Meal Type Research Articles

Are food-related perceptions associated with meal portion size decisions? A cross-sectional study

The purpose of this study was to test a comprehensive model of meal portion size determinants consisting of sociodemographic, psychological and food-related variables, whilst controlling for hunger and thirst.Using cross-sectional nationally representative data collected in 2075 participants from the Island of Ireland (IoI) and Denmark (DK), eight separate hierarchical multiple regression analyses were conducted to examine the association between food-related variables and meal portion size (i.e. pizza, vegetable soup, chicken salad and a pork meal) within each country. Stepwise regressions were run with physiological control measures (hunger and thirst) entered in the first step, sociodemographic variables (sex, age, body mass index (BMI)) in the second step; psychological variables (cognitive restraint, uncontrolled eating, emotional eating, general health interest (GHI)) in the third step and food-related variables (expected fillingness, liking, expected healthfulness, food familiarity) in the fourth step.Sociodemographic variables accounted for 2–19% of the variance in meal portion sizes; psychological variables explained an additional 3–8%; and food-related variables explained an additional 2–12%. When all four variable groups were included in the regression models, liking and sometimes expected healthfulness was positively associated with meal portion size. The strongest association was for liking, which was statistically significant in both countries for all meal types. Whilst expected healthfulness was not associated with pizza portion size in either country, it was positively associated with meals that have a healthier image (vegetable soup; chicken salad and in IoI, the pork meal).In conclusion, after considering sociodemographic and psychological variables, and the food-related variables of liking and expected healthfulness, there may be little merit in manipulating the satiating power, at least of these type of meals, to maintain or promote weight loss.

Changes in the social context and conduct of eating in four Nordic countries between 1997 and 2012

How have eating patterns changed in modern life? In public and academic debate concern has been expressed that the social function of eating may be challenged by de-structuration and the dissolution of traditions.We analyzed changes in the social context and conduct of eating in four Nordic countries over the period 1997–2012. We focused on three interlinked processes often claimed to be distinctive of modern eating: delocalization of eating from private households to commercial settings, individualization in the form of more eating alone, and informalization, implying more casual codes of conduct.We based the analysis on data from two surveys conducted in Denmark, Finland, Norway and Sweden in 1997 and 2012. The surveys reported in detail one day of eating in representative samples of adult populations in the four countries (N = 4823 and N = 8242). We compared data regarding where, with whom, and for how long people ate, and whether parallel activities took place while eating.While Nordic people's primary location for eating remained the home and the workplace, the practices of eating in haste, and while watching television increased and using tablets, computers and smartphones while eating was frequent in 2012. Propensity to eat alone increased slightly in Denmark and Norway, and decreased slightly in Sweden. While such practices vary with socio-economic background, regression analysis showed several changes were common across the Nordic populations. However, the new practice of using tablets, computers, and smartphones while eating was strongly associated with young age. Further, each of the practices appeared to be related to different types of meal. We conclude that while the changes in the social organization of eating were not dramatic, signs of individualization and informalization could be detected.

Indices for the assessment of nutritional quality of meals: a systematic review.

This systematic review aimed to synthesise information on indices developed to evaluate nutritional quality of meals. A strategy for systematic search of the literature was developed using keywords related to assessment of meal quality. Databases searched included ScienceDirect, PubMed, Lilacs, SciELO, Scopus, Cochrane, Embase and Google Scholar. The literature search resulted in seven different meal quality indices. Each article was analysed in order to identify the following items: authors, country, year, study design, population characteristics, type of meal evaluated, dietary assessment method, characteristics evaluated (nutrients or food items), score range, index components, nutritional references, correlations performed, validation and relationship with an outcome (if existing). Two studies developed instruments to assess the quality of breakfast, three analysed lunch, one evaluated dinner and one was applied to all types of meals and snacks. All meal quality indices reviewed were based on the evaluation of presence or absence of food groups and relative contributions of nutrients, according to food-based guidelines or nutrient references, adapting the daily dietary recommendations to one specific meal. Most of the indices included three items as components for meal quality assessment: (I) total fat or some specific type of fat, (II) fruits and vegetables and (III) cereals or whole grains. This systematic review indicates aspects that need further research, particularly the numerous approaches to assessing meals considering different foods and nutrients, and the need for validation studies of meal indices.

