Review
Nutrition & Dietetics
Mariana V. S. Kraemer, Ana Carolina Fernandes, Maria Cecilia C. Chaddad, Paula L. Uggioni, Greyce L. Bernardo, Rossana P. C. Proenca
Summary: Nutrition labelling aims to inform consumers about the nutritional properties of a food product, primarily focusing on nutrients. However, the nutritional quality of packaged foods is not solely based on the amount of nutrients, but also on the entire food matrix. Therefore, reading the ingredients list is necessary to analyze the nutritional quality of a packaged food.
Review
Nutrition & Dietetics
Radhouene Doggui, Hanin Al-Jawaldeh, Jalila El Ati, Rawhieh Barham, Lara Nasreddine, Nawal Alqaoud, Hassan Aguenaou, Laila El Ammari, Jana Jabbour, Ayoub Al-Jawaldeh
Summary: The Eastern Mediterranean Region is undergoing a nutrition transition, with both undernutrition and overnutrition issues. While overall nutrient energy intake was deemed satisfactory, high intake of fats and carbohydrates was noted, along with deficiencies in certain micronutrients.
Article
Nutrition & Dietetics
Sinead Watson, Hannah O'Hara, Dharsshini Reveendran, Christopher Cardwell, Kevin G. Murphy, Tony Benson, Moira Dean, Jayne V. Woodside
Summary: Health claims on food labels may influence satiation as measured by self-reported fullness, but have limited effects on appetite-regulating gut hormone levels.
Review
Cell Biology
Lizanne Arnoldy, Sarah Gauci, Lauren M. Young, Wolfgang Marx, Helen Macpherson, Andrew Pipingas, Oren Civier, David J. White
Summary: With the global population aging, neurodegenerative diseases like Alzheimer's have become more prevalent. Recent studies have focused on the relationship between dietary patterns and neuroimaging outcomes. This systematic review examines the association between dietary and nutrient patterns and neuroimaging outcomes in middle-aged to older adults. 42 articles were included in this review, and the results suggest that healthy dietary patterns may have a protective influence on neurodegeneration and brain aging, while unhealthy patterns may lead to decreased brain volumes and poorer cognition.
AGEING RESEARCH REVIEWS
(2023)
Review
Nutrition & Dietetics
Alazne Arraztio-Cordoba, Rafael A. A. Araque-Padilla, Maria Jose Montero-Simo, Cristian M. M. Olarte-Sanchez
Summary: This systematic review examines the influence of packaging on food choices and eating behaviors in children. The results indicate that most packaging elements have some effect on children, with the use of cartoons being the most consistent influencer. However, the effect of nutrition labeling is less consistent. These findings are important for governments and organizations when developing public policies for the well-being of children.
FRONTIERS IN NUTRITION
(2022)
Review
Nutrition & Dietetics
Dumisani E. Nkhoma, Wongani K. Mumba, Kondwani J. Banda, Melody Sakala, David Panyani, Blessings Muwalo, Nyanyiwe Masingi Mbeye
Summary: This study aimed to determine the prevalence of food label use and describe determinants of food label use and purchasing decisions of adult consumers in sub-Saharan Africa (SSA). The results showed that 80% of adults in SSA reported using food labels, but only about one-third used them consistently. Food label use was influenced by factors such as income level, education, employment status, and household size. Product attributes such as expiry dates, price, and taste influenced food purchasing decisions. Therefore, tailored, multisectoral, theory-driven programs are needed to improve food label use.
Review
Behavioral Sciences
Anita Shrestha, Katherine Cullerton, Katherine M. White, Jenni Mays, Margo Sendall
Summary: An unhealthy diet is a main contributor to overweight and obesity. It remains unclear whether Front-of-pack labelling (FOPL) influences actual purchasing and food intake. This systematic review suggests that FOPLs are more visible than the nutrition information panel and have the potential to guide healthier food choices, especially for low socioeconomic status (SES) groups. However, further research is needed to compare the effects of FOPL among different SES populations.
Review
Chemistry, Multidisciplinary
Agustin Mora-Fernandez, Alejandro Lopez-Moro, Luis Javier Chirosa-Rios, Miguel Mariscal-Arcas
Summary: This study analysed the nutritional status of male and female handball players and found that their dietary habits do not seem to meet the demands of the sport. The results indicated that handball players require adequate hydration, normal plasma electrolyte levels, and sufficient energy intake.
APPLIED SCIENCES-BASEL
(2022)
Review
Public, Environmental & Occupational Health
Rebecca Sims, Zoe A. Michaleff, Paul Glasziou, Rae Thomas
Summary: This study developed a framework consisting of five overarching themes relevant to individual, family/caregiver, healthcare professional, and community perspectives, with individuals' viewpoints being most frequently reported. Further research is needed to test the external validity and acceptability of the framework.
