Meal Preparation Research Articles

Socio-cultural norms in the local food system and potential implications for women’s dietary quality in rural northern Ghana

Women’s activities within the local food system are linked to their dietary quality. Their ability to consume a nutritious diet may be influenced by socio-cultural norms; often, the influence of these norms has not been adequately studied. This study examined how socio-cultural norms linked with rural food systems can potentially exert adverse effects on women’s diets. The study was conducted in two rural communities, Yilkpene and Kpachilo, in Northern Ghana, between May and July 2016. Both selected study communities were chosen because they had similar population sizes, dietary patterns, and access to social services. Using a qualitative approach, sixteen key informant interviews with community and institutional leaders, 11 focus group discussions comprising 87 community members, and forty 24-hour dietary recall interviews with women of reproductive age were used to explore the nature of the local food system linked with socio-cultural norms. Transcribed interviews were coded and analyzed, thematically, using pre-determined and emerging themes. A total of 143 women and men participated in the study with women dominating the sample. The components of the food system in both communities were constructed, primarily, around men. Quantities, quality, and varieties of produce, its distribution, and intra-household allocation were dominated by male perceptions and practices that determine access and ownership of productive resources, and pre-determined roles and responsibilities of household members. Men dominated production of economic crops (cereals, and legumes); women produced vegetables, and limited quantities of legumes and cereals, mainly for home consumption. Men controlled allocation of cereals for household meal preparation; more expensive complementary ingredients were provided by women. Although women prepared household meals, men received the ‘lion’s share’ of nutrient-dense components. Forty-five percent of women could not meet minimum dietary diversity of at least five food groups in their diets. The local food system in Northern Ghana is dominated by gender-driven socio-cultural norms, which constitutes a potential barrier to women achieving dietary adequacy. Interventions should deliberately address these culturally-established barriers, especially in contexts where subsistence farming is the main source of livelihood. Key words: Food system, Socio-cultural norms, Barriers, Women, dietary quality

P579 Dietary beliefs, barriers, and acceptability of diet in IBD patients – a multi-centre survey from the Asia-Pacific region

Abstract Background Dietary beliefs and behaviors in IBD patients may affect both clinical outcome and psychosocial aspect of patients’ lives. New emerging studies have shown varying efficacy of different diets in inducing and maintaining remission in IBD patients. This study aims to investigate the dietary beliefs, barriers, and acceptability of diet among IBD patients in the Asia-Pacific region. Methods A multi-centre survey was conducted across 4 countries in Asia-Pacific. An anonymized online electronic survey was disseminated at 10 participating IBD centres. Patients were asked to rank acceptability of IBD-related diets on a Likert scale of 1 to 5, with 1 being strongly unacceptable and 5 being strongly acceptable. The survey is currently still ongoing and preliminary results from the initial 3 months are reported below. Results A total of 402 responses were recorded. Patient demographics and disease characteristics are shown in Table1. Most patients received dietary advice from their doctor (n=279,69.4%) and social media (n=150,37.3%). 168 (41.7%) patients believe that diet plays a role in the development of IBD. Conversely, 107(26.6%) did not believe so, and 128(31.8%) were unsure. Most patients (n=336,83.6%) patients would avoid certain foods during a flare. Diet modifications were attempted by 188 (46.8%) patients and the most common dietary modifications were the low fibre diet (n=106, 56.4%), followed by the Exclusion diet (n=69, 36.7%), and gluten free diet (n=54,28.7%). 100 (24.9%) patients are currently on an IBD-related diet. The barriers to the acceptance of IBD-related diet were identified and the two most common reasons cited were difficulty in meal preparation (n=196,48.8%) and interference of social life (n=176,43.8%). Acceptance of IBD-related diets would increase if the diet is effective in inducing remission or reducing symptoms (n=315, 78.4%) and easy to prepare (n=284,70.6%). Patients were most accepting of the low fibre diet (n=260, 64.7%) and Mediterranean diet (n=189,7.1%). Exclusive enteral nutrition (n=71,17.7%) and low FODMAP diet (n=109,27.1%) were the least acceptable. Type of IBD, duration of disease, current use of steroids and small molecules were not associated with previous dietary modification. Use of biologics, current use of more than one medication, the belief that diet can induce remission and reduce flare were independently associated with previous attempted dietary modification (p< 0.05). Conclusion Exclusive enteral nutrition has the lowest acceptance despite its role in inducing remission. Future IBD-related diet studies should consider the aforementioned barriers to make it more widely acceptable among IBD patients.

