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Authentic learning opportunities replicating working environments will enhance learners' employability and intrinsic motivation. Within most undergraduate curricula, opportunities for students to experience hands-on learning opportunities which mimic public health practice are limited. A pilot university cook and eat programme (the Cook School) was developed based upon community cook and eat programmes. The aim was to enable trained undergraduate Nutrition students to facilitate healthy eating activities to their peers, as a voluntary co-curricular activity. Two cook and eat programmes, each of five weeks duration, were offered to undergraduate students (12 participants per programme). Cooking was delivered by trained chefs and the healthy eating components were facilitated by trained undergraduate Nutrition students. Participants did not know beforehand that sessions would include nutrition information & activities in addition to cooking. Facilitators identified 'employability' as a key driver for their participation in this project. Their post-course evaluations suggested that key employability skills like team work, time management, communication and organisation were enhanced by involvement in the Cook School. Participants suggested that attending Cook School improved their knowledge of healthy eating. Whether this translates into improved diets long term is currently unknown. This pilot project offered undergraduate Nutrition students a unique opportunity to gain key employability skills within an authentic learning environment, working in partnership with their peers.

Self-assessment, whereby students are actively engaged in assessing the quality of their work, has been shown to benefit them. It is not routinely carried out in all institutions. This pilot study aimed to explore the extent to which students chose to engage with self-assessment when invited to do so, and how accurate they were when they did. A short pilot tool including qualitative and quantitative elements, was circulated to students within a school of the largest faculty of Kingston University. Students completed the self-assessment and submitted it with their completed assignments. Actual grades achieved were compared with self-assessments. Qualitative data were analysed using basic thematic analysis. The highest average marks achieved were in the group who correctly self-assessed their work. More students incorrectly self-assessed than correctly assessed their work, and almost a third of students did not engage with the activity. Those who incorrectly over-assessed their work had average marks similar to those that did not engage with the activity, significantly lower than the average marks achieved by the incorrect under-assessors and the correct self-assessment groups. Correct self-assessing students were more specific about the skills they demonstrated and the support they used for their assignments.

Working effectively within multidisciplinary teams is an important employability skill common in postgraduate working life, but opportunities to develop this are limited in many undergraduate taught programmes. The projects reported here offered twelve level 5 undergraduate students from a range of science disciplines the opportunity to work with each other and staff on a specific research question. This paper explores the experience of cross-disciplinary research from both the student and staff research partners' perspectives. In particular the employability skills gained from such partnership working, the potential for developing and demonstrating leadership skills, and the benefits and disadvantages are discussed.

Transition to higher education is challenging, and more so for some groups. The transition from Level 3 foundation year into Level 4 is an opportunity to explore student perspectives on transition. Qualitative survey and focus group data were collected from current and previous Level 3 students, to ascertain student perceptions about induction, level of belonging, confidence about Level 4 and to identify useful support sources. Over a third of eligible Level 3 students (n = 102) participated, but participation amongst eligible Level 4, 5 and 6 students was limited. Despite the heterogeneous nature of Level 3 students the majority recognised the value of the foundation year. Most Level 3 students did not identify with the university. Those who did highlighted the importance of social outlets such as clubs and societies. A major cause of dissatisfaction was perceived lack of clarity about the foundation year, including the programme, subjects and physical location of the course. This was apparent across all ethnicities, age groups and genders. Among previous Level 3 students, personal sources of support were uniformly valued although the precise source varied by year of study. Support from academic staff, via office hours and as personal tutors, was rated as most important. Enabling academic staff to offer support to students throughout their studies, and clear consistent information available throughout an ongoing transition, may help to minimise these issues.

Student expectations with regard to what comprises quality in higher education can impact upon their learning, engagement and overall satisfaction. Perceptions of quality are not always clearly articulated and may vary by gender, ethnicity and year of study. In this study, undergraduate students completed a questionnaire indicating whether they agreed, disagreed or were unsure about 15 statements related to quality in higher education. A total of 340 students across four year groups participated (Levels 3-6), with more female than male participants and a range of ethnicities represented. There was broad unanimity in the recognition of the importance of both teaching and learning and relationships with academic staff in defining quality. Overall, there were low levels of satisfaction with the amount of contact with academic staff and uncertainty about whether students thought they were getting a high quality education. Some differences in relation to support services were seen in different ethnic groups, and more males than females were satisfied with support services although this varied by year group, and student numbers were small. These results suggest the importance of clearly articulating what is available in terms of support (academic, pastoral, study and health) to all students. The teaching and learning experience, and relationships with academic staff are clearly important and given the uncertainty about overall perceptions of quality, these aspects need to be highlighted to students so that they understand the value of what they are receiving.