FRONTIERS IN PUBLIC HEALTH
(2021)
Article
Nutrition & Dietetics
Mary Champeny, Katelyn Yuen-Esco, Eva Juniza, Ndeye Y. Sy, Rosenette Kane, Jane Badham, Anzelle Mulder, Alissa M. Pries
Summary: This study evaluated the accuracy of nutrient declarations on labels of commonly available commercially produced complementary foods. The results showed that most products had missing nutrient declarations and none of the products met the EU tolerance thresholds for all assessed nutrients. Regulatory action is needed to ensure that caregivers have complete and accurate nutrient content information for feeding older infants and young children.
MATERNAL AND CHILD NUTRITION
(2023)
Review
Biology
Daniel Kirk, Cagatay Catal, Bedir Tekinerdogan
Summary: Precision Nutrition research aims to provide more suitable nutritional advice using personal information, and the application of machine learning can aid in developing predictive models. Studies show that machine learning can be used across various domains of nutrition and health to address different problems, with tasks such as classification and recommendation being common.
COMPUTERS IN BIOLOGY AND MEDICINE
(2021)
Review
Nutrition & Dietetics
Magdalena Zielinska, Edyta Luszczki, Katarzyna Deren
Summary: This review examines the role of individual nutrients in the diet and their impact on the risk of depression. Deficiencies in nutrients such as protein, B vitamins, vitamin D, magnesium, zinc, selenium, iron, calcium, and omega-3 fatty acids can significantly affect brain function and lead to depressive symptoms. However, diet is not the only factor in depression, as other aspects such as physical activity, sleep, stress management, and social support also play a crucial role in maintaining mental health. Further studies are recommended to draw more reliable conclusions.
Review
Nutrition & Dietetics
Emanuelle C. S. Santiago, Anna K. C. Roriz, Lilian B. Ramos, Andrea J. F. Ferreira, Carolina C. Oliveira, Mansueto Gomes-Neto
Summary: Studies have shown that elderly individuals with sarcopenia consume significantly lower calories and nutrients compared to those without sarcopenia, including proteins, carbohydrates, saturated fatty acids, vitamins, and minerals. Further research is needed to determine the best interventions to improve calorie and nutrient intake in the aging population.
Article
Nutrition & Dietetics
Yahan Yang, Mavra Ahmed, Mary R. L'Abbe
Summary: This study found that menu items from regulated restaurants had smaller serving size and lower levels of energy and nutrients compared to those from unregulated restaurants, suggesting potential positive effects of menu labelling in reducing caloric content and important nutrients.
Article
Nutrition & Dietetics
Veronique Braesco, Emilio Ros, Azmina Govindji, Clelia Bianchi, Lise Becqueriaux, Belinda Quick
Summary: The consumption of nuts is low among European populations, but slight adjustments to the Nutri-Score algorithm can better identify and encourage the inclusion of nuts in foods and diets, reducing the gap between intakes and recommendations.
Article
Nutrition & Dietetics
Fiona E. Pelly, Hattie H. Wright
Summary: The study aimed to describe the outcomes of a nutrition service led by dietitians at the 2017 Taipei Universiade, including consultations, weight checks, skinfold measures, and nutrition analysis. Most athletes seeking nutrition consultation had not received previous support, desired performance-related meal plans, and had diets adequate in micronutrients but lacking in calcium, vegetables, and dairy products. The majority of athletes did not follow a specific diet for their sport, used sports supplements, performance enhancers, and vitamin-mineral supplements, but had low confidence in their nutrition knowledge and application.
NUTRITION & DIETETICS
(2021)
Article
Nutrition & Dietetics
Fiona E. Pelly, Judith Tweedie
Summary: This study aimed to gain in-depth insights from key stakeholders on the integration of nutrition into catering operations of major sporting events, mapping this to the foodservice systems model. Semistructured interviews were conducted during and after the 2018 Commonwealth Games in Australia, revealing 8 themes related to planning, refining processes, menu improvement, technology, food allergies, organization controls, workforce experience, and client knowledge of nutrition. The logic model showed that the system is driven by policy and budget before and during planning, but is influenced by the environment during operation.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
(2021)
Article
Nutrition & Dietetics
Judith Tweedie, Hattie H. Wright, Claire Palermo, Fiona E. Pelly
Summary: The study found that more than 65% of Accredited Practising Dietitians (APDs) agreed that all 56 concepts were relevant, but there was less agreement on certain concepts such as leadership and sustainability. Respondents working in different areas tended to have differing opinions on key concepts. No new concepts were identified.
NUTRITION & DIETETICS
(2021)
Article
Nutrition & Dietetics
Rachel Scrivin, Ricardo J. S. Costa, Fiona Pelly, Dana Lis, Gary Slater
Summary: This study developed and validated a questionnaire on endurance athletes' carbohydrate beliefs, knowledge, and dietary practices related to exercise-associated gastrointestinal symptoms. The questionnaire's validity and reliability were ensured through the Delphi technique and a five-phase validity process. Results showed that the questionnaire is a valid and reliable tool for clinicians and research purposes.
NUTRITION & DIETETICS
(2021)
Article
Nutrition & Dietetics
Rachel Boak, Claire Palermo, Eleanor J. Beck, Craig Patch, Fiona Pelly, Clare Wall, Danielle Gallegos
Summary: This study aimed to explore the future roles of nutrition and dietetics professionals and identify the capabilities they would need. The results revealed that future roles include being food aficionados, diet optimizers, knowledge translators, and equity champions, among others, with science as the underlying framework. In addition, 16 critical capabilities were considered essential for practice.
