Pub Date : 2023-07-07DOI: 10.1108/nfs-01-2023-0013
Jessica Charlesworth, Olivia Rowland, B. Mullan
Purpose Safe food-handling media campaigns have been successful at improving some safe food-handling behaviours among consumers. However, little is known about whether specific mechanisms of change, such as habit and perceived risk, can improve the effectiveness of safe food-handling campaign materials. Consequently, this study aims to determine if habit and risk-based behaviour change techniques can improve the effectiveness of safe food-handling media campaign materials. Design/methodology/approach A prospective experimental design was used. Participants completed baseline measures of habit, perceived risk and behaviour before watching two short safe food-handling video advertisements. Participants were then randomly assigned to complete either a habit or a perceived risk-based behaviour change technique task. Two weeks later, participants completed the baseline measures again. A series of multivariate analyses of variance were conducted to determine differences over time between the two groups in relation to habit, perceived risk and behaviour. Findings Significant increases in habit (p < 0.001), perceived risk (p < 0.001) and behaviour (p < 0.001) among all participants were found over the study period. However, there were no significant differences in these changes between participants who completed either task for the majority of the target behaviours and related constructs. This suggested that both habit and risk-based behaviour change techniques may help improve campaign materials; however, future research is needed to determine these effects in comparison to a non-active control group. Originality/value To the best of the authors’ knowledge, this is the first study to compare the use of two behaviour change techniques for improving safe food-handling health messaging materials. Future safe food-handling media campaigns would benefit from including habit and risk-based behaviour change techniques.
{"title":"Evaluating the effectiveness of two behaviour change techniques designed to improve safe food-handling among consumers","authors":"Jessica Charlesworth, Olivia Rowland, B. Mullan","doi":"10.1108/nfs-01-2023-0013","DOIUrl":"https://doi.org/10.1108/nfs-01-2023-0013","url":null,"abstract":"\u0000Purpose\u0000Safe food-handling media campaigns have been successful at improving some safe food-handling behaviours among consumers. However, little is known about whether specific mechanisms of change, such as habit and perceived risk, can improve the effectiveness of safe food-handling campaign materials. Consequently, this study aims to determine if habit and risk-based behaviour change techniques can improve the effectiveness of safe food-handling media campaign materials.\u0000\u0000\u0000Design/methodology/approach\u0000A prospective experimental design was used. Participants completed baseline measures of habit, perceived risk and behaviour before watching two short safe food-handling video advertisements. Participants were then randomly assigned to complete either a habit or a perceived risk-based behaviour change technique task. Two weeks later, participants completed the baseline measures again. A series of multivariate analyses of variance were conducted to determine differences over time between the two groups in relation to habit, perceived risk and behaviour.\u0000\u0000\u0000Findings\u0000Significant increases in habit (p < 0.001), perceived risk (p < 0.001) and behaviour (p < 0.001) among all participants were found over the study period. However, there were no significant differences in these changes between participants who completed either task for the majority of the target behaviours and related constructs. This suggested that both habit and risk-based behaviour change techniques may help improve campaign materials; however, future research is needed to determine these effects in comparison to a non-active control group.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study to compare the use of two behaviour change techniques for improving safe food-handling health messaging materials. Future safe food-handling media campaigns would benefit from including habit and risk-based behaviour change techniques.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78449266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-03DOI: 10.1108/nfs-12-2022-0402
Zahra Mirzaei-Azandaryani, Y. Javadzadeh, E. Shaseb, M. Mirghafourvand
Purpose Because of the importance of having enough sleep in life and health, this study aims to determine the effect of vitamin D supplementation on sleep quality and pregnancy symptoms (primary outcomes) and side effects (secondary outcome). Design/methodology/approach In this triple-blind randomized controlled clinical trial, 88 pregnant women with gestational age of 8–10 weeks and serum vitamin D concentration less than 30 ng/ml were allocated into vitamin D (n = 44) and control (n = 44) groups by blocked randomization method. The vitamin D group received a 4,000 IU vitamin D pill, and the control group received a placebo pill daily for 18 weeks. Independent t-, Mann–Whitney U and ANCOVA tests were used to analyze the data. Findings The post-intervention mean (SD: standard deviation) of total sleep quality score in the vitamin D and placebo group were 1.94 (2.1) and 4.62 (1.71), respectively. According to the Mann–Whitney U test, this difference between the two groups was statistically significant (p < 0.001). The mean (SD) of pregnancy symptoms in the vitamin D and placebo groups was 23.95 (16.07) and 26.62 (13.84), respectively, and there was no significant difference between the two groups based on ANCOVA test (p = 0.56). Considerable side effects were not observed in any groups. Originality/value This study was conducted due to the contradictory results of the effect of vitamin D on sleep quality and the high prevalence of sleep disorders and pregnancy symptoms.
