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ABSTRACT BACKGROUND The Healthy, Hunger-Free Kids Act of 2010 ( HHKA) required schools to make changes to meals provided to children. Rural school districts have limited resources, with increased obesity rates and local food insecurity. In this study we sought to understand the perceptions of rural food service directors and the barriers to implementing the changes. METHODS Food service directors from rural school districts were invited to complete a semistructured telephone interview and online survey. A total of 51 respondents completed both, 6 completed only the online survey, and 16 completed only the telephone interview. Qualitative interview data were analyzed through open thematic coding; descriptive statistics were calculated for the quantitative data. RESULTS Food service directors mostly perceived the changes as negative, challenging, and burdensome. They believed that the changes resulted from concern about childhood obesity, which they did not view as a problem for their students. Diverse challenges were reported related to cost, preparation, and student preference. CONCLUSIONS Food service directors in isolated, rural areas need support to enhance understanding of HHKA requirements, build professional networks to learn from one another, and communicate with students, families, and other stakeholders. Future efforts should focus on changing perceptions and supporting directors in order to make implementation a success. [ABSTRACT FROM AUTHOR]

Fruit and vegetable (F&V) consumption is associated with a reduced risk of developing chronic diseases; however, only one in 16 Australian adults consume F&Vs at the recommended two servings of fruit and five servings of vegetables per day. What and how much people eat is influenced by their social and physical environments. Supermarkets are a key setting influencing food purchases, and as such, they can shape consumption patterns of F&Vs. Implementing effective strategies to increase F&V intake is crucial. The objective of this research was to test the feasibility of modifying shopper purchasing behaviour to purchase more F&Vs using the Australian Dietary Guidelines 2&5 education message covering one‐half of the base of shopping trolleys. Placards giving the message that eating 2 fruits and 5 vegetables every day for good health were placed at the base of shopping trolleys as an educational nudge. Applying an intervention research design, 30 out of ~100 trolleys were fitted with the placards and shopper purchases were measured by collecting paper sales receipts to measure the weight (kg), total spending and F&V‐specific spending (Australian dollars) for intervention versus control trolleys for one Saturday. We also conducted a short intercept survey that was administered independently from the research study day on non‐trial shoppers. Shoppers who selected trolleys with the 2&5 education nudge placards (n = 101) purchased 1.66 kg less weight of F&Vs (Intervention: mean = 3.89 kg, SD = 3.40 kg, 95% CI = 3.21 kg, 4.56 kg, vs. Control: mean 5.55 kg, SD = 4.16 kg, 95% CI = 4.73 kg, 6.37 kg, p = 0.002) and spent less on F&Vs compared to shoppers in the control group (n = 102; Intervention: mean = $26.00, SD = $21.60, 95% CI = $21.78, $30.32 vs. Control: mean $36.00, SD = $27.00, 95% CI = $30.72, $42.36, p = 0.004). Intervention group shoppers also spent less in total spending between groups (Intervention: mean = $115.40, SD = $68.30, 95% CI = $101.95, $128.95 vs. Control: mean $151.30, SD = $79.40, 95% CI = $135.73, $166.93, p = 0.001). The 2&5 education nudge placard had the opposite effect as intended on shoppers' purchases to buy more F&Vs, although there may have been other differences between the intervention and the control groups since they were not randomised. Larger studies are required to elucidate and confirm these findings over the longer term. [ABSTRACT FROM AUTHOR]

Although the effects of product packaging on food healthiness and product/brand anthropomorphism on consumer response have been extensively studied, there has been little attention paid to how anthropomorphizing the package could potentially bias consumers' perception of food healthiness and subsequent consumption. Drawing on theory from evolutionary psychology, the current paper proposes that package signaling a dominant male body (vs. nondominant package) promoted healthy food consumption among males rather than female consumers. In a field study (Study 1), preliminary real‐world evidence was collected that showed that both genders perceived food as healthier when it was packaged in a dominant (vs. nondominant) package. However, in terms of food content satisfaction, only males reported more satisfaction when exposed to the dominant (vs. nondominant) package, and this effect was not observed for unhealthy food. Next, two lab experiments directly assessed the impact of package dominance on male consumers' purchase intention of healthy food products and found that intrasexual competition underlies such effect (Studies 2 and 3). These findings were contingent on individual differences in competitive mindset (Study 4); competitive (vs. cooperative) consumers were more inclined to pay a premium for healthy food within dominant package. Our work adds to the growing body of literature on anthropomorphic package by highlighting the influential role of package dominance on healthy food consumption. Marketers selling healthy food may adopt a dominant (i.e., V‐shaped package) to communicate the product's healthiness and promote consumption for male consumers. [ABSTRACT FROM AUTHOR]

This paper provides an outline of a new research project, funded through UKRI's 'Transforming UK food systems' programme. The H3 project (Healthy soil, Healthy food, Healthy people) aims to transform the UK food system 'from the ground up', through an integrated programme of research at lab, farm, landscape, local, regional and national scales. This article introduces the H3 project with a particular emphasis on those parts of our work that have most direct relevance in terms of improving human diet and nutrition. Specifically, we seek to make early interventions in the food system through biofortification and other measures that reduce the need for costly interventions at later stages. Focusing on low‐income populations and using a 'health by stealth' approach, we also seek to increase fibre consumption among the UK population by reformulating foods that are already an established part of people's diet. The paper concludes by assessing the likely impact of these interventions and the significance we attach to working with stakeholders in business, government and civil society. [ABSTRACT FROM AUTHOR]

Introduction: British South Asians have a higher prevalence of overweight and obesity than the wider population. Bradford (UK), with its high Pakistani presence and levels of economic deprivation, has exceptionally high instances, especially in deprived areas where many Pakistanis reside. British Pakistani women in Bradford are more likely to be overweight and obese. There is uncertainty on how these women can be aided to manage their weight. Therefore, the objective of this study was to explore the obesity concerns of Pakistani women living in deprived inner‐city areas of Bradford. Methods: Three focus groups interviews were carried out with 23 Pakistani women living in deprived areas of Bradford. Data were analysed thematically. Results: This exploratory study identified a wide range of concerns that women had around managing their weight. Participants disclosed distrust in information given around medication, conflicting dietary information and reported low levels of trust in women‐only organized physical activities. Cultural barriers were identified, which included the gender role of the woman, the lack of culturally appropriate dietary advice, cultural misunderstandings of what constitutes a healthy diet and healthy weight, the lack of culturally suitable exercise facilities and conforming to family and community expectations. Other concerns were language barriers around a lack of understanding, the inability to read Urdu and reliance on others to translate information. Conclusion: These findings have implications for researchers, local authorities, policy makers and others with an interest in reducing the rates of obesity in this population. Recommendations include training health practitioners to be culturally aware of the diet and eating practices of this community, exploring different ways to support socially isolated women to be more physically active at home, addressing physical activity and diet misconceptions and designing obesity management information materials appropriate for a range of literacy levels. Patient or Public Contribution: Public contributors were involved in the development of the interview guide and design of the research. A pilot focus group with participants not included in the present paper was used to help test and refine the focus group questions. Interview transcripts were member checked by participants, and participants assisted with data analysis. [ABSTRACT FROM AUTHOR]

