Article
Endocrinology & Metabolism
Christina M. Croce, Jennifer Orlet Fisher, Donna L. Coffman, Regan L. Bailey, Adam Davey, Gina L. Tripicchio
Summary: Adolescents who are overweight or obese consume more calories and higher levels of overconsumed dietary components, such as added sugar, solid fats, and refined grains, from snacks than those with normal weight. Recommendations for age-specific snacking are necessary to prevent excessive intake of nutrients and calories.
Article
Nutrition & Dietetics
Laura Rossi, Marika Ferrari, Deborah Martone, Luca Benvenuti, Alberto De Santis
Summary: This study demonstrates the possibility of designing environmentally friendly meals from existing school menus by combining healthy foods with low environmental impact. The developed mathematical model is scalable, updatable, and widely applicable for designing and monitoring purposes in various settings.
Article
Food Science & Technology
Wesley Zongrong Yu, Ping Shen, Ignatius Lim, Raymond Rong Sheng Shi, Miaohua Cai, Yee Soon Chin, Ai Jin Tay, Wei Min Ang, Jun Cheng Er, Geraldine Songlen Lim, Yuansheng Wu, Angela Li, Kyaw Thu Aung, Sheot Harn Chan
Summary: This study examined the impact of 'snackification' on Singaporean diets and the resulting increase in acrylamide exposure. Acrylamide levels in commonly consumed foods were measured using LC-MS/MS. High concentrations of acrylamide were found in vegetables cooked at high temperatures and potato-based crackers and chips. The estimated dietary exposure for Singapore's population exceeded the safe threshold, indicating a potential health concern. These findings emphasize the need for industry practices and consumer advisories to reduce acrylamide exposure from all types of food.
Article
Food Science & Technology
Devindra Shakappa, Rakesh Naik, Prasanthi Prabhakaran Sobhana
Summary: This study aims to develop a database on glycemic carbohydrates, glycemic index, and glycemic load of commonly consumed breakfast foods in South India. The results showed that rice-based breakfast foods have higher glycemic indices compared to legume-based breakfast foods.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Nutrition & Dietetics
Jamie de Seymour, Alessandro Stollenwerk Cavallaro, Laurie Wharemate-Keung, Sheryl Ching, Jasmin Jackson
Summary: Approximately 1 in 6 children in New Zealand live in poverty and 14% of the population faces food insecurity. The Ka Ora, Ka Ako | Healthy School Lunches program aims to address food insecurity by providing nutritious lunches to students. A study analyzing the nutritional content of the program's meals found that most nutrients exceeded recommended daily intakes, but energy, calcium, and iron were low.
Article
Public, Environmental & Occupational Health
Margarida Liz Martins, Sara S. P. Rodrigues, Luis M. Cunha, Ada Rocha
Summary: The study found that school lunches in Portuguese public primary schools did not meet dietary guidelines for energy and nutrients, with issues including inadequacies in energy, protein, and carbohydrates, as well as insufficient fiber and micronutrient content. Additionally, children wasted a significant amount of the energy, protein, and carbohydrate content provided in lunches, further impacting their nutrient intake.
PUBLIC HEALTH NUTRITION
(2021)
Article
Nutrition & Dietetics
Mary Kay Fox, Elizabeth C. Gearan, Colin Schwartz
Summary: Research has shown that school meals and children's dietary intakes are high in added sugars relative to the Dietary Guidelines for Americans (DGA) limit of 10%, with flavored skim milk and sweetened cold cereals being the leading sources of added sugars. These findings provide insights into the types of foods that should be targeted to reduce levels of added sugars.
Article
Nutrition & Dietetics
Sarah Moreland Russell, Jason Jabbari, Louise Farah Saliba, Dan Ferris, Eliot Jost, Tyler Frank, Yung Chun
Summary: This study examines the impact of the USDA's flexibilities on Missouri school food services and the implementation decision-making process. It found that most schools implemented the policies and it led to an increase in the number of meals served per month, particularly for low-income students. These findings can inform future policy design and implementation.
Article
Behavioral Sciences
Felipe Silva Neves, Vanessa Sequeira Fontes, Mario Cirio Nogueira, Adriana Soares Torres Melo, Angelica Atala Lombelo Campos, Kelly Pereira de Lima, Eliane Rodrigues de Faria, Michele Pereira Netto, Renata Maria Souza Oliveira, Ana Paula Carlos Candido
Summary: Inappropriate eating contexts at breakfast and dinner were associated with higher consumption of ultra-processed foods, higher body mass index, and higher body fat percentage.
Article
Food Science & Technology
Catarina Carvalho, Milton Severo, Daniela Correia, Carla Lopes, Duarte Torres
Summary: This study aimed to explore the factors associated with meat and meatless meal consumption and assessed the use of multi-state models to describe transitions between lunch and dinner. The study found that women, older individuals, and those with higher education were more likely to choose meatless meals and had a lower risk of transitioning back to meat in the following meal. Strategies to replace meat with more sustainable foods should be tailored to different population groups.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Silvia Ciardullo, Michele Antonio Salvatore, Donatella Mandolini, Angela Spinelli, Mauro Bucciarelli, Silvia Andreozzi, Marta Buoncristiano, Paola Nardone
Summary: Eating breakfast daily is beneficial for cognitive function, learning, and academic performance in children, and it reduces the risk of childhood obesity. This study analyzed the changes in breakfast consumption among 8-9-year-old children in Italy from 2008/9 to 2019. The prevalence of adequate breakfast decreased over time, while inadequate breakfast increased. Girls, children living in the southern regions, and children with less educated mothers were more likely to have inadequate or no breakfast. Effective interventions are needed to promote daily breakfast consumption among children.
Article
Agricultural Economics & Policy
Gregory Golino, Katherine Ralston, Joanne Guthrie
Summary: Participation in USDA's National School Lunch Program has decreased since 2011, mainly due to a decline in full-price lunch purchases among students not eligible for free or reduced-price meals. This decline may be attributed to factors such as meal price increases, updated nutrition standards, and macroeconomic factors. Longitudinal analyses indicate that household income and employment trends are significantly associated with participation trends, while local challenges in implementing new nutrition standards may have also played a role.
APPLIED ECONOMIC PERSPECTIVES AND POLICY
(2021)
Article
Chemistry, Applied
Ines Delgado, Marta Ventura, Sandra Gueifao, Ricardo Assuncao, Ines Coelho, Alexandra Bento, Jose Armando L. Silva, Isabel Castanheira
Summary: This study analyzed the iodine content of school meals in Portuguese children and found that adding iodized salt to at least one main meal per day is sufficient to meet the recommended daily iodine intake. The main sources of iodine are dairy products and fish.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Nutrition & Dietetics
Stacy A. Blondin, Reem AlSukait, Rachel Bleiweiss-Sande, Christina D. Economos, Lindsay A. Tanskey, Jeanne P. Goldberg
Summary: The study found that most children bring highly processed foods from home to school, particularly snacks and desserts. After the intervention GTLW, there were no significant differences observed in reducing the proportion of energy brought from highly processed foods compared to the control group.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
(2021)
Article
Biotechnology & Applied Microbiology
L. C. Richardson, D. Cole, R. M. Hoekstra, A. Rajasingham, S. D. Johnson, B. B. Bruce
Summary: This study compared the distribution of foods implicated in outbreaks with the distribution of foods consumed by the U.S. population, finding that certain food categories are more likely to cause outbreaks, such as meat, poultry, and eggs, while others are less likely, such as pasteurized dairy and fruits. These findings may help inform food safety interventions and recommendations.
JOURNAL OF FOOD PROTECTION
(2021)