Convenience Foods Research Articles

Bacterial Screening and Food Handler Observation to Prevent Potential Outbreaks due to Food Provision in a University Canteen in Jakarta, Indonesia

Objective. Tenants providing daily food in a big campus of approximately 50 thousand population are prone to an outbreak. This study aimed to observe the practice and compliance of food safety among the food providers.Methods. In a food safety training done for tenants in a university canteen, participants were asked to fill an online questionnaire, then randomly selected for food examination in the laboratory to look for E. coli and coliform bacteria.Results. Of the 500 tenants, 220 participated in the study but only 168 questionnaires were ready to be analysed. Male and female participants were approximately in similar composition, the same with food handlers and not food handler participants. Half of them finished high school; Higher education were observed among participants that were not food handlers. About ¾ of the participants were the owners who also worked as food handlers. The best food safety practice was washing hands compared to storing raw food, processing food, and storing processed food. Tenants who served uncooked food were significantly found to have higher E. coli, but no coliform containment found in the served food.Conclusion. We found the best food safety practice was hand washing. The uncooked food menu contained more pathogens than the cooked ones, and were not associated with the knowledge and practice of food safety.

Export Competitiveness of Mango in India

India is one of the leading producers of mango in the world, contributing more than half of the global mango supply. India exported 27,872.77 MT of mangoes in 2021–2022. Due to the Sanitary and Phyto Sanitary issues, India's export share in recent years was insignificant. Hence, this study focussed on estimating the export competitiveness of mango from the year 2006 to 2020 for India and major exporting countries. The study analysed the time series data of mango and total agricultural commodity export for India and major competitive countries at world level, which have arrived from Agricultural and Processed Food Products Export Development Authority and UN Comtrade. This have been resulted in positive value where Thailand, Pakistan and Brazil had Revealed Comparative Advantages values greater than one throughout the period. It indicated that, these countries had comparative advantages of mangoes. The RCA value of India was below one. However, by following Good Agricultural practices (GAPs), Indian mangoes might still find a market on a worldwide scale.

Effects of minimally and ultra-processed foods on blood pressure in Brazilian adults: a two-year follow up of the CUME Project.

To assess the association of food consumption according to degree of processing with changes in systolic (SBP) and diastolic (DBP) blood pressure in adult participants of a Brazilian cohort. Longitudinal study with 2496 adult participants of the Cohort of Universities of Minas Gerais (CUME Project). Food consumption was categorized by food groups according to degree of processing following the NOVA grading system: unprocessed/minimally processed foods/culinary ingredients (U/MPF&CI), processed foods (PFs) and ultra-processed foods (UPFs). unprocessed/minimally processed foods/culinary ingredients (U/MPF&CI), processed foods (PFs) and ultra-processed foods (UPFs). Changes in SBP and DBP were categorized (decreased, maintained, increased). Independent associations between exposure and outcomes were verified using multiple generalized ordered logistic models adjusted for potential confounders. After a two-year follow-up, the consumption of U/MPF&CI (% daily caloric intake) reduced the chance of increasing DBP (P for trend = 0.014), with a more evident effect among participants within the 5th quintile of this food group (odds ratio (OR) = 0.55; 95% confidence interval (CI): 0.34-0.97]. On the other hand, the consumption of UPFs (% daily caloric intake) raised the chance of increasing DBP (P for trend = 0.005) and was more evident among participants within the quintiles of higher consumption (4th quintile - OR = 1.97; 95% CI: 1.25-3.10; 5th quintile - OR = 1.79; 95% CI = 1.12-2.86). No associations were found between food consumption according to degree of processing and changes in SBP. Higher consumption of U/MPF&CI and UPFs were independently associated to lower and greater chances of increased DBP in adult participants from CUME Project.