Increased fruit and vegetable consumption is important for children's healthy eating. Although repeated taste exposures are effective in supporting children's acceptance of healthy foods, more enjoyable interventions that increase children's familiarity with foods through other sensory modalities can also be helpful. Picture book interventions, which draw on the principles of visual familiarity and social reinforcement, are effective in increasing pre‐schoolers' acceptance of vegetables. With the rise of digital technologies, e‐books present a new tool for offering picture book interventions on a large scale and offer additional features that might potentially boost their effects. In this paper, we propose two specific mechanisms, interactive learning and personalisation, that could make e‐book eating interventions especially effective with young children and we outline new directions for research to elucidate their effects. We then briefly describe an ongoing study that explores the effectiveness of a vegetable e‐book intervention that incorporates the mechanisms described in this paper. [ABSTRACT FROM AUTHOR]

This paper provides an outline of a new interdisciplinary project called FixOurFood, funded through UKRI's 'Transforming UK food systems' programme. FixOurFood aims to transform the Yorkshire food system to a regenerative food system and will work to answer two main questions: (1) What do regenerative food systems look like? (2) How can transformations be enabled so that we can achieve a regenerative food system? To answer these questions, FixOurFood will work with diverse stakeholders to change the Yorkshire food system and use the learning to inform change efforts in other parts of the UK and beyond. Our work will focus on shifting trajectories towards regenerative dynamics in three inter‐related systems of: healthy eating for young children, hybrid food economies and regenerative farming. We do this by a set of action‐orientated interventions in schools and the food economy, metrics, policies and deliverables that can be applied in Yorkshire and across the UK. This article introduces the FixOurFood project and concludes by assessing the potential impact of these interventions and the importance we attach to working with stakeholders in government, business, third sector and civil society. [ABSTRACT FROM AUTHOR]

Accessible summary: People with intellectual disability have a right to have a say in how they want to liveInformation about the importance of healthy eating and drinking can be difficult to understandPeople with intellectual disability co‐produced an educational module around healthy eating and drinking and were actively involved in deciding what they wanted to learn about and planning how they would like to learnThis project helped people with intellectual disability to understand and make choices around their diet Background: People with intellectual disability have a right to be involved in and make decisions that affect them. This paper presents a health promotion initiative that was co‐produced with people with intellectual disability called Don't Mention the Diet! Evidence suggests this group experience challenges related to health literacy. Further, health promotion materials can be inaccessible. This project demonstrates how active involvement of people with intellectual disability in the design and provision of appropriate educational supports can assist them to make informed decisions about their diets and lifestyle. Methods: A collaborative patient and public involvement approach was adopted to ensure the development of a health promotion module that addressed the specific learning needs and knowledge gaps of students with intellectual disability in relation to diet and its impact on well‐being. An 8‐month module with a double‐helix structure intertwining educational and personal development elements was designed. Outcomes: Students who completed the module enjoyed its person‐centred and interactive approach. Equipped with information about the benefits of diet, exercise and other health‐related behaviours, they were empowered to make informed decisions on whether or not to adopt a healthy lifestyle. Conclusions: The education of students with intellectual disability was supported by tailoring the teaching methods to meet their learning abilities. Further, the inclusion of co‐designers with intellectual disability was key to ensuring the successful module design and delivery. Listening to the self‐identified health education needs and responding collaboratively resulted in an educational initiative that met student's needs. [ABSTRACT FROM AUTHOR]

Abstract: This paper provides a summary of the British Nutrition Foundation Annual Lecture by Professor Susan Jebb held at the Royal College of Physicians, London, on 14 November 2017. Professor Jebb, recipient of the 2016 British Nutrition Foundation Prize for outstanding achievement in the area of nutrition, spoke of her research on diet, obesity and cardiovascular disease (CVD) risk and her work to translate science into action to help improve the nation's diet. This paper briefly summarises her research, including analyses of the links between dietary patterns and cardiometabolic risk in prospective cohorts, mechanistic studies such as the effect of portion size on energy intake, a series of randomised controlled trials to test the impact of diet composition on markers of CVD risk, and clinical trials of interventions to treat obesity in primary healthcare settings. Professor Jebb emphasised the need to translate the considerable scientific knowledge about the prevention of CVD through modification of risk factors such as obesity, into systems embedded in routine practice and population‐level interventions, in order to improve public health and tackle health inequalities. [ABSTRACT FROM AUTHOR]

This is the protocol for a evidence and gap map. The main objective of this evidence and gap map is to provide access to a systematic overview of available indicators for diet‐related consumer behaviours relevant to LMICs, to support policy makers and researchers to develop, monitor and revise food policies and programmes to leverage food systems transformations for healthier and more sustainable diets. [ABSTRACT FROM AUTHOR]

Identifying community‐driven priorities to improve health outcomes is crucial toward achieving health equity. Seldom are communities experiencing health disparities included in community health assessment (CHA) and health improvement planning efforts (Pennel, McLeroy, Burdine, Matarrita‐Cascante, & Wang, 2017). The purpose of this project was to conduct a CHA using a socio‐ecological framework and community engagement (CE) process. In this paper we describe an exemplar engaging local residents as community facilitators to assess indicators of neighborhood livability, challenges and lessons learned, and implications for public health and community/public health nursing. Community residents were trained to facilitate focus groups and participated in analyzing these data. Data analysis yielded five neighborhood livability indicators and priorities reflecting the social determinants of health. Engaging community residents as stakeholders in CHA and health improvement planning is critical for identifying structural factors affecting neighborhood livability and priorities to improve health and well‐being. Public health and health care system partnerships employing inclusive CE practices are necessary to improve overall population health outcomes. Public health nursing's role as strategy and system leaders can contribute toward the success of these cross‐sector partnerships with diverse communities and populations. [ABSTRACT FROM AUTHOR]

A link between higher rates of childhood obesity and deprivation has been noted in the UK, as well as several other European countries and the US. The drivers of obesity are complex and multi‐factorial, but socially and economically disadvantaged groups may be more vulnerable to many of these. Evidence that rates of obesity are rising faster in low‐income population groups, resulting in widening inequalities indicates that prevention policies must take account of socio‐economic factors. It has been suggested that community‐wide approaches placing less emphasis on individual responsibility or 'agency' (i.e. have less emphasis on aspects that require cognitive, psychological and material resources and time) can be more effective and equitable. This paper outlines examples of community approaches that may have contributed to the reported reductions in childhood obesity in some areas, particularly amongst deprived groups including Health, Exercise and Nutrition in the Really Young in Leeds, UK; Ensemble Prévenons l'Obésité Des Enfants and Amsterdam's citywide Healthy Weight Programme. The policies enacted that improved the nutrition environment and increased opportunities for physical activity in four US sites (the Childhood Obesity Declines project) are also considered. It is clear that there is no silver bullet for tackling childhood obesity. A whole systems approach that takes into account more holistically the reasons why healthy diet and lifestyles may be less available to families on low incomes is needed. [ABSTRACT FROM AUTHOR]