Many students do not engage with reading the scientific literature, which is a core skill in undergraduate students. The learning environment has an important impact upon learning. It was postulated that taking reading out of the formal learning environment might impact upon students' willingness to engage with the literature, and confidence in doing so. A staff-student research partnership initiative funded by Kingston University allowed this hypothesis to be tested. Three Tea Club sessions, informal drop-in reading sessions were offered in a student-owned space within the Students' Union. Refreshments were supplied, aiming for a 'coffee house' feel. Although the numbers of students who engaged with the Tea Club were small, evaluations were positive. In particular students valued the opportunity for peer learning. However the chosen environment was too noisy. Future sessions will be offered within a different, less noisy environment with facilities for refreshments, and will be offered throughout the academic year to facilitate student engagement.

'Quality' in education is difficult to define. What is viewed as high quality by staff, students and employers must be identified so that universities can articulate their offer. Equally, helping students develop the graduate skills and attributes that employers value is essential. This project explored quality in higher education from the perspectives of undergraduate students, academic staff and employers. Three hundred and forty students, 32 staff and 17 employers completed their respective questionnaires. Qualitative data were collected from students in focus groups. Results showed that employers most highly valued graduate personal qualities, while the quality of teaching and learning, feedback and staff: student relationships were highly rated by staff and students. Students, while positive about the methods of teaching and learning used, expressed uncertainty about whether they were receiving a high-quality education. Higher education institutions and academic staff must articulate the value of the academic offer more clearly to their students.

Author(s): S N Karras [sup.1] , A Persynaki [sup.2] , A Petróczi [sup.3] , E Barkans [sup.3] , H Mulrooney [sup.3] , M Kypraiou [sup.1] , T Tzotzas [sup.4] , [...], Background/Objectives: Greek Orthodox fasting (OF), which involves 180-200 days of fasting per year, is dictated by the Christian Orthodox religion. For the first time, this cross-sectional study examines the characteristics and the effects of OF on anthropometry, cardiometabolic markers and calcium homeostasis in Athonian monks (AMs). Subjects/Methods: Daily intakes of energy, macro- and micronutrients of a day during a weekend of Nativity Fast, defined as non-restrictive day (NRD), and a weekday during Great Lent, labeled as restrictive day (RD) were recorded. Results: The daily energy intake of 70 AM (age=38.8[plus or minus]9.7 years) was low during both RD and NRD (1265.9[plus or minus]84.5 vs 1660[plus or minus]81 kcal, respectively, P Conclusions: Unaffected by variation in lifestyle factors, the results of this unique study offers clear evidence for the health benefits of the strict Athonian OF through optimal lipid and glucose homeostasis.

Community cafés are non-profit ventures tackling food insecurity (FI) locally and equitably, primarily using pay-as-you-feel models(1). FI is most prevalent in low-income and other vulnerable groups(2), in whom poor diets and worse health also intersect(3). Despite recognition that FI is largely driven by poverty and inequity(4), FI individuals are often negatively judged(5), risking further marginalisation. Community approaches to tackling both food waste and FI include community cafés, which frequently utilise surplus foods(1) to produce fresh meals and/or donate surplus food to those in need. Beyond a nutritional impact, community cafés have the potential to offer marginalised groups a safe space and a feeling of inclusion, benefitting their mental health and wellbeing. The aim of this study was to explore the social impact of community cafés. Two linked community cafés in a London borough were evaluated to explore their social impact on clients. Both operated using pay-as-you-feel; neither required proof of need. Evaluations were undertaken using mixed methods on 9 site visits (November 2022 - April 2023). Bespoke questionnaires (n = 72) and 4 interviews were completed by clients, and 40 interviews with volunteers. Thematic analysis of qualitative data and Kruskal Wallis analysis (posthoc Dunn's and Bonferroni correction) of quantitative data were carried out. Both cafés relied on surplus food. Their primary priorities were tackling food waste and the environment followed by addressing FI. Qualitative and quantitative data from interviews and questionnaires revealed that for many clients, social and food provision were equally important. This was especially true for older clients; significantly more of those aged ≥65 compared with those aged 18-24 yr visited for social reasons (p = 0.02). The most highly rated aspects of provision for clients were the friendliness of the people and the helpfulness of the staff (98.7 and 97.1% respectively). Being able to meet and talk was identified as important by 70.1% of clients. Anecdotally, this was especially important to marginalised groups like migrants and refugees. Since referral to the cafés was not needed, clients included individuals utilising them for environmental reasons as well as those affected by FI. This allowed mixing among groups who would not ordinarily meet. Volunteers also highlighted this as key to enable them to hear the stories of those they served. The mixed clientele not only helped build community but helped reduce stigma, since FI was not the sole reason for attending. For volunteers, the open and accepting nature of community provision which did not require referral or proof of need, was valued. The data suggest that community cafés have important value beyond nutrition, enabling formation of community networks and increasing understanding of the lived experience of those with FI. [ABSTRACT FROM AUTHOR]