Measuring the impact of classmates on children’s liking of school meals

In this paper we investigate how children respond to a new type of school meal and ask whether classmates affect meal evaluations. The study is part of a school meal intervention which tested health effects of the New Nordic Diet. Over two separate three-month periods 834 pupils (age 8–11) from 9 schools (46 classes) were given either meals based on the Nordic diet or their usual packed lunch. The children rated their regular lunch packs and the Nordic meals on a five-point smiley scale when they reported their lunch intake. Ratings were done at home by the child, alone or with the help of a parent. The results show that the classmates influenced children’s ranking of a new type of school meal but did not influence rankings of familiar lunch packs. These results are important not only because they add to our knowledge of the social dimension of liking, but also because they show that we should attend to social mechanisms when implementing new health-promoting food initiatives among children in schools.

Abstract 39: Estimated Risk of Coronary Heart Disease Associated with the Replacement of Various Foods with Vegetables in Two Large Prospective Cohorts

Introduction: Previous studies show that higher fruit and vegetable intake is associated with a lower risk of coronary heart disease (CHD), but the magnitude of this association may vary depending on what foods are replaced. In a typical meal, vegetables may replace grains or protein sources but the potential benefits of replacing specific foods with vegetables have not been quantified. Hypothesis: The replacement of refined grains and red or processed meat with vegetables will be associated with a lower risk of CHD. Methods: We identified incident cases of nonfatal myocardial infarction or fatal CHD in 41,983 men participating in the Health Professionals Follow-up Study and 77,347 women participating in the Nurses’ Health Study from 1986 to 2012 who were free of cardiovascular disease at baseline. Participants self-reported their usual diet at baseline and every four years over 26 years of follow-up. We used substitution models to estimate hazard ratios (HR) for total CHD, adjusting for age, total calories, smoking, alcohol, family history of MI, physical activity, aspirin use, BMI, and history of hypertension, high cholesterol, and diabetes. We pooled results using a meta-analysis with fixed effects. Results: We confirmed 4,220 incident CHD events among men and 3,199 among women. In fully adjusted models, combining men and women, replacing one serving/day of starchy vegetables (peas, corn, and potatoes) with one serving/day of non-starchy vegetables was associated with a 21% lower risk of CHD. Replacing one serving/day of refined grains with one serving/day of non-starchy vegetables was associated with a 4% lower risk of CHD, and replacing one serving/day of processed meats or unprocessed red meat with one serving/day of non-starchy vegetables was associated with a 23% lower risk of CHD. Conclusions: Consuming vegetables, especially non-starchy vegetables, in place of less healthy refined grains and red and processed meats, was associated with a lower risk of CHD.

Nutritional evaluation of babassu endocarp meal type II with different inclusions in sheep diets

Industrialization of the Babassu coconut for edible oil production generates many co-products and has great potential to be used in ruminant nutrition. The aim of this study was to evaluate the effect of different inclusions of endocarp meal type II of Babassu coconut (BEMII) on intake and digestibility of sheep diets. Twenty non-castrated male sheep with an undefined breed were distributed in a completely randomized design with four treatments and five replications. The animals received an experimental diet with increasing inclusions of BEMII (0.0%, 7.5%, 15.0%, and 22.5%). Increasing additions of the coproduct negatively influenced dry matter intake (g/BW and g/kg0.75). Crude protein intake (in grams) per day decreased linearly with the inclusion of BEMII, presenting a reduction of 49.35 g/d. The inclusion of 7.5% showed the best response for energy balance among all inclusions and presented the closest nitrogen balance value when compared to the control group; therefore, this inclusion percentage is the best for endocarp meal utilization.

