The Influencing Factors of Comprehensive Sexuality Education Capacity and Its Correlation with Subjective Social Status among Chinese Junior High School Students.

(1) Objective: Evidence suggests that comprehensive sexuality education (CSE) can protect and empower younger generations to advocate for their reproductive health and wellbeing. This survey aims to investigate the current status and influencing factors of CSE among Chinese junior high school students, and to evaluate its correlation with the learning experience of sex education and subjective social status (SSS) to provide evidence for the implementation of CSE in the future. (2) Methods: A total of 4109 participants aged 11 to 16 years were recruited using data from a cross-sectional survey among junior high school students in China in 2021. CSE knowledge, attitude, and skills were used to generate the CSE comprehensive capacity by a principal component analysis. One-way ANOVA was used to assess the different effects of school sex education and family sex education. Multiple linear regression was used to assess the association between CSE comprehensive capacity and SSS. (3) Results: The average score of CSE comprehensive capacity was 82.44 ± 8.60 (with a total score of 100 points) among participants. After the adjustment, subjective social status was positively related to CSE comprehensive capacity (B = 0.28, 95% CI: 0.20-0.36), and SSS (School) (beta = 0.62) had a higher impact on CSE comprehensive capacity compared to SSS (Family) (beta = -0.10). School sex education was associated with the CSE knowledge level with a larger magnitude compared to family sex education (mean deviation = -0.53, p = 0.031), whereas family sex education was related to the CSE skill level with a greater magnitude (mean deviation =1.14, p = 0.005). (4) Conclusions: These findings suggest that sex education at school and within the family might have a different impact on CSE capacity, which was positively associated with SSS among junior high school students.

Polysaccharide based films and coatings for food packaging: Effect of added polyphenols.

There has been keen interest in developing biodegradable food packaging materials using polysaccharides. Plant polyphenols are natural antioxidants with many health effects. Different types of plant extracts rich in polyphenols have been formulated into polysaccharide based films and coatings for food packaging. The packaging increases the shelf life of food products by decreasing the quality loss due to oxidation and microbiological growth. The release of polyphenols from the films is modulated. Polysaccharide films incorporated with certain types of polyphenols can be used to indicate the freshness of animal based products. To formulate films with desirable mechanical and barrier properties, addition levels and types of plant extracts, plasticisers and composite polysaccharide materials used should be optimized. The potential of polysaccharide based films with added polyphenols to stop the SARS-CoV-2 transmission through food supply chain is discussed. Polysaccharide based films fortified with polyphenol extracts are multifunctional with potential for active and intelligent packaging.

Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing.

Chinese steamed breads (CSB) and noodles are staple foods for many people. The production of frozen steamed products and boiled noodles has kept increasing. This is due to the increasing demand of ready-to-eat frozen food products from the market. Frozen storage significantly increases the self-life of the products and reduces the production costs. On the other hand, the freezing and frozen storage lead to quality loss of the frozen products. This review summarizes effects of freezing and frozen storage on diverse quality attributes (e.g., structural and textural properties) of frozen northern-type steamed breads and boiled noodles. Food safety of the frozen products related to the COVID-19 pandemic is discussed. To counteract the quality loss of the frozen products, suitable processing methods, selection of basic ingredients and uses of various food additives can be done. Research gaps to improve the textural, cooking and nutritional quality of frozen CSB and noodles are suggested.