The reference and experience of food hygiene security in a major field activity

To summarize thepractice and experience of targeted food hygiene security measures in a major field activity of the army in order to provide references for diverse tasks. Considering the characteristics of heavy activity, field operations and the influence of COVID-19, a series of support measures related to food hygiene surveillance were strengthened. The first measure was review of recipes, health management and training of employees, procurement and storage of raw materials, warehouse management, processing and manufacturing management, disinfection of tableware, as well as food sample retention. Secondly, the control points that probably cause spread of COVID-19 in the phase of food service industry were analyzed, then relevant supervision and guidance were carried out from the aspects of employees and diners, foods of cold chain logistics, environment and emergency response plan. Finally, in order to assure the safety of food processing and crowd-gathered diet in the field, the following measures were guided to adopted including selecting the site of cooking and dining properly, cleaning the environment, making dishes using pure water and semi-manufactured foodstuff, keeping food sanitation in the course of transport and dinning, as well as supervising the robot machines for cooking automatically. The main experiences were listed as follows: promoting food safety awareness of the principal and the employees of the canteen, enhancing legal enforcement capacity and technical capacity of health supervisors, focusing on new risks related to food safety as well as reinforcing the management of health supervisors and employees in the field.

Robotic Chef Versus Human Chef: The Effects of Anthropomorphism, Novel Cues, and Cooking Difficulty Level on Food Quality Prediction.

Robots have been increasingly common in hospitality and tourism, especially being favored under the threat of COVID-19. However, people generally do not think robots are appropriate for cooking food in hotels and restaurants, possibly because they hold low quality predictions for robot-cooked food. This study aimed to investigate the factors influencing people's quality prediction for robot-cooked food. In three experiments, participants viewed pictures of human and robotic chefs and dishes cooked by them, and then made food quality predictions and rated their perceptions of the chefs. The results showed that participants predicted the foods cooked by robotic chefs were above average quality; however, they consistently held lower food quality prediction for robotic chefs than human chefs, regardless of dishes' cooking difficulty level, novel cues in chefs and food, or the anthropomorphism level of robotic chefs. The results also showed that increasing the appearance of robotic chefs from low or medium to high anthropomorphism, or enabling robotic chefs to cook high cooking difficulty level food could promote food quality prediction. These results revealed the current acceptance of robot-cooked food, suggesting possible ways to improve food quality predictions.

Functional Impact of Telehealth Physical Therapy Services on Patients Post Hematopoietic Stem Cell Transplant

BACKGROUND AND PURPOSE: Stem cell transplantation (SCT) in patients with hematological cancers results in longstanding physical changes. Commonly reported symptoms include chronic fatigue, global weakness, interference with activities of daily living (ADLs) and aerobic deconditioning. Aside from the sequela of symptoms experienced post SCT, these patients remain in an immunosuppressed state for several months following discharge from the hospital. Patients are often advised by their medical team to isolate themselves unless to attend follow-up outpatient clinic appointments. With the COVID-19 pandemic, this functional gap in the continuum of care worsened. As a result, SCT patients are both hesitant and discouraged to pursue outpatient or home health physical therapy even when these services are warranted. Thus, there is great need for options to safely optimize function for people post-SCT that are suitable in today's ever-changing environment. The purpose of this case series is to describe the functional impact of incorporating telehealth into the continuum of care for post SCT patients. CASE DESCRIPTION: 9 patients post inpatient admission for SCT were triaged to telehealth PT based on their scores on the Short Physical Performance Battery (SPPB) and the Activity Measure for Post Acute Care (AM-PAC) at the time of discharge from inpatient care. Scores on the SPPB ranged from 5-11, and AMPAC scores ranged from 21-24, demonstrating physical impairment. Patients were scheduled to receive telehealth twice a week. Sessions consisted of therapeutic exercises monitored via secure video software. Lab values were monitored via electronic medical record to assess appropriateness for therapy prior to each session. Rating of perceived exertion (RPE) scale and patientowned pulse oximeter were used to monitor patient fatigue levels. Patients' progress was assessed via Lower Extremity Functional Scale (LEFS), Brief Fatigue Inventory (BFI) and 5-times sit to stand (5xSTS) scores. OUTCOME(S): One year post telehealth implementation, patients reported improved independence and achievement of selfselected goals. Notable patient quotes include, "I feel less fearful in climbing up and down the stairs, and I feel more independent with laundry and cooking.which was very important for me." Additionally, patients reported a decrease in LEFS and BFI scores. Initial LEFS scores averaged 40% and dropped to 20% by discharge. Similarly, BFI scores dropped by 2 points at discharge, reflecting improved self-reported functional performance and a return to pre transplant fatigue levels. 5xSTS scores decreased by greater than 3 seconds in 6 of 9 patients, with one patient performing where previously unable. DISCUSSION: Telehealth services provide an additional method of care delivery to those unable to seek it in the traditional sense. For the severely immunocompromised, physical therapy via telehealth provides direct connection to providers trained in oncology rehabilitation serving as a feasible bridge between inpatient and outpatient care for amelioration of side effects associated with SCT.