{"title":"The effects of vitamin D on sleep quality and pregnancy symptoms in pregnant women: a randomized, tripled-blinded and placebo-controlled clinical trial","authors":"Zahra Mirzaei-Azandaryani, Y. Javadzadeh, E. Shaseb, M. Mirghafourvand","doi":"10.1108/nfs-12-2022-0402","DOIUrl":"https://doi.org/10.1108/nfs-12-2022-0402","url":null,"abstract":"\u0000Purpose\u0000Because of the importance of having enough sleep in life and health, this study aims to determine the effect of vitamin D supplementation on sleep quality and pregnancy symptoms (primary outcomes) and side effects (secondary outcome).\u0000\u0000\u0000Design/methodology/approach\u0000In this triple-blind randomized controlled clinical trial, 88 pregnant women with gestational age of 8–10 weeks and serum vitamin D concentration less than 30 ng/ml were allocated into vitamin D (n = 44) and control (n = 44) groups by blocked randomization method. The vitamin D group received a 4,000 IU vitamin D pill, and the control group received a placebo pill daily for 18 weeks. Independent t-, Mann–Whitney U and ANCOVA tests were used to analyze the data.\u0000\u0000\u0000Findings\u0000The post-intervention mean (SD: standard deviation) of total sleep quality score in the vitamin D and placebo group were 1.94 (2.1) and 4.62 (1.71), respectively. According to the Mann–Whitney U test, this difference between the two groups was statistically significant (p < 0.001). The mean (SD) of pregnancy symptoms in the vitamin D and placebo groups was 23.95 (16.07) and 26.62 (13.84), respectively, and there was no significant difference between the two groups based on ANCOVA test (p = 0.56). Considerable side effects were not observed in any groups.\u0000\u0000\u0000Originality/value\u0000This study was conducted due to the contradictory results of the effect of vitamin D on sleep quality and the high prevalence of sleep disorders and pregnancy symptoms.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74300579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-13DOI: 10.1108/nfs-09-2022-0335
Gokcen Garipoglu, Bilge Meral Koc, Tugce Ozlu
Purpose The evaluation of sustainable eating behaviors of individuals who constitute the society is important in the interpretation of both health-related and environmental effects. Therefore, this study aims to develop a valid and reliable scale to assess the sustainable food consumption behaviors of adults living in Turkey. Design/methodology/approach The validity of the scale was evaluated by using the factor analysis, correlation analysis and comparison of the lower and upper 27% groups with the t-test technique. Cronbach’s alpha (CA), split-half, parallel and strict criteria were used to determine the internal consistency of the scale, and the Pearson correlation analysis was conducted for the test and retest. The explanatory factor analysis and confirmatory factor analysis were applied to test construct validity. Findings The total variance rate explained by all the factors was 77.03%. CA value of the scale was 0.92, and the test–retest reliability coefficient was 0.96. The difference between the lower and upper 27% group means was significant at the p < 0.05 level. The factor structure of the scale was confirmed by the results of the confirmatory factor analysis. Originality/value There are scales in the international literature that have been validated to evaluate various aspects of behaviors related to sustainable food consumption (Tobler et al., 2011; Verain et al., 2015). However, to the best of the authors’ knowledge, there are no validity and reliability studies of a scale developed in Turkey on sustainable food consumption of adults.