The Covid-19 pandemic exposed the fragility of the UK food system(1). Currently, 46% of fruit and vegetables are imported(1), making the UK vulnerable. Recent events such as war in Ukraine, volatile fuel prices and crop failures attributed to climate change have exacerbated this(1), with global food prices reflected in the cost-of-living crisis(2). Food is not just a source of nutrition, but of personal and cultural identity(3), with potential to impact on the extent to which people feel that they belong to a place or community. Community food growing schemes such as allotments remain popular in the UK(4). They could increase food resilience and security through growing produce, otherwise imported. The impact of a community growing scheme based in south London was explored. The scheme, a small farm allotment, was established by a Hong Kong farmer to grow produce including traditional Asian vegetables. It also aims to encourage collective efforts e.g. co-farming, through use of shared and private spaces. Focusing on traditional Asian vegetables, it offers bespoke advice, support and education via workshops, online mentoring and traineeships. Evaluation of this scheme was undertaken with ethics approval from Kingston University London. Using participatory non-extractive methods, qualitative and quantitative data were obtained using questionnaires and optional interviews with attendees of workshops (n = 52), online mentees (n = 2), and trainees (n = 3). All participants described themselves as Asian, Chinese or Hongkongers. More than two thirds (69.1%) had been in the UK for a relatively short time (up to 24 months). Both experience of, and knowledge about, growing food were low amongst participants, although this varied by group. While none of the trainees had previous food growing experience, half of online mentees and more than quarter (26.9%) of workshop attendees had some. All of the online mentees and over half (53.8%) of workshop attendees described themselves as having some knowledge about growing food. The most common reasons given for their involvement were an interest in urban growing/agriculture and practical (rather than theoretical) skills acquisition. Asian vegetables had multiple meanings for participants. Most commonly, they related to aspects of home, demonstrating the importance of culturally specific foods in evoking memories of people, place and time. Asked whether taking part in growing could help them build a sense of belonging within the UK Hong Kong community, responses were almost entirely affirmative for a variety of reasons. This highlights the multiple roles of food in people's lives, and the potential for food to be used as a bridge between different groups, and as a bridge between their original and current homes. It also emphasises the role that growing food could play in cultural identity and pride, potentially building belonging as well as food resilience. [ABSTRACT FROM AUTHOR]

University students have high risk of food insecurity (FI)(1). Largely comprising young adults, they often have poor diets(2), important given the potential for this life stage to embed healthful eating behaviours(3). Having established high levels of concern about their food security among students at a post-92 university(4), the KingsGate Student Pantry was established in November 2023 as a partnership between university staff and student volunteers, a local food charity and a local church. It includes a weekly social space with free refreshments to encourage belonging, signposting to support, cookery demonstrations and access to a range of food, household and personal hygiene items, including bread, fresh fruit and vegetables. For a weekly payment of £5, customers receive £20-35 of items (estimated). An evaluation of the Pantry to understand its impact on customers and volunteers was carried out. Bespoke questionnaires for each group collected qualitative & quantitative data about experiences of FI, reasons for coming (or volunteering) and impact of the Pantry on nutrition and belonging. These were administered at the Pantry using QR codes. Optional telephone interviews were held. Qualitative data were analysed using thematic analysis to identify key themes, while quantitative data were used to generate descriptive statistics. The impact of demographics on responses was explored using Kruskal Wallis tests. This ongoing evaluation currently includes 112 customer and 14 volunteer questionnaires, as well as 3 customer and 5 volunteer interviews. Preliminary results suggest that finances and social reasons are major drivers for customer attendance. Key food items required at the Pantry are vegetables and fruit; cereals, pasta and rice; and milk and dairy products – basic staple foods now expensive largely due to cost-of-living pressures. High levels of satisfaction among both customers and volunteers are apparent, not limited to the goods on offer although levels of satisfaction with these are high. Goods are largely surplus, supplemented with additional items specifically purchased using the £5 weekly customer fee. This ensures a high quality offer in addition to contributing to sustainability of the Pantry. Satisfaction also extends to opportunities to build relationships, including between community and university volunteers and customers, groups otherwise unlikely to meet. The social space and welcome received are highly valued: 'Doesn't feel like support, feels like going out shopping with friends' [customer interview] 'Happy place to be' [volunteer interview] The Pantry therefore represents a pathway to developing a shared understanding of the meaning of community between diverse groups, to their shared benefit. Built using existing relationships and partnerships, it exemplifies how universities can utilise the skills and expertise of their community stakeholders to mutual benefit. [ABSTRACT FROM AUTHOR]

