Meal Setting Research Articles

Evaluating the influence of low birth weight on food parenting practices in preschool children

Food parenting practices, especially Autonomy Support practices and Structure practices, have not been comprehensively studied among parents of children born with low birth weight in Asia. The aim of this study was to investigate food parenting practices among parents of preschoolers who were born with low (<2500 g) and normal birth weight (≥2500 g) in Singapore. We recruited 197 parents of pre-school children (aged 3–5 years) who completed a socio-demographic questionnaire and the HomeSTEAD questionnaire, which examined food parenting practices. Among parents, 98 (49.8%) and 99 (50.2%) had children who were normal (NBW) and low birth weight (LBW) respectively. Parents of children with LBW had lower scores in one Autonomy Support practice (Encouragement) and three Structure practices (Meal setting, Planning and preparation of healthy meals, Rules and limits around unhealthy foods), after controlling for ethnicity and parental education. Parents of children with LBW also scored higher in one Autonomy Support practice (Guided choices: when food is given). There were no significant differences in Coercive Control practices between parents of both groups. Healthcare professionals could use this information to assess parental needs when facilitating parents’ positive food parenting practices, especially among children with low birth weight.

Food Parenting Practices and Child Eating Behaviors in Australian Families: A Cross-Sectional Sibling Design

BackgroundResearch on feeding in early childhood has focused primarily on parent–child dyadic interactions, despite parents enacting these practices within the complex dynamic of the family system. ObjectiveUsing a sibling design, this study aimed to assess how parents may adapt their food parenting practices for siblings in response to differences in their eating behaviors. DesignA cross-sectional online survey was conducted between October and December 2022. Participants/settingData were collected from parents (97.5% women) in Australia with 2 children aged 2 to 5 years (n = 336 parents and n = 672 children). Main outcome measuresSurvey items were completed for each sibling, and included four subscales of the Children's Eating Behaviour Questionnaire and seven subscales of the Feeding Practices and Structure Questionnaire-28. Statistical analyses performedMultiple linear regression models examined associations between within-sibling pair differences in child eating behaviors and food parenting practices, adjusting for differences in child body mass index z score, age, gender, and early feeding method. ResultsWithin-sibling pair differences in eating behaviors were associated with differences in some food parenting practices. For the fussier sibling, parents reported using more control-based practices, including persuasive feeding, reward for eating, and reward for behavior, and less of the structure-based practice, family meal settings (P values < 0.001). Similar directions of associations were found for persuasive feeding, reward for eating, and family meal settings with siblings who were slower eaters or more satiety responsive (P values < 0.007); however, no significant differences in reward for behavior were observed in relation to sibling differences in these eating behaviors. For the more food responsive sibling, parents reported using more control-based practices, including reward for behavior and overt restriction (P values < 0.002). ConclusionsWithin families, parents may adapt certain practices in response to differences in their children's eating behaviors. Interventions promoting responsive feeding should be designed to acknowledge the integral role of siblings in shaping parents' feeding decisions.

Maternal mood, body image, and eating habits predict changes in feeding practices during the COVID-19 pandemic

Maternal mood and eating habits are associated with food parenting practices, including non-responsive feeding practices, which in turn impact children's eating habits. The COVID-19 pandemic may have negatively impacted maternal mood due to the overall stress and challenges, contributing to changes in eating behaviors and food parenting practices. The present study examined how maternal mood, body image, and eating concerns were related to perceived changes in feeding practices during the pandemic. A total of 137 mothers participated in an online study. Participants retrospectively reported their mood, eating habits, body dissatisfaction, and non-responsive feeding practices, before and during the pandemic, and responded to open-ended questions regarding changes in eating and feeding patterns during the pandemic. Results suggested differences in non-responsive feeding practices, including higher use of food as a reward for behavior and lower use of standard meal settings during the pandemic. In addition, significant relationships were found between higher maternal stress and higher body dissatisfaction (r = 0.37; p < .01), restrained eating (r = 31; p < .01), emotional eating (r = 0.44; p < .01), and higher use of overt and covert restriction retrospectively and during the pandemic. Results revealed trends in the same direction for depression and anxiety. Finally, qualitative findings were consistent with the quantitative findings, suggesting relationships between maternal mood, eating habits, and feeding practices. These results provide support for previous findings suggesting that the pandemic negatively impacted maternal well-being, increasing the use of some non-responsive feeding practices. Further work exploring the impacts of the pandemic on well-being, child feeding, and eating patterns is warranted.