For dealing with various societal problems, ‘political’/‘ethical’/‘responsible’ consumerism is often discussed as an effective democratic and participatory tool. However, political consumerism – along with its tools, such as product labelling – is often conceived and discussed in oversimplified ways. Instead, the tension between scientific complexity, knowledge uncertainty and a codified, standardized label involves extensive political strategy, interest conflicts and simplified framings of the consumers’ roles as political decision makers. The purpose of this paper is to analyse how criteria for organic food labelling have been simplified, or framed, within various versions of political consumerism in policy debates. The more general purpose is to examine variations of what consumerism may entail theoretically and practically. Examples are chosen of organic food labelling in the US. The analysis is based on framing theory. The first distinction is made between framings surrounding the extrinsic and intrinsic values of consumerism (i.e. consumer empowerment towards an external goal, or as an overriding principle of democracy). The second distinction is between product- and process-oriented consumerism (i.e. consumer empowerment with regard to the purchased goods or concerning the ‘invisible’ production and disposal processes). These distinctions may facilitate critical examinations of criteria, processes and communication of consumer-related policies. [ABSTRACT FROM AUTHOR]

Prebiotics are food components that are selectively used by gut bacteria, conferring a health benefit, most notably stimulating the growth of bifidobacteria. Accepted prebiotics at present are the fibre types galacto‐oligosaccharides, fructo‐oligosaccharides and inulin, some forms of which occur naturally in foods such as pulses, grains, fruit and vegetables. Prebiotics can also be isolated and produced commercially for use as functional ingredients and supplements. The aim of this paper is to provide an overview of the place of prebiotics in a healthy, balanced diet, to explore potential health effects, particularly in relation to gut health, and to consider whether there are implications of consuming a diet low in prebiotics. Dietary fibre is important for health, with high‐fibre diets reducing risk of several chronic diseases, via its effects on bowel function, gut microbiota, and cholesterol and glycaemic levels. The prebiotic effects of some fibre types may contribute to these effects. Evidence from supplementation studies carried out in humans suggests that consumption of prebiotics may confer an array of health benefits such as cholesterol lowering, relief of symptoms of gastrointestinal disorders, increased satiety and immunomodulatory effects, though more studies are needed. Findings from observational and intervention studies indicate that exclusion diets, such as low‐carbohydrate, gluten‐free and the low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols diet, result in changes to the gut microbiota such as reduced abundance of Bifidobacterium and Lactobacillus species, though whether or not there are any long‐term health implications remains unknown. Studies investigating whether prebiotic supplements may be useful in conjunction with such diets (when these are required for medical reasons) to help restore levels of bacteria that are considered to be beneficial, are warranted. Overall, there is a need to promote high‐fibre foods across the UK population as intakes currently fall well below recommendations. [ABSTRACT FROM AUTHOR]

The World Cancer Research Fund International has released 32 anticancer effects (ACEs) that targeted every stage of cancer processes. Thus, we designed two formulas of natural food combination Diet I and Diet II, mainly produced by elite crop varieties rich in ACEs with different mixture ratios, and evaluated their cancer preventive effects on N‐nitrosodiethylamine (NDEA)‐induced hepatocarcinogenesis. After 20 weeks of dietary intervention, Diet I and Diet II reduced incidence, size, and number of hepatic nodules (p < 0.01) and prevented hepatic tumor formation in NDEA‐induced hepatocarcinogenesis rats. Low‐grade hepatic dysplasia incidence was 20% for Diet II and 40% for Diet I, and apparent hepatocellular carcinomas (HCC) rates were both 0, while 90% HCC in control diet treatment group (p < 0.01). Diet I and Diet II ameliorated abnormal liver function enzymes, reduced serum alpha fetal protein, tumor‐specific growth factor, dickkopf‐related protein 1, tumor necrosis factor‐alpha and interleukin‐6 levels, regulated hepatic phase I and II xenobiotic‐metabolizing enzymes, enhanced antioxidant capacity, suppressed NDEA‐initiated oxidative DNA damage, and induced apoptosis coupled to down‐regulation of proinflammatory, invasion, and angiogenesis markers. Daily intake of combination diet produced from ACEs‐rich elite crop varieties can effectively prevent or delay occurrence and development of NDEA‐induced hepatocarcinogenesis in rats. In this paper, the pure natural food combinations Diet I and Diet II, which were mainly produced by elite crop varieties rich in anticancer effects (ACEs) with different mixture ratios, prevented N‐nitrosodiethylamine‐induced hepatocarcinogenesis in rats effectively, the low‐grade hepatic dysplasia incidence was 20% for Diet II and 40% for Diet I, and the apparent hepatocellular carcinoma (HCC) rates of both were 0, while the apparent HCC rate of the control diet treatment rats was 90% (P<0.01). This study indicated excellent prospects of daily dietary for cancer prevention and the importance of discovery and creation of ACEs‐rich crop varieties. [ABSTRACT FROM AUTHOR]

The development of crops that by harvest have accumulated higher amounts of a particular micronutrient than standard crops is known as biofortification. Biofortified staple crops such as provitamin A‐biofortified sweet potato ('orange sweet potato'), zinc‐biofortified rice ('zinc rice') and iron‐biofortified beans ('iron beans'), developed by selective breeding, have been introduced into developing countries with the goal of reducing micronutrient deficiencies. In these settings, micronutrient deficiencies caused by low dietary intakes and exacerbated by inflammation and infection result in considerable morbidity and mortality worldwide. The aim of this review is twofold: (1) to describe the impact of biofortified crops on micronutrient intake, nutritional status and other biological endpoints in developing countries and (2) to consider the relevance of these nutritional effects in other parts of the world such as Europe. Regular consumption of biofortified crops in developing countries where micronutrient deficiency is common has been shown to increase micronutrient intakes and thus help meet the World Health Organization's dietary recommendations. In terms of micronutrient status, most research has been conducted using provitamin A‐biofortified crops (particularly orange sweet potato), with large 2‐ to 3‐year studies indicating increases in plasma retinol, though additional studies measuring change in body stores would provide more definitive evidence. There is some evidence to suggest that iron‐biofortified crops can increase iron status (measured by serum ferritin and total body iron), but further studies are required to demonstrate the efficacy of zinc‐biofortified foods. Intakes of some micronutrients are low in some UK population subgroups (in particular adolescents and young adult women), with sizeable proportions having intakes below the lower reference nutrient intake. There is also evidence of low status for some nutrients (e.g. iron and in particular vitamin D), although the prevalence of iron deficiency is much less, and therefore the consequences less severe, than seen in the developing world. The final part of the paper describes strategies used to improve micronutrient intake in Europe, such as fortification of bread flour post‐harvest and supplementation with vitamin D and folic acid, and discusses whether there is a role for biofortified crops in the UK. [ABSTRACT FROM AUTHOR]

Eating, shopping and cooking habits have radically changed over the last 50 years. This paper examines a number of food categories that have developed significantly over this time period and highlights where food science and specifically reformulation have played a role in developing foods, to better fit into modern, healthy diets. Underpinned by the growing knowledge and application of food science and technology, changes in food and drink composition in response to increased understanding of the links between diet and health have been significant. This trend is expected to continue into the foreseeable future. [ABSTRACT FROM AUTHOR]