Community cafés are non-profit setups seeking to address food insecurity (FI) locally and equitably usually using a pay-as-you-feel model and surplus foods(1). Concerns about rising levels of FI(2) and food waste(3) frequently drive this model. Started in 2023, the Kitchen Roots Café (KRC) aims to provide healthy, sustainable, affordable meals without proof of need or referral. Open once a week during lunch it offers hot meals, primarily using surplus foods. Clients can pay as much or little as they wish and can pay a meal forward. A mixed methods evaluation of KRC was carried out which aimed to identify who KRC clients were and their reasons for attending, in addition to its social and nutritional impact. Qualitative and quantitative data were gathered using bespoke questionnaires and optional interviews. In all, 32 individuals completed questionnaires, the majority in-person at KRC (91%), the remainder online. Four client telephone interviews were also held. Thematic analysis of qualitative data was carried out to identify recurring themes, while descriptive statistics were generated for quantitative data. KRC clients were largely vulnerable. The majority were at least middle-aged (28.1% aged ≥60; 25.0% aged 50-59 years) and out of full-time employment (62.5% worked <1 day a week while 9.3% worked part-time). Self-reported disability was common (43.8% overall; 50.0% of all men). Several lived in supported housing (e.g. YMCA, accommodation for women victims of domestic violence). One reported homelessness due to their immigration status. High levels of FI were evident: over half (54.8%) used other, often multiple, food support services, including food banks, community fridges and church lunches. The majority made use of the KRC primarily in response to FI, indicating as their main reason for visiting support with food cost and/or the cost of living (46.9%). For this group using the service was tightly linked with their ability to access a healthy hot meal and to save money; 85.7% agreed or strongly agreed with this. Many added the social aspect of the KRC experience as a second main reason for visiting (50.0% of those who gave multiple reason). Additionally, support the local community and enjoy delicious food were highlighted. Ninety-six % of participants agreed or strongly agreed that coming to the KRC had improved their wellbeing, while 65.6% agreed or strongly agreed that it had made them feel more valued, like they 'belonged' to the community. While concern about food waste was not their primary reason for coming, 90.6% of participants thought that eating surplus food offered at KRC benefitted the environment. For this vulnerable group, local community café provision offered a safe space with affordable healthy food. This, plus feeling welcomed and included, benefitted their feelings of wellbeing and belonging. [ABSTRACT FROM AUTHOR]

