Feasibility of collaborating with independent Latino-owned restaurants to increase sales of a healthy combo meal

Americans spend the majority of their food dollars at restaurants and other prepared food sources, including quick-service and fast-food restaurants (PFS); independent small restaurants make up 66% of all PFS in the US. In this feasibility study, 5 independent and Latino-owned PFS in the Washington DC metro area worked with academic partners to start offering healthy combo meals with bottled water and promote these using on-site, community, and social media advertising. The number of healthy combos sold was collected weekly, showing that the new combos sold, and customers in all 5 sites were surveyed as they exited the PFS (n=50): >85% had noticed the combo meals; 100% thought it was a good idea to offer it, 68% had ordered the combo (of these, >94% of customers responded that they liked it). Results suggest that it is feasible to work with independent Latino-owned restaurants to promote healthy combos and collect data.

Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods

The purpose of the present study was to characterize lipid fraction extracted from five self-prepared and seven commercial cat foods using gas chromatography (GC) and pressurized differential scanning calorimetry (PDSC) techniques. Self-prepared food recipes were composed using BARFny kalkulator, software dedicated for balancing cat diets, and prepared on the basis of fresh raw meat and offal. Extracted fat fractions were compared qualitatively and quantitatively with literature data for the fat of whole prey items to check the main assumptions of the software used. The fatty acid (FA) composition and distribution were determined using GC. The PDSC method was used for the determination of the oxidative stability of extracted fats. The obtained results indicate that self-prepared cat foods contained a high level of essential fatty acids (EFA) but low oxidative stability, especially for those with significant amounts of polyunsaturated FA. The FA profile and oxidative stability were examined for four dry and three wet commercial cat foods. It was found that their omega-6 to omega-3 ratio was beneficial reaching 5.3:1 to 10.1:1, despite the low amount of EFA. The longer induction time was determined for fats extracted from commercial cat foods than for self-prepared ones, which indicate their higher oxidative stability.

Older Adults’ Understanding of Nutrition

<b>Objective:</b> The aim of this study was to: 1) explore older patients’ knowledge, skills and behavior in relation to nutrition and 2) achieve an understanding of older patients’ experiences, understanding and attitudes towards management of nutritional needs. <b>Design:</b> Semi-structured interviews were conducted and analyzed using content analysis. The Readiness and Enablement Index for Health Technology (READHY) instrument was used as a framework. <b>Setting:</b> Two hospital units specialized in internal medicine located at two university hospitals in Copenhagen. <b>Participants:</b> Patients (N = 25) age 65 ≥ years and admitted to hospital for medical treatment. <b>Findings:</b> The informants’ knowledge, behavior and attitude towards nutrition was influenced by their experience of food as an everyday phenomenon but less so by the experience of nutrition as important for their well-being and health. Three themes were identified: 1) Food – an everyday phenomenon; 2) Habits and preferences and 3) When food becomes nutrition. <b>Conclusion:</b> Older, ill patients have limited knowledge about specific needs for energy and protein and the importance of nutrition for their physical functioning. They have potential resources and competencies which can positively impact and be utilized in nutritional interventions. Social interaction, the pleasurable experience of eating well-prepared food, and daily routines facilitate their nutritional intake.

Distant work as a new reality of labor relations.