It is the position of Dietitians Australia that to promote human and planetary health, a food system transformation is needed that enables the population to adopt healthy and sustainable diet‐related practices. A healthy and sustainable diet must (i) be nutritionally adequate, healthy and safe, (ii) have low environmental impact and be protective of natural resources and biodiversity, (iii) be culturally acceptable and (iv) be accessible, economically fair and affordable. Dietitians Australia acknowledges that it is critical to prioritise Indigenous knowledges in consultation, policy‐making and implementation processes to achieve these recommendations. In facilitating the uptake of healthy and sustainable diets, dietitians are contributing to the transformation of our current food system that is urgently required to nourish present and future generations within planetary boundaries. In developing this position statement, opportunities for future research have been identified including those to advance the professions' capacity to improve environmental sustainability outcomes across all areas of practice. To achieve a population‐level shift towards this diet, Dietitians Australia recommends: (i) the development of a National Food and Nutrition Strategy which honours Indigenous knowledges on food systems, (ii) the integration of sustainability principles in Australia's dietary guidelines, (iii) the reorientation of our food environment to prioritise access to healthy and sustainable foods, and (iv) investment in capacity building activities to equip the current and future nutrition and dietetics workforce. [ABSTRACT FROM AUTHOR]

• This paper integrates and synthesizes the findings of published research on organic food consumption. We identify several themes that reflect the various rationales used by consumers when deciding to purchase organic food. The literature clearly indicates that the word "organic" has many meanings, that consumers of organic foods are not homogeneous in demographics or in beliefs, and that further research could help better describe the various constituencies that are often lumped together as "organic food consumers". The organic and broader food industries must better understand the variety of motivations, perceptions, and attitudes consumers hold regarding organic foods and their consumption if their own long-term interests, as well as those of other stakeholders of food marketing, are to be best served. We conclude with implications and suggestions for further research. [ABSTRACT FROM AUTHOR]

This paper examines how trusting relations between consumers and vendors of organic fresh fruits and vegetables (FFVs) in a particular type of farmers’ market (FM) in Ireland are established and maintained, and what the implications of this are. First, the food system is outlined, and then its attendant problems. These problems have led to various solutions, two of which are organic food and FMs. Then, the growth in these two areas is outlined, as is the accompanying growth in the academic literature on these two areas, some of which overlaps. Various pressures, including in particular the increasing distance food travels and disconnected stallholders and products at the FM, are suggested. In light of this, a need to apply an understanding of the reflexive consumer, trust and social movements is suggested. It is found that the consumers interviewed act reflexively by choosing to go to these FMs. They prioritize the trusting relationships built up through repeated personal contact at these FMs over and above organic certification. Along with and as part of this, they prioritize local, fresh, seasonal ‘chemical-free’ FFVs over and above imported certified organic produce. Various aspects of collective identity formation, including modes of behaviour, objects and stories, and language, are involved in this process. These elements, to some extent, act as a buffer against the pressures of distance and disconnection. Along with this, the essential meaning of the word organic is, in this particular context, reconstructed to include various socio-environmental values missing from some certified organic produce. The word postorganic is suggested. The main methodologies used are semistructured in-depth interviews and participant observation. [ABSTRACT FROM AUTHOR]

The challenge to study the embodied, practical experience of consumption is attracting increasing interest in agro-food studies (Lockie 2002). This paper argues for attention to be turned towards the bodies of animals, plants and humans, materially connected through the agro-food network, to enable a study of the embodied, practical experience of consumption. This paper apprehends the relationship between humans and nonhumans in two empirical examples from the agro-food network through applying a ‘relational materialist’ (Thrift 1999) approach. This approach is worked through by drawing upon the concepts of ‘affordances’ (Gibson 1979; 1982) and ‘intercorporeality’ (Weiss 1999) and through introducing the concept of ‘things becoming food’. A live art performance of sushi being made is discussed to show how embodied practices materially transform the fish into sushi, from production to consumption. Excerpts from the video diary of an organic food consumer and his talk are compared to explore the practice of eating or not eating between potato and human. The findings contribute to debates on nonhuman methodologies, embodied consumption practices, food quality and the intimate material connections between bodies that eat and bodies that are eaten. [ABSTRACT FROM AUTHOR]

This paper reviews the importance of a whole diet approach to healthy eating, detailing the development of the Balance of Good Health and explaining why such a healthy eating model works for the UK population. Comparisons are made between dietary recommendations (from the Balance of Good Health) and current eating patterns in the UK. This paper also discusses why it is important to consume foods from each of the four major food groups and discusses the health issues associated with cutting out a food group from the diet, as occurs in a number of popular diets. [ABSTRACT FROM AUTHOR]

The study aims to provide a critical review of the literature on the consumer interest in the UK in organic food, with a particular focus on organic meat. Given that people are more likely to purchase products if they have faith in them, the regulation of organic food standards is reviewed to explore issues affecting consumers. This is followed by a review of the organic meat sector. Aspects of the consumer interest considered in this paper include consumer information, consumer access, consumer safety, consumer choice and consumer representation. As the literature on organic food/meat in the UK is extensive, it was therefore necessary to be selective with regard to the publications suitable for this review. Most of the literature selected for this paper has been drawn from UK publications, although several European and international sources have also been used. The review found that there is a considerable level of interest in the UK organic meat sector. As the regulation of organic food produced is set at varying standards across the European Union, this could lead to consumers being misled regarding the quality of products offered. It was also found that, although consumers perceive organic foods as healthier, more nutritious and tasting better than non-organic products, the literature shows that this may have only a limited basis on fact. Contamination of organic products with pesticides and even genetically modified ingredients is always possible. Organic farmers are permitted to use other ingredients in organic meat products that may be harmful to health. Escherichia coli and Salmonella risks associated with conventional meat also appear to affect organic meat. Consumers need clear, accurate and reliable information about organic meat. They also need to be provided with safe products, a choice of organic products, access to organic products and to be represented effectively. [ABSTRACT FROM AUTHOR]

Local food has become one of the fastest growing sectors of the natural food industry. Nationwide, farmers' market attendance and memberships in Community Supported Agriculture have increased dramatically. This increased demand for locally produced food puts producers in the position of having to decide whether or not to rapidly scale up their operations, collaborate with other producers, or turn business away. One of the major obstacles to growth faced by producers is access to reliable, affordable labor. This paper explores several mechanisms by which producers may obtain and retain reliable labor sources. The typical options include hiring paid employees, using volunteers, or hiring interns. Each of these strategies has advantages and disadvantages, both socially and economically for the producer and the community. [ABSTRACT FROM AUTHOR]

This paper reviews the common edible insects and their use in China. One-hundred and seventy-eight insect species from 96 genera, 53 families and 11 orders are commonly eaten in China. Preparation of edible insects includes frying, braising, stewing, stewing after frying, boiling and roasting. The insect forms eaten range from eggs to adults; however, in restaurants most are larvae and pupae. More than 50 species have been analyzed for their nutritive elements and nutritional value and these data are reviewed here. Insect health foods sold in the Chinese market are also briefly discussed. [ABSTRACT FROM AUTHOR]

Discusses the issue of product type misrepresentation in organic food product markets. Model of heterogeneous consumers developed to analyze consumer behavior and welfare; Consumer decisions when organic food is introduced; Causes and consequences of mislabeling conventional food as organic.