Nutritional enhancement of fruit bars with omega rich food source fortification

AbstractConsumer awareness of the health benefits of omega‐3 fatty acids is driving the increasing consumption of food fortified with essential fatty acids. Food fortification has been identified as the workable strategy by the WHO and FAO to decrease the incidence of nutrient deficiencies at the global level and fruit/s cereal‐based bars are one of the most economical and convenient functional foods which substitute for fresh fruits and vegetables as a source of various nutritional elements. Flaxseed (Linum usitatissimum) has gained importance due to its unique nutrient profile, particularly omega‐3 and omega‐6 fatty acids, lignans, and fiber. Due to its high omega fatty acid content, the present study was proposed to develop and evaluate apple cv. Golden Delicious and apricot cv. New Castle based functional fruit bars fortified with linseed for the benefit of general masses. Linseed fortified fruit leather was prepared by blending individual fruit pulp (apple and apricot) with two different forms of linseed namely, whole and coarsely ground in varying concentration of 5, 10, 15, and 20% where the Total soluble solids (TSS) of fruit pulp was raised to 25°B by adding cane sugar powder and the mixture was well homogenized followed by addition of linseed in varying concentration. Thereafter, the mixture was dried in mechanical dehydrator at 55 ± 2°C to a moisture content of 16–20%. Our investigation on omega fatty acid rich fruit bars concluded that blending of 10.00% unroasted whole linseed and 15.00% coarsely ground linseed was highly acceptable with respect to nutritional and sensory characteristics for the development of functional fruit bars rich in omega fatty acids.Novelty impact statement Health benefits of omega‐3‐fatty acids. Fortification of Golden Delicious and apricot cv. New Castle based functional fruit bars fortified with linseed for the benefit of general masses. The results shows that blending of 10.00% unroasted whole linseed and 15.00% coarsely ground linseed was highly acceptable with respect to nutritional and sensory characteristics for the development of functional fruit bars rich in omega fatty acids.

Assessing The Acceptability of Packaged Yam Strips as Convenient Food

Purpose: The aim of the study was to process, package and store yam strips as frozen food for use as convenient food. Two cultivars of white yam (Discorea rotundata), were used for the study.
 Design/Methodology/Approach: The cultivars were processed into strips and packaged in a 1.5kg polyethylene bag which was designed and labelled for the purpose. The packaged product was frozen using an Ocean freezer at a temperature of -18oC for storage studies over four weeks at the chemistry laboratory of the CSIR- Food Research Institute Accra. The frozen yam strips were fried and presented to 50 evaluators every week for four weeks for assessment in order of preference concerning their sensory attributes (size, colour, aroma, taste, moistness, hardness, crispiness, sogginess and overall acceptability). Purposive and random sampling techniques were employed in selecting the respondents.
 Findings: The result of the sensory evaluation showed that fried yam strips were found to be acceptable as most of the evaluators indicated that they were satisfied.
 Research Limitation: Due to time factors and finance the laboratory analysis was carried out for only four weeks. However, it is ideal to conduct the storage studies over a year to determine the shelf life of the yam samples for at least one year.
 Practical implication: Hotels, restaurants, and takeaway food operators including domestic users can benefit a lot since the yam is minimally processed and require no preparation before frying. It saves time and labour.
 Social implication: The development of yam into a convenient food product and high-quality packaging can contribute immensely by adding value to the crop thereby increasing yam availability in all seasons. This can boost yam production and improve the livelihood of the people in rural and urban centres.
 Originality/Value: This study is the creative work of the authors and it has not been conducted and published by any Technical university in Ghana. We are in an era where consumer demand for minimally processed food is high and the need for reduced preparation and cooking time of food, it is becoming unattractive to sell whole yam tubers to the working class since the yam could be processed and used as convenient food.

Dietary Intakes and Eating Behavior between Metabolically Healthy and Unhealthy Obesity Phenotypes in Asian Children and Adolescents.