Energy intake estimation using a novel wearable sensor and food images in a laboratory (pseudo-free-living) meal setting: quantification and contribution of sources of error.

Dietary assessment methods not relying on self-report are needed. The Automatic Ingestion Monitor 2 (AIM-2) combines a wearable camera that captures food images with sensors that detect food intake. We compared energy intake (EI) estimates of meals derived from AIM-2 chewing sensor signals, AIM-2 images, and an internet-based diet diary, with researcher conducted weighed food records (WFR) as the gold standard. Thirty adults wore the AIM-2 for meals self-selected from a university food court on one day in mixed laboratory and free-living conditions. Daily EI was determined from a sensor regression model, manual image analysis, and a diet diary and compared with that from WFR. A posteriori analysis identified sources of error for image analysis and WFR differences. Sensor-derived EI from regression modeling (R2 = 0.331) showed the closest agreement with EI from WFR, followed by diet diary estimates. EI from image analysis differed significantly from that by WFR. Bland-Altman analysis showed wide limits of agreement for all three test methods with WFR, with the sensor method overestimating at lower and underestimating at higher EI. Nutritionist error in portion size estimation and irreconcilable differences in portion size between food and nutrient databases used for WFR and image analyses were the greatest contributors to image analysis and WFR differences (44.4% and 44.8% of WFR EI, respectively). Estimation of daily EI from meals using sensor-derived features offers a promising alternative to overcome limitations of self-report. Image analysis may benefit from computerized analytical procedures to reduce identified sources of error.

YOGHURT: PROCESSING TECHNOLOGY AND NUTRITIONAL PROFILE

Popular dairy product yoghurt is fermented with the potential of health-promoting characteristics. It is considered a nutrient-dense foodstuff enriched with calcium, providing bioavailable form. The essential amino acids required for optimal health are present in Yoghurt. It may also be a probiotic carrier that may transfer large probiotic bacteria into the body, providing unique health benefits. Milk proteins in yoghurt are of higher biological value. Yoghurt is also said to help with lactose tolerance, immunological boosting, and the prevention of gastrointestinal problems. Consumer demand for Yoghurt and its products has surged due to these well-known health benefits, and it has become the fastest-growing dairy industry. Yoghurts are available in various styles, differing in fat content, flavor profile, and texture, making them suited for multiple meal settings. The current review covers yoghurt history, varieties, processing technology, and the nutritional profile of Yoghurt.

Improved Time in Range During 28 Days of Meal Delivery for People With Type 2 Diabetes.

ObjectiveNutrition therapy is a cornerstone of care for people with type 2 diabetes, yet starting new, healthy eating behaviors and sustaining them can be challenging. This decentralized, single-arm study assessed the impact of 28 days of home-delivered, pre-portioned meals (three meals per day) on continuous glucose monitoring (CGM)-derived glycemic control and quality of life.Research design and methodsWe enrolled 154 people with type 2 diabetes from across the United States. All participants were enrolled in a digital-first type 2 diabetes care center of excellence and had a time in range (TIR) <70% or a glucose management index (GMI) >7%. A total of 102 participants received another set of meals for a household member. Forty-four participants were excluded from CGM-based analysis because of sparse data in the baseline or intervention period.ResultsFrom the baseline through the intervention period, average TIR improved by 6.8% (95% CI 4.0–9.7, P <0.001), average GMI improved by 0.21% (95% CI 0.11–0.32, P <0.001), and participants’ odds of achieving ≥70% TIR increased (odds ratio 2.55 [95% CI 0.93–7.80, P = 0.051]). Although average TIR increased rapidly upon initiation of meal delivery, it regressed when the delivery period ended.ConclusionHome-delivered meals were associated with modest TIR and GMI improvements, but only in the short term. More research is needed to determine whether the effects of nutrition therapy can be extended by providing ongoing meal delivery or additional support such as behavioral intervention.