Stellate ganglion block for treating post-COVID-19 parosmia.

Post-COVID parosmia may be due to dysautonomia and sympathetic hyperresponsiveness, which can be attenuated by stellate ganglion block (SGB). This study evaluates SGB as a treatment for post-COVID olfactory dysfunction (OD). Retrospective case series with prospective data of patients with post-COVID OD undergoing unilateral (UL) or bilateral (BL) SGB. Patients completed Brief Smell Identification Tests (BSIT) (12 points maximum) and post-procedure surveys including parosmia severity scores on a scale of 1 (absent) to 10 (severe). Scores were compared from before treatment (pre-SGB) to after first (SGB1) or second (SGB2) treatments in overall, UL, and BL cohorts. Forty-seven patients with post-COVID OD underwent SGB, including 23 UL and 24 BL. Twenty patients completed pre- and post-SGB BSITs (eight UL and 12 BL). Twenty-eight patients completed postprocedure surveys (11 UL and 17 BL). There were no differences in BSIT scores from pre-SGB to post-SGB1 or post-SGB2 for the overall (p=0.098), UL (p=0.168), or BL (p=0.230) cohorts. Parosmia severity for the overall cohort improved from pre-SGB (8.82±1.28) to post-SGB1 (6.79±2.38) and post-SGB2 (5.41±2.35), with significant differences from pre-SGB to post-SGB1 (p<0.001) and pre-SGB to post-SGB2 (p<0.001), but not post-SGB1 to post-SGB2 (p=0.130). Number of parosmia triggers decreased for overall (p=0.002), UL (p=0.030) and BL (p=0.024) cohorts. Quality of life (QOL) improved for all cohorts regarding food enjoyment, meal preparation, and socialization (p<0.05). SGB may improve subjective parosmia and QOL for patients with post-COVID OD, however it may not affect odor identification. Further placebo-controlled studies are warranted.

Early life involvement in food skills is associated with children's cooking skills: a longitudinal analysis.

Engaging young children in food skills such as food planning and preparation early in life may be an important predictor of later child cooking skills. The aim of this study was to examine whether early life involvement in food skills (mean age at baseline=3.6 years) is prospectively associated with cooking skills among a sample of 60 children (mean age at follow-up=10.0 years; 83% White) from the Guelph Family Health Study, an ongoing cohort study examining the effect of a home-based obesity prevention intervention. Early life involvement in food skills, i.e., child involvement in grocery shopping and meal preparation, was reported by parents at baseline. Children self-reported their cooking skills at follow-up. After adjusting for child age, child sex, parent age, household income, and intervention status, early life involvement in food skills was significantly associated with later child cooking skills (β = 0.24, 95% CI (0.02-0.45), p=0.03). Future studies with larger and more socioeconomically, geographically, and racially diverse samples are needed to confirm these findings.

The individual-level effects of social media campaigns related to healthy eating, physical activity, and healthy weight: Anarrative review.