What does the rise of organic food as a social phenomenon mean politically? What political impact does this form of consumption have on society? Is it a small and unimportant “blip” in the overall march of globalized, industrialized food and rationalized consumption systems. Is it even, perhaps, complicit in this process? Or is it a radical break ? The array of answers to these questions forms the “production–consumption debate” currently taking place in the examination of agro–food systems. If agro–food networks are conceptualized as interactive, socio–ecological metabolic circuits linking agricultural nature, social labor, the corporeal and the symbolic, then this paper argues that analytical concern in agrofood studies has focused overwhelmingly on the production ‘moment’ in these circuits. Despite the lessons of numerous ‘food scares’, anti–GMO movements and the mad cow disease pandemic, an asymmetry now holds sway in agro–food studies between production and consumption even though in other fields, as Jackson (1999) notes, consumption has been “duly acknowledged” (p. 95). As this asymmetry is addressed, a contemporary reformulation of the ‘agrarian question’ might investigate the potential for new forms of progressive food politics, ranging from ‘weak’ struggles over the modes of social orderings, such as knowledge systems, to more formal alliances between producers and consumers. [ABSTRACT FROM AUTHOR]

Background: Parents' beliefs and behaviours affect children's nutrition, eating behaviours, and health outcomes; however, little is known about parents' experiences and perspectives on establishing a healthy diet with young children. Methods: A community‐recruited sample of 391 parents of young children (under age 5) completed an anonymous cross‐sectional online survey assessing the degree to which their children met recommendations outlined in Australian nutrition guidelines, perceived barriers to establishing a healthy diet with their child, and interest in receiving tips/information about establishing healthy eating habits with their children. Descriptive statistics illustrated proportions of children adhering to recommendations. Thematic analysis was used to analyse qualitative data. Results: Adherence to recommended nutrition guidelines varied across age groups. Most children across all age groups had water as their main drink, routinely consumed a variety of fruit, and consumed sweet drinks or fast foods only rarely. In contrast, less than half of 2‐ and 3‐year‐olds regularly consumed a variety of vegetables. The proportion of children consuming discretionary "treat" foods increased sharply over the first 2 years of life, and two thirds of 2‐, 3‐, and 4‐year‐olds consumed treat foods a few days per week or more. Parent‐reported barriers to establishing a healthy diet with young children included child behavioural factors (e.g., dislike of vegetables), parental influences (e.g., lack of time), family dynamics (e.g., influence of extended family) and external influences (e.g., external environment). Parents were most often interested in ways to modify child behaviour and information about child nutrition. Conclusions: Parents cite child behavioural issues as a major barrier to establishing a healthy diet with young children. Behavioural interventions that provide parents with information and support on how to establish a healthy diet with young children, as opposed to educational interventions focusing mainly on what children should be eating, may better meet families' needs. [ABSTRACT FROM AUTHOR]

The 'ultra‐processed food' (UPF) concept, with classification of foods by 'level of processing' rather than nutrient profiles, and its relationship with health outcomes, is currently a topic of debate among academics and increasingly referred to in the media. The British Nutrition Foundation convened a virtual roundtable on 6th July 2022 to gather views on the use of the term (and current definitions of) UPF for public health messaging, seeking to establish areas of consensus and disagreement and identify topics for further research. A small group of invited expert stakeholders attended, including representatives from academia, policy, behavioural science, communications, health, food science, retail and consumer interests. Participants' discussions clustered into cogent themes which included: problems with the use of definitions for UPF, the lack of causal evidence and defined mechanisms linking processing per se with poor health outcomes, and advice that may result in consumer confusion. There was agreement that many foods classified as UPF are high in fat, sugars and/or salt and public health messages should continue to focus on reducing these in the diet since it is unclear whether reported associations between high intakes of UPF and poor health reflect poorer dietary patterns (defined by nutrient intakes), and nutrient‐health relationships are well established. Examples of misalignment were also highlighted (i.e. some foods are classified as UPF yet recommended in food‐based dietary guidelines [featuring in healthy dietary patterns]). This raises challenges for consumer communication around UPF. Concern was also expressed about potential unintended consequences, particularly for vulnerable groups, where advice to avoid UPF could create stigma and guilt due to lack of time or facilities to prepare and cook meals from scratch. It could also impact on nutrient intakes, as some foods classified as UPF represent more affordable sources of important nutrients (e.g. packaged wholemeal bread). Discordance between the concept of UPF and current strategies to improve public health, such as reformulation, was also discussed. The group concluded that the use of the concept of UPF in UK policy (e.g. dietary guidelines) would be unhelpful at present. Overall, participants felt that it was more important to focus on providing practical advice around selection of healthier processed foods and making healthier foods more accessible rather than promoting the avoidance of UPF. The latter may act to demonise all foods classified as UPF by current definitions, including some affordable nutrient‐dense foods. [ABSTRACT FROM AUTHOR]

Aims: To identify the origin of fresh and minimally processed foods served to hospital patients, and explore the challenges and enablers to local food procurement in hospitals. Methods: A mixed methods study was conducted in a healthcare network in Victoria, Australia. Packaging labels and product information were used to audit fresh and minimally processed foods purchased in 1 week. Processed food items and meals made offsite were not audited. Interviews were conducted with patients, staff and suppliers to explore their perspectives towards local food in hospitals. Framework analysis was used to identify themes. Results: Of 105 food products audited, 32% were imported, 25% were 'local' from Victoria and the remaining 43% were from within Australia (excluding Victoria). Qualitative interviews revealed several challenges including: increased cost of local food items, inconsistent supply and variable quality of local produce, difficulty accessing origin information, and lack of autonomy for hospitals to make food procurement choices. Enablers included: conducting a food origin audit to increase awareness, group purchasing organisation prioritising local food suppliers, and suppliers valuing local produce. Conclusion: A food origin audit and interviews with stakeholders provided a rich understanding of current practices and how to increase local food procurement. [ABSTRACT FROM AUTHOR]

Natural‐hyped products are receiving greater attention from and acceptance by consumers worldwide. Environmental factors that foster the demand for natural‐hyped products, specifically hemp‐based products include the deregulation of the cannabis industry and greater consumer desire for natural foods. Adding to this, the strategic use of stimulant type of cues (e.g., a cannabis leaf) included in product logos, ads, and packaging, seems to create hype associations when evaluating hemp‐based products. In this context, this study presents empirical evidence (three experiments and two qualitative studies) that illustrates consumer preference for hemp‐based products over ones that do not include hemp as an ingredient (hemp‐free). The research focuses on identifying the psychological determinant that orients consumers towards hemp‐based products. Findings suggest that the perceived naturalness is the psychological mechanism behind consumers positive evaluation of hemp‐based products. Moreover, this study presents evidence that this evaluation is enhanced by the consumer's need for stimulation. Implications of the findings for the role of perceived naturalness and the need for stimulation in marketing strategies are discussed. [ABSTRACT FROM AUTHOR]