Universal Meals: A Novel Program to Provide Healthful Nutrition to Diverse Communities

Healthcare professionals recommending dietary changes to patients often find that institutional settings—businesses, universities, long-term care facilities, correctional institutions, among others—may not provide the healthful foods that healthcare professionals recommend. Moreover, such institutions encounter an increasing diversity of dietary restrictions, based on allergies, intolerances, religious mandates, or other reasons, that may be challenging to satisfy. To address these issues, experts in health, dietetics, culinary arts, religion, and ethics developed a simple set of guidelines that aim to meet the widest possible range of dietary needs. Three culinary teams then used these guidelines to create “Universal Meals”—simple recipes that were then adapted to larger production sizes for institutional use. The healthfulness of representative sets of meals drawn from these recipes was assessed using the Alternative Healthy Eating Index-2010 and found to be superior to that of a meal pattern based on National Health and Nutrition Examination Survey data.

Comparisons of statistical distributions for cluster sizes in a developing pandemic

BackgroundWe consider cluster size data of SARS-CoV-2 transmissions for a number of different settings from recently published data. The statistical characteristics of superspreading events are commonly described by fitting a negative binomial distribution to secondary infection and cluster size data as an alternative to the Poisson distribution as it is a longer tailed distribution, with emphasis given to the value of the extra parameter which allows the variance to be greater than the mean. Here we investigate whether other long tailed distributions from more general extended Poisson process modelling can better describe the distribution of cluster sizes for SARS-CoV-2 transmissions.MethodsWe use the extended Poisson process modelling (EPPM) approach with nested sets of models that include the Poisson and negative binomial distributions to assess the adequacy of models based on these standard distributions for the data considered.ResultsWe confirm the inadequacy of the Poisson distribution in most cases, and demonstrate the inadequacy of the negative binomial distribution in some cases.ConclusionsThe probability of a superspreading event may be underestimated by use of the negative binomial distribution as much larger tail probabilities are indicated by EPPM distributions than negative binomial alternatives. We show that the large shared accommodation, meal and work settings, of the settings considered, have the potential for more severe superspreading events than would be predicted by a negative binomial distribution. Therefore public health efforts to prevent transmission in such settings should be prioritised.

Happy and healthy: How family mealtime routines relate to child nutritional health

Children eat most of their meals in a family context, making family meals a key environment in which to learn about healthy food. What makes a family meal “healthy”? This diary study examined the practice of seven family mealtime routines (e.g., positive mealtime atmosphere, parental modeling, and longer meal duration) and their predictive value for children's healthier nutrition focusing on everyday family meal settings.Over 7 consecutive days, parents from N = 310 families (Mage = 42 years) described their most important family meal of the day and food intake for an index child (Mage = 9 years) and indicated what mealtime routines were practiced during the family meal. On average, each parent responded to 5.6 (SD = 1.4) of seven daily surveys. Mean correlations between mealtime routines were small (rs between −0.14 and 0.25), suggesting independent and distinct routines. Creating a positive atmosphere and turning TV and smartphones off were reported most often (on average, 91.2% and 90.5%, respectively). Parent's fruit and vegetable intake and creating a positive mealtime atmosphere were the strongest predictors for children's higher nutritional quality (i.e., higher vegetable and fruit intake; ps < .001). Findings indicate that mealtime routines obtained from independent meta-analyses represent distinct routines. Families practiced these independent and distinct routines to different degrees. Parental modeling and a positive mealtime atmosphere were most predictive of healthier child nutrition in daily family meal settings. More experimental research is needed to better understand causality and provide a better basis for effective interventions.

