Ready-made Meals Research Articles

Association between frequency of using ready-made meals or eating out during pregnancy and postpartum depression among community-dwelling pregnant women: a prospective cohort study.

The association between the frequency of eating ready-made meals (RMM) or eating out (EO) during pregnancy and postpartum depression remains unclear. We aimed to explore the association between the frequency of RMM or EO use during pregnancy and the incidence of postpartum depression. This study included 639 community-dwelling pregnant women who were recruited between 2019 and 2022. Data on the frequency of RMM and EO use, as well as sociodemographic, economic and lifestyle factors, were obtained using self-administered questionnaires. Data on dietary intake were obtained using a validated brief self-administered diet history questionnaire. Postpartum depression was assessed using the Japanese version of the Edinburgh Postnatal Depression Scale (EPDS). The incidence of postpartum depression (EPDS score of ≥9) based on the frequency of RMM or EO use was analysed using multiple logistic regression analysis. After adjusting for potential confounders, there was limited evidence suggesting an association between consuming RMM 3 times/week or more and the likelihood of experiencing postpartum depression, with an adjusted OR (aOR) and 95 % CI (95 % CI) of 4·16 and 1·68-10·27 (Pfor trend = 0·017) compared with consuming RMM less than 1 time/week. There was no evidence for an association between consuming EO 3 times/week or more and postpartum depression (aOR: 1·20, 95 % CI: 0·14, 10·04 and Pfor trend = 0·283). Accordingly, the present study presented weak evidence of an association between RMM and postpartum depression. Further studies with large and diverse samples are needed to overcome any potential selection bias.

Diet as a challenge and a strategy: on the phenomenon of diet rationalisation in everyday life

This article describes the diet catering service (delivering ready-made meals to customers’ homes or work in a selected period) as an example of rationalization and professionalization of diet. The article is based on the results of interviews conducted with 15 users of dietetic catering from Poland, conducted between 2021 and 2023. The aim of the interviews was to try to answer the question of what benefits the respondents derived from using dietetic catering in their everyday life. As the results of the analysis show, respondents try to live a healthy lifestyle, which they do not always succeed in doing. Outsourcing the preparation of meals to the specialized companies allows them to save time and receive well-balanced meals, at selected times of the day adapted to their rhythm of work. There is a compromise between meeting healthy eating norms and social norms relating to food consumption, both in terms of mealtimes, the number of meals per day as well as what is meant by a ‘proper lunch’.

The impact of eating alone on food intake and everyday eating routines: A cross-sectional study of community-living 70- to 75-year-olds in Sweden

BackgroundEating is fundamental not only to survival and health, but also to how humans organise their social lives. Eating together with others is often seen as the healthy ideal, while eating alone is highlighted as a risk factor for negative health outcomes, especially among older adults. This paper, therefore, investigates the relationship between the frequency and subjective experience of eating alone and food-related outcomes among 70- to 75-year-olds in Sweden.MethodsA survey was distributed to a nationally representative random sample of 1500 community-living in Sweden, aged 70–75 years. Two different constructs of eating alone (objective and subjective) were measured, along with the following food-related outcomes: a food index, intake of food groups, consumption of ready-made meals, number of main meals per day, and body mass index (BMI).ResultsIn total, 695 respondents were included in the final sample. A quarter of the respondents were categorised as eating alone, of which a small proportion reported that doing so bothered them. There were no associations between eating alone and food index scores, BMI, or intake frequencies of fruits and berries, or fish and shellfish. However, people eating alone were less likely to report eating three meals per day (OR: 0.53, CI: 0.37–0.76, p = 0.006), less likely to report higher intake frequencies of vegetables and snacks, sugary foods, and sweet drinks (adjusted OR: 0.68, CI: 0.48–0.95, p = 0.023 resp. OR: 0.59, CI: 0.43–0.81, p = 0.001), and more likely to report higher intake frequencies of ready-made meals (adjusted OR: 3.71, CI: 2.02–6.84, p < 0.001) compared to those eating together with others. The subjective experience of eating alone did not have an impact on food-related outcomes.ConclusionEating alone or with others played a role in participants’ food intake, and seemed to influence aspects of the organisation of everyday eating routines rather than overall dietary healthiness or weight status. Our findings add to the previous body of research on commensality, eating alone, and health among the older population, providing insights into the development of future health policies and research.