Social media are promising channels for health communication promoting positive weight-related behaviors, but no prior studies have synthesized evidence on the independent effects of social media campaigns focused on promoting healthy eating, physical activity (PA), and healthy weight. This study aimed to fill that gap and inform future social media-based obesity-prevention research and practice by reviewing findings from studies testing the effects of such campaigns on individual-level cognitive, behavioral, and anthropometric outcomes. The Web of Science and PubMed databases were searched for peer-reviewed articles published between 2012 and 2023 that explored the independent effects of social media campaigns related to healthy eating, PA, or weight management. Study characteristics and outcomes were extracted and summarized. Eleven studies were included in this review describing campaigns targeting healthy eating-related outcomes (e.g., fruit and vegetable consumption, meal preparation, nutrition label reading), PA, or weight management. Most campaigns (n=7) were developed by universities or research centers. Priority audiences included parents, adult females, adolescents, college students, and adult government employees. The majority (n=8) of the campaigns used single platforms, with the most common being Facebook, Instagram, blogs, and YouTube. Campaigns had mixed effects on cognitive outcomes (e.g., intention, attitude, knowledge), behavioral outcomes (e.g., food choices, PA), and anthropometric outcomes (e.g., weight, waist circumference). Social media campaigns focused on promoting healthy eating, PA, and healthy weight had mixed effects on individual-level cognitive, behavioral, and anthropometric outcomes. Various limitations of the included studies make it difficult to ascertain which factors influence campaign effectiveness. Advancing knowledge in this area is important, particularly given social media's widespread use and potential for broad reach. New research with features such as rigorous study designs, larger and more diverse samples, and strong theoretical foundations may provide important insights into what types of interventions are effective or not and under what conditions.

Characterizing food environments of hospitals and long-term care facilities in the Netherlands: a mixed methods approach

BackgroundHospitals and long-term care facilities, which are key institutions to serve health and well-being, have an important exemplary role in providing supportive food environments to encourage healthy and sustainable food choices. The objective of this study is to characterize the physical, socio-cultural, political and economic dimensions of the food environment for health care receivers, health workforce and visitors in healthcare settings, and make comparisons between the food environment of hospitals and long-term care facilities.MethodsTo characterize the food environment in healthcare settings, two sub-studies were conducted. In sub-study 1, semi-structured interviews were held with staff members (n = 46) representing 11 hospitals and 26 long-term care facilities (rehabilitation centres, nursing homes, institutions for people with intellectual disabilities and mental healthcare institutions). In sub-study 2, staff members audited the food environment in hospitals (n = 28) and long-term care facilities (n = 36) using a predefined checklist.ResultsThe food environment in Dutch healthcare settings varies substantially between locations although noticeable differences between hospitals and long-term care facilities were identified. Hospitals and larger long-term care facilities featured more often restaurants and utilized central spaces for preparation of meals, while smaller long-term care facilities often operated as household-like settings. Type of healthcare shaped the socio-cultural food environment, with hospitals primarily emphasizing nutrition for fast recovery, while long-term care facilities more often as an instrument (i.e., to structure the day). Participants highlighted the importance of food policies and broad organizational support for realizing and regulating improvement of the food environment. Yet, long-term care facilities were less familiar with national guidelines for food environments compared to hospitals. Several economical aspects, like profit motives, strict budgets and contracts with external parties affected and shaped the food available within all healthcare settings.ConclusionsThis study characterized the food environment in Dutch healthcare settings. Disclosed differences between hospitals and long-term care facilities should be incorporated in strategies for a transition of the food environment. Future research should investigate the underlying mechanisms of the healthcare food environment attaining all healthcare stakeholders - health care receivers, staff and visitors - while prioritizing sustainability alongside healthiness.

Social Support Available to Commuter Couples in Jos, Nigeria

Commuter couples are married couples who do not share the same residence due to work and career commitments. In this study, heterosexual married commuter couples were studied concerning their social support networks to include people or activities they rely on to share their burdens and day-to-day activities when their spouses are not with them. The article reports on what social support is available to commuter couples in Jos, Nigeria and how these couples make use of the identified support networks to secure work-life balance. Data was collected through in-depth interviews with 17 commuter couples in Jos, Nigeria and is a part of a larger study. Results show that commuter couples studied identified emotional and instrumental social support that serves as a succour to their stressful work and daily lives. These include immediate close family members such as parents and siblings who understand their lifestyle as commuter couples and encourage and support them in various ways including child care, meal preparation and even moving in with them to ease the burden of taking on certain responsibilities alone; colleagues and kind bosses in the workplace who facilitate their visits home and give them the flexibility to cope with the home front; personal religious practices were also identified by couples to see them through tough days and difficult challenges.