The recent ONS survey reported that 92% of students had been affected by the cost-of-living crisis with 46% revealing their overall mental health and well-being had worsened(1). London Metropolitan University has a unique diverse student population: in 2020-21, 82% of students were mature, 64% of students identified as female, 55% of students were from a minoritised background and 13% had a known disability(2). Furthermore, at least 50% of our students, many of whom have caring responsibilities, reside in the most deprived wards of Islington or other impoverished London boroughs. It has been documented that those students with families, who come from a low income and a minority background are more vulnerable(3) and are more likely to be disproportionately affected by the cost-of-living crisis and at risk of food insecurity. We sought to ease the burden of the cost-of-living crisis with a recipe box scheme, BRITE Box (4) and evaluate its acceptance. BRITE Box provides a complete set of pre-weighed ingredients for a healthy nutritious meal with an easy-to-follow recipe guide. Each box typically contains two servings of vegetables, meat, bread and dairy, as well as spices, dried and tinned goods to feed a family of five people. We distributed 300 boxes over a period of five months to students primarily with families who had accessed the university hardship fund. Student volunteers and the academic staff pre-weighed the ingredients, prepared and distributed the boxes. The scheme was advertised through Student Services who administer the hardship fund, the Student Union and the intranet. The recipients of the boxes were provided with a QR code linking to a 20-item online survey on demographic characteristics, number of children, acceptability of the box and perceived advantages and disadvantages of the scheme. Ethics was approved by London Metropolitan University. Thirty-three participants completed the survey, 42% of the recipients identified as female, 55% were from a minority background and 30% had children. The responses showed that students agreed and strongly agreed that the recipe box introduced them to new flavours (52%), and new foods (42%). The majority followed the recipe and will use again (67%). Most importantly, 73% students agreed and or strongly agreed that it helped with the food budget and helped foster a sense of belonging to the university (85%). The scheme has proved to be popular among the students: "a really cool concept", "it helped me cook", "the box provided food for 3 days" and created a buzz around campus on distribution days. It has enhanced the feeling of community and belonging within the university, whilst also alleviating food insecurity and tackling the cost-of-living crisis. [ABSTRACT FROM AUTHOR]

Increasing food insecurity (FI) in the UK has led to increased food bank usage(1). This underrepresents true levels of need, since many with FI utilise alternative coping strategies(2). Food banks are designed to provide emergency food for a limited time, requiring referral with proof of need. They have been critiqued for this and their limited food choices(3), which add to the stigma experienced by many clients(4). Their nutritional quality has also been criticised(3). The UN Sustainable Development Goals (SDG) require action to address socioeconomic drivers of inequity. Several are nutrition-related including SDG2 (zero hunger) and SDG12 (responsible production and consumption)(5). Part of SDG12 aims to halve per capita levels of food waste by 2030(5). Surplus food is often used to feed those with FI through community support schemes like social supermarkets, alternatives to food banks. This study evaluated social supermarkets to identify client experiences and perceptions of surplus food, food waste and stigma. Bespoke questionnaires were administered in two social supermarkets in Sussex on three site visits (n = 111). Additional optional telephone interviews (n = 25) were conducted. Ethics approval was obtained from Kingston University London. Of particular interest were client views on quality and choice of food available, and implications of this for SDG12. Thematic analysis of qualitative data was carried out to identify key themes, while quantitative data were statistically analysed to explore impact of demographics using Kruskal Wallis tests with posthoc Dunn's and Bonferroni correction. Of particular interest were client views on the quality and choice of food available, and the implications of this for SDG 12. The majority (n = 102; 91.9%) agreed or strongly agreed that choosing what they ate rather than being given no choice mattered to them, while 76.6% (n = 85) agreed or strongly agreed that the social supermarket helped them to reduce food waste. Interviews revealed these were linked, and the impact on food waste was not solely due to the use of surplus food but to offering food choice with clients choosing what they and their families liked and would eat; being given no choice increased the likelihood of foods being wasted. [Social supermarket client quote] 'I think [choice] is important, I hate, absolutely hate waste, I don't agree with it, I don't agree with throwing things away that you could eat. And if someone made that choice for you, you might not be able to eat it and want to eat it'. Food choice therefore increased client agency, reducing the potential for stigma and trauma. Using surplus food to feed those dealing with FI is problematic. Nonetheless, offering food choice represents a more client dignified experience with potential to reduce food waste, thereby arguably helping to achieve SDG12. [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]

The article presents a paper that examines the role of food retail environment in promoting healthy eating in Great Britain. Topics discussed include the National Diet and Nutrition Survey (NDNS) that shows high level of saturated fats and sugars and low intake of fruit and vegetables, eatwell plate as a tool used in public health to encourage healthy food and NDNS data on intakes of saturated fats, non-milk extrinsic sugars (NMES) and salt among general population in Great Britain.