The influence on the fermentation process of bread with the addition of almond chestnut (Terminalia catappa L.): practical experiment in a domestic environment

This study verified the influence of the addition of castanets almond flour (Terminalia catappa L.) in the fermentation process of bread, analyzing attributes such as volume, weight, color, and flavor. The actions were coordinated remotely, in a domestic environment, in the city of Fortaleza (Ceara, Brazil) due to the restrictions caused by the pandemic of the new coronavirus (SARS-CoV-2). About 2 kg of castanets were collected and the processing process included washing, pulp extraction, drying, roasting, and endocarp breaking. The ingredients were placed in a bowl and homogenized until completely incorporated, following the process of kneading, resting, kneading, shaping, fermentation and cooking. For the study, the evaluation was carried out in quadruplicate, with four samples of each dough, these being named Basic Bread (PB) and Chestnut Bread (PC). The dough showed growth between minutes 0 to 60, however, there was a regression between minutes 90 to 120. It is possible to observe that the dough reached its peak of fermentation between 30 and 60 minutes. The PB samples showed an external golden color and white crumb caused by the Maillard Reaction, possibly from the added butter, and had small alveoli. The PB sample had a neutral taste but was salty. No interference was observed in the bread fermentation process with the addition of castanets flour.

Adult eating behavior at the beginning of the COVID-19 pandemic

Introduction: Difficulties in accessing food and social distancing triggered more anxiety, stress and consumption of low-cost and ultra-processed foods. Objective(s): To investigate changes in eating behavior and its relationship with socioeconomic aspects. Method(s): Study conducted virtually between May and June 2020 with 949 adults, with questionnaires on socioeconomic data, changes in eating behavior, frequency of food consumption and the TFEQ-21. The analysis was performed descriptively and the TFEQ-21 according to the scores of each factor. The relationship between the variableswas analyzed using Pearson's correlation test. Result(s): 63% considered cooking more food, 41% and 38% said they were more likely to eat with company and in peace, respectively. 38.6% reduced fast-food purchases, but 43.2% increased food consumption and 41.8% consumption of sweets. In women, the higher the BMI, the greater the emotional eating and cognitive restriction (p<0.001). In these, emotional eating was greater if they did not have children or higher education (p<0.001), and the restriction was greater with physical activity, not having a stable relationship, having children (p<0.001), employment and higher education (p<0.05). In men, emotional eating was related to higher BMI (p<0.05) and both variables were related to physical activity (p<0.001). Conclusion(s): Changes such as cooking more, reducing fast food, eating calmly and with company were observed compared to before the pandemic. It is noted that in women there is a greater relationship between restriction and emotional eating with various aspects of the social and economic context.Copyright © 2023 Faculdade de Medicina de Ribeirao Preto - U.S.P.. All rights reserved.

Healthy for Life: A Shift to Virtual Nutrition Education to Improve Confidence and Dietary Behaviors

Introduction: Less than 10% of U.S. adults meet the guidelines for whole grains, fruits, and vegetables each day. The Healthy for Life community-based program aims to change confidence and health behaviors, by equipping individuals with new skills for healthy living. As a result of the COVID-19 pandemic in 2020 and 2021, the program pivoted from in-person to a virtual implementation model. This required more advanced planning due to additional logistics to ensure a skills-based learning environment. Objective(s): To examine the effectiveness of the Healthy for Life program over time, specifically: o Changes in participant confidence in the preparation of healthy foods at home o Changes in participant consumption of fruits, vegetables, and whole grains o Changes in participant frequency of healthy shopping habitsMethods: A community engagement program was implemented and evaluated in 17 community centers in 2020-2021 to measure changes in participant confidence to prepare healthy meals at home, consumption of fruits, vegetables and whole grains, and frequency of healthy shopping habits. Community center facilitators administered the same pre/post survey to participants at the first educational experience, and then again at the final experience. Facilitators entered the participant data into an online survey portal. Analysis was conducted with 235 participants who completed both pre and post surveys. Two-way repeated ordinal regression was used to assess changes in key metrics over time. Result(s): Participants were predominately female (90.6%), about two-thirds (65.2%) were between 25-55 years old, and most identified as non-Hispanic White/Caucasian (42.6%) or Black/African American (35.7%). Close to half (45.9%) of participants had a college degree or higher, over a quarter (28.1%) received benefits from SNAP and/or WIC, and more than two-thirds (63.8%) indicated they are the only person in their household preparing meals. Almost half (49.3%) of respondents attended the suggested minimum of 4 educational experiences. On average, respondents statistically significantly increased their daily fruit & vegetable consumption by 1.21 serving(s). In addition, over one-third (34%) of respondents increased their level of confidence to prepare healthy meals at home and (37%) respondents increased their level of confidence to substitute healthier cooking and food preparation methods. Close to half (47.2%) respondents reported increased frequency of reading food labels and checking the nutritional values when purchasing food. Conclusion(s): Despite the shift to virtual implementation, the Healthy for Life community education program, was still effective in improving participant confidence and dietary behaviors over time. However, additional research studies are required to further assess whether virtual implementation of this type of intervention will continue to be effective.