Diet plays a critical role in the development of obesity and obesity-related morbidities. Our study aimed to evaluate the dietary food groups, nutrient intakes and eating behaviors of metabolically healthy and unhealthy obesity phenotypes in an Asian cohort of children and adolescents. Participants (n = 52) were asked to record their diet using a 3-day food diary and intakes were analyzed using a nutrient software. Eating behavior was assessed using a validated questionnaire. Metabolically healthy obesity (MHO) or metabolically unhealthy obesity (MUO) were defined based on criteria of metabolic syndrome. Children/adolescents with MUO consumed fewer whole grains (median: 0.00 (interquartile range: 0.00-0.00 g) vs. 18.5 g (0.00-69.8 g)) and less polyunsaturated fat (6.26% kcal (5.17-7.45% kcal) vs. 6.92% kcal (5.85-9.02% kcal)), and had lower cognitive dietary restraint (15.0 (13.0-17.0) vs. 16.0 (14.0-19.0)) compared to children/adolescents with MHO. Deep fried food, fast food and processed convenience food were positively associated with both systolic (β: 2.84, 95%CI: 0.95-6.62) and diastolic blood pressure (β: 4.83, 95%CI: 0.61-9.04). Higher polyunsaturated fat intake (OR: 0.529, 95%CI: 0.284-0.986) and cognitive dietary restraint (OR: 0.681, 95%CI: 0.472-0.984) were associated with a lower risk of the MUO phenotype. A healthier diet composition and positive eating behavior may contribute to favorable metabolic outcomes in children and adolescents with obesity.

Determination and extraction of acrylamide in processed food samples using alkanol-based supramolecular solvent-assisted dispersive liquid-liquid microextraction coupled with spectrophotometer: Optimization using factorial design

In current study, simple, rapid, sensitive and selective alkanol-based supramolecular solvent-assisted dispersive liquid-liquid microextraction (SSA-DLLME) method was first time developed for the extraction and determination of acrylamide (AA) in coffee, chocolate, roasted nuts, French fries, cereals, biscuits, chips, bread and caramelized fruit using UV–visible spectrophotometer. Different parameters were investigated and optimized to know their effects on the extraction of AA. Studies have shown that effective extraction of AA was achieved at short vortex time (2 min) and acidic pHs. Extraction of AA was inversely proportional to sample volume. The linear range (LR) of the SSA-DLLME method was 0.6–350 ng mL−1. The limit of detection (LOD), and limit of quantification (LOQ) were found to be 0.2 ng mL−1 and 0.6 ng mL−1, respectively. In addition, enhancement factor and preconcentration factor was 114 and 200, respectively. Factorial design was utilized to better understand dual effluents of factors on extraction recovery of the AA. Optimized SSA-DLLME method was successfully applied to process food samples for the determination of AA.

Starch-based noodles: Current technologies, properties, and challenges.

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

Pengaruh modal kerja, perputaran aktiva, dan leverage terhadap profitabilitas

The impact of digital transformation in Indonesia on the food and beverage industry can support and facilitate activities in the industry. However, this makes the competition in the industry higher, causing the profit to decrease. The purpose of this study is to determine the impact of working capital, asset turnover and leverage on company profitability in the food and beverage industry in the Liquors, Soft Drinks, Dairy Products, Processed Foods and Fish, Meat & Poultry sub-sectors. The data source comes from the annual financial statements of companies listed on the Stock Exchange with a sampling technique using purposive sampling method in accordance with the research criteria. The research period was taken for 5 years from 2017 to 2021 with the number of sample data used as many as 135 data from 27 entities. This study utilizes multiple linear analysis methods with secondary data types. The results of the study show that working capital, asset turnover and leverage simultaneously have an effect on profitability. While working capital has a positive impact on profitability, asset turnover has no impact on profitability and leverage has a negative impact on profitability.

Associations of Dietary-Lifestyle Patterns with Obesity and Metabolic Health: Two-Year Changes in MeDiSH® Study Cohort.