目的评价构成社会的个体的可持续饮食行为对解释健康和环境影响具有重要意义。因此，本研究旨在制定一个有效可靠的量表来评估土耳其成年人的可持续食物消费行为。设计/方法/方法采用因子分析、相关分析和上下27%组比较，采用t检验技术评价量表的效度。采用Cronbach’s alpha (CA)、split-half、parallel和strict标准确定量表的内部一致性，并对检验和重测进行Pearson相关分析。运用解释性因子分析及验证性因子分析检验构念效度。结果各因素解释的总方差率为77.03%。量表的CA值为0.92，重测信度系数为0.96。下27%组均值与上27%组均值的差异在p < 0.05水平上有统计学意义。验证性因子分析结果证实了量表的因子结构。原创性/价值国际文献中有一些量表已经被验证，用于评估与可持续食品消费相关的行为的各个方面(Tobler et al.， 2011;Verain et al.， 2015)。然而，据作者所知，没有效度和信度研究在土耳其开发的成人可持续食品消费的规模。
{"title":"Behaviors scale towards sustainable nutrition: development and validity-reliability analysis","authors":"Gokcen Garipoglu, Bilge Meral Koc, Tugce Ozlu","doi":"10.1108/nfs-09-2022-0335","DOIUrl":"https://doi.org/10.1108/nfs-09-2022-0335","url":null,"abstract":"\u0000Purpose\u0000The evaluation of sustainable eating behaviors of individuals who constitute the society is important in the interpretation of both health-related and environmental effects. Therefore, this study aims to develop a valid and reliable scale to assess the sustainable food consumption behaviors of adults living in Turkey.\u0000\u0000\u0000Design/methodology/approach\u0000The validity of the scale was evaluated by using the factor analysis, correlation analysis and comparison of the lower and upper 27% groups with the t-test technique. Cronbach’s alpha (CA), split-half, parallel and strict criteria were used to determine the internal consistency of the scale, and the Pearson correlation analysis was conducted for the test and retest. The explanatory factor analysis and confirmatory factor analysis were applied to test construct validity.\u0000\u0000\u0000Findings\u0000The total variance rate explained by all the factors was 77.03%. CA value of the scale was 0.92, and the test–retest reliability coefficient was 0.96. The difference between the lower and upper 27% group means was significant at the p < 0.05 level. The factor structure of the scale was confirmed by the results of the confirmatory factor analysis.\u0000\u0000\u0000Originality/value\u0000There are scales in the international literature that have been validated to evaluate various aspects of behaviors related to sustainable food consumption (Tobler et al., 2011; Verain et al., 2015). However, to the best of the authors’ knowledge, there are no validity and reliability studies of a scale developed in Turkey on sustainable food consumption of adults.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82897511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-12DOI: 10.1108/nfs-04-2023-0076
Letizia Alvino, D. Covino
Purpose Packaging and labelling have become essential to how food manufacturers generate and deliver value to customers. The information displayed on the packaging can be used to communicate to customers the properties and unique characteristics of a food product (e.g. nutrients, calories and country of origin). To achieve communication goals effectively, manufacturers need to understand how consumers evaluate products based on their attributes. In particular, companies should be aware of which specific product attributes affect consumer buying behaviour and which product attributes are more critical during food assessment. So, the paper aims to investigate consumer's behaviuor linked to typical product attributes indicated on the packaging. Design/methodology/approach The present study examines consumer willingness to pay (WTP) for a cherry jam with different attributes (brand, type of production method and price) on a sample of 2,166 Italian respondents through a choice experiment using a random parameter logit-error component model. Findings The results showed that WTP for jams can be affected by attributes such as brand, price and production methods; precisely, they indicated that the level of naturalness in the production process constitutes the main element for the consumer’s choice; however, the considerable weight that price and brand have in influencing the purchasing behaviour of the food consumer was still confirmed: in fact, a p-value of less than 0.05 was found in all cases. Originality/value To the best of the authors’ knowledge, this is the first study that assesses the effect of different types of production on WTP for food products. In addition, this study also reflects on the importance of the level of education for consumer choice.
