Dietary Recommendation for Survival During COVID-19

Corona viruses are a large family of viruses that exist in many different species of animals including camels, bovine animals, and bats. The new strain of corona virus identified as the cause of outbreaks of respiratory disease in people first detected in Wuhan, China, was COVID-19.WHO has published a new guide on how to eat healthily during the COVID-19 COVID pandemic and self-quarantine.The guideline contains valuable information about nutrition to help keep the immune system strong. It also has tips for a diet that supports good health while advised to stay at home and may have less opportunity to consume fresh foods and be physically active.The FDA continues important research to protect public health during the COVID-19 pandemic along with other federal, state , and local agencies and public health officials around the country [1,2,3].

Health Behaviors in Times of COVID: Different Sources of Support for Older Adults

Eating a nutritious diet reduces vulnerability to common chronic diseases. Yet, older adults struggle to meet nutritional guidelines; many have found it particularly challenging to access fresh foods such as fruits and vegetables during the pandemic. Thus, it is vital to better understand how older adults may recruit the help of close others to support healthy dietary intake. This COVID-19 study examines the role of support for promoting fruit and vegetable consumption in daily life. Ninety-seven older adults participated with a close other of their choice (62 % spouse; 38% non-spouse Mage partner1 = 72, SD = 5.26, Mage partner2 = 62, SD = 16.38). Both partners completed two daily questionnaires for 10 days. In the morning they reported their intentions for eating fruit and vegetables. In the evening, they noted their consumed fruit and vegetable servings, the extent to which this matched their intentions, and their partners support in doing so. Consistent with previous research, the older participants were, the more they consumed fruits and vegetables. On days when participants received more support from their partner, they were more successful at reaching their dietary goals. Interestingly, initial findings suggest that associations were stronger when support was provided from a non-spouse than if the support came from spouse. Follow-up analyses, with a larger sample, will further examine some of the underlying mechanisms so as to better understand the role of different kinds of support providers during the pandemic and shed light on who may be best suited to provide support.

Supplemental Food Production With Plants: A Review of NASA Research

Bioregenerative life-support systems for space have been investigated for 60 years, and plants and other photosynthetic organisms are central to this concept for their ability to produce food and O2, remove CO2, and help recycle wastewater. Many of the studies targeted larger scale systems that might be used for planetary surface missions, with estimates ranging from about 40 to 50 m2 (or more) of crop growing area needed per person. But early space missions will not have these volumes available for crop growth. How can plants be used in the interim, where perhaps <5 m2 of growing area might be available? One option is to grow plants as supplemental, fresh foods. This could improve the quality and diversity of the meals on the International Space Station or on the Lunar surface, and supply important nutrients to the astronauts for missions like Mars transit, and longer duration Martian surface missions. Although plant chambers for supplemental food production would be relatively small, they could provide the bioregenerative research community with platforms for testing different crops in a space environment and serve as a stepping stone to build larger bioregenerative systems for future missions. Here we review some of NASA’s research and development (ground and spaceflight) targeting fresh food production systems for space. We encourage readers to also look into the extensive work by other space agencies and universities around the world on this same topic.

Atopy Patch Test in the Diagnosis of Food Allergens in Infants with Allergic Proctocolitis Compared with Elimination/Introduction Challenge

Allergic proctocolitis is a cell-dependent food allergy that is present in both breast and formula-fed infants. The presence of blood with different amounts in the stool is the main manifestation of the disease. Different results have been published on the accuracy and specificity of the atopic patch test (APT). The purpose of this study was to evaluate the results of the APT and compare them with those obtained in the food elimination/introduction (E/I) challenge, as the gold standard of confirming the allergy. Twenty-eight patients (18 boys, 10 girls, <1 year) with allergic proctocolitis were recruited in this study. The mean age of the disease onset and enrolling the study were 2.23±1.7 and 5.25±2.19 months, respectively. After performing APT with fresh foods, an E/I challenge was done in a patient with positive tests, and results were analyzed. APT was positive in 14/28 (50%) individuals. The most common foods detected by APT in all of the individuals were: milk (10/28), rice (5/28), soy (4/28), and egg white (4/28), while in E/I challenge in the APT-positive individuals were: milk (8/10), rice (3/5), egg white (1/4), and soy (0/4). APT was positive in half of the infants<1 year with allergic proctocolitis and there was no significant correlation between the APT results and the E/I challenge test for all foods. Comparing the results of APT and E/I challenge methods showed a convergence between the milk and rice sensitivity, thus we suppose APT to be a useful tool in identifying these two allergens in cell-mediated food allergies like allergic proctocolitis.