This study aimed to evaluate changes in diet, adiposity, and metabolic outcomes after two years. In all, 358 Polish men aged 19–40 years old participated in the study. Data regarding dietary and lifestyle characteristics as well as family, socio-economic, and demographic status were collected using the food frequency questionnaire KomPAN®. Dietary lifestyle patterns were previously derived from data for 358 men by principal component analysis (PCA). Changes over time were examined in 95 men who returned after two years by calculating relative differences (RD, %) in mean values and markers distribution. Diet quality was described with two predefined scores: pro-Healthy-Diet-Index (pHDI) and non-Healthy-Diet-Index (nHDI). After two years, changes were observed in diet quality and metabolic health markers. No significant changes were observed in family, socio-economic, and demographic status, as well as other lifestyle factors. In the “sandwiches and convenience foods” pattern, an nHDI decrease (RD = −25.3%) was associated with a fasting blood glucose decrease (RD = −6.1%). In the “protein food, fried-food and recreational physical activity” and the “healthy diet, activity at work, former smoking” patterns, pHDI decreases (RD = −13.6% and −14.6%, respectively,) were associated with an adiposity increase. In the “fast foods and stimulants” pattern, no changes in pHDI and nHDI were observed, while adiposity markers and systolic blood pressure worsened. Conclusion: in the two-year perspective, dietary improvement was associated with improved glycemic control, despite no changes in body weight, while worsening of the diet quality or maintenance of unhealthy dietary behaviours were associated with the deterioration of metabolic health.

Halal Label Perception Towards Purchase Decision of Imported Processed Food Products for Muslim Gen Z

Nowadays, imported processed food products are increasingly distributed in Indonesia, however not all of them have been halal labelled. Due to this condition, Muslim consumers need to increase selectivity in buying imported processed food products which guaranteed the halal status and suitable for consumption. This study aims to analyze the effect of religiosity, reference group, income, lifestyle, and perceptions of halal labels on purchasing decision of imported processed food products in 100 respondents of Generation Z Muslim who lived at Bogor Regency. This study used descriptive analysis method and data was analyzed using Structural Equation Modeling-Partial Least Square (SEM-PLS). The results of this study indicate that the reference group, income, lifestyle, and perception of the halal label had a positive and significant effect on purchasing decision of imported processed foods.

Socioeconomic Disparity and Bariatric Surgery Outcomes: A Qualitative Analysis

INTRODUCTION: Disparity in socioeconomic status (SES) have been associated with less weight loss after bariatric surgery. Reasons for these disparities are unknown. Our objective was to identify socioeconomic barriers to weight loss after bariatric surgery. METHODS: We performed semi-structured interviews with bariatric surgery patients and providers from April to November 2020. Participants were asked to describe their postoperative experiences within 3 clinical areas: dietary habits, physical activity, and follow-up care. Purposeful sampling was used to recruit similar numbers of patients within low vs high SES and “optimal” vs “suboptimal” weight loss groups. Low SES patients were defined as having Medicaid within 3 years of operation. Patients with “optimal” weight loss had obtained ≥50% excess weight loss at their most recent clinic visit. Interview data were coded by team members using Directed Content Analysis based on the domains in Andersen’s Behavioral Model of Health Services Use and Torain’s Surgical Disparities Model. Codes pertaining to patient-level behaviors were included in the analysis. RESULTS: Twenty-four patients (median of 4.1 years postoperatively; mean age 50.6 ± 10.7 years; 83% female) and 21 providers (6 bariatric surgeons, 5 registered dietitians, 4 health psychologists, and 6 primary care providers) were interviewed. Barriers to weight loss at the patient level related to 5 areas (Table 1): (1) limited health literacy; (2) challenging employment environments; (3) limited income; (4) unreliable transportation; and (5) unsafe/inconvenient neighborhoods. Table 1. - Socioeconomic Barriers to Weight Loss after Bariatric Surgery Barrier Description 1. Limited health literacy Patients with less formal education needed more training/teaching regarding recommendations for diet, physical activity, and postoperative care. 2. Challenging employment environments Patients who had physically demanding jobs or multiple jobs struggled to follow dietary, physical activity, and follow-up care recommendations. 3. Limited income Lower-income patients: (a) had a difficult time affording supplements and vitamins; (b) skipped meals or relied on cheaper convenience food options/unhealthy options at food pantry; (c) did not have access to affordable fitness centers; (d) did not have reliable internet access for virtual follow-up meetings; (e) struggled with gas money and co-pays, which prevented their attendance at follow-up meetings. 4. Unreliable transportation Patients who did not have reliable transportation were restricted by bus routes to obtain healthier foods. Public transportation or insurance-provided transportation (eg, scheduled service driver) was often unreliable. 5. Unsafe/inconvenient neighborhoods Grocery stores in disadvantaged neighborhoods carried fewer healthy options. Patients in these neighborhoods struggled to have groceries delivered to their homes because of fear of theft. These neighborhoods were often unsafe for exercising or did not have sidewalks. CONCLUSION: Numerous socioeconomic barriers to weight loss exist for bariatric surgery patients. Interventions targeting these factors are needed to support patients, particularly those who are socioeconomically disadvantaged.