Prompts to eat novel and familiar fruits and vegetables in families with 1–3 year-old children: Relationships with food acceptance and intake

Toddlers often go through a picky eating phase, which can make it difficult to introduce new foods into the diet. A better understanding of how parents' prompts to eat fruits and vegetables are related to children's intake of these foods will help promote healthy eating habits.60 families recorded all toddler meals over one day, plus a meal in which parents introduced a novel fruit/vegetable to the child. Videos were coded for parent and child behaviors. Parents completed a feeding style questionnaire and three 24-h dietary recalls about their children's intake.Parents made, on average, 48 prompts for their children to eat more during the main meals in a typical day, mostly of the neutral type. Authoritarian parents made the most prompts, and used pressure the most often. In the novel food situation, it took an average of 2.5 prompts before the child tasted the new food. The most immediately successful prompt for regular meals across food types was modeling. There was a trend for using another food as a reward to work less well than a neutral prompt for encouraging children to try a novel fruit or vegetable.More frequent prompts to eat fruits and vegetables during typical meals were associated with higher overall intake of these food groups. More prompts for children to try a novel vegetable was associated with higher overall vegetable intake, but this pattern was not seen for fruits, suggesting that vegetable variety may be more strongly associated with intake. Children who ate the most vegetables had parents who used more “reasoning” prompts, which may have become an internalized motivation to eat these foods, but this needs to be tested explicitly using longer-term longitudinal studies.

Comparison of Child Lunch Meals in Brazil

Background: Recently, revised Dietary Guidelines in Brazil [1] included a recommendation to “avoid fast food”. This project compared meals from home and away from home. Objective: To evaluate advertised fast food children’s lunch meals and a typical Brazilian homemade meal in relation to recommended intakes for: energy, macronutrients, fiber, sodium, iron and calcium. Methods: Nutritional needs and typical meal intake were estimated, considering 35% of total daily requirements for a lunch meal. Ranges for energy and macronutrients were calculated, based on varying energy needs by age and activity level. These parameters were compared with nutritional information from company websites and product information collected in S&#227o Paulo, Brazil in August, 2014. Results: The majority of children’s meals evaluated did not exceed the lunch range for dietary energy and macronutrients. However, 60% and 50% of these meals exceeded recommended saturated fat for 4 - 6 and 7 - 10-year-old children, respectively. Most meals fell short for fiber and all meals exceeded sodium recommendations. Micronutrient values were not available for most meals compared. Conclusion: The nutrition quality of lunch in fast food restaurants is similar to a typical Brazilian meal. The restaurant meals could fit into a balanced diet from time to time. Every meal observed here could be improved with regard to sodium and fiber to promote children’s health in adulthood.

Taste and meaning

AbstractA basic anthropological fact is that, although hunger is a constant experience in human history, not everything that from a biochemical point of view could be nutritious, in fact is eaten. In every human culture, food, not unlike language, is controlled by rich sets of rules that establish obligations and prohibitions, contextual bonds to time, and circumstances and syntactic structures for different types of meal. Often these rules – as well as linguistic ones – are unconscious, taken as “natural.” All of these rules detach food from its simple and natural properties, and give it some meaning, although this meaning is not easy to define, making food more similar to a self-referential mark than to a regular text. In this paper I analyze a specific case of these almost linguistic alimentary systems, the set of the dietary laws in the Jewish tradition and in particular its complex alimentary interdictions. The hierarchical structure of these rules is discussed and the problem of the connected effects of sense is addressed.

Assessment of the Influence of Meal Type on Fluoride Absorption due to Ingestion of professionally Applied Gels.

The aim of this study is to assess the influence of eating, prior to application of professionally used gels, on the rate of fluoride absorption due to the ingestion of 1.23% acidulated phosphate fluoride (APF). After fasting for 12 hours, 16 adult volunteers (> 65 kg) ingested two types of meal: Breakfast (n = 8) and Lunch (n = 8). Accidental ingestion of fluoride gel used in molding trays was simulated (12,300 ppm; 61.5 mg F; pH = 4.65) 15 minutes after eating. After ingestion of the fluoride solution, 3 mL of venous blood were collected at the following times: Zero (before ingestion) and 15, 30, 45 minutes, 1, 2, and 3 hours. Fluoride concentrations in blood plasma were determined using an ion selective electrode. With the exception of time 0 (p > 0.05), the average blood plasma concentration of the breakfast group (BG) (0.34 ± 0.04 mg/L) was higher than that of the lunch group (LG) (0.24 ± 0.03 mg/L), with the moment of peak concentration being 2 hours after ingestion for both groups (BG = 0.4 mg/L; LG = 0.28 mg/L). Results reinforce the idea that eating before undergoing professional application of fluoride is a factor of extreme importance regarding its safety, and that the time following a patient's heaviest meal should be the time of choice for planning clinical care. Our results should be considered when planning collective action that involves the application of the gel on children in a school environment, thus ensuring the procedure's safety.