Analysis of the diet and food structure of the daily diet of children aged 3-17 years in the Russian Federation

A healthy diet is a necessary condition for the normal physical and mental development of children, which has a significant impact on the ability to withstand the effects of adverse environmental factors and determines the health of future generations. Healthy nutrition of children and adolescents is important not only for the normal physical and mental development of the child, but also as a factor determining the health of future generations. It is important for the preservation of the child's health to have a proper diet, that is, the distribution of the amount of food during the day (the multiplicity of meals), its energy value, chemical composition, food set for individual meals, a certain time of intake and the duration of intervals between meals. The aim of the study - to analyze the diet, nutrient and energy consumption and the structure of the food set of various meals in children aged 3-17 years. Material and methods. Analysis of the actual nutrition of about 18 000 children on the basis of primary materials obtained by the Federal State Statistics Service during the Selective observation of the diets of the population. Results. An analysis of nutrition of children aged 3-17 showed that the majority of children (67.9%) had three main meals with a hot meal (breakfast, lunch, dinner), while they accounted for the largest amounts of energy consumption in all age groups. Supplementary meals (evening snack and second breakfast) were characterized by the lowest calorie value, the afternoon snack occupied an intermediate position in terms of energy consumption. At the same time, energy consumption with the main meals as a % of the daily calorie intake did not correspond to the recommended values. A shift in energy consumption to the second half of the day, including just before bedtime, was revealed, especially in older children, which is a bad eating habit that can contribute to weight gain in a child. Bread products, cereals and cereal dishes made the greatest contribution to the daily calorie intake of children of all ages (32.4- 33.0%). Meat products occupied the second position in the share of daily calorie content (12.8-21.2%), dairy products provided 9.5-14.0% of daily energy, and among preschoolers their consumption, in contrast to meat products, was the highest, and among older schoolchildren - the lowest. An additional 8.3 to 14.9% of energy came from sugars found in non-dairy drinks, confectionery, chocolate, jams, and other sweets. Conclusion. An analysis of the diet and food structure of the daily ration of children aged 3-17 revealed deviations from the principles of healthy eating, especially in schoolchildren: energy consumption with the main meals did not meet the recommended norms, a significant proportion of the calorie intake fell on the second half of the day. Differences in the contribution of meals, as well as individual foods and dishes, to the total daily calorie value of diets in children, depending on age, have been established.

Identifying Cool Food Meals: 2022 Update

Cool Food is a global initiative that aims to help food providers sell dishes with smaller climate footprints. This technical note outlines the methods used by World Resources Institute (WRI) to identify a set of Cool Food Meals on a food provider’s menu. Drawing on the calculation methods established under the Cool Food Pledge, Cool Food Meals must fall under a maximum threshold of per-meal greenhouse gas (GHG) emissions based on recipe data submitted to WRI. In addition, Cool Food Meals are subject to a nutrition safeguard to ensure they meet a minimum threshold of nutritional quality. Designation of Cool Food Meals is open to food providers that are Cool Food Pledge members, Cool Food “Heroes” who serve an especially low-GHG-emitting menu, or food providers for whom at least 20 percent of annual sales are dishes that qualify as Cool Food Meals. Publicly recognizing climate-friendly food providers, and steering consumers toward low-emitting menu options, can help accelerate the transition toward a sustainable food future.

Community-Academic Partnership to Improve Nutrition and Blood Pressure in Seniors: Outcomes &amp; Impact of COVID-19

The Dietary Approaches to Stop Hypertension (“DASH diet”) has been proven in research settings to lower blood pressure, but its implementation is untested among seniors in congregate meals settings. We report the planning, implementation, impact of COVID-19, and results of an Administration of Community Living-funded study to test whether two evidence-based interventions - DASH-alignment of congregate meals, and home blood pressure self-monitoring, can lower systolic blood pressure and increase blood pressure control among community-dwelling seniors.. Congregate meal menus were aligned with the DASH eating plan, through collaboration of Bionutrition professionals on the research team, CBN food services leadership, and the NYC Department for the Aging. Seniors provided feedback on the DASH-modified meal options. The intervention began on October 15, 2019 (Site 1) and February 3, 2020 (Site 2). The study was interrupted by the COVID-19 pandemic in March 2020, when congregate meals ceased, and when approximately 75% of primary outcome data were collected. Modified implementation permitted completion of modified study outcomes. Preliminary analyses suggest that some participants were able to lower their blood pressure in this program. The DASH diet implemented in the congregate meal setting, along with programs to support BP self-efficacy through modification of existing programs, may be a valuable and scalable model to reduce cardiovascular risk among community-living seniors.