Affordable Nutrient Density in Brazil: Nutrient Profiling in Relation to Food Cost and NOVA Category Assignments

Affordable nutrient density is provided by low-cost and nutrient-rich foods. We explored nutrient density, cost, and NOVA category assignments within and across food groups in Brazil. The nutrient density of the foods (n = 591) was assessed using the Nutrient Rich Food Index (NRF9.3) based on protein, fiber, vitamin A (RAE), vitamin C, vitamin E (mg), Ca, Fe, K and Mg; and NRF6.3 score for priority nutrients: Ca, Fe, Zn, vitamin A, vitamin B12, and folate. Nutrients to limit (LIM) were saturated fat, added sugar, and sodium. Affordability was defined as the ratio of energy and/or nutrient density of foods and retail price per 100 kcal. Foods were classified as minimally processed (n = 106), processed (n = 188), ultra-processed (n = 286), and culinary ingredients (n = 11). Nutrient density was positively linked to per 100 kcal food cost. Ultra-processed foods (UPF) contained more energy, fat, sugar, and salt and had lower NRF scores compared to minimally processed (MPF) foods. UPF was also less expensive than MPF foods. Nutrient-rich foods below the median per 100 kcal costs included MPF foods, but also processed foods (PF) and UPF. Affordable nutrient-rich foods can be found in the different categories of the NOVA classification.

Increasing the Added Value of Moringa Leaf into Processed Food Products by Family Welfare Movement (PKK) Merta Nadi Banjar Lantagidung, Gianyar, Bali

Br. Lantangidung most of the people's livelihood as farmers and silver craftsmen. Some residents grow Moringa plants for their daily food consumption. The processing of food products during the pandemic is growing rapidly, resulting in increasingly diverse and widespread processed products on the market. To empower rural communities through increasing knowledge, attitudes, skills, and behavior, it is necessary to have activities and mentoring programs that are in accordance with the needs of the community. This community service activity was carried out by PKK Merta Nadi Br. Lantangidung, Sukawati District, Bali Province. Moringa leaves are an untapped commodity in Br. Lantangidung is a processed food product. The processing of Moringa leaves into various products such as chips and Moringa leaf noodles have been produced and marketed by PKK, but marketing is still limited around Banjar. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing Moringa leaf chips and noodles, equipment assistance, knowledge of product packaging and labeling, and marketing. The implementation of community service activities has been running smoothly. The number of participants who took part in this activity was 10 people. Based on the evaluation results, this group mastered the technology of making chips and Moringa leaf noodles to reach 100%. Further assistance is needed for the group so that the resulting Moringa leaf chips and noodle products are of higher quality, have a longer shelf life, and have a wider marketing

Processed foods purchase profiles in urban India in 2013 and 2016: a cluster and multivariate analysis

ObjectivesSales of ultraprocessed foods (UPFs) and beverages are rising in low-income and middle-income countries. Such foods are often linked with weight gain, obesity, type 2 diabetes and hypertension—diseases that are...