{"title":"This is not my jam: an Italian choice experiment on the influence of typical product attributes on consumers’ willingness to pay","authors":"Letizia Alvino, D. Covino","doi":"10.1108/nfs-04-2023-0076","DOIUrl":"https://doi.org/10.1108/nfs-04-2023-0076","url":null,"abstract":"\u0000Purpose\u0000Packaging and labelling have become essential to how food manufacturers generate and deliver value to customers. The information displayed on the packaging can be used to communicate to customers the properties and unique characteristics of a food product (e.g. nutrients, calories and country of origin). To achieve communication goals effectively, manufacturers need to understand how consumers evaluate products based on their attributes. In particular, companies should be aware of which specific product attributes affect consumer buying behaviour and which product attributes are more critical during food assessment. So, the paper aims to investigate consumer's behaviuor linked to typical product attributes indicated on the packaging.\u0000\u0000\u0000Design/methodology/approach\u0000The present study examines consumer willingness to pay (WTP) for a cherry jam with different attributes (brand, type of production method and price) on a sample of 2,166 Italian respondents through a choice experiment using a random parameter logit-error component model.\u0000\u0000\u0000Findings\u0000The results showed that WTP for jams can be affected by attributes such as brand, price and production methods; precisely, they indicated that the level of naturalness in the production process constitutes the main element for the consumer’s choice; however, the considerable weight that price and brand have in influencing the purchasing behaviour of the food consumer was still confirmed: in fact, a p-value of less than 0.05 was found in all cases.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study that assesses the effect of different types of production on WTP for food products. In addition, this study also reflects on the importance of the level of education for consumer choice.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90054035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-07DOI: 10.1108/nfs-03-2023-0066
S. Nergiz, O. Ozturk
Purpose Malnutrition has a significant effect on the onset and progression of infective pathology. The malnutrition status in COVID-19 cases are not understood well. Prognostic Nutritional Index (PNI) is a new and detailed assessment of nutrition and inflammation cases. This study aims to investigate the effect of PNI on mortality in COVID-19 patients. Design/methodology/approach In total, 334 patients (males, 142; females, 192; 64.5 ± 12.3 years of age) with COVID-19 bronchopneumonia were enrolled in this investigation. Cases were divided into two groups with respect to survival (Group 1: survivor patients, Group 2: non-survivor patients). Demographic and laboratory variables of COVID-19 cases were recorded. Laboratory parameters were calculated from blood samples taken following hospital admission. PNI was calculated according to this formula: PNI = 5 * Lymphocyte count (109/L) + Albumin value (g/L). Findings When the patients were assessed with respect to laboratory values, leukocytes, neutrophils, CRP, ferritin, creatinine and D-Dimer parameters were significantly lower in Group 1 patients than Group 2 patients. Nevertheless, serum potassium value, lymphocyte count, calcium and albumin values were significantly higher in Group 1 cases than in Group 2 cases. PNI value was significantly lower in Group 2 cases than in Group 1 cases (39.4 ± 3.7 vs 53.1 ± 4.6). Originality/value In this retrospective study of COVID-19 cases, it can be suggested that PNI may be a significant risk factor for mortality. In conclusion of this research, high-risk patients with COVID-19 can be determined early, and suitable medical therapy can be begun in the early duration.
目的营养不良对感染性病理的发生和发展有重要影响。COVID-19病例的营养不良状况尚不清楚。预后营养指数(PNI)是一种新的、详细的营养和炎症病例评估方法。本研究旨在探讨PNI对COVID-19患者死亡率的影响。设计/方法/方法共纳入334例患者(男性142例;女性,192;64.5±12.3岁)新冠肺炎患者纳入本研究。根据生存情况将病例分为两组(1组:幸存者患者，2组:非幸存者患者)。记录COVID-19病例的人口学和实验室变量。根据入院后采集的血液样本计算实验室参数。PNI按公式计算:PNI = 5 *淋巴细胞计数(109/L) +白蛋白值(g/L)。当对患者进行实验室值评估时，1组患者的白细胞、中性粒细胞、CRP、铁蛋白、肌酐和d -二聚体参数明显低于2组患者。然而，血清钾值、淋巴细胞计数、钙和白蛋白值1组明显高于2组。PNI值2组明显低于1组(39.4±3.7 vs 53.1±4.6)。独创性/价值在这项对COVID-19病例的回顾性研究中，可以认为PNI可能是死亡率的重要危险因素。通过本研究，可以早期发现新冠肺炎高危患者，并在早期开始适当的药物治疗。