Objective: The purpose of this study was to compare and evaluate the diet quality of tuberculosis patients and healthy adults by using the China Healthy Diet Index (CHDI) and to provide guidance for the diet of tuberculosis patients in the future. Methods: A case–control study of 1241 patients and 1241 healthy individuals matchedfor sex and age. The CHDI was used to score the overall diet quality of patients in the casegroup and the control group. Results: The CHDI score of tuberculosis patients was 61.61 and that of healthy controls was 63.97. After adjustment for confounders, participants with >80 on CHDI were 73.5% less likely to develop tuberculosis than participants with <51 (OR: 0.265, 95% CI: 0.086, 0.813, p < 0.05). In the original model, the CHDI scores in the highest range were inversely associated with tuberculosis risk compared with the lowest range (OR: 0.687, 95% CI: 0.420,1.122, p < 0.001). After adjusting for confounders, the CHDI score was significantly associated with a reduced risk of tuberculosis (OR: 0.265, 95% CI: 0.086, 0.813, p < 0.001). After adjusting for confounders, a high‐quality diet was positively correlated with anti‐tuberculosis treatment outcomes (OR:0.957, 95% CI: 0.918,0.998, p = 0.039). Conclusion: Compared with healthy adults, tuberculosis patients have poor diet quality with unreasonable diet structure. The insufficient intake of whole grains, vegetables, beans, aquatic products, meat and eggs and the excessive intake of pure energy food and solid fat suggests that the dietary structure of tuberculosis patients was unreasonable. This study provides an idea of the diet structure of tuberculosis patients. Key points: The main findings of the current study were: (a) the CHDI score was significantly associated with a reduced risk of tuberculosis; and (b) a high‐quality diet was positively correlated with anti‐tuberculosis treatment outcomes.At present, there are few articles evaluating the overall diet structure of tuberculosis patients, and CHDI is being used more and more widely in China. This is the first time that CHDI is used to evaluate the overall diet quality of tuberculosis patients.The components of CHDI take into account the recommendations in the dietary guidelines and are more standardized, confirming previous evidence on food intake in tuberculosis patients. CHDI can use more standardized scores to assess the overall diet of TB patients.The energy of CHDI can be adjusted according to physical activity and age, which is more suitable for people at different stages. [ABSTRACT FROM AUTHOR]

Aim: Modifiable behaviours during the first 1000 days of life influence developmental trajectories of adult chronic diseases. Despite this, sub‐optimal dietary intakes during pregnancy and excessive gestational weight gain are common. Very little is known about partners' dietary patterns and the influence on women's pregnancy dietary patterns. We aimed to examine dietary intake during pregnancy among women and their partners, and gestational weight gain patterns in the Queensland Family Cohort pilot study. Methods: The Queensland Family Cohort is a prospective, observational study piloted at a Brisbane (Australia) tertiary maternity hospital from 2018 to 2021. Participant characteristics, weight gain, dietary and nutrient intake were assessed. Results: Data were available for 194 pregnant women and their partners. Poor alignment with Australian Guide to Healthy Eating recommendations was observed. Highest alignment was for fruit (40% women) and meat/alternatives (38% partners) and lowest for breads/cereals (<1% women) and milk/alternatives (13% partners). Fewer women (4.4%–60.3%) than their partners (5.4%–92.3%) met guidelines for all micronutrient intakes from food alone, particularly folic acid, iodine, and iron. Women were more likely to meet daily recommendations for fruit, vegetables, dairy, bread/cereals, and meat/alternatives when their partners also met recommendations. Women with a higher pre‐pregnancy body mass index were more likely to gain above recommended weight gain ranges. Conclusions: In this contemporary cohort of pregnant women and their partners, sub‐optimal dietary patterns and deficits in some nutrients were common. There is an urgent need for evidence‐informed public health policy and programs to improve diet quality during pregnancy due to intergenerational effects. [ABSTRACT FROM AUTHOR]

Aim: To learn the association between sociodemographic and obstetric factors and lifestyle characteristics of pregnant women, and to identify factors that can influence pregnant women's health consciousness. Methods: A cross‐sectional, questionnaire‐based study was performed among women who gave birth in Szeged in 2014–2015. Data collection was based on a self‐administered questionnaire and health documentations. Overall maternal health promoting behavior (MHPB) index was defined by summarizing the scores obtained from diet, physical activity, smoking status, and alcohol consumption. Results: The final analysis included 1548 mothers; 41.3% (n = 602) of the sample had healthy diet, 9.0% (n = 134) were physically active and attended special pregnancy exercise classes, 84.4% (n = 1279) did not drink alcohol, and 93.5% (n = 1447) were nonsmokers. Regarding the MHPB index, 0.8% (n = 11) of the women reached the maximum score (20), while the average was 14.8 (SD = 2.58). Advanced maternal age (p < 0.001), having a spouse or partner (p < 0.001), higher educational level (p < 0.001), planned pregnancy (p < 0.001), and early visit at pregnancy care (p = 0.046) were significantly associated with higher MHPB index. Conclusion: The lifestyle of pregnant women can have a great impact on the developing fetus, either in a positive or negative way. In order to evaluate maternal lifestyle, overall health behavior should be considered. Lifestyle of the included women was not satisfactory, an improvement in health consciousness is needed at every social level; however, the differences between the various social classes may suggest the importance of further promotion and improvement of pregnancy planning and pregnancy care among younger and lower educated women. [ABSTRACT FROM AUTHOR]

We examined Australian parents' opinions of primary school food and nutrition education (FNE) via a cross‐sectional survey that collected quantitative and qualitative data. Most parents agreed that primary schools should teach FNE, starting at either the first or the second year of primary school and delivered weekly or fortnightly for approximately 1–2 h. The majority of parents believed that FNE could be incorporated into several school subjects. Many believed that FNE should be taught to ensure equity and to promote healthy eating among children. Consideration of parents' opinions about school FNE programmes could help design and deliver more effective FNE programmes. [ABSTRACT FROM AUTHOR]

Healthy Start is the UK government's food voucher programme for low‐income pregnant women and young children. It was introduced in 2006, but the impact of the programme on nutritional outcomes remains understudied. This study sought to explore potential outcomes of the Healthy Start programme (including intended and unintended outcomes) and develop explanations for how and why these outcomes might occur. A realist review preceded this study, in which programme theories were developed and tested using existing evidence. This qualitative study aimed to further refine and consolidate the programme theories from the realist review while remaining open to new and emerging theories (or hypotheses) about how low‐income pregnant women use Healthy Start vouchers. Semistructured interviews were conducted with 11 low‐income women from North West England, who received Healthy Start vouchers during pregnancy. A realist logic of analysis was applied to generate clear and transparent linkages between outcomes and explanations. The findings suggested that some women used the vouchers to improve their diets during pregnancy (intended outcome), whereas some women were diverted towards alternative or unintended outcomes. Women's circumstances, values, beliefs, and motivations influenced how they perceived and responded to the vouchers. This paper presents four evidence‐based programme theories to explain four contrasting (and potentially overlapping) outcomes: dietary improvements (theory refined from review), shared benefits (new theory), financial assistance (theory refined from review), and stockpiling formula (new theory). It considers how the Healthy Start programme could be improved, to increase the possibilities for low‐income women to experience the intended outcome of dietary improvements. [ABSTRACT FROM AUTHOR]