The Product and the Manufacturing of Yoghurt

Yogurt, often known as yoghurt, is one of the most popular fermented dairy products in the world, with a wide range of health advantages in addition to basic nutrition. In general, yogurt is a nutrient-dense food because of its nutritional profile, and it is a high-calcium source that supplies considerable amounts of calcium in bio-available form. Furthermore, it contains milk proteins with a higher biological value as well as nearly all of the essential amino acids required for optimal health. Yogurt is a probiotic carrier food that may transfer large numbers of probiotic bacteria into the body, providing unique health benefits if consumed. These are commonly referred to as "bio-yogurts." Yogurt is also said to help with lactose tolerance, immunological boosting, and the prevention of gastrointestinal problems. Consumer demand for yogurt and yogurt-related products has surged as a result of these well-known health benefits, and it has become the fastest-growing dairy category in the world. Yogurts are currently available in a variety of styles and variations, each with its own fat content, flavor profile, and texture, making them suited for a variety of meal settings and plates as a snack, dessert, sweet or savory dish.

Associations between feeding practices and child dietary quality, and the moderating effect of child eating behaviours on these associations

BackgroundParents' feeding practices are associated with children's food intake. Little is known about how children's eating behaviours (fussiness, enjoyment of food, food responsiveness, satiety responsiveness) moderate these associations. This study examines the relationships between feeding practices and pre-school children's dietary quality and whether children's eating behaviours moderate these relationships. MethodsIn 2018, 1349 Australian mothers of children aged 2–5 years completed an online survey including validated measures of feeding practices (n = 9), child eating behaviours (n = 4) and dietary quality. Thirteen items from a food frequency questionnaire were summed as a measure of dietary quality. Linear regression assessed associations between feeding practices and dietary quality, including interactions between feeding practices and child eating behaviours. ResultsThe feeding practices positively associated with dietary quality were structured meal timing, monitoring, covert restriction, modelling healthy eating and structured meal setting (B coefficients: 0.63 to 2.70). The feeding practices inversely associated with dietary quality were overt restriction, persuasive feeding, reward for eating and reward for behaviour (B coefficients: −0.88 to −1.85). Child eating behaviours moderated associations between three feeding practices and dietary quality. ConclusionsThis exploratory study showed that some associations between feeding practices and child dietary quality were moderated by children's eating behaviours. The potential for tailoring nutrition promotion strategies for parents of children with differing eating behaviours should be further investigated.

A Comparison of the Nutrient Content of Standard and Vegetarian Childcare Lunches

Abstract Objectives As consumer interest in plant-based eating has increased, requests for meatless childcare meals have become increasingly common. Although vegetarian meals can be nutrient dense, without proper planning, nutrient inadequacies may occur. The objective of this study was to compare the nutrient content of standard childcare lunches with that of vegetarian alternative lunches. Methods Data was obtained from childcare centers participating in the Child and Adult Care Food Program and regularly providing a vegetarian meal alternative in addition to their standard meal. Centers that agreed to participate received unscheduled calls in which they were asked to provide menu and food preparation details for both the standard meal and for the vegetarian option served at lunch. Student's t-tests (P ≤ .05) were used to detect differences in nutrient content. Nutrient values (95% CI) for each set of meals were then compared to reference values representing one-third the Dietary Reference Intake for 3-year-olds. Results Seven childcare centers provided detailed information for a total of 27 meals. Vegetarian meal substitutions included, beans, vegetarian meat patties, tofu, and sunflower seed butter. However, the most common substitution was cheese which was used to fulfill all or part of the meat/meat-alternative requirement in 70.4% of the meals (n = 19). Mean values for energy, protein, fiber, vitamin A, vitamin D, iron, total fat, saturated fat, iron, and vitamin B12 did not differ significantly between the two lunch options. The vegetarian lunches were higher in saturated fat (P = 0.04) and calcium (P &amp;lt; 0.001). Both lunch options met the reference value for vitamin A, vitamin D, vitamin B12, calcium, and protein. Iron content for both (95% CI: standard 1.61–2.17 mg; vegetarian 1.37–2.7 mg) was below the reference value of 2.31 mg. Conclusions Aside from the vegetarian lunches being higher in saturated fat, both meals provided comparable nutrient content. Both meal options could be improved upon by the inclusion of more iron-dense foods. The vegetarian meals could be improved upon with less cheese and more plant-based alternatives, such as such as lentils and beans which are good sources of protein but low in saturated fat. Funding Sources College of Health and Human Sciences and Dr. Carol Shanklin Graduate Research Enhancement Award, Kansas State University.