Are first-trimester pregnant women consuming adequate and diverse diet? A hospital-based cross-sectional study in Karachi, Pakistan

BackgroundMaintaining a healthy and diverse diet during pregnancy is crucial for maternal well-being and fetal development. The first trimester marks the beginning of vital developmental processes influenced by maternal nutritional status. Therefore, we aimed to determine dietary adequacy and diversity among first-trimester pregnant women.MethodsIn this cross-sectional study, we recruited 306 first-trimester pregnant women from the antenatal clinics of Aga Khan University Hospital, Karachi (January 2020 to September 2021). Eligible women possessed smartphones (for the mHealth intervention trial) and reported no major comorbidities or medication use. Data about socio-demographic, obstetric, and dietary history were collected through interviews using a structured questionnaire. Booking weight, height, blood pressure, and haemoglobin levels were extracted from medical records. An aggregate dietary risk score (DRS) was calculated separately for quantity and quality by summing the DRS for each of the six major food groups. A score of 0 was assigned to adequate, 1.5 to intermediate, and 3 to inadequate quantity or quality categories. Data were analysed using STATA 14.0.ResultsThe mean ± SD for DRS quantity and quality were 10.6 ± 2.4 and 7.5 ± 2.5, respectively. Adequate dietary quantity and quality per week for starch-based food were reported by 14.4% and 21.2%, for vegetables by 0.3% and 49%, for fruits by 41.2% and 88.6%, for animal and plant protein by 19% and 0%, for milk and milk products by 1% and 37.6% and for oils and fats by 90.5% and 8.8%, respectively. Sweet and savoury snacks were eaten by 74.8% and 53.9%, respectively. Ready-made meals, carbonated beverages, packaged juices, and additional salt were consumed by 55.2%, 46.4%, 34.3%, and 7.5%, respectively. The median (IQR) water intake was 6 (4–8) glasses/day.ConclusionsDuring the early stages of pregnancy, women enrolled for antenatal care at an urban private tertiary care hospital report inadequate dietary intake for various food groups, except for the quantity of oils/fats and the quality of fruit consumption. Poor dietary practices underscore the need for focused and impactful dietary counselling during the initial stages of pregnancy.

Refugee and immigrants’ food consumption, housing and sociodemographic characteristics in southern Brazil

ObjectiveTo describe the food consumption of immigrants and refugees in a city in southern Brazil and evaluate the associations with sociodemographic and housing characteristics.MethodThis is a cross-sectional study with users of an association specialized in assisting refugees and immigrants in Porto Alegre-RS. Individuals aged 18 or over of both sexes with an understanding of Portuguese were included. An online questionnaire with sociodemographic, housing, and food characteristics was available to service users, and data analysis was performed using SPSS, considering p < 0.05.ResultsThe study included 68 individuals, predominantly women (76.5%) with a mean age of 34.39 (± 8.9) years and mainly from Venezuela. The food group most frequently consumed daily was the cereal group. Groups such as legumes and vegetables, meat and eggs, biscuits, and cold meats presented a higher weekly consumption frequency. Fruit, Brazil nuts and walnuts, dairy products, regular soda, ready-made desserts, frozen ready-made meals, and fried foods had the highest monthly consumption. There was an association between the consumption of fried foods and sex, cereal consumption and self-declared color, the consumption of biscuits, chocolate drinks, schooling, and cold meats consumption and age.ConclusionIn this study we observed that men consumed more fried foods than women and low education level was associated with the frequent consumption of biscuits, chocolate drinks, ham, salami or mortadella and ready-made meals. This study allowed us to investigate the profile and diet of people among refugees and immigrants in the South of Brazil since most of the data on food consumption of this type of population are from the North, and these regions are different in relation to socioeconomic characteristics. It is essential to become aware of the health and food situation of this population group to assist in the acculturation process and ensure adequate reception.