{"title":"The impact of Prognostic Nutritional Index on mortality in patients with COVID-19","authors":"S. Nergiz, O. Ozturk","doi":"10.1108/nfs-03-2023-0066","DOIUrl":"https://doi.org/10.1108/nfs-03-2023-0066","url":null,"abstract":"\u0000Purpose\u0000Malnutrition has a significant effect on the onset and progression of infective pathology. The malnutrition status in COVID-19 cases are not understood well. Prognostic Nutritional Index (PNI) is a new and detailed assessment of nutrition and inflammation cases. This study aims to investigate the effect of PNI on mortality in COVID-19 patients.\u0000\u0000\u0000Design/methodology/approach\u0000In total, 334 patients (males, 142; females, 192; 64.5 ± 12.3 years of age) with COVID-19 bronchopneumonia were enrolled in this investigation. Cases were divided into two groups with respect to survival (Group 1: survivor patients, Group 2: non-survivor patients). Demographic and laboratory variables of COVID-19 cases were recorded. Laboratory parameters were calculated from blood samples taken following hospital admission. PNI was calculated according to this formula: PNI = 5 * Lymphocyte count (109/L) + Albumin value (g/L).\u0000\u0000\u0000Findings\u0000When the patients were assessed with respect to laboratory values, leukocytes, neutrophils, CRP, ferritin, creatinine and D-Dimer parameters were significantly lower in Group 1 patients than Group 2 patients. Nevertheless, serum potassium value, lymphocyte count, calcium and albumin values were significantly higher in Group 1 cases than in Group 2 cases. PNI value was significantly lower in Group 2 cases than in Group 1 cases (39.4 ± 3.7 vs 53.1 ± 4.6).\u0000\u0000\u0000Originality/value\u0000In this retrospective study of COVID-19 cases, it can be suggested that PNI may be a significant risk factor for mortality. In conclusion of this research, high-risk patients with COVID-19 can be determined early, and suitable medical therapy can be begun in the early duration.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74710114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-07DOI: 10.1108/nfs-02-2023-0041
Nurul Ain Mohamed Zamri, N. Kamaruding, S. Shaharuddin
Purpose The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage. Design/methodology/approach Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties. Findings Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study. Originality/value This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.
{"title":"Ameliorative effects of microencapsulated Spirulina platensis in beverage; physicochemical, simulated release, and organoleptic properties","authors":"Nurul Ain Mohamed Zamri, N. Kamaruding, S. Shaharuddin","doi":"10.1108/nfs-02-2023-0041","DOIUrl":"https://doi.org/10.1108/nfs-02-2023-0041","url":null,"abstract":"\u0000Purpose\u0000The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage.\u0000\u0000\u0000Design/methodology/approach\u0000Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties.\u0000\u0000\u0000Findings\u0000Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study.\u0000\u0000\u0000Originality/value\u0000This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74672241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-06DOI: 10.1108/nfs-12-2022-0391
Tamires Cássia de Melo Souza, L. Anastácio, L. Oliveira, M. M. Daniel, F. Penaforte, J. Liboredo, C. M. Della Lucia, L. Ferreira
Purpose This study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil. Design/methodology/approach Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender. Findings A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE. Originality/value This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.
{"title":"COVID-19 pandemic and comfort food consumption based on gender in a Brazilian sample: which variables are related to this behavior?","authors":"Tamires Cássia de Melo Souza, L. Anastácio, L. Oliveira, M. M. Daniel, F. Penaforte, J. Liboredo, C. M. Della Lucia, L. Ferreira","doi":"10.1108/nfs-12-2022-0391","DOIUrl":"https://doi.org/10.1108/nfs-12-2022-0391","url":null,"abstract":"\u0000Purpose\u0000This study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil.\u0000\u0000\u0000Design/methodology/approach\u0000Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender.\u0000\u0000\u0000Findings\u0000A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE.\u0000\u0000\u0000Originality/value\u0000This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89723763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-06DOI: 10.1108/nfs-10-2022-0364
Neda Saleki, Sevval Beyza Kulaksiz, F. Arslan, Merve Guney Coskun
Purpose It is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu. Design/methodology/approach The study examined lunch menus served in December and February 2021–2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals. Findings Comparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus. Originality/value The study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus.