SCALING WELL BY DOING GOOD: MOTIVATING TALENT AT B. GOOD CASE ANALYSIS

This paperexamines B Good, an eatery that specializes in local, and fresh foods. It is fascinating to learn about the mission and vision of this eatery. B Good maintained relationships with the customer by being honest and truthful. B Goods leadership struggles to remain authentic, which is the main issue the company faces. One of the companys missions is to promote relationships and social responsibility. This is shown to increase employee motivation by fulfilling psychological needs, safety needs, and love and belonging. B Good faced major challenges for their recruitment process as they were lacking in hiring real talent. B Good does not maintain a performance evaluation system since employees are hired through social networks, and nepotism may impact their performance. As an organization that cares about social wellbeing, B Good supported several charitable events. B Good needs to stay true to its mission by offering fresh and local products and developing new dishes for each store based on the seasons supply. B Goods faced challenges in remaining authentic to its values, including meeting customer demands for dishes that were not locally sourced and attracting, motivating, and retaining Talent who share the same values as B Goods. B Good should consider these factors as challenges and should overcome to maintain its authenticity. This research depicts the challenges that B Good faced with andprovides recommendations and action plans based on organizational diagnosis theories to help B Good stay authentic.

Mitigating Childhood Food Insecurity during COVID-19: A Qualitative Study of how School Districts in California’s San Joaquin Valley Responded to Growing Needs

Objectives: To explore best practices and challenges in providing school meals during COVID-19 in a low-income, predominantly Latino, urban-rural region. Design: Semi structured interviews with school district stakeholders and focus groups with parents were conducted to explore school meal provision during COVID-19 from June to August 2020. Data was coded and themes were identified to guide analysis. Community organizations were involved in all aspects of study design, recruitment, data collection, and analysis. Setting: Six school districts in California’s San Joaquin Valley. Participants: School district stakeholders (n=11) included food service directors, school superintendents, and community partners (e.g., funders, food co-operative). Focus groups (n=6) were comprised of parents (n=29) of children participating in school meal programs. Results: COVID-19-related challenges for districts included developing safe meal distribution systems, boosting low participation, covering COVID-19-related costs, and staying informed of policy changes. Barriers for families included transportation difficulties, safety concerns, and a lack of fresh foods. Innovative strategies to address obstacles included pandemic-EBT, bus-stop delivery, community pick-up locations, batched meals, and leveraging partner resources. Conclusions: A focus on fresher, more appealing meals and greater communication between school officials and parents could boost participation. Districts that leveraged external partnerships were better equipped to provide meals during pandemic conditions. In addition, policies increasing access to fresh foods and capitalizing on USDA waivers could boost school meal participation. Finally, partnering with community organizations and acting upon parent feedback could improve school meal systems, and in combination with pandemic-EBT, address childhood food insecurity.

Influence of a Pediatric Fruit and Vegetable Prescription Program on Child Dietary Patterns and Food Security

Limited access to fresh foods is a barrier to adequate consumption of fruits and vegetables among youth, particularly in low-income communities. The current study sought to examine preliminary effectiveness of a fruit and vegetable prescription program (FVPP), which provided one USD 15 prescription to pediatric patients during office visits. The central hypothesis was that exposure to this FVPP is associated with improvements in dietary patterns and food security. This non-controlled longitudinal intervention trial included a sample of caregiver–child dyads at one urban pediatric clinic who were exposed to the FVPP for 1 year. Patients received one USD 15 prescription for fresh produce during appointments. A consecutive sample of caregivers whose children were 8–18 years of age were invited to participate in the study. Dyads separately completed surveys that evaluated food security and dietary behaviors prior to receipt of their first prescription and again at 12 months. A total of 122 dyads completed surveys at baseline and 12-month follow-up. Approximately half of youth were female (52%), and most were African American (63%). Mean caregiver-reported household food security improved from baseline to 12 months (p < 0.001), as did mean child-reported food security (p = 0.01). Additionally, child-reported intake of vegetables (p = 0.001), whole grains (p = 0.001), fiber (p = 0.008), and dairy (p < 0.001) improved after 12 months of exposure to the FVPP. This study provides evidence that pediatric FVPPs may positively influence food security and the dietary patterns of children.

Canadian Greenhouse Operations and Their Potential to Enhance Domestic Food Security

Food security is a growing societal challenge. The pressure to feed a projected global population of 9.6 billion by 2050 will continue to be limited by decreasing arable land. The recent disruptions in international trade resulting from responses to the COVID-19 pandemic have highlighted the importance of regional self-reliance in food production. While Canada is highly self-reliant in food categories such as meat and dairy, the nation relies heavily on international imports to fulfill fresh vegetable demands. In potential future scenarios where international trade faces disruptions, Canadian food security could be at risk. By providing local sources of fresh foods year-round, the greenhouse vegetable industry holds strong potential to overcome future food supply shortages and could become a critical contributor to self-sustainable food production in Canada. Many challenges, however, surround the Canadian greenhouse industry. Some challenges include the persistence and spread of infectious plant pathogens and forecasted labour shortages. Opportunities to alleviate such challenges include introducing more diverse commodity groups and integrating innovative technologies to accelerate efficiency within the industry. In this commentary, we examine the current state of the Canadian greenhouse industry, explore potential challenges, and highlight opportunities that could promote food security across the nation.