Unhealthy food environments that promote overweight and food insecurity in a brazilian metropolitan area: A case of a syndemic?

Obesity has been characterized as an ongoing pandemic. This swift and continuous weight increase cannot be explained solely by individual factors. High availability of Ultra Processed Food (UPF) and reduced supply or absence of unprocessed/minimally processed foods in food environments can influence food choices and promote a syndemic process involving overweight and food insecurity. We evaluate the association between overweight and food community and consumer environment among adults in the Metropolitan Region of Recife, Brazil and discuss within syndemic theory. Data was collected at individual and environment levels in 2019. Information on 446 individuals and 231 food stores was gathered. Logistic multi-level regression models assessed the association between overweight and neighborhood and food environment measurements which have been adjusted by individual characteristics and census track data. Prevalence of overweight and food insecurity was high, 70.9 % and 72 % respectively. Each participant had, on average, 20.64 ± 5.78 food stores in their food environment. Stores that sell UPF had the highest density rates. People living within a milieu with the highest density of stores predominantly selling UPF (OR = 1.92; p < 0.05), with the highest average UPF sold at check-out (OR = 2.19; p < 0.05), with the highest average of soft drinks available in the stores (OR = 1.68; p < 0.05), and availability of filled cookies within the intermediate category (OR = 2.26; p < 0.01), had the highest probability of being overweight. Food environment is associated with overweight, after controlling for individual factors, and it is suggested that there is a food syndemic involving overweight and food insecurity, which is influenced by the food environment.

‘지속가능한 식생활’에 대한 대학생들의 개념 인식

With with rapid change of climate, sustainable diets considering environmental, economic and social aspects of food system emerged as an important concept worldwide. In this study, the college students’ perceptions on sustainable diets were examined to diagnose their level of understanding and to be used for their future education. The basic data were collected from 115 college students taking an on-line class on food and diets in 2020 and 2021 located in Seoul. The word files of each report were analyzed by using Taguette program, an open-source software for qualitative research and Microsoft Excel. The results were as following. Firstly, the words occurred in the respondents’ mind by sustainable diets were health, environment, being eco-friendly, nutrition/nutrients in order. Abstract concepts occurred by sustainable diets were Health and nutrition, environment and being eco-friendly, and definite concepts related with food were vegetables, organic/no pesticide vegetables, local food, fruits, cooked rice for positive aspect and fast food/instant food, food waste for negative aspect. Secondly, the phrases describing the characteristics of sustainable vs non-sustainable diets were suggested as eco-friendly vs environmental contamination/destroy, health vs non-health, nutritionally balanced diet vs non-balanced diet/diet, eating proper amount vs overeating/eating at night, natural food vs processed food, vegetarian diet/vegetables vs meat diet/meat. Based on the results, the respondents seemed to perceive that sustainable diets are eco-friendly, healthy and nutritionally balanced diets by consuming proper amount of natural or vegetable food rather than process food. Thirdly, the definition of sustainable diets described as a sentence could be categorized into 9 groups by the key words of environment, health, and future. And the most frequent one was a diet that protects environment as well as human health. Above results showed that the respondents do not perceive social and economic aspects of sustainable diets other than envrionment and health when compared with the defition of FAO, the 3rd National Food Education Plan and concept of sustainability. Therefore, social and economic aspects of sustainable diet along with environment and health should be stressed and further education needs to be provided for college students to practice sustainable diets in their daily life.