{"title":"The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory","authors":"Neda Saleki, Sevval Beyza Kulaksiz, F. Arslan, Merve Guney Coskun","doi":"10.1108/nfs-10-2022-0364","DOIUrl":"https://doi.org/10.1108/nfs-10-2022-0364","url":null,"abstract":"\u0000Purpose\u0000It is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu.\u0000\u0000\u0000Design/methodology/approach\u0000The study examined lunch menus served in December and February 2021–2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals.\u0000\u0000\u0000Findings\u0000Comparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus.\u0000\u0000\u0000Originality/value\u0000The study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"275 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77575836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-06DOI: 10.1108/nfs-11-2022-0370
Z. Akiki, Yara El Haber, Pamela Al Kassir, Fouad Sakr, M. Cherfane, C. Obeid
Purpose This study aims to assess nutrition knowledge (NK) and willingness to seek nutritional counseling (WSNC) and their predictors among university students in Lebanon. Design/methodology/approach A cross-sectional design was used to enroll students from two large private universities in Lebanon. Data were collected by a standardized questionnaire. NK scores on general and specific nutrition areas were computed. The predictors of NK and WSNC were determined by multivariable logistic regression analyses. Findings A total of 370 students were included, among which 68% had good general nutritional knowledge, which appears to be associated with being a pharmacy student (adjusted OR (aOR) = 4.26 [95% confidence interval (CI) 1.55; 11.7]), and having a dietitian as a reference for nutritional information (aOR = 8.84 [95% CI 1.94; 40.3]). However, 64% of participants had a high specific nutritional knowledge score, which was related to either attending a school of arts and sciences or being a pharmacy student (aOR = 10.8 [95% CI 4.08; 28.5]). Most students (80%) had the will to seek nutritional counseling, which was positively associated with being a female (aOR = 2.01 [95% CI 1.10; 3.67]) and a pharmacy student (aOR = 2.62 [95% CI 1.15; 5.95]). The general nutritional knowledge score was significantly associated with the WSNC (aOR = 2.10 [95% CI 1.04; 4.25]). Originality/value Higher nutritional knowledge and WSNC were found among students enrolled in health-related fields. These results underline how important nutrition education is as a strategy for inspiring college students to adopt healthy lifestyles.
目的本研究旨在评估黎巴嫩大学生的营养知识(NK)和寻求营养咨询的意愿(WSNC)及其预测因素。设计/方法/方法采用横断面设计来招收黎巴嫩两所大型私立大学的学生。数据通过标准化问卷收集。计算一般和特定营养领域的NK评分。通过多变量logistic回归分析确定NK和WSNC的预测因子。结果共纳入370名学生，其中68%的学生具有良好的一般营养知识，这似乎与药学专业的学生有关(调整OR (aOR) = 4.26[95%置信区间(CI) 1.55;11.7])，并有营养师作为营养信息的参考(aOR = 8.84 [95% CI 1.94;40.3])。然而，64%的参与者具有较高的特定营养知识得分，这与就读文理学院或药学专业的学生有关(aOR = 10.8 [95% CI 4.08;28.5])。大多数学生(80%)有寻求营养咨询的意愿，这与女性的性别呈正相关(aOR = 2.01 [95% CI 1.10;3.67])和药学学生(aOR = 2.62 [95% CI 1.15;5.95])。一般营养知识得分与WSNC显著相关(aOR = 2.10 [95% CI 1.04;4.25])。独创性/价值健康相关专业学生的营养知识和WSNC水平较高。这些结果强调了营养教育作为一种激励大学生采取健康生活方式的策略是多么重要。
{"title":"Nutrition knowledge and willingness to seek nutritional counseling: analysis of data among a sample of university students","authors":"Z. Akiki, Yara El Haber, Pamela Al Kassir, Fouad Sakr, M. Cherfane, C. Obeid","doi":"10.1108/nfs-11-2022-0370","DOIUrl":"https://doi.org/10.1108/nfs-11-2022-0370","url":null,"abstract":"\u0000Purpose\u0000This study aims to assess nutrition knowledge (NK) and willingness to seek nutritional counseling (WSNC) and their predictors among university students in Lebanon.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional design was used to enroll students from two large private universities in Lebanon. Data were collected by a standardized questionnaire. NK scores on general and specific nutrition areas were computed. The predictors of NK and WSNC were determined by multivariable logistic regression analyses.\u0000\u0000\u0000Findings\u0000A total of 370 students were included, among which 68% had good general nutritional knowledge, which appears to be associated with being a pharmacy student (adjusted OR (aOR) = 4.26 [95% confidence interval (CI) 1.55; 11.7]), and having a dietitian as a reference for nutritional information (aOR = 8.84 [95% CI 1.94; 40.3]). However, 64% of participants had a high specific nutritional knowledge score, which was related to either attending a school of arts and sciences or being a pharmacy student (aOR = 10.8 [95% CI 4.08; 28.5]). Most students (80%) had the will to seek nutritional counseling, which was positively associated with being a female (aOR = 2.01 [95% CI 1.10; 3.67]) and a pharmacy student (aOR = 2.62 [95% CI 1.15; 5.95]). The general nutritional knowledge score was significantly associated with the WSNC (aOR = 2.10 [95% CI 1.04; 4.25]).