Food Sales Activities Associated to Family Survival Strategies During Covid-19 Lockdown in Brazzaville, Congo

The COVID-19 pandemic has a negative impact on people's living conditions, particularly in sub-Saharan Africa in vulnerable and low-income families. The aim of this work is to analyze the socio-demographic profile of people who engaged in food sales activities during the COVID-19 lockdown in Brazzaville, as well as their coping and survival strategies. The study, which used a mixed (qualitative and quantitative) approach, included 716 people (241 men and 475 women) aged 18 to 72 years residing in four communes in the southern zone of Brazzaville, Republic of Congo. The main study inclusion criterion was the practice of selling food during COVID-19 lockdown. However, we did not include people whose profession had been selling these products prior to the health crisis. The qualitative data collected during the interviews concerned information on vendors, sales locations, coping strategies used to find the products sold, and sales prices. As for the qualitative data assessed using a food questionnaire, they were summarized in terms of the quality and quantity of food consumed, which made it possible to assess daily energy intake and therefore the level of food security. The results showed that the sellers, with an average age of 42.7, had a relatively low level of education and lived in a medium-sized family (8). Of these, 21.8% were food insecure. Foodstuffs sold were dominated by miscellaneous products (48.2%), street foods (26.7%), ready-made meals (22.3%), cassava flour (17.4%) and fruit and vegetables (7.5%). Salted fish, smoked fish and frozen (imported) meat products were also sold. As far as prepared dishes were concerned, grilled meats of various kinds were the most popular. Sales outlets included state markets, neighborhood markets, storefronts and street markets for auctions. The use of rickshaws and wheelbarrows by a few money-seeking youngsters enabled the products purchased to be transported from the places of purchase to the various markets or sales sites. In short, given the absence of an effective distribution and marketing policy in the food system in times of crisis in the Congo, our results call into question the resilience of vulnerable populations in the face of the country's sociosanitary crises.

Madrid immigrants’ perceptions of urban food environments and their dietary behaviours

Large cities are home to several groups of immigrants who undergo important changes in their environmental conditions and lifestyles that significantly modify their risk of chronic diseases. Quantitative evidence indicates that both their health and diet worsen over time; much less is known about the qualitative mechanisms that cause these changes. The aim of this article is to understand how immigrants in the city of Madrid perceive the relation between the urban food environment and dietary behaviour. Based on a Social Ecological Framework, we conducted a secondary qualitative analysis derived from data from 41 immigrant residents, collected in eight focus groups (FGs), conducted in two neighbourhoods in the city of Madrid. We identified the following main categories: 1) Transnational identity and dietary behaviour in the neighbourhood; 2) Transitions in dietary behaviour; and 3) Societal/structural factors determining dietary behaviour in the neighbourhood. The participants in the FGs mentioned that they try to maintain traditional dietary customs and perceive that the taste of their typical dishes is better than those of Spanish dishes. Contradictorily, some participants considered their traditional dietary patterns to be less healthy than Mediterranean ones (consuming olive oil, vegetables, fish). Some participants acknowledged having adapted to the latter voluntarily or through dietary negotiations with their children. Immigrant families with two working parents have difficulties cooking homemade food and resort to less healthy options, such as eating fast food or ready-made meals. Due to their low purchasing power, they buy both ethnic products and other products, as well as considering the prices and offers in supermarkets. Our study highlights several structural mechanisms connecting the physical and social urban food environment with dietary behaviours among immigrant residents of a large city.

Moderate variations in the human diet impact the gut microbiota in humanized mice.