Effect of Four Different Meal Types on Postprandial Oxidative Stress: A Randomized Crossover Study with Healthy Subjects

Dietisonefactorinfluencingpostprandialoxidativestress�(POS).�Previous� trialsmainlyused�'artificialmeals'�toexaminetheeffectofdietonPOS,�whichcould� giveresultsthatarenotrepresentativeofthereallifepostprandialsituation.�Thisstudy� evaluatedtheacuteeffectoffourdistinct�real-life�mealtypesonPOS.�Thirtythree� healthynon-obeseadultswererandomizedtoreceiveoneofthetestedmealscapturing� distinct features of meals of Cantonese, Northern Chinese, South Indian and Ameri- caninaseriesoffourone-daystudies.�Fasting,�two,�fourandsixhourspostprandial� responsesofbiomarkersofoxidativestress,�plasmaglucose,�lipidsandhigh-sensitiv- ityC-reactiveprotein�(hsCRP)�weremeasured.�Meanplasmaallantoinconcentration� significantlyincreasedforallmealsattwo-hoursafteringestion,�levelspeakedatfour- hoursanddeclinedby�6-hourspost-ingestion,�thoughbaselinelevelsregainedonly� withtheCantonesemeal.�Themagnitudeofpostprandialincreaseinplasmaallantoin� concentrationwassmallestwiththeCantonesemealandgreatestwiththeAmerican� meal.�TherewaslessmarkeddifferencesinpostprandialchangesinurineF2-iso- prostanes�(F2-IsoPs)�acrossmeals,�buturineF2-IsoPsconcentrationssignificantlyin- creasedforeachmealduringthesix-hourpostprandialperiod.�Thereweredifferential� mealeffectsonthepostprandialchangesinplasmaglucoseandtriglycerideconcentra- tions.�Postprandialtriglyceridelevelssignificantlyincreasedforallmealsexceptfor� theCantonesemeal.�PlasmahsCRPdidnotchangewithtimeormealtype.�Ourstudy� demonstratessignificantdifferentialacuteeffectsoffourdistinctmealtypesonPOSin� healthy adults.

A Randomized Controlled Trial Offering Higher- Compared with Lower-Dairy Second Meals Daily in Preschools in Guinea-Bissau Demonstrates an Attendance-Dependent Increase in Weight Gain for Both Meal Types and an Increase in Mid-Upper Arm Circumference for the Higher-Dairy Meal

Background: Controversy remains over the most effective approaches to prevent childhood malnutrition.Objectives: We tested the feasibility and effectiveness of delivering ready-to-use supplementary foods (RUSFs) as a second daily meal in preschool children aged 3–5 y in Guinea-Bissau, and compared RUSFs with different levels of dairy protein.Methods: This study was a 3 mo cluster-randomized controlled pilot trial of 2 RUSFs differing in dairy protein in 533 boys and girls from 9 preschools. Children receiving RUSFs were compared with wait-listed controls, and all students received a daily school lunch. The RUSFs were delivered 5 d/wk for 3 mo and contained 478 kcal and 11.5 g protein per 92-g daily serving. Deliveries included a ready-to-use supplementary food with 15% of protein from dairy sources (RUSF-15%) or one with 33% of protein from dairy sources (RUSF-33%). Intention-to-treat (ITT) and per-protocol analyses (>50 d of RUSF consumption) were conducted. Changes in the weight-for-age z score (WAZ) and height-for-age z score were primary outcomes. Additional outcomes included changes in mid-upper arm circumference (MUAC), hemoglobin, and retinol binding protein.Results: Baseline anthropometry was not different between groups (WAZ, −0.48 ± 1.04) and increased significantly over time (P < 0.01) with no effects of the RUSFs in ITT analyses. However, children consuming RUSFs for >50 d had a significantly greater increase in WAZ relative to the increase in controls (+0.40 and +0.32 for RUSF-15% and RUSF-33%, respectively, compared with +0.24 in controls, P < 0.01 and P < 0.05, respectively). RUSF-33%, but not RUSF-15%, also eliminated a decrease in MUAC observed in controls (−0.01 cm in RUSF-33% compared with −0.34 cm in controls, P < 0.05). The only difference between RUSF-15% and RUSF-33% was a mean decrease in hemoglobin in children receiving RUSF-15% (−0.5 compared with −0.002 g/dL, P = 0.05).Conclusions: Implementation of 2-meal preschool feeding programs is feasible in low-income countries, and there are measurable benefits relative to 1-meal programs in children attending preschool regularly. In addition, MUAC and hemoglobin measurements indicate that meals with 33% compared with 15% of protein from dairy may help prevent wasting and anemia.