The article is devoted to the study of the remote form of employment of workers as one of the forms of employment at a distance. The main problems of remote work development in Ukraine and ways of their solution on the legislative basis are given. The bases of transition of the worker to the remote form of work are considered. All positive and negative aspects of remote employment for both employees and enterprises are analyzed. Developed effective tips for employees who work remotely. It is concluded that the COVID-19 pandemic and the dynamic development of information and communication networks are a confirmation of the urgency of improving social and labor relations of remote employment. Remote work at home is more conducive to procrastination than in the office, so it is worth taking measures against this phenomenon. Namely, remove everything that can distract from work, turn off all voice messages. The opposite extreme of procrastination is also possible, especially for those who live at home alone. This is when you do not have to go anywhere during the day and in the evening, a person can easily immerse himself entirely in work, rework a lot, and eventually burn out. Working from home, especially when you live alone, you can easily start yourself. This applies not only to hygiene, but also to an attractive appearance, and socialization and basic needs of the body may also suffer. Having healthy freshly prepared food, the required amount of movement and sleep directly affect the health and well-being of the employee, which in turn affects his efficiency. Another disadvantage of working at home, which must be compensated for somehow, is informal conversations with colleagues. Such communication benefits each individual employee and the company as a whole. They are important for generating new ideas, inspiration; is a source of information about what is happening in others; help to feel part of a large team and not feel isolated. It is difficult to compensate for all this in the remote form of work, but it is necessary to try. You can create working group chats, video calls, virtual extracurricular meetings and in general it is very important not to lose contact with the team and the world around you.

Personal and domiciliary hygiene practices and its association with incidence of infectious diseases among children aged 6-59 months

Background: Over 200 million under-five-children born in low-income countries are at risk of not reaching their development potential and infectious diseases are the leading cause of development deficits in these regions.Methods: A cross-sectional study was conducted to investigate personal and household hygiene practices among 154 mothers and their association with the incidence of infectious diseases among 167 children aged 6 months to 59 months in Patuakhali district, Bangladesh.Results: Only 13.6% of the mothers had proper hand washing knowledge. Besides, 14% and 53.9% of the mothers washed their hands with soap and only with water respectively before feeding their child. About 68.2% of mothers prepared food on the ground and half (49.5%) of the toilet did not have a hand washing location beside it. The risk of childhood infectious disease was significantly associated with hand washing of mothers before feeding a child (OR: 2.3, 95% CI: 1.5-4.1, p<0.05) and hand washing of child before eating (OR: 3.4, 95% CI: 1.8-5.7, p<0.05).Conclusions: Hand washing agents were inadequate and compliance to hand washing was poor. Therefore, the continuous focus is needed on the mother's awareness construction to increase the compliance to hand washing practice among mothers as well as their child with soap, especially during child feeding.

Influence of COVID-19 Pandemic Restrictions on College Students’ Dietary Quality and Experience of the Food Environment

The COVID-19 pandemic restrictions sent college students online and off campus, potentially reducing access to healthy food. The objective of this cross-sectional, internet-based study was to use qualitative and quantitative survey methods to evaluate whether COVID-19 pandemic restrictions in Texas, USA affected college students’ ability to buy food, how/what they shopped for, how they prepared food, what they ate, how they felt about eating, and overall dietary quality (assessed using Healthy Eating Index [HEI] scores). Survey responses from 502 students (87.5% female; 59.6% nonwhite, mean age 27.5 ± 0.4 years, >50% graduate students) were analyzed. The qualitative analysis of open-ended questions revealed 110 codes, 17 subthemes, and six themes. Almost all students experienced changes in at least one area, the most common being changes in shopping habits. Participants with low or very low food security had lower HEI scores compared to food secure students (p = 0.047). Black students were more likely to report changes in their ability to buy food (p = 0.035). The COVID-19 restrictions varied in their impact on students’ ability to access sufficient healthy food, with some students severely affected. Thus, universities should establish procedures for responding to emergencies, including identifying at-risk students and mobilizing emergency funds and/or food assistance.

Wonders of International Gastronomy: French, Italian, Hungarian, Indian and Chinese Cuisine

With the growing importance of gastronomic science, gastronomic workshops are also playing an important role worldwide. These workshops do not only specialize in the preparation and presentation of healthy eating, sports nutrition, or special diets. Gastronomy experts and nutritionists are also turning to the cuisines of nations with increasing curiosity. In order to provide a comprehensive overview of this, we present the characteristics of French, Italian, Hungarian, Indian, and Chinese cuisine in our manuscript. In addition, we prepare and present dishes that also serve as the basis of gastronomic workshops in accordance with international cuisines. These dishes include: Croassant with almond plant-based drink; Home-made pizza with basil, tomatoes and mozzarella; Hungarian Bean Soup; Home-made kebab with spicy chicken; Chinese noodles. We hope to contribute to the knowledge of international gastronomy and to the global health development with the prepared food.