Drastic diet interventions have been shown to promote rapid and significant compositional changes of the gut microbiota, but the impact of moderate diet variations is less clear. Here, we aimed to clarify the impact of moderate diet variations that remain within the spectrum of the habitual human diet on gut microbiota composition. We performed a pilot diet intervention where five healthy volunteers consumed a vegetarian ready-made meal for three days to standardize dietary intake before switching to a meat-based ready-made western-style meal and high sugar drink for two days. We performed 16S rRNA sequencing from daily fecal sampling to assess gut microbiota changes caused by the intervention diet. Furthermore, we used the volunteers' fecal samples to colonize germ-free mice that were fed the same sterilized diets to study the effect of a moderate diet intervention on the gut microbiota in a setting of reduced interindividual variation. In the human intervention, we found that fecal microbiota composition varied between and within individuals regardless of diet. However, when we fed the same diets to mice colonized with the study participants' feces, we observed significant, often donor-specific, changes in the mouse microbiota following this moderate diet intervention. Moderate variations in the habitual human diet have the potential to alter the gut microbiota. Feeding humanized mice human diets may facilitate our understanding of individual human gut microbiota responses to moderate dietary changes and help improve individualized interventions.

A Study on Production Scheduling Methods for the Ready-Made Meal Industry

A Study on Production Scheduling Methods for the Ready-Made Meal Industry

Profiling ultra-processed foods in Thailand: sales trend, consumer expenditure and nutritional quality

BackgroundUltra-processed foods (UPF) are associated with adverse health outcomes. This study aimed to analyse the national trends in retail sales, consumer expenditure and nutritional quality of UPFs in Thailand.MethodsThe study used data from the Euromonitor Passport database for analysis of retail sales and consumer expenditure, and from the Mintel Global New Products Database for nutritional analysis using the WHO Southeast Asian Region nutrient profile model.ResultsThe study found the highest per capita sales volume and value of UPFs in 2021 were sauces, dressings & condiments (8.4 kg/capita) and carbonated soft drinks (27.1 L/capita), respectively. However, functional & flavoured water, ready-made meals and baked goods had the highest observed (2012–2021) and expected (2021–2026) sales growth. Supermarkets were responsible for most of the UPF sales since 2012, but convenience stores had larger growth in retail values. Growth in consumer expenditure per capita on UPFs from 2012 to 2020, ranged between 12.7% and 34%, and till 2026 is forecast to grow between 26% and 30%. More than half of UPFs exceeded at least one nutrient cutoff, 59.3% for total fats, 24.8% for saturated fats, 68.2% for total sugars and 94.3% for sodium.ConclusionsThe findings suggest a need for regulatory and non-regulatory measures such as UPF taxation and marketing restrictions, and market incentives for producing non-UPFs. A system for regularly monitoring and evaluating healthiness (both nutritional and processing aspects) of food products, especially UPFs, is required.

The effect of exclusive distribution on the sales of ready-made meals in online retail

This study examines the impact of exclusive distribution on sales for online retailers and the moderating effects of product assortment (width and depth) and within-category competitive intensity on this relationship. This study used panel data for 3285 ready-made meal products which are newly introduced from August 2018 to August 2021 at a leading online grocery retailer in Korea. The random-effects panel regression was applied to test the proposed model. The results show that exclusive distribution increases sales, and this effect is intensified with greater product depth and greater within-category competitive intensity. These findings provide useful implications for retailers to increase their likelihood of success when adopting an exclusive distribution strategy. This study also contributes to expanding the scope of the literature on the effect of exclusive distribution on sales in the context of online retail.

Evaluation of the selenium deficiency impact on metabolic parameters of people of working age