The (Im)purity Levels of Communal Meals within the Qumran Movement

Scholars usually take for granted that the sectarian members of the Qumran movement ate their common meals in full purity at a level that is often compared to that of the priests serving in the temple. This assumption rests on the interpretation of hatohorah, “the purity,” as pertaining to common meals. But a careful study of a range of texts, including the important Tohorot A, leads to a more nuanced picture. Accordingly, it is important to distinguish between the common, everyday meals of the movement and the special meals. Whereas a mild level of impurity of the participants was accepted at the ordinary type of communal meals, special meals required purity. Even at these pure meals, there were variations concerning the required level of purity depending on the occasion.

Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro

The leaves of chicory (Cichorium intybus L.) plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different location in Montenegro were analysed regarding several nutrients, major and trace element and vitamin composition using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg / 100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters.

Pequi (Caryocar coriaceum Wittm., Caryocaraceae) Oil Production: A strong economically influenced tradition in the Araripe region, northeastern Brazil

The extraction of pequi ( Caryocar coriaceum Wittm.) oil is a traditional activity that occurs between December and March. This extraction is performed by communities from the Araripe region, northeastern Brazil, and is very important to the local economy and culture. However, this practice has never been described in the literature. Thus, this photographic essay presents a description of this activity. The fruit are collected inside Araripe-Apodi National Forest (FLONA); oil production occurs in temporary settlements near FLONA, and oil marketing occurs on the highway and public markets in cities nearby this location. The Pequi Collectors’ Ranch Festival ends the process when typical pequi meals are made and sold and a Catholic mass is performed to give thanks for the harvest. In addition to being a significant cultural and economic practice, pequi oil production is an important part of local people’s lives. Therefore, we must encourage its socioecological sustainability.

Effects of meal type on the oral bioavailability of the ALK inhibitor ceritinib in healthy adult subjects.

Ceritinib is a potent inhibitor of anaplastic lymphoma kinase (ALK), which has shown acceptable safety and substantial antitumor activity in ALK-positive non-small cell lung cancer (NSCLC) patients. Two food-effect studies were conducted in healthy adults to investigate the influence of food on the oral bioavailability of ceritinib: a study with low- or high-fat meals at 500 mg and a study with a light snack at 750 mg. Compared with the fasted state, AUC0-∞ (90%CI) of ceritinib was increased by 58% (34%, 86%) after the intake of a low-fat meal, by 73% (46%, 105%) after the intake of a high-fat meal, and by 54% (19%, 99%) after the intake of a light snack. Safety assessments also suggested that food may improve gastrointestinal (GI) tolerability after a single ceritinib dose. Based on the pharmacokinetic results, it is essential to avoid any type of meal during dosing of ceritinib because the intake of food may increase the occurrence of exposure-dependent, non-GI toxicities at the labeled dose of 750 mg daily during fasting. A randomized trial is ongoing to determine an alternative way to give ceritinib (450 mg or 600 mg with food) that may enhance GI tolerability in ALK-positive NSCLC patients.

Intake of stimulant foods is associated with development of parasomnias in children.