NUTRITION & DIETETICS
(2022)
Review
Education & Educational Research
Fiona Bogossian, Karen New, Kendall George, Nigel Barr, Natalie Dodd, Anita L. Hamilton, Gregory Nash, Nicole Masters, Fiona Pelly, Carol Reid, Rebekah Shakhovskoy, Jane Taylor
Summary: This review study summarises the evidence for the implementation of IPE and identifies challenges and key lessons to guide faculty in the implementation process.
ADVANCES IN HEALTH SCIENCES EDUCATION
(2023)
Article
Environmental Sciences
Rachael L. Thurecht, Fiona E. Pelly, Sarah Burkhart
Summary: Understanding the factors that influence athletes' food choice is crucial for optimizing dietary intake. This study examined the reliability of the Athlete Food Choice Questionnaire (AFCQ) in an online setting outside of competition events. The results showed acceptable reliability for most factors, indicating that the AFCQ is a reliable tool for understanding athlete eating behaviors.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Review
Sport Sciences
Fiona E. Pelly, Rachael L. Thurecht, Gary Slater
Summary: This scoping review examines the determinants of food choice in athletes. The results show that athletes' food choices are influenced by various factors, including competition season, level of experience, sporting culture, athlete background, and food environment. However, further research is needed, particularly on different cohorts of athletes and specifically female athletes.
SPORTS MEDICINE-OPEN
(2022)
Article
Nutrition & Dietetics
Lynn Yu, Veronique Braesco, Sheri L. Cooper, Adam Drewnowski, Bridget Hannon Esteves, Andrea Luigi Budelli
Summary: Reforming packaged foods has the potential to improve the nutrient density of the global diet. The Kraft Heinz Company's approach to product (re)formulation aims to develop healthier product lines that are lower in saturated fats, total sugars, and sodium while containing health promoting components. The company has established global nutrition targets, taking into consideration various factors such as product characteristics, regulations, technology, sensory aspects, and safety constraints, to guide their innovation and renovation efforts.
FRONTIERS IN NUTRITION
(2023)
Letter
Nutrition & Dietetics
Judith Tweedie, Fiona E. Pelly, Claire Palermo, Hattie H. Wright
NUTRITION & DIETETICS
(2023)
Article
Nutrition & Dietetics
Rachel Scrivin, Ricardo J. S. Costa, Fiona Pelly, Dana Lis, Gary Slater
Summary: This study examined the carbohydrate (CHO) knowledge, beliefs, and intended practices of endurance athletes with and without exercise-associated gastrointestinal symptoms (Ex-GIS). A total of 201 endurance athletes completed an online questionnaire, with 137 experiencing Ex-GIS and 64 without. The results showed that athletes correctly identified CHO and non-CHO food sources and believed that consuming CHO around training sessions and competitions enhances athletic performance.
FRONTIERS IN NUTRITION
(2023)
Article
Nutrition & Dietetics
Yonca Sevim, Rachael L. Thurecht, Fiona E. Pelly
Summary: This study validated the Turkish Athlete Food Choice Questionnaire (Turkish-AFCQ) and identified the main factors influencing food choices for athletes. The factor that most influenced food choices was 'performance', while the factors with the least influence were 'influence of others' and 'food values and beliefs'.
Article
Nutrition & Dietetics
Fiona E. Pelly, Rachael L. Thurecht
Summary: This study investigated the implementation of nutrition schemes before and during the 2018 Commonwealth Games and evaluated these schemes through staff training satisfaction, athlete feedback, and quality assurance checks. Overall, participants found the schemes helpful in meeting their dietary needs, and the majority gave positive ratings for service speed, staff politeness, and menu knowledge. By taking a whole systems approach, more suitable food provision to meet the dietary needs of athletes was achieved.
Review
Sport Sciences
Fiona E. E. Pelly, Judith Tweedie, Helen O'Connor
Summary: This meta-narrative review aims to examine the literature on food provision and nutrition support at the Olympic and Paralympic Games over the past 21 years. The results suggest that changes in athletes' dining expectations, organizing committee budgets, expert input, and global trends have influenced food delivery. The study highlights the potential of the Olympic Games' food environment to shape athletes' dietary choices and adapt to contemporary challenges such as COVID-19 and sustainability targets.
SPORTS MEDICINE-OPEN
(2023)
Article
Green & Sustainable Science & Technology
Angela C. Dufour, Fiona E. Pelly, Judith Tweedie, Hattie Wright
Summary: In the past two years, the COVID-19 pandemic has significantly affected the foodservice sector, particularly in adhering to new food provision guidelines. Communal eating areas at international sporting events are considered high-risk for infectious disease transmission. This study explored the perceptions, preparedness, and challenges of stakeholders involved in providing food at major athletic competitions during the pandemic. The findings highlighted the impact of COVID-19 on foodservice systems, including concerns about sustainability practices, increased waste management, costs, and the negative impact on the social dining experience.
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.