Are food parenting practices gendered? Impact of mothers' and fathers' practices on their child's eating behaviors

Past research has mainly focused on the links between child eating behaviors and maternal food practices. The impact of fathers and of concordant/discordant food parenting practices within families has received much less attention. To fill this gap, both parents of 105 French children aged 2.01–6.51 years (54 boys, Mage = 3.88 years, SD = 1.40) filled in a survey with items from validated questionnaires. Results showed that fathers and mothers perceived their child's eating behaviors in similar ways (Pearson correlations between 0.34 and 0.78; M = 0.60), despite mothers taking significantly more meals with their child than fathers. Fathers reported using significantly more pressure to eat and food as reward, but reported lower levels of “family meal setting” than mothers. Moderate to high correlations were observed between mothers' and fathers' feeding practices and styles. Regression analyses showed that both maternal and paternal practices and styles were predictors for child eating behaviors. One interaction effect was observed: in households where both parents used higher levels of pressure to eat, the child showed a significantly lower food enjoyment than expected if the effects were additive. Our findings underline the importance of studying the individual role of each parent in child feeding research and that both parents within families should avoid using coercive practices. This could finally stimulate new interventions and recommendations addressed to both parents.

58096 A community-academic partnership to implement DASH diet and social/behavioral interventions in congregate meal settings to reduce hypertension among seniors aging in place

ABSTRACT IMPACT: Our implementation model translates two evidence-based nutritional and behavioral interventions to lower blood pressure, into a community-based intervention program for seniors receiving congregate meals. OBJECTIVES/GOALS: The Rockefeller University, Clinical Directors Network, and Carter Burden Network received an Administration for Community Living Nutrition Innovation grant to test whether implementation of DASH-concordant meals and health education programs together lower blood pressure among seniors aging in place. METHODS/STUDY POPULATION: n=200, &gt;60 yr, &gt;4 meals/week at CBN; engagement of seniors/stakeholders in planning and conduct; Advisory Committee to facilitate dissemination; menus aligned with Dietary Approaches to Stop Hypertension (DASH) and NYC Department for the Aging nutritional guidelines; interactive sessions for education in nutrition, BP management, medication adherence. Training in use of automated daily home BP monitors (Omron 20). Validated surveys at M0, M1, M3, M6. Taste preference and cost assessed through Meal Satisfaction (Likert scale) and Plate Waste measures. Primary Outcome: Change in Systolic BP (SBP) at Month 1; change in %BP controlled. Secondary: validated cognitive, behavioral, nutritional measures (SF-12, PQH-2), economics; staff/client satisfaction, trends and significant associations. RESULTS/ANTICIPATED RESULTS: n=94, x2 age =73 +/- 8 years, 65% female, 50% White, 32% Black/African American, 4% Asian, 1% American Indian, Alaskan Native, 13% Other, 32% Latino/a, 43% with income &lt;$20,000. Mean SBP at Baseline was 137.87 +18.8 mmHg (range 98-191). Menus were adapted to provide 20% daily DASH requirements at breakfast, 50% at lunch. Participants attended classes in nutrition and medication management and were provided with and trained to use an automated home BP monitor. Meal satisfaction scores dipped briefly then met or exceed pre-DASH levels. Home BP data was downloaded every 2-4 weeks with social/behavioral support. The COVID-19 closures interfered with BP outcome data collection and meal service ceased. Primary outcome: x2 change in SBP at Month 1 = -4.41 mmHg + 18 (n=61) (p=0.713). Significant associations will be reported. DISCUSSION/SIGNIFICANCE OF FINDINGS: Our community-academic research partnership implemented the DASH diet in congregate-meal settings to address uncontrolled hypertension in seniors. COVID-19 interrupted the study, but encouraging trends were observed that may inform refinement to this community-based health intervention for seniors.