The present article examines how the presence of others from a different social group (i.e., outgroup audience) influences consumers' food choices relative to the presence of others from their own social group (i.e., ingroup audience). In four studies, using various types of group memberships (race, university affiliation, and work affiliation), we first find that consumers are more likely to make healthy food choices in the presence of racial (Study 1) and university (Study 2) outgroup (vs. ingroup) audiences. Then, using an experimental causal‐chain mediation approach, we show this effect occurs because consumers anticipate more negative judgment from outgroup (vs. ingroup) audiences (Studies 3a and 3b). We discuss the possible role of outgroup contact and diversity in promoting healthy eating. [ABSTRACT FROM AUTHOR]

This study investigated social interactions between students and school foodservice staff in six US school districts. Qualitative data was analysed from 23 in‐depth interviews with school foodservice managers and 17 focus groups in five high schools, seven middle schools and five elementary schools. Applying the lens of school connectedness, findings highlight the various forms of care experienced by students and staff. However, structural constraints limit opportunities for staff and students to interact and demonstrate care, suggesting potential opportunities for interventions to enhance the role of the cafeteria in contributing to students' social‐emotional well‐being. [ABSTRACT FROM AUTHOR]

Fish and other seafood species play an important nutritional, economic and social role within current diets worldwide, providing significant amounts of protein and micronutrients for an estimated 3 billion people. Advice to consume fish is a common feature of dietary guidelines globally, including in the UK. However, increased global demand for seafood has led to overfishing and environmental damage linked to aquaculture expansion; issues, which are exacerbated by climate change. This raises the question of whether future demand for seafood can be met sustainably. In this article, we provide professionals working in diet, nutrition and health with an insight into the challenges facing the seafood sector and offer advice on how consumers may include seafood within a healthier and more sustainable diet. While a complex and multi‐faceted challenge, fisheries scientists estimate that successful implementation of better management practices (for farmed and wild‐capture fisheries) can meet future demand, allow fish stocks to rebuild to sustainable levels, help mitigate environmental effects of aquaculture, and ensure profitable fisheries to support the ~60 million people employed by the seafood sector globally. Those working within the UK food system, including nutrition and health professionals, and businesses, can support the transition towards a more sustainable future for seafood by: encouraging consumption of a wider variety of species by UK consumers; increasing awareness of and knowledge about 'ecolabel' certifications designed to help consumers identify more sustainable choices; and engaging with multi‐stakeholder initiatives addressing sustainability challenges facing the seafood sector. [ABSTRACT FROM AUTHOR]

The detection, confirmation, and quantification ofmultiple illegal adulterants in health foods and herbalmedicines by using a single analytical method are a challenge. This paper reports on a new strategy to meet this challenge by employing high-performance liquid chromatography coupled with high-resolution mass spectrometry and a mass spectral tree similarity filter technique. This analytical method can rapidly collect high-resolution, high-accuracy, optionally multistage mass data for compounds in samples. After a preliminary screening by retention time and high-resolution mass spectral data, known illegal adulterants can be detected. The mass spectral tree similarity filter technique has been applied to rapidly confirm these adulterants and simultaneously discover unknown ones. By using full-scan mass spectra as stem and data-dependent subsequent stage mass spectra to form branches, mass spectrometry data from detected compounds are converted into mass spectral trees. The known or unknown illegal adulterants in the samples are confirmed or discovered based on the similarity between their mass spectral trees and those of the references in a library, and they are finally quantified against standard curves. This new strategy has been tested by using 50 samples, and the illegal adulterants were rapidly and effectively detected, confirmed and quantified. [ABSTRACT FROM AUTHOR]

In this paper, the current knowledge on properties of starch blends is critically reviewed. Nowadays, chemical modifications are commonly applied to modify starch properties. However, industry calls for alternatives for chemically modified starches to address the consumer's demand for natural food systems. A simple way to impact starch properties is by blending different starches. In some blends, interactions lead to unexpected gelatinization, pasting, gel texture, and retrogradation properties (non-additive effect), while an additive effect occurs when the behavior of the blend corresponds to what can be expected based on the individual components. Analysis of different studies describing the physicochemical properties of blends brings insight into the role of botanical origin, amylose content, starch-to-water ratio, ratio of starches in the blend, etc. in the behavior of the blends. Gelatinization occurs mostly independently in excess water, while at intermediate water content more non-additive behavior is recorded. Pasting, rheological, and textural properties show primarily non-additive effects while retrogradation of starch blends occurs mainly in an additive way. Large differences in granule size and swelling power between the starches in a blend lead to uneven moisture distribution during heating of the starch suspension, which results in a different behavior of the blend than what would be expected based on the behavior of the individual starches. [ABSTRACT FROM AUTHOR]

Background: Culinary medicine (CM) or culinary nutrition (CN) education provided to professionals with the capacity to influence behaviour change is an emerging strategy to promote diet quality and reduce the burden of diet related chronic disease in adults. The purpose of this scoping review was to synthesise current research describing CM/CN education provided to or by health, education and culinary professionals, or students of these disciplines. Methods: Preferred Reporting Items for Systematic reviews and Meta‐Analysis extension for Scoping Reviews (PRISMA‐ScR) was used. Eleven electronic databases were searched in March 2019. Included studies were: (i) nutrition, health or lifestyle programs with a CM/CN component; (ii) study participants or programs facilitated by people working or training in health, community and/or adult education, or culinary roles where facilitator training was described; (iii) reported in the English language; and (iv) published from 2003. Results: In total, 33 studies were included. Nineteen studies delivered programs to general population groups and were facilitated by health professionals and/or health university students. Fourteen studies delivered CM/CN training to health professionals or students. Studies reported changes in participants' culinary skill and nutrition knowledge (n = 18), changes in dietary intake (n = 13), attitudes and behaviour change in healthy eating and cooking (n = 4), and competency in nutrition counselling and knowledge (n = 7). Conclusions: Further research examining the effectiveness of CM/CN programs, and that describes optimal content, format and timing of the programs, is needed. Research evaluating the impact of training in CM/CN to education and culinary professionals on healthy cooking behaviours of their patients/clients is warranted. Highlights: Culinary medicine (CM) or culinary nutrition (CN) education provided to professionals with the capacity to influence behaviour change is an emerging strategy to promote diet quality and reduce the burden of diet related chronic disease in adults.A reasonable number of interventions were identified; however, interventions in the CM/CN field are very heterogeneous.Further research examining effectiveness of CM/CN programs, and that describe optimal content, format and timing of programs, is needed.Research evaluating the impact of training in CM/CN to education and culinary professionals on healthy cooking behaviours of their patients/clients is warranted. [ABSTRACT FROM AUTHOR]

BACKGROUND: Adolescence coincides with the adoption of health behaviors that schools are not necessarily equipped to properly address. Collaboration between schools and external health services such as public health could fill gaps in addressing student health. METHODS: The current study uses student‐ and school‐level survey data from 59 nonprivate secondary schools in Ontario, Canada in year 6 (2017–2018) of the COMPASS study to examine barriers to improving student health, and analyze the effect of public health engagement on student health behaviors. RESULTS: The majority of schools have received resources from their local public health unit, however, less than one third of schools were developing/implementing programs jointly, and 12% of schools reported no engagement. Students had higher odds of better overall mental health, of meeting screen time guidelines, and were less likely to bully others if public health units solved issues together with schools regarding these health behaviors. CONCLUSIONS: There is a notable lack of consistent public health engagement in schools participating in the COMPASS study despite a need for such services. Creating mechanisms to develop and strengthen effective partnerships between schools and external service providers such as public health might alleviate some barriers to implementing health interventions in Ontario secondary schools. [ABSTRACT FROM AUTHOR]