Background. Among the population living in Russia, the frequency of selenium deficiency in the body is more than 80%. An unbalanced diet in terms of the level of selenium supply to the body leads to metabolic disorders among the adult population.&#x0D; Aim. Study of the relationship between the insufficient level of selenium supply of the body in different periods of the year and changes in body composition, basal metabolism among the adult population aged 2550 years.&#x0D; Material and methods. In the autumn, winter and spring periods, the adult population aged 2550 years, living in the Leninogorsk district of the Republic of Tatarstan, of the 1st group of physical activity (n=143, of which 47% were men) was examined. The body composition was assessed using the ABC-01 Medass analyzer for bioimpedansometry. The content of selenium in the hair was studied using an atomic emission spectrometer. An assessment of the obesity and overweight prevalence in the adult population with selenium content below the reference values and the boundaries of the 95% confidence interval was made. Laboratory studies of dishes and foodstuffs for selenium content were carried out using an atomic absorption spectrometer. To assess the actual consumption of food products and dishes, the method of 24-hour (daily) reproduction of nutrition by questioning respondents on a 14-day menu was used. Statistical processing of the studied indicators was performed by the Spearman correlation method, mathematical and centile methods.&#x0D; Results. In bioassays with a low level of selenium in the hair (25 centile interval), the largest proportion of subjects with selenium deficiency was noted in autumn in more than 60% of cases, both among men with a 95% confidence interval Z-score=248, and among women with 95% confidence interval Z-score=240, while in spring only 18% and 42% at 95% confidence interval Z-score=72 and 168, respectively. When studying the relationship of selenium content in hair with morphofunctional indicators, significant correlations were found using the Spearman method with body mass index (RNovember=0.389), active cell mass (RFebruary=0.260; RMay=0.318), and basal metabolism (RMay=0.313; RNovember=0.294). Analysis of diets revealed a lack of selenium content in food products and ready-made meals in the autumn-winter period in both men (4046%, n=67) and women (5461%, n=76), in spring-summer period in 35 and 42% of cases, respectively. The lower the level of selenium in the hair (in the body), the higher the body mass index, the lower the active cell mass and the basal metabolism. There is no correlation with fat and skeletal muscle mass. The basic exchange is reduced at an insufficient of selenium supply in the body.&#x0D; Conclusion. The results indicate an insufficient intake of selenium in the body with a daily diet and the relationship of body mass index, basal metabolism with an insufficient level of selenium in the body.

An Educational Awareness Program to Raise the Academic Achievement Resulting from Malnutrition among Primary School Students in Turaif, Saudi Arabia

Malnutrition, its symptoms and consequences have become the disease of the modern era; ready-made meals, foods with dyes, carbonated water, and foods that depend on taste only for attracting consumers , especially children can be found everywhere.School students are among the groups most exposed to the problems of malnutrition and its severe consequences, such as skinniness, anemia, academic delay, and decrease in concentration and poor attention among students.The researcher noticed signs of malnutrition clear on the faces of primary school students in Turaif, which prompted him to conduct this study, by virtue of his residence and work in the educational field. In this study, a special educational program was applied to students in the primary stage, where that program and its effectiveness were tested on 200 students (ages: 6-12 years) who suffer from malnutrition, which led to their academic delay and low grades. The effectiveness of the program was evaluated by following up the academic average of students regularly for six consecutive weeks, which is the duration of that special program. The results and statistics have confirmed the effectiveness of the educational program for these students as a method for educating them about the importance of food and the basic nutrients that are important for a healthy body and mind and also a way for educating them in a theoretical and practical manner about appropriate nutritional behaviors, methods of cleaning food, washing hands before eating and about other contents of the program that was applied with the help of the school teachers.The application of the program has resulted in an increase in the academic averages of students and an up to 94.5% improvement in the level of weak students (rate 1). About 9.5% of students included in this study have got the highest academic average (rate 4), after applying the program for six weeks. The study thus recommends that different organizations and societies, especially schools, universities and educational bodies, apply special programs for people with malnutrition to increase health awareness and food culture for them and their families.

Meals on Wheels: Promoting Food and Nutrition Security among Older Persons in Cape Town, South Africa.