Healthcare workers’ self-regulatory eating behaviours are associated with being stress-free during the Covid-19 lockdown in Singapore

Our study sought to examine the impact of the pandemic and the Circuit-breaker (CB) measures on dietary behaviours of healthcare workers (HCW). In addition, the association between self-regulatory eating behaviours and psychological stress was explored. Our study employed a cross-sectional anonymous survey that examined the demographics, dietary habits, self-regulatory eating behaviours (SR) and their association to stress levels of healthcare workers (HCWs) before and during the Circuit Breaker (CB) in Singapore. The survey was conducted over four weeks from May 17 to June 18, 2020. Snowball sampling was performed in the final week. A total of 707 participants took part in the survey. Due to the CB measures and modifications of work scope and work areas, there were significant changes in their dietary behaviors before CB versus during the CB period (n = 707), with many reducing the intake of vegetables (p = 0.018) while increasing their intake of unhealthy food choices such as canned drinks (p = 0.002), convenience food (p ≤ 0.001) and alcoholic drinks (p = 0.034). Before the CB period, 91.8% (602/656) of participants who intended to have a healthy diet were classified in medium-to-high SR groups whereas during the CB period, 87.7% (575/656) were in medium-to-high SR groups and the difference was statistically significant (p = 0.011). Nurses, administrative staff, HCWs of Chinese and Indian ethnicities, staff who did not complete university education and those who did not have domestic helpers were more likely to have reduced SR. Importantly, amongst participants who intended to have a healthy diet, 70.9% displayed no change or improved eating habits and showed medium-to-high levels of SR during CB. Participants with no changes in SR were 2.11 times more likely to be stress-free as compared to those who had deteriorated SR (OR 2.11 95% CI 1.27–3.48, p = 0.004). Due to CB measures and work modifications, dietary behaviours of HCWs deteriorated with increased intake of unhealthy food choices. HCWs who maintain their self-regulatory eating behaviour are more likely to be stress-free. Short screening questionnaires based on SR changes should be developed and explored as surveillance tools for assessment of HCWs’ general well-being such that personalized interventions to vulnerable groups of workers could be implemented effectively on the ground.

An Edible and Quick-Dissolving Film from Cassia Gum and Ethyl Cellulose with Improved Moisture Barrier for Packaging Dried Vegetables.

A quick-dissolving edible film was made from cassia gum (CG) incorporated with ethyl cellulose (EC). Mechanical results show that addition of 5% EC based on CG gave rise to the highest tensile strength (TS) of the composite film. Scanning electron microscopy revealed that excess addition of EC slightly decreased the homogeneousness of films. Fourier transform infrared spectroscopy showed that the compatibility between CG and EC was good and the incorporation of EC changed the original interaction of molecules by forming hydrogen bonds with CG. Although film light transmittance decreased, it is transparent enough for packaging. The film water vapour barrier property improved dramatically by blending CG and EC, although they showed dissolution rates over 80% in boiling water after 5 min. The dried carrot cube packaged by CG-EC films showed lower mass growth rates in 53% RH. Therefore, the film presents a potential application in packaging of dried vegetables in convenience foods.

Determinants of nutrition practice and food choice in UK construction workers.

The workplace is considered an effective setting for health and wellbeing interventions, including programmes focusing on nutrition, and provides opportunities to tailor programmes to meet the specific needs of industry and employees. This study explored nutrition practices amongst construction workers and managers to inform the design of a nutrition intervention. Five focus groups were conducted on three construction sites: two with managers (n = 11) and three with workers (n = 27). Construction workers and managers identified several unhealthy nutrition-related behaviours, including high consumption of convenient and fast foods, excessive coffee, alcohol, energy drinks and low fruit and vegetable intake. These behaviours were often attributed to high workloads, long working hours and physically demanding jobs. Snacking and skipping meals were repeatedly reported, attributed to short breaks and poor accessibility to food outlets. The nutritional quality of meals differed between individuals (homemade vs fast food), depending on the type of sites (temporary vs permanent) and site location. Nutrition knowledge, establishing routines, meal planning and preparation were recognized as important in sustaining healthy nutrition habits. However, meal preparation depended on the facilities available, which differed between managers and workers, highlighting the complex relationship between the workplace context and eating behaviours. Construction workers were interested in learning about nutrition and improving their eating habits through nutrition intervention. However, they highlighted that better cooking and storage facilities on site, together with fewer job demands and longer break times, would enhance the sustainability of the intervention and their ability to make healthier food choices.