Obesity and diet‐related chronic diseases remain a serious public health concern across the globe. As part of an integrated package of policies to tackle obesity, many countries use front‐of‐pack nutrition labelling (FOPNL), which can provide at‐a‐glance information to help consumers make healthier food choices. The UK government has recently run a consultation (July 2020–October 2020) on FOPNL to gather views and evidence on the current 'multiple traffic lights' (MTL) label scheme, and to compare other FOPNL schemes (such as the Chilean Warning and Nutri‐Score labels) in respect of their impact on consumer and industry behaviour. To identify and explore the strengths and limitations of different FOPNL systems, the British Nutrition Foundation hosted a virtual roundtable event with a wide range of stakeholders in October 2020. The ensuing discussions considered the effectiveness of FOPNL in guiding food purchases and healthier eating choices and in driving product reformulation; as well as the potential advantages, disadvantages, opportunities and challenges of different systems including MTL and Nutri‐Score. This report describes some of the key points emerging from the discussions. [ABSTRACT FROM AUTHOR]

Food retailers in the UK have a responsibility to look after the health of their customers. In recognition of this, they have established a number of internal and external commitments to provide access to a wider range of healthier and more sustainable foods to support the health of their customers. However, they are also presented with specific voluntary targets from Public Health England and other organisations. Meeting these targets can present technical challenges and may be costly. Alongside more traditional approaches (such as reformulation), changing customer behaviour is being explored as an additional tool to help food retailers meet their commitments by altering customers choices towards more healthy foods. Choice architecture and 'nudging' are approaches that can be adopted by retailers to encourage behaviour change in customers. In this article, we explore the theoretical uses of nudge theory in a food retail environment and discuss its potential as a tool for retailers to mitigate some of the challenges presented by other approaches, but also to identify potential pitfalls in the use of nudges. There is some evidence to suggest that nudging can be a useful method to encourage behaviour change amongst consumers and that these approaches can be relatively cost‐effective and quick to implement, although they may be context‐specific. These approaches are best utilised in parallel with more established methods, such as reformulation and information campaigns, due to their relatively small effect sizes. Additionally, any nudges that are implemented should be carefully considered for both their potential efficacy and the ethical implications of their enforcement and should have adequate monitoring in place to track their effectiveness. [ABSTRACT FROM AUTHOR]

Objective: Obsessive attention to healthy eating might paradoxically lead to physical and psychosocial impairments, a potential eating disorder termed orthorexia nervosa (ON). An ongoing debate concerns whether ON should be categorized as an eating disorder, an obsessive–compulsive disorder, or a mental disorder at all. A missing voice in this debate is ON in the elderly, which remains unknown, despite health being a more central issue in everyday life during old age. Similarly missing is ON in East Asia, which remains largely unexplored. Method: The current study investigated ON in 313 Chinese elderly (M = 67.90, SD = 7.94) using the Chinese version of the Düsseldorf Orthorexia Scale (C‐DOS). Questionnaires were used to measure traditional eating disorder symptomatology, body image (body dissatisfaction, body appreciation, and functionality appreciation), lifestyle behaviors (fruit and vegetable consumption and time spent on physical activity), and indexes of well‐being (psychological distress, food‐related quality of life, and life satisfaction). Results: ON symptoms were positively related to physical activity, fruit and vegetable (F&V) consumption, body appreciation, functionality appreciation, and life satisfaction, but negatively related to body dissatisfaction. Compared with those without ON, the elderly with ON scored higher on positive psychological/lifestyle measures but lower on negative psychological measures. Discussion Contrary to the dominant characterization of ON as a variant of disordered eating, in Chinese elderly ON was associated with several positive lifestyle and psychological measures. Thus, ON in the elderly might not be viewed as a form of disordered eating but can be protective and beneficial. [ABSTRACT FROM AUTHOR]

Background: To date, research on the dietary patterns of individuals with potential orthorexic symptoms is lacking. This cross‐sectional pilot study aimed to explore the feasibility of assessing dietary patterns with psychological traits and states of individuals with possible orthorexic tendencies. Methods: Dietary intakes of 10 individuals (two males and eight females) were assessed using 24‐h recall. Mean age of participants was 28.3 years; mean body mass index was 21.2 kg m–2. Nutrient intakes were compared with current dietary guidelines and the Eatwell Guide (Public Health England, 2016). Participants completed the ORTO‐15, the Eating Attitude Test (EAT‐26), the Obsessive‐Compulsive Inventory‐Revised edition (OCI‐R), Paulhus's Spheres of Control (SoC), the Rosenberg's Self‐Esteem Scale (RSES) and the Multidimensional Body‐Self Relations Questionnaire (MBSRQ). Results: High levels of disparity across participants' psychometric scores and 24‐h recall results were observed. There was no single pattern of self‐imposed dietary restrictions among participants. Described dietary practices failed to meet the guidelines for several nutrients. Conclusions: The results of this pilot study suggest that an extensive investigation of the diets of individuals with possible orthorexic tendencies in a large‐scale study would contribute to the understanding of this condition. In addition, the use of multiple psychometric instruments is recommended for diagnosing orthorexic nervosa. [ABSTRACT FROM AUTHOR]

Background: Mealtime support has a direct bearing on the diet‐related health of men and women with intellectual disabilities as well as opportunities for expressing dietary preferences. Method: Semi‐structured interviews with a sample of direct support staff providing mealtime support to adults with intellectual disabilities. Results: When managing tensions between a person's dietary preferences and ensuring safe and adequate nutrition and hydration, direct support staff are sensitive to a wide range of factors. These include the following: clinical advice; service users' rights to choose; their (in)capacity to weigh up risks; how service users communicate; the constituents of a healthy diet; and a duty to protect service users' health. Conclusions: Those responsible for setting standards and regulating the care practices need to look beyond too simple ideas of choice and safety to recognize ways in which providing support at mealtimes is a complex activity with serious consequences for people's health and well‐being. [ABSTRACT FROM AUTHOR]

Achieving Sustainable Development Goal 2: 'Zero Hunger'—eradicating all forms of hunger and malnutrition—is a major challenge in many developing countries. To be successful, agriculture and food policies need to target both production and consumption. Conventional agri‐food systems in developing countries could become more sustainable through agricultural diversification. In Asia, over‐reliance on a few staple crops is a leading cause of low dietary diversity and persistent malnutrition. Promising neglected and underutilized species (NUS) that are nutrient dense, climate resilient, economically viable, and locally available or adaptable have been prioritized as Future Smart Food (FSF) and have a central role to play in the fight against hunger and malnutrition. An enabling environment for agriculture diversification with a food system approach—to promote sustainable production, processing and consumption of FSF—is essential for achieving Zero Hunger. This article (a) provides the context of hunger and malnutrition and highlights the features and gaps in current agriculture and food systems, (b) demonstrates the multidimensional benefits of FSF as an effective means to bridge production and nutrition gaps to address Zero Hunger and (c) offers a holistic food systems approach that promotes sustainable production, processing and consumption of FSF as a key element for achieving Zero Hunger. [ABSTRACT FROM AUTHOR]