Effects of Anthocyanins in Composite Meals on Cardiometabolic Outcomes-A Systematic Review of Randomized Controlled Feeding Trials.

Accumulating epidemiological evidence suggests that anthocyanin intake is associated with reduced risks of cardiometabolic disorders, highlighting the importance of incorporating the phytochemical in our diets. Numerous food-based intervention studies have examined, in controlled meal settings, the role of anthocyanin on cardiometabolic health; but their effects have not been systematically summarized. This study aims to systematically review and summarize the effects of anthocyanin consumption with composite meals on cardiometabolic health from randomized controlled feeding trials. A systematic literature search for relevant human nutritional intervention studies was performed using PubMed, Embase, Cochrane Library, CINAHL Plus with Full Text, and Scopus databases. The Cochrane Risk of Bias tool was used to assess the study quality. Eighteen articles involving 371 participants were included in this review. Consistent improvements from anthocyanin intake were found in glycemic, gastric inhibitory peptide (GIP), interleukin-6 (IL-6), and oxygen radical absorbance capacity (ORAC) responses. Anthocyanin intake did not significantly affect other markers of energy metabolism, vascular functions, oxidative stress and antioxidant status, as well as inflammatory responses. Inconsistencies in successful outcomes between epidemiological studies and included interventions were largely attributed to matrix effects, which may impede the bioaccessibility of anthocyanins and consequently, limiting its health benefits when co-delivered with some foods.

What children bring to the table: The association of temperament and child fussy eating with maternal and paternal mealtime structure

Fussy eating is a nuanced, mealtime-specific behaviour associated with difficult temperament but has been rarely examined within the context of mealtime structure. The aim of this study was to a) examine associations between child temperament, and mothers' and fathers' structure-related feeding practices and b) explore whether these associations were mediated by child fussy eating. Cohabiting mother-father pairs (N = 205) of children aged between 2- to 5-years residing in a socioeconomically disadvantaged Australian city completed self-reported, validated measures of child temperament, food fussiness and structure-related feeding practices (structured meal timing, structured meal setting and family meal setting). Child temperament was associated with maternal and paternal structure-related feeding practices, such that more difficult temperament was associated with less mealtime structure. Mothers' perception of child food fussiness mediated the relationship between difficult temperament and increased provision of alternative meals to the child from the rest of the family. Additionally, mothers' and fathers' perception of child food fussiness mediated the relationship between difficult child temperament and lower frequency of sitting at a table together for family meals. Therefore, perceptions of child food fussiness may explain why mothers and fathers use less structure at mealtimes with children who have more difficult temperaments. These results suggests that similar intervention approaches can be used for both mothers and fathers from socioeconomically disadvantaged families to target fussy eating and structure the mealtime environment. Promoting mealtime structure to facilitate parents’ appropriate responses to food refusal or difficult behaviour at mealtimes is indicated.

Identifying Cool Food Meals

Cool Food is a global initiative that aims to help food providers sell dishes with smaller climate footprints. This technical note outlines the methods used by World Resources Institute (WRI) to identify a set of Cool Food Meals on a food provider’s menu. Drawing on the calculation methods established under the Cool Food Pledge, Cool Food Meals must fall under a maximum threshold of per-meal greenhouse gas (GHG) emissions based on recipe data submitted to WRI. In addition, Cool Food Meals are subject to a nutrition safeguard to ensure they meet a minimum threshold of nutritional quality. Designation of Cool Food Meals is open to food providers that are Cool Food Pledge members, Cool Food “Heroes” who serve an especially low-GHG-emitting menu, or food providers for whom at least 20 percent of annual sales are dishes that qualify as Cool Food Meals. Publicly recognizing climate-friendly food providers, and steering consumers toward low-emitting menu options, can help accelerate the transition toward a sustainable food future.