Introduction: This position statement on medical nutrition therapy in the management of overweight or obesity in children and adolescents was prepared by an expert committee convened by the European Association for the Study of Obesity (EASO) and developed in collaboration with the European Federation of the Associations of Dietitians (EFAD)., Methods: It is based on the best evidence available from systematic reviews of randomized controlled trials on child and adolescent overweight and obesity treatment and other relevant peer-reviewed literature., Results: Multicomponent behavioural interventions are generally considered to be the gold standard treatment for children and adolescents living with obesity. The evidence presented in this position statement confirms that dietary interventions can effectively improve adiposity-related outcomes. Dietary strategies should focus on the reduction of total energy intake through promotion of food-based guidelines that target modification of usual eating patterns and behaviours. These should target increasing intakes of nutrient-rich foods with a lower energy density, specifically vegetables and fruits, and a reduction in intakes of energy-dense nutrient-poor foods and beverages. In addition, higher intensity, longer duration treatments, delivered by interventionists with specialized dietetic-related skills and co-designed with families, are associated with greater treatment effects., Discussion: Such interventions should be resourced adequately so that they can be implemented in a range of settings and in different formats, including digital or online delivery, to enhance accessibility., (© 2022 The Author(s). Published by S. Karger AG, Basel.)

Introduction: Obesity affects nearly 1 in 4 European adults increasing their risk for mortality and physical and psychological morbidity. Obesity is a chronic relapsing disease characterized by abnormal or excessive adiposity with risks to health. Medical nutrition therapy based on the latest scientific evidence should be offered to all Europeans living with obesity as part of obesity treatment interventions., Methods: A systematic review was conducted to identify the latest evidence published in the November 2018-March 2021 period and to synthesize them in the European guidelines for medical nutrition therapy in adult obesity., Results: Medical nutrition therapy should be administered by trained dietitians as part of a multidisciplinary team and should aim to achieve positive health outcomes, not solely weight changes. A diverse range of nutrition interventions are shown to be effective in the treatment of obesity and its comorbidities, and dietitians should consider all options and deliver personalized interventions. Although caloric restriction-based interventions are effective in promoting weight reduction, long-term adherence to behavioural changes may be better supported via alternative interventions based on eating patterns, food quality, and mindfulness. The Mediterranean diet, vegetarian diets, the Dietary Approaches to Stop Hypertension, portfolio diet, Nordic, and low-carbohydrate diets have all been associated with improvement in metabolic health with or without changes in body weight. In the November 2018-March 2021 period, the latest evidence published focused around intermittent fasting and meal replacements as obesity treatment options. Although the role of meal replacements is further strengthened by the new evidence, for intermittent fasting no evidence of significant advantage over and above continuous energy restriction was found. Pulses, fruit and vegetables, nuts, whole grains, and dairy foods are also important elements in the medical nutrition therapy of adult obesity., Discussion: Any nutrition intervention should be based on a detailed nutritional assessment including an assessment of personal values, preferences, and social determinants of eating habits. Dietitians are expected to design interventions that are flexible and person centred. Approaches that avoid caloric restriction or detailed eating plans (non-dieting approaches) are also recommended for improvement of quality of life and body image perceptions., (© 2022 The Author(s). Published by S. Karger AG, Basel.)

The coronavirus disease 2019 (COVID-19) pandemic has further emphasised the importance of recognising obesity as a health issue for adults and children, with associated increases in obesity prevalence and risk of severe illness and death from COVID-19. Obesity is highly visible and highly stigmatised. It is frequently regarded as a result of lifestyle choices and behaviours, with a focus on personal responsibility rather than as a complex, multifactorial disease with a strong genetic component. Healthcare professionals, including nurses, have an important role in supporting behaviour changes, and discussing weight with patients in neutral and respectful ways. This article outlines the effects of the COVID-19 pandemic on weight and weight-related behaviours and discusses the complexity of obesity and weight stigma. It also emphasises the importance of nurses advocating for action to address the obesogenic environment., Competing Interests: None declared, (© 2022 RCN Publishing Company Ltd. All rights reserved. Not to be copied, transmitted or recorded in any way, in whole or part, without prior permission of the publishers.)

Despite substantial attention to dietary interventions on the management of obesity, there are no consensus guidelines for dietetic management of obesity in Europe. Two surveys among European dietitians have demonstrated inconsistencies in the approaches recommended within national obesity treatment guidelines. Only a small number of the guidelines include concrete actionable targets for recommended energy deficit, weight loss and weight-loss maintenance. On the other hand, dietitians frequently use 5-15% weight loss as their intervention outcome. However, they fail to monitor changes in body composition beyond weight status and to successfully monitor and prevent weight regain. Europewide guidelines on the dietary treatment of obesity are an overdue requirement for consistent dietetic practice.