A Systematic Review of Occupational Therapy Care Programs for Dementia Patients: Accomplishments and Suggestions for Improvement

The primary goal of the present study was to critically review previous research on an increasingly important role that occupational therapy (OT) plays in dementia care. OT interventions such as cognitive training, memory strategies, and engagement in meaningful activities have been shown to improve cognitive function in individuals with dementia. The present study found that (1) strength based, (2) patient-centered, and (3) caregiver-collaborative OT interventions were significantly more effective in helping dementia patients maintain and/or improve their cognitive abilities (e.g., attention, memory, problem-solving, and decision-making skills) as well as their functional ability to perform instrumental activities of daily living including bathing, dressing, grooming, meal preparation, and managing finances. On the contrary, there is a growing need for providing occupational therapists with tailored training and education programs designed specifically for their intervention services for clients with dementia. Evidence-based interventions also need to be applied to address the specific needs of individuals with dementia. Given an exponentially growing number of dementia patients each year worldwide, it is imperative to have affordable and effective OT intervention services. The current study suggests a holistic OT intervention approach based on the biopsychosocial theoretical framework as the future of OT in dementia care.

Self-Efficacy of Parents of Boys in Sports Clubs on Meal Preparation and Boys' Dietary Intake: A Cross-Sectional Study of Soccer Clubs.

This study examined the relationship between parents' self-efficacy for preparing meals combining the five food groups (grains, fish and meat, vegetables, milk, and fruits) and the dietary intake of their children who were elementary and junior high school students belonging to a sports club. A total of 365 children completed a self-reported dietary intake form, and their parents completed a questionnaire on self-efficacy for preparing meals combining the five food groups. Logistic regression analysis was conducted to assess the relationship between the children's intake of the combined five food groups and parents' self-efficacy score, with frequency of meals combining the five food groups as the dependent variable and the self-efficacy score as the independent variable. In a multivariate logistic regression analysis that was higher self-efficacy scores were associated with a higher frequency of meals that contained all five food groups, with an odds ratio of 1.06 (95% confidence interval: 1.00-1.12; p=0.036). Significant positive correlations were also found between parents' self-efficacy and the number of times children consumed four food types (fish and meat, vegetables, milk, and fruits) at breakfast and three food types (grains, milk, and fruits) at dinner. These findings suggest that parents' self-efficacy for preparing meals combining the five food groups was associated with the number of meals with all five food groups consumed by their children, who were fifth and sixth graders in elementary and junior high school and belonged to sports clubs.

A grain of salt – a cross-sectional study on the consumption of foods containing iodine and sodium among adults from Croatia

Salt is the main dietary source of two important nutrients: iodine and sodium. Deficiency and excess of both minerals results in a number of adverse health effects. However, social media is full of misinformation regarding iodine’s role in thyroid diseases. The aim of this cross-sectional study was to determine the types of salt consumed and the consumption of foods naturally containing iodine in adults (19 to 69 years old), both genders, in charge of food shopping and/or meal preparation (N=220), in regard to their health status. Only women reported being diagnosed with Hashimoto’s thyroiditis (14.1 %) and having infertility issues (16.8 %). Sea salt is the most commonly used (62.7 %), followed by table salt (45.5 %) and Himalaya salt (29.5 %), with many using two or more types of salt simultaneously. Women diagnosed with thyroid disease were most likely to use only Himalaya salt. Foods naturally containing iodine cannot provide sufficient iodine due to low consumption; milk and dairy are consumed once a day, cheese 4 times a week, eggs 1.9 times a week, and saltwater fish 1.2 times a week. Seaweed, as the natural source with the highest content of iodine, is consumed by 5.9 % of the study participants (one has Hashimoto’s thyroiditis). Participants reported high consumption of salt-containing seasonings, and pre-packed, ready-to-eat meals, which contribute significantly to daily sodium intake. Consumption of foods naturally containing iodine is low, but some types of salt could significantly alter iodine’s consumption. More studies are needed to determine the exact dietary iodine consumption, especially in vulnerable populations.

Which is the best diet to reduce cardiometabolic risk: dietary counseling or home-delivered diet?