Young Children’s Nutrition During the COVID-19 Pandemic Lockdown: A Comparative Study

During the COVID-19 pandemic, most countries took precautionary steps to save their citizens by initiating a lockdown and stopping all social activities by closing schools, companies, entertainment places, markets, gardens, and other social gathering places. As children stayed at home with no physical activities, their weight may have increased. The purpose of this study was to examine the link between fast food, sugars, or soft drinks and the ongoing domestic lockdown of the COVID-19 pandemic. This phenomenon was studied in three different cities from three different countries (Saudi Arabia, Britain, and Turkey) from the perspective of children’s parents. The study sought to address three research questions regarding children’s well-being during the COVID-19 lockdown period. First, was children’s nutrition affected during this period? Second, did children's weight increase? Third, were there any statistically significant differences in children’s dietary patterns based on their gender and nationality? A questionnaire was administered to 330 parents of children aged four to seven years in the three targeted countries. The study found that most parents cared about their children's nutrition and prepared food at home (96.1%) during the lockdown. Sixty-three percent of parents indicated that children did not gain weight. Additionally, differences in children’s nutritional systems were found between Saudi and Turkish children; the nutritional system of the Turkish children was better than that of Saudi children during the lockdown. Additionally, there were statistically significant differences in children’s nutrition due to gender, with better nutrition for boys than for girls.

Food Dishes for Sustainable Development: A Swedish Food Retail Perspective

Current dietary patterns contribute negatively to greenhouse gas emissions and to the increased prevalence of non-communicable diseases. Earlier research on sustainable food consumption mainly focuses on diets, rather than single meals. Diets are difficult to measure, which is usually executed through self-reporting. This paper aims to identify frequently prepared dishes in a home setting through sales statistics, and how they can be altered to reduce climate impact and increase nutritional value. Commonly prepared food dishes in a home setting among customers of a major food retailer in Sweden were identified through sales statistics. The dishes were altered to reach nutritional and climate impact guidelines. Commonly prepared food dishes exceeded goals for climate boundaries by more than threefold and were not in line with nutritional guidelines. The content of fat, including saturated fat, was too high. Vegetables, fruits, wholegrains and fiber need to be increased. To reduce climate impact and increase nutritional value, the amount of animal-based product need to be reduced and/or exchanged to plant-based alternatives. This research contributes empirically to understandings of how portfolio management decisions influence food consumption based on sales statistics and how nutritional and climate impact guidelines can be applied from a single meal perspective.

Periodontal and Dental Status in Packs of Spanish Dogs

While periodontal disease (PD) is the most common canine oral pathology, its prevalence varies according to diagnosis methodology, breed, and age. We intended to increase understanding of canine PD by studying dogs that are managed in a specific way: pack dogs in Spain. They received a mixed diet (home-prepared food, commercial dry food, stale bread and bones). Thirty-two conscious individuals from two packs of dogs in Northeastern Spain (30/32 crossbred hunting dogs and 2/32 Siberian Husky; 26 males and 6 females; 27.75 ± 5.807 kgs; 5.48 ± 2.818 years) received visual dental examination for assessment of absent teeth (AT), dental calculus (DC) grade, gingival recession (GR), periodontal disease (PD), tooth fracture (TF), and dental attrition (DA). DC was the most prevalent oral problem (75%), followed by TF/DA (68.75%), AT (34.37%), GR (31.25%), and, finally, PD (15.62%). Low individual affectation values were found for AT, GR, and PD (<1 tooth/individual); mean DC grade per individual was 0.06 ± 0.063; and TF and DA were found in 1.63 and 4.72 teeth/individual, respectively. Low prevalence and extent of PD was attributed to diagnosis methodology, bodyweight effect, breed, and, ultimately, diet. Individuals affected by DC remained under veterinary surveillance due to PD development.