For seven weeks, 37 overweight adults followed a hypocaloric diet based on Orthodox Fasting (OF). A hypocaloric, time restricted eating (TRE) plan (eating between 08:00 to 16:00 h, water fasting from 16:00 to 08:00 h) was followed by 23 Body Mass Index (BMI)-matched participants. Anthropometric, glycaemic and inflammation markers and serum lipids were assessed before and after the diets. Both OF and TRE groups demonstrated reductions in BMI (28.54 ± 5.45 vs 27.20 ± 5.10 kg/m 2 , p  < 0.001 and 26.40 ± 4.11 vs 25.81 ± 3.78 kg/m 2 p  = 0.001, respectively). Following the intervention, the OF group presented lower concentrations of total and low-density lipoprotein-cholesterol, compared with the pre-fasting values (178.40 ± 34.14 vs 197.17 ± 34.30 mg/dl, p  < 0.001 and 105.89 ± 28.08 vs 122.37 ± 29.70 mg/dl, p  < 0.001, respectively). Neither group manifested significant differences in glycaemic and inflammatory parameters. Our findings suggest that OF has superior lipid lowering effects than the TRE pattern.

Objectives: Christian Orthodox fasting (COF), a periodical vegetarian subset of the Mediterranean diet, has been proven to exert beneficial effects on human health. Athonian fasting is a pescetarian COF variation, where red meat is strictly restricted throughout the year. Previous studies have examined the COF nutritional synthesis and health effects in general population fasters (GF) and Athonian monks (AM), separately. The aim of this study is to comparatively evaluate the characteristics and effects of this nutritional advocacy between the two populations., Methods: The study included 43 male GFs (20-45 y of age) and 57 age-matched male AMs following COF. Dietary intake data were collected in both groups during a restrictive (RD) and a nonrestrictive (NRD) day. Nutritional, cardiometabolic, and anthropometric parameters were compared between the two cohorts., Results: AM presented lower daily total caloric intake for both RD (1362.42 ± 84.52 versus 1575.47 ± 285.96 kcal, P < 0.001) and NRD (1571.55 ± 81.07 versus 2137.80 ± 470.84 kcal, P < 0.001) than GF.They also demonstrated lower body mass index (23.77 ± 3.91 versus 28.92 ± 4.50 kg/m 2 , P <0.001), body fat mass (14.57 ± 8.98 versus 24.61 ± 11.18 kg, P = 0.001), and homeostatic model assessment for insulin resistance values (0.98 ± 0.72 versus 2.67 ± 2.19 mmol/L, P < .001) than GF. Secondary hyperparathyroidism (parathyroid hormone concentrations: 116.08 ± 49.74 pg/mL), as a result of profound hypovitaminosis D [25(OH)D: 9.27 ± 5.81 ng/mL], was evident in the AM group., Conclusions: The results of the present study highlight the unique characteristics of Athonian fasting and its value as a health-promoting diet. The effects of limitation of specific vitamins and minerals during fasting warrants further investigation., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

1. Tumour necrosis factor-alpha is produced in response to inflammatory stimuli. Fish oil can suppress the production and actions of cytokines. Little information is available on the effects of other fats on cytokine biology. We compared the effects of fats, with a wide range of fatty acid characteristics, on the effects of tumour necrosis factor-alpha on protein and zinc metabolism in rats. 2. Weanling rats were fed for 8 weeks on diets containing 10% fat in the form of corn, fish or coconut oils or butter before an intraperitoneal injection of recombinant human tumour necrosis factor-alpha was given. Measurements were made 24h after the injection. 3. In rats fed corn oil, food intake was reduced by 62% and rates of protein synthesis were increased by 86, 32 and 39% in the liver, lung and kidney, respectively. Zinc concentrations increased by 23% in the liver but decreased by 10% in the kidney. Plasma caeruloplasmin and complement C3 levels increased by 25% and 28%, respectively, and plasma albumin level decreased by 24%. 4. Fish oil prevented the increase in hepatic protein synthesis and changed the response of protein synthesis in lung and kidney to a decrease. Changes in hepatic and renal zinc concentrations were prevented. The response of the plasma caeruloplasmin level was unaltered but those of the plasma complement C3 and albumin concentrations were prevented. 5. Coconut oil and butter, although similarly low in linoleic acid, differed in their modulatory effects. With the exception of the rise in the plasma complement C3 concentration, all responses were prevented or greatly inhibited in rats fed butter.(ABSTRACT TRUNCATED AT 250 WORDS)