Non-compliance with medical nutrition therapy can lead to an increase in cardiometabolic risk factors, resulting in an increase in the frequency of morbidity and mortality. This study aims to compare the effectiveness of two different medical nutrition therapies designed to reduce cardiometabolic risk factors. The study was conducted on voluntary overweight and obese women who sought services at a specialized Nutrition and Dietary Counseling Clinic. The clinic offered dietary counseling (n = 47) and home-delivered diet (n = 53) services, and the participants themselves decided which method they preferred. Both groups were followed for a period of 4 weeks. The general information, physical activity (PA) status, biochemical findings, blood pressure, anthropometric measurements, and bioelectrical impedance analysis (BIA) of the voluntary participants were evaluated. Taking into consideration the participants' dietary habits and health status, an appropriate dietary plan (55-60% carbohydrates, 15-20 protein%, 25-30% fat) was prepared. The anthropometric measurements, blood pressure, and biochemical parameters of overweight and obese individuals who received dietary counseling and home-delivered diet services were evaluated before and after the diet. In both groups, cardiometabolic risk factors were found to decrease. It was determined that those who received the home-delivered diet service had a greater reduction in body weight, Body Mass Index values, body fat percentages, and waist circumferences compared to those who received dietary counseling (P < 0.001). Similarly, fasting blood glucose, triglyceride, and blood pressure values were found to decrease more significantly in individuals receiving the home-delivered diet service (P < 0.001). Additionally, both groups showed an increase in High-Density Lipoprotein Cholesterol (HDL-C) levels, with a greater increase observed in those receiving the home-delivered diet service (P < 0.001). According to the findings of this study, participants who received the home-delivered diet service, which is particularly beneficial for individuals who struggle with healthy meal preparation and portion control, exhibited better adherence to medical nutrition therapy and experienced a greater reduction in cardiometabolic risk factors compared to those who received dietary counseling.

“Mindset Matters”: Perseverance, a balanced approach and structured support as facilitators of whole foods plant-based adoption

Whole foods plant-based diets (WFPBD) show potential for preventing and addressing chronic diseases. However, concerns exist about their acceptability and feasibility. Research on firsthand WFPBD adoption experiences is limited but crucial for promoting dietary change. In a 12-week remotely delivered lifestyle modification program using an ad libitum WFPBD, twenty weight-loss seeking adults (ages 18–75) with overweight or obesity completed self-report surveys and semi-structured interviews via Zoom. The study aimed to explore: (1) experiences with WFPBD adoption; (2) factors that helped or hindered adherence; and (3) perceived salient benefits. Interviews were analyzed inductively through a conventional content analysis, and associations between variables examined with correlational analyses. Participants overall reported WFPBD adoption being a positive, new experience, with an equal number (30%) finding it easy/easier than expected as challenging. Key cited challenges included overwhelm, different eating habits in the household, and meal preparation. Key cited facilitators included adopting an incremental approach to dietary change, persisting after setbacks, and having simple go-to meals. Greater self-compassion and family support, and less sabotage from friends and family corresponded to greater dietary change (rs > 0.45, ps < .05). Participants valued accountability, structure, human support, nutrition psychoeducation and recipes in the program. Three categories emerged regarding perceived benefits of following the WFPBD: physical health benefits, improvements to eating habits, and greater perceived control/agency over health. Results indicate that future interventions should include psychological strategies alongside nutrition education to enhance self-efficacy, address household barriers, and combat feelings of overwhelm through sufficient structure, support, and meal preparation guidance. Messaging around WFPBD may benefit from discussing prevailing positive experiences with adoption, common benefits experienced, and options for an incremental approach given that feasibility and acceptability concerns may deter efforts.

Anti-Diabetic Potential of Natural Plant Sources: An Assessment of Awareness and Consumption among Diabetics

