutrients, dietary fibre, folate and vitamin C, Ca and K were lost at most (26-45 %). Overall, after adjusting for plate waste data, most of the lunch menus fell below the national recommendations for energy (50 %, Parma; 79 %, Lucca) and nutrients, particularly for fat (85 %, Parma; 89 %, Lucca). Plate waste was responsible for 19 % (Parma) and 28 % (Lucca) of the carbon footprint associated with the food supplied by the catering service, with starchy food being the most important contributor (52 %, Parma; 47 %, Lucca). Overall, the average cost of plate waste was 1·8 €/kg (Parma) and 2·7 €/kg (Lucca), accounting respectively for 4 % and 10 % of the meal full price. A re-planning of the school meals service organisation and priorities is needed to decrease the inefficiency of the current system and reduce food waste and its negative consequences.

Lentils based pasta affect satiation, satiety and food intake in healthy volunteers

Plant-based diets represent a valid strategy to improve human health and increase food sustainability. The availability of legume-based products, a good source of proteins and fibers, could help consumers to promote healthy dietary patterns. The aim of this study was to examine the impact of different legume-based pastas on energy intake and appetite in healthy volunteers. Four ad libitum (protocol 1) and iso-caloric pre-load meals (protocol 2) were tested using a randomized repeated measure design. The test meals consisted of lentils pasta (LP), chickpeas pasta (CP); durum wheat pasta (DWP) and gluten free pasta (GFP), served with tomato sauce. Protocol 1: the ad libitum lunch meal was consumed then EI registered. Protocol 2: subjective appetite was assessed by visual analogue scale before and after the pre-load meal for 2 h until an ad libitum buffet was served to assess EI. Twenty (age: 39.2 ± 8.41 years; BMI: 23.4 ± 3.4 kg/m2) and 40 (age: 42.6 ± 8.7 years; BMI: 23.8 ± 4.2 kg/m2) healthy subjects were respectively recruited for each protocol. ANCOVA analysis showed an overall effect of meals and sex on EI within meal and at the subsequent meal, resulting in a lower EI after LP compared to DWP (p < 0.05). Appetite sensations were significantly influenced solely after the pre-load meal, where repeated measures ANCOVA showed increased post-prandial satiety after LP and CP (p < 0.05) compared to DWP in females, whereas a reduction in desire to eat and higher fullness was found following LP compared to the other meals in both sexes (p < 0.05). Overall, lentil-based pasta seemed to acutely affect EI both within and at the subsequent meal, especially in females. Consumption of legume-based pasta might enhance legume intake by modulating appetite feelings and increasing food sustainability. However, further studies are needed to support these results in the long-term and considering different target populations.

EXPLORING THE AWARENESS GAP:A STUDY TO ASSESS THE PREVELENCE OF BREAKFAST SKIPPING PATTERN AND ITS ASSOCIATED FACTOR AMONG NURSING STUDENTS AT SMT NAGARATHNAMMA SCHOOL OF NURSING BANGALURU

Background: Skipping breakfast is the omission or lack of consumption of one of the most traditional main meals (lunch or dinner) throughout the day. Thenumberofbreakfastteenagersmissandeatawayfromhomeincreasesfromearlyadolescence to late adolescence, reflecting the growing need for independence and time away from home. The evening meal appears to be the most regularly eaten made of the day. Girls are found to skip the breakfast, lunch and evening meal more often than boys. In some homewith limited resources, the adolescent may not even receive adequate number of breakfast or amounts leading to nutrient deficiency. Breakfast is frequently neglected and is omitted more often by teenagersandyoungadultsunder25yearsofagethanbyanyotheragegroupsinthepopulation. 1st year nursing student who are staying away from home or experiencing difficulties in adjusting in new environment, experiencing study pressure or any mal-practice that affects normal diet pattern has high chance of suffering from skipping breakfast. 1. To assess the level of knowledge on breakfast skipping regarding among nursing students of Smt. Nagarathnamma College of Nursing,Bengaluru. 2. To evaluate the effectiveness of structured teaching programme regarding Skipping breakfast among nursing students in Smt. NagarathnammaSchool of Nursing. 3. Tofindtheassociationbetweenpre-testandpost-testknowledgescoreregarding Skipping breakfast with selected socio demographicvariable Method: ThisisaDiscriptivestudywhereclosedendeddemographicquestionnaireweregiven to 60 first year student to assess their current situation and self-administered knowledge questionnaire were used as a tool to access sleep hygiene and sleep quality respectivelyamong those 60 first year nursing student by using purposive sampling technique. Data was collected by direct distribution of tools to each nursing student and data was analysed and results were interpreted by using quasi experimentalstatistics. Results: The overall mean percentage knowledge score in the pre-test and post-test were 22.5 % and 59.00%, respectively. Enhancements in mean percentage score were found to be 36.50%.Thestatisticalpairedttestindicatesthatenhancementinthemeanpercentage knowledgescorewasfoundtobesignificantat 0.05level foralltheaspectunderstudy.The association found to be partly significant between pre-test knowledge scores and selected socio demographic variables at 0.05 level(p&lt;0.05). Conclusion: The study findings suggested that ppt assisted structured teaching programmeis an effective instructional method in improving the knowledge regarding Skipping breakfast among nursing students.