\u0000\u0000\u0000Originality/value\u0000Higher nutritional knowledge and WSNC were found among students enrolled in health-related fields. These results underline how important nutrition education is as a strategy for inspiring college students to adopt healthy lifestyles.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88465094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-02DOI: 10.1108/nfs-01-2023-0023
Minoo Moghimani, A. Salari, M. Hashemi, S. Soleimanpour, G. Ranjbar, A. Afshari
Purpose Kefir is a traditional fermented dairy beverage that has numerous health benefits due to the presence of bacteria and yeasts in an exopolysaccharide matrix. This study aims to isolate and identify beneficial microorganisms and evaluate the antimicrobial activity of kefir beverage against two important food-borne pathogens including Salmonella Typhimurium and Listeria monocytogenes. Design/methodology/approach Microorganisms were identified by the polymerase chain reaction with specific primers, and antimicrobial activity was evaluated by the disk diffusion method. Findings The following microorganisms were identified as natural inhabitants of the kefir grains: Leuconostoc lactis, Lactococcus lactis subspecies lactis, Streptococcus cremoris, Enterococcus faecalis, Enterococcus faecium, Lactobacillus helveticus, Leuconostoc mesenteroides, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium langum, Saccharomyces cerevisiae and Pichia fermentas. Also, the results obtained from the disk diffusion method showed the inhibitory effect of kefir milk on Salmonella Typhimurium and Listeria monocytogenes with an inhibitory average diameter of 8.3 ± 4–9.1 ± 2.8 and 3.4 ± 3–6.6 ± 3 mm, respectively. Originality/value The results of this study showed that Iranian traditional kefir beverage contained different species of lactic acid bacteria and yeasts and has antimicrobial activity against two important food-borne pathogens, Salmonella Typhimurium and Listeria monocytogenes, which the highest inhibitory effect was observed against Salmonella Typhimurium.
{"title":"Iranian traditional kefir beverage: isolation and identification of beneficial microorganisms and evaluation of antimicrobial activity against food-borne pathogens","authors":"Minoo Moghimani, A. Salari, M. Hashemi, S. Soleimanpour, G. Ranjbar, A. Afshari","doi":"10.1108/nfs-01-2023-0023","DOIUrl":"https://doi.org/10.1108/nfs-01-2023-0023","url":null,"abstract":"\u0000Purpose\u0000Kefir is a traditional fermented dairy beverage that has numerous health benefits due to the presence of bacteria and yeasts in an exopolysaccharide matrix. This study aims to isolate and identify beneficial microorganisms and evaluate the antimicrobial activity of kefir beverage against two important food-borne pathogens including Salmonella Typhimurium and Listeria monocytogenes.\u0000\u0000\u0000Design/methodology/approach\u0000Microorganisms were identified by the polymerase chain reaction with specific primers, and antimicrobial activity was evaluated by the disk diffusion method.\u0000\u0000\u0000Findings\u0000The following microorganisms were identified as natural inhabitants of the kefir grains: Leuconostoc lactis, Lactococcus lactis subspecies lactis, Streptococcus cremoris, Enterococcus faecalis, Enterococcus faecium, Lactobacillus helveticus, Leuconostoc mesenteroides, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium langum, Saccharomyces cerevisiae and Pichia fermentas. Also, the results obtained from the disk diffusion method showed the inhibitory effect of kefir milk on Salmonella Typhimurium and Listeria monocytogenes with an inhibitory average diameter of 8.3 ± 4–9.1 ± 2.8 and 3.4 ± 3–6.6 ± 3 mm, respectively.\u0000\u0000\u0000Originality/value\u0000The results of this study showed that Iranian traditional kefir beverage contained different species of lactic acid bacteria and yeasts and has antimicrobial activity against two important food-borne pathogens, Salmonella Typhimurium and Listeria monocytogenes, which the highest inhibitory effect was observed against Salmonella Typhimurium.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82235246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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