Diabetes is a leading cause of death in developing countries, and there is a growing interest in utilizing natural remedies to manage high blood sugar levels. This study aimed to evaluate the awareness and usage of traditional plant-based treatments among diabetes patients. A cross-sectional survey was conducted on 500 diabetic patients in Ludhiana hospitals' Outpatient Departments (OPDs). A structured questionnaire gathered data on demographics, socioeconomic status, medical history, hyperglycemia management, and awareness and utilization of 22 traditional anti-diabetic plants. The results showed that the majority (55.2%) focused on dietary control, followed by exercise (49.6%) and oral hypoglycemic medications (46.8%). Interestingly, a higher percentage of female diabetics (56.3%) engaged in exercise compared to males (44.2%), while insulin use was reported by 17.2%, and only 19.2% used herbal supplements. A majority (62.4%) of subjects reported awareness of the listed plant sources as potential anti-diabetic agents. Notably, fenugreek seeds, bittergourd, ginger, and holy basil were the most recognized plants, acknowledged by 55.2, 47.2, 44.4, and 40.8% of respondents, respectively. In the study, awareness of garlic as an anti-diabetic remedy was significantly (p&lt;0.05) higher among females (40.6%) compared to males (31.3%), while males exhibited significantly (p&lt;0.05) greater awareness of tulsi's anti-diabetic properties. Interestingly, a relatively higher percentage reported consuming garlic (34%) as part of their diabetes management, either as a remedy or in meal preparations, followed closely by holy basil (32.6%), bittergourd (31.4%), and fenugreek seeds (28.2%), it's apparent that only a small fraction actually incorporated these plants into their daily routines. This underutilization of readily available and cost-effective remedies in India may be attributed to the lack of substantial clinical data supporting their efficacy. The study highlights the gap between awareness and practical adoption of traditional medicinal plants among diabetics, despite their accessibility and affordability in India. Urgent efforts are needed to document ethnobotanical knowledge before it vanishes, and further initiatives should promote the utilization of traditional medicinal plants as a complementary approach to control hyperglycemia.

Exploring Social Engagement in a Virtual Participatory Culinary Nutrition Education Intervention for Dementia Prevention

AbstractBackgroundProviding nutrition education through participatory cooking programs is a strategy to support adoption of healthy eating practices for dementia risk reduction. Social engagement, a modifiable risk factor for dementia, is an important feature of in‐person culinary interventions; few recommendations exist for virtual delivery. We aimed to examine participant social engagement within ‘The Cognitive Kitchen: Virtual Culinary Intervention for Dementia Prevention’.MethodA six‐week virtual nutrition education and applied cooking class was delivered to two groups of 10 older adult participants. Two Registered Dietitians led discussions and cooking demonstrations focused on dementia risk reduction. Participants were invited to cook during sessions or prepare the recipes at their convenience. The study was guided by Interpretive Description methodology. Data included facilitator session notes, participant weekly virtual journal entries, two virtual focus group discussions, and individual interviews with 15 participants. The Positive emotion, Engagement, Relationships, Meaning, and Accomplishments (PERMA) model of well‐being helped structure thematic analysis examining participants’ experiences in the program and the function of social interaction.ResultParticipants appreciated the flexibility of the virtual setting and very few technical issues were observed. Thematic analysis revealed commonalities among participants’ experiences, including enjoyment of learning about creative ingredient transformation, enhanced accountability for meal preparation, and an appreciation for cooking as a social activity. Many participants recorded notes about meal preparation practices shared by other group members, and some participated in virtual recipe‐sharing, suggesting peer learning was a valuable component. Though the virtual program could not include casual social contact that would normally occur in an in‐person program, participants appreciated discussion questions to encourage social interaction. However, some found that cooking along with the demonstration limited their ability to learn and socialize.ConclusionBenefits to virtual delivery of a participatory cooking program include ability to expand program reach and reduced barriers to participation (e.g., travel, inclement weather, time). These considerations may be even more relevant for older adult care partners of persons with dementia. However, some elements of in‐person participation that foster social engagement are challenging to replicate virtually; additional effort by facilitators is required to ensure this important program component is maintained.