Food insecurity (FI) prevails in Sub-Saharan Africa. Yet, in South Africa, although many people, including the elderly, are vulnerable to FI, little is known about the experiences of older persons (OPs) with FI and the interventions thereof. In South Africa, Meals on Wheels Community Service (MOWCS) provides readymade home meal deliveries for OPs through 209 branches across the country. Therefore, this study investigated MOWCS' role in the promotion of food security among the OPs at the Brooklyn branch, Cape Town. The study was grounded within the food security framework and focused on the availability, accessibility, utilization, and stability of food at Brooklyn MOWCS. Using qualitative research methods, 10 semi-structured interviews and one focus group discussion (N = 5) were conducted with Brooklyn MOWCS beneficiaries, in addition to three key personnel interviews conducted with staff. Data were analysed using Open Code 4.03. The findings showed Brooklyn MOWCS as a stable source of affordable and nutritious meals to OPs. The portion size satisfied hunger; occasionally, one portion sufficed for two meals. Respondents admitted the meal ingredients represented various food groups and rated them as "healthy". However, some financial challenges hindered the extension of MOWCS services to the wider community. For instance, they only had three paid employees and were overcrowded within church premises. Findings also showed race and gender disparity among respondents; 90% were White and 10% were of Mixed Ancestry, with no Black or Asian OPs represented, and only 10% were male. These outcomes are typical of the current ethnic profile of the overall Brooklyn MOWCS beneficiaries in SA. This calls, therefore, for such interventions to be extended to all South African demographic groups as an initiative to alleviate food and nutrition insecurity among all OPs.

Nutrition Habits and Self-Assessment of Health and Quality of Life Among Women from the Kraków Community Participating in the "Healthy Active Senior” Programme

Background: Healthy food choices are among the factors contributing to health, and therefore, a better quality of life at each stage of ontogenesis. The aim of the study was to assess correlations of eating habits with self-rated health and quality of life (QOL) in women participating in the Healthy Active Senior project at the University of Physical Education in Kraków, Poland. Methods: The study was conducted in September 2019 among 201 women aged 60-85 (66 5) using the Questionnaire of Eating Behaviour (QEB) and the WHOQOL-BREF questionnaire. Statistical analysis was performed using Spearman’s rank correlation coefficients (Spearman’s rho), with a significance level set at p&lt;0.05. Results: The study demonstrated that the inclusion of unsweetened foods such as beverages and dairy products as snacks and a preference for baking/roasting as a method of heat treatment of meat led to an increase in self-rated health (p&lt;0.01). On the other hand, overall health assessment decreased (p&lt;0.01) with the consumption of sweetened beverages and sweetened dairy products, and adding salt to ready-made meals or sandwiches. Furthermore, with regular consumption of meals, including unsweetened beverages and dairy products as snacks, and a preference for baking/roasting as a method of heat treatment for meat and consuming wine among alcoholic beverages, the overall perception of quality of life increased (p&lt;0.01). In contrast, choosing sweet snacks and the preference for flavoured water led to a decrease in the overall self-rated QOL (p&lt;0.01). Conclusions: Healthy food choices are associated with an increase in the general perception of health and quality of life while choosing unhealthy foods is related to a decrease in the overall perception of health and QOL in senior women.

Understanding different types of consumers: A multi-group analysis based on convenience food-related lifestyle

&lt;abstract&gt; &lt;p&gt;The primary objective of this study is to identify categories of organic food consumers based on the CFL (convenience food related lifestyle). Secondarily, this study explores characteristics, motivations/barriers in consumption and perception regarding to self-focus perception (such as perceived consequence of purchasing organic food) and altruistic behaviour (such as recycling behavior and perception of transportation) in different CFL. 1,262 valid samples are collected in this study. Moderate, convenience-pursuing and quality-pursuing categories are separated by cluster analysis. Consumer attitudes toward ready-made meals and takeaway meal solutions, perceived consequences of purchasing organic food, purchase frequency and quantity are differential, and the influence of organic food purchasing perception of consequence on altruistic behaviour are differences in CFL. Only consumers who purchase organic food motivated by environmental concerns are able to improve their recycling behavior. This study believes that the CFL framework has enhanced the understanding of consumer buying behavior and characteristics.&lt;/p&gt; &lt;/abstract&gt;

Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method

We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood portions) using a developed simultaneous analytical method involving accelerated solvent extraction and gel permeation chromatographic separation. The developed method yielded good recoveries of surrogates (72–122 %). HBCDDs, PBDEs, and DRCs were detected in all seafood portions. While DRCs were also frequently detected in non-seafood portions, HBCDDs and PBDEs were hardly detected. The estimated dietary intakes of HBCDDs, PBDEs, and DRCs from boxed sushi meals were well below the corresponding health-based guideline values. In conclusion, our study suggests that the intake of HFRs from boxed sushi meals poses low concern for consumer health and that the developed simultaneous analytical method is highly useful for determining HFRs in seafood-based meals.