To verify if nighttime feeding habits can influence parasomnia in children. Seven private and four public Elementary Schools took part in the study. A total of 595 Sleep Disturbance Scale for Children were distributed to the parents of children aged from 7 to 8 years. Data of dietary recall, starting time to school, physical activity, and nutritional status were studied. Of the 226 questionnaires completed, 92 (41%) reported parasomnia. Girls had 2.3 times more the chance to parasomnia than boys. Children who consumed stimulant foods had 2.6 times more chance to have parasomnia than those of children who consumed non-stimulant foods. There were no difference between parasomnia and no-parasomnia groups in food type (p = 0.78) or timing of last meal before bedtime (p = 0.50). Our findings suggest that intake of stimulant foods is associated with development of parasomnia in children.

Environmental profile, packaging intensity and food waste generation for three types of dinner meals

This study was carried out as part of the packaging optimization program in Norway, and the purpose was to study waste generation, energy use and greenhouse gas (GHG)-emissions from the whole product value chain of meals prepared from fresh ingredients at home, based in semi-prepared ingredients or as ready to eat meals. Consumer attitudes to ready to eat meals was also included in the study. The study was done with basis in Life Cycle Assessment methodologies and Material Flow Analyses, based in real cooking situations and experimental design. Portion sizes and left-overs from cooking and eating data are based in the experimental design. Food waste data from the retail sector is based in the Norwegian statistics from the ForMat project, whereas packaging data was measured from the used products. The consumer study was done through a standard web panel with 1000 respondents, with respondents representative for the Norwegian population. Reallocation of impacts from wasting of food to the place waste is generated has been applied combined with conventional Life Cycle Assessment (LCA) methods.We found that ready to eat meals had higher energy consumption and GHG-emissions than meals prepared from fresh ingredients, which again had slightly higher energy consumption and GHG-emissions than semi-prepared ingredients. Production of ingredients (especially meat) was the most important element for all products. Main contributions to the differences between the dinner types were the use stage, packaging production and transport based in conventional LCA allocation. The effect of food wasting was best shown with the reallocation method, where the impact of total food waste was on the same level as impacts from the use stage. Preventing food waste from retail and use stages would contribute to 13% reduction in GHG-emissions. Ready made food generated more food waste in the retail sector, whereas food waste by consumers was lower than for the two other types of meals. Lower degree of filling contributed to more transport work and higher emissions and energy consumption from transport. More packaging, especially plastic packaging did also contribute to higher GHG-emissions from incineration compared to the other solutions. Consumers regarded packaging solutions from ready to eat meals to be too big and with materials that are difficult to recycle. Changing from only using traditional dinner meal based on fresh ingredients to only ready to eat dinner by a Norwegian household equals GHG-emissions from a standard car driving 900 km or 8% of the average total driving distance per year in Norway.

Staff views on how to improve mealtimes for elderly people with dementia living at home.

Dementia commonly leads to difficulties in performing daily activities, which can also often affect the ability to prepare and eat meals. As a result, formal support to maintain good nutritional intake might be needed, but there is a lack of knowledge concerning how to support older persons with dementia living at home. The aim of this study was to explore and describe staff views on how to improve mealtimes for persons with dementia who are still living at home. A qualitative descriptive study was performed and data were collected during 2011-2012 through four focus group interviews with staff working in the homes of persons with dementia. Data were analyzed using inductive content analysis. The participants described several ways to improve mealtimes for persons with dementia and advocated adjustments facilitating the preservation of the persons' independence. Finding suitable actions calls for knowledge about the person and his/her individual situation. Proposed actions were enabling meals at home, taking over, and moving meals outside of the home. In addition, it was found that, the types of meals served to these persons should be as familiar to the individual as possible. The results of this study indicate the importance of using a person-centered approach and meeting the individual needs when supporting people with dementia in regards to their meals when living at home. Individualized care in the home may be expensive, however, it is fair to say that people who become malnourished and admitted to hospitals is even more costly. Furthermore, sharing and reflecting experiences and knowledge can assist staff to identify ways to manage complex situations. Therefore, the use of refection should be a part of staff members' everyday work.

Where Can I Find Resources to Assist Clients with At-Home Meal Planning for Therapeutic Diets?

Where Can I Find Resources to Assist Clients with At-Home Meal Planning for Therapeutic Diets?