First insights exploring Activities of Daily Living performance captured through activity sensors in a Smart Home Environment as an indicator of cognitive decline: A cross‐sectional Analysis

AbstractBackgroundSmart homes offer a unique potential not only for supporting various users’ needs but also for monitoring their activities. Herein the findings of the RADAR‐AD Smart Home study are presented. Using data from activity sensors installed in a smart home environment simulating real‐life conditions, we aim to detect deficits while performing Activities of Daily Living (ADLs) in three known groups of people in different stages of cognitive decline related to Alzheimer’s Disease (AD).MethodIn a fully equipped Smart Home (https://smarthome.iti.gr/), Fibaro smart plugs (to monitor power consumption), motion‐, door‐, flood‐sensors and panic buttons were installed. During their 24 hour visit, participants [13 Healthy Control (HC), 14 Preclinical AD (PreAD), 13 Prodromal AD (ProAD)] (Table 1) followed a protocol listing a number of ADLs (e.g., meal/beverage preparation) (Table 1). Data collection, feature extraction (i.e., activity duration, number of repetitions) and visualization of ADLs were performed through the CARL data collection and analysis platform for assisted living (https://carl.iti.gr/). (Figure 1). Two‐Way ANOVA and Mann‐Whitney were used to test the statistical significance between the groups.ResultComparing Activity Duration for different ADLs and groups (Figure 2), HC executed the ADLs in less time compared to PreAD and ProAD, while PreAD showed no difference in the majority of the tasks compared to ProAD. Three activities were completed by 50% of the HC, 36% of the PreAD and only 17% of the ProAD. Two‐way ANOVA revealed a statistically significant interaction between the effects of cognitive decline and Activity Duration F(3,106) = 3.504, p = 0.034. Mann‐Whitney analysis for the complex task “Meal Preparation” showed decreased duration for HC compared to PreAD (U = 33.00, p = 0.042) and ProAD (U = 17.00, p = 0.052).ConclusionThe RADAR‐AD Smart Home study provides a proof‐of‐concept for the use of home‐based sensors for investigating ADLs in patients with cognitive decline. This work has received support from the EU/EFPIA Innovative Medicines Initiative Joint Undertaking (grant No 806999). www.imi.europa.eu. This communication reflects the views of the RADAR‐AD consortium and neither IMI nor the European Union and EFPIA are liable for any use that may be made of the information contained herein.

Second funeral rituals and integration of the dead with the living among the Nawfia of Southeastern Nigeria

This study explores the second funeral rituals practiced among the Nawfia of Southeastern Nigeria and their integration of the dead with the living. Second funerals are traditionally conducted by the Nawfia to honor and celebrate the lives of their deceased family members. Through detailed ethnographic interviews and focus group discussion (FGD), this research examines the customs, practices, and beliefs related to second funeral rituals and the integration of the dead with the living. The study reveals that second funerals are seen as an important part of the grieving process and are conducted to provide closure to the grieving family members. Findings of this study also reveals that the rituals often involve the preparation of a special meal and libation and blessings. Additionally, participants discuss the idea that the dead can “witness” these rituals from the spirit realm and that these rituals serve as a source of comfort for grieving family members. The study further explores the ways in which these rituals serve to integrate the dead with the closer connection between those who have passed and those who remain. The study also suggest that the rituals create a sense of security, as they provide a sense of continuity and hope for the future. Overall, this study provides important insights into the second funeral rituals and the integration of the dead with the living among the Nawfia of Southeastern Nigeria. This research highlights the importance of these rituals and sheds light on the traditions, customs, and beliefs associated with them. It also offers valuable implications for both grief counseling and the preservation of cultural heritage.

Cooking with the Seasons for Health (CwS4H): An Innovative Intervention That Links Nutrition Education, Cooking Skills, and Locally Grown Produce to Increase Vegetable Intake among Limited-Resource Parent-Child Dyads in Rural Washington.

Although children from limited-resource families in rural areas are at great risk for nutrition-related chronic diseases, few hands-on programs have been implemented that simultaneously engage both parents and children and include local produce in a single program. This study reports on the development, implementation, and evaluation of Cooking with the Seasons for Health (CwS4H). Parent-child pairs participated in six sessions (two weekly sessions during each of three growing seasons), which included food tasting, a spotlight vegetable, interactive mini nutrition lesson, a child-focused cooking lesson, hands-on meal preparation, distribution of materials as family guides, and a take-home bag of fresh produce. Pre- and postprogram survey data were collected from 23 parents and 22 children. Children reported improvements in nutrition knowledge, vegetable preference, and self-efficacy in food preparation and cooking. Parents reported gains in nutrition knowledge, nutritional behaviors, vegetable preference, attitude toward food preparation/cooking, involvement of the child in food preparation/cooking, confidence in preparing vegetables, and the child's vegetable intake. Parents commented on the value children placed on food preparation and produce selection and how the program enhanced the parent-child relationship. By focusing CwS4H on a variety of fresh vegetables, this intervention helped to impact children's vegetable intake behaviors by engaging children in preparing and choosing the food they eat.