A qualitative exploration of ultra-processed foods consumption and eating out behaviours in an Indonesian urban food environment.

Background: Increased consumption of ultra-processed foods and drinks high in unhealthy fats, salt and sugar is a major driver behind rising non-communicable disease rates in Asia-Pacific. Urban residence is considered a risk factor for increased consumption of these products; yet, evidence on consumption behaviours and drivers from urban populations in the region remains limited. Aim: To understand perceptions and drivers of unhealthy fats, salt and sugar foods and drinks consumption and eating out behaviours in Yogyakarta city, Indonesia. Methods: In-depth qualitative data were collected through open-ended interviews and prolonged interactions in the local food environment, from a purposeful sample (N = 45) equally distributed across three urban communities. Data were analysed according to the principles of content analysis and following an iterative approach. Results: Despite showing high nutritional health awareness, respondents and their household members consumed ultra-processed foods high in unhealthy fats, salt and sugar regularly. Home consumption of these products was based primarily on economic considerations and convenience, but also related to attending requests from other family members, individual preferences and tastes, and social functions. Similarly, despite a reported preference for home-cooked traditional foods, several participants or their family members would frequently eat ready-made meals away from home, due to conflicting school or work commitments. Discussion: Results suggest that public health interventions focused on nutrition education among Indonesian communities should be coupled with measures addressing urban food environment characteristics that promote the consumption of unhealthy diets, be tailored to specific age groups, and leverage traditional food cultures.

Management of healthy food environment improvement through restaurants and other settings by prefectures and cities of cabinet order

Objectives In Japanese nutrition policy, emphasis is placed on healthy food environment improvement through restaurants and other settings by prefectures and cities of cabinet order (cities). This study aimed to clarify the actual status of management implementation by prefectures and cities.Methods A mail survey of 47 prefectures and 106 cities throughout Japan was conducted in October 2020. Management implementation, including the existence of a healthy food environment improvement system (system) for restaurants and other settings, was confirmed. Local governments that had implemented the system were asked about the scope, dissemination efforts, process evaluation, and improvement of the system.Results Of the local governments that responded, 39/42 prefectures (92.9%) and 57/82 cities (69.5%) implementing the system were included in the study. A total of 84.6% of prefectures and 14.0% of cities assessed the nutrient intake of local residents within the past five years. The median number of dietitians in the main office of the department in charge of healthy food environment improvement was two in both prefectures and cities. A target for healthy food environment improvement was set by 69.2% of prefectures and 54.4% of cities. The scope of the system was restaurant meals for 94.9% of prefectures and 100.0% of cities as well as ready-made meals for 87.2% of prefectures and 93.0% of cities. A total of 69.2% of prefectures and 66.7% of cities collaborated internally or with other local governments, while 15.4% of prefectures and 15.8% of cities entrusted system dissemination to external organizations. A total of 87.2% of prefectures and 89.5% of cities assessed the number of registered stores/companies, while 17.6% of prefectures and 21.6% of cities assessed the number of restaurants and other settings in the entire jurisdiction. A total of 33.3% of prefectures and 40.4% of cities established a renewal system, while 71.8% of prefectures and 33.3% of cities improved the system.Conclusion Although underreporting due to the COVID-19 pandemic is possible, in local governments that had implemented the system, few cities assessed nutrient intake, and approximately 50-70% of prefectures and cities set targets for healthy food environment improvement. While approximately 90% of each local government assessed the number of registered stores/companies, those that assessed the number of stores/companies in the entire jurisdiction as a population size were approximately 20%. Approximately 30-40% of each local government has established a renewal system.

Who Eats, Where, What, and How? COVID-19, Food Security, and Canadian Foodscapes

Who Eats, Where, What, and How? COVID-19, Food Security, and Canadian Foodscapes