Semantic-based Thai Recipe Recommendation

Nowadays, people are constantly affected by epidemics such as COVID-19. To reduce the risk of acquiring germs in the community, people's lifestyles have been changed, and they are more inclined to cook for themselves. Typically, people can usually quickly and easily find recipe information via websites and applications. The resulting recipes consist of ingredients as specified by the user. Unfortunately, users often have ingredients that disappear in available cooking recipes. This makes the system is unable to recommend all relevant recipes to users, although the users can use the existing ingredients instead of the ingredients specified in the recipes. Based on this limitation, this research proposes a semantic-based Thai cooking recipe recommendation system which can recommend recipes based on the ingredient substitutes. This research uses existing Thai food ontology to retrieve substitute ingredients based on three different ingredient properties, such as smell, taste, and texture. To recommend cooking recipes, the system expands the given user queries with substitute ingredients and then calculates similarities between all queries and each cooking recipe. Recipes with high similarities are presented and ranked to users. To evaluate the performances, precision, recall and f-measure are applied. The experiments demonstrate that the proposed method performs well with 0.96, 0.72, and 0.82 in precision, recall, and f-measure respectively.

Reshaping street and home-based cottage food business strategies through social business after COVID-19 pandemic

This impact-driven research investigated how food design, technology, and business strategy can solve social problems as part of a social business initiative. A total of 20 street food vendors and home-based food entrepreneurs were selected, and group-focused discussions were conducted based on the study's purpose. They were assessed and advised through the Mystic Kitchen model and social business concept to make their operations more productive and increase sales to cope with lifestyle changes due to the pandemic. The study found that the primary elements in successful business strategies through social business are communication, trust, resource allocation, and matching technology tools.

Cookups.com: An entrepreneurial initiative linking home kitchens to consumers

This case study is based on the company Cookups.com (hereafter Cookups), an initiative started by a woman who has changed the culinary dimension of business by bringing home cooks together under one platform. This case presents the institutional entrepreneurship journey of the first culinary platform of home cooks in Bangladesh, which benefits and facilitates female entrepreneurs who would otherwise be unemployed. Starting with the sociocultural aspects, the case study analyzes the various elements of the "cloud kitchen” and the factors that make this business model sustainable even in the midst of the COVID-19 pandemic. Cookups has been a pioneering effort in the field of women's empowerment in the country, ensuring that women of all social backgrounds and classes have access to a platform to generate income. The case study also aims to discover the various challenges a startup can face in its mode of operation and how to overcome them using technological solutions.

Food insecurity and severe mental illness: understanding the hidden problem and how to ask about food access during routine healthcare

SUMMARYFood insecurity occurs when an individual lacks the financial resources to ensure reliable access to sufficient food to meet their dietary, nutritional and social needs. Adults living with mental ill health, particularly severe mental illness, are more likely to experience food insecurity than the general adult population. Despite this, most interventions and policy reforms in recent years have been aimed at children and families, with little regard for other vulnerable groups. Initiating a conversation about access to food can be tricky and assessing for food insecurity does not happen in mental health settings. This article provides an overview of food insecurity and how it relates to mental ill health. With reference to research evidence, the reader will gain an understanding of food insecurity, how it can be assessed and how food-insecure individuals with severe mental illness can be supported. Finally, we make policy recommendations to truly address this driver of health inequality.

I'D RATHER HAVE A FLY IN MY SOUP! MUTTERINGS OF MS. ZIZI IN PANDEMIC TIMES

Dilemma: In scenarios of great uncertainty due to the COVID-19 pandemic, is it still feasible to maintain the tradition of purely face-to-face sales, or is it time to join the delivery system? And is that enough? Educational objective: This case aims to provide students with experience of situations consistent with the organizational reality and the development of decision-making abilities, focusing on the dilemma of whether or not to implement an alternative service system, given the operating restrictions imposed by the COVID-19 pandemic. Contextualization: COVID-19 caused sweeping changes in the daily life of Brazilian enterprises, including the Eating Out sector (known in Portuguese as Alimentação For a do Lar - AFL). Ms. Zizi and her son Pedro, owners of a homemade food restaurant in the municipality of Goiânia, needed to reinvent themselves during the pandemic period, in order to avoid the losing, laying offstaff, and closing the establishment. Main topic: Decision-making in times of pandemic. Audience: Students at undergraduate level in business administration, in the disciplines of marketing, entrepreneurship and strategic planning. Originality/value: Students will play the role of managers and will be asked to make decisions about