Food waste in Indian households: status and potential solutions

According to a report by the Food and Agriculture Organization (FAO), India had the highest number of undernourished people in the world in 2020. The COVID-19 pandemic further exacerbated the problem of world hunger (WHO 2021). According to the Food Waste Index Report, 2021, by United Nations Environment Programme (UNEP) and The Waste and Resources Action Programme (WRAP), 931 million tonnes of food waste was produced in 2019, with households accounting for 61%, food services for 26%, and retail for 13%. The report estimates that Indian households generate 50 kg of food waste per capita per year, resulting in total of 68,760,163 tonnes annually. This study aimed to investigate the reasons for food waste in Indian households and potential solutions to minimize or control food waste using interpretive phenomenological analysis. Reasons for food waste include miscalculations in meal preparation, a lack of appreciation for food, and a weakening of traditional Indian value systems. The study identified two potential solutions for controlling or eliminating food waste: exploring alternative methods of food consumption and enhancing the family culture surrounding food. The study results could potentially guide policymakers and planners in designing policies to address the problem of food waste in Indian households.

The Attitudes of 7-9 Year Old Primary School Students towards Food and Nutrition: Insights from Qualitative FGI Research-The Junior-Edu-Żywienie (JEŻ) Project.

Optimal nutrition is one of the most significant environmental factors affecting human health. The aim of this study was to assess the attitudes of primary school students aged 7-9 towards nutrition considering three fundamental components: knowledge, emotional disposition, and dietary behaviors. The research was conducted using the Focus Group Interview (FGI) technique among 78 children. Considering their attitudes towards food and nutrition, four profiles were identified: "engaged", "obedient", "reluctant", and "indifferent". Children who were "engaged" and "obedient" due to their parents' involvement in creating their dietary attitudes exhibited the most alignment with the principles of optimal nutrition. Regardless of profile type, it was observed that children were familiar with recommended and unrecommended food products, as well as the role of water in proper nutrition. It was demonstrated that parents wield the most substantial influence on children's nutrition. As a result, initiatives promoting the proper nutrition and a healthy lifestyle should commence with parents. Children of nutritionally conscious parents tend to eat more healthily and demonstrate a high nutritional awareness. Conversely, the children of busy parents who lack time for meal preparation more frequently replicate their parents' nutritional mistakes. These findings emphasize the importance of the family environment in shaping the dietary behaviors of children and youth.

Are cooks more disgust sensitive? Preliminary examination of the food preparation hypothesis

According to the food preparation hypothesis, sex differences in disgust sensitivity may stem from different sex roles that males and females played in our ancestral times. In current times, these differences may be reflected in varying levels of disgust sensitivity between people who frequently versus rarely engage in meal preparation, or who are versus are not professionally responsible for providing meals for others. To test this reasoning, we conducted a preregistered study with 493 individuals (55% female), with 280 of them working in the restaurant industry. Participants reported their weekly time spent on cooking-related activities and completed the Food Disgust Scale and pathogen subscale of Three Domain Disgust Scale. These measures capture specific, food-related disgust sensitivity, and generalised pathogen disgust sensitivity, respectively. We found that while time spent on cooking was not associated with disgust sensitivity, people professionally engaged in food preparation displayed higher levels of food-related disgust sensitivity. There was no effect of cooking on the generalised pathogen disgust sensitivity. Additionally, we observed sex differences in both types of disgust sensitivity and found that vegetarians exhibited lower disgust sensitivity than meat-eaters. Overall, our findings offer preliminary support for the food preparation hypothesis, and point out that the mechanisms adjusting our disgust sensitivity levels are category-specific, even within the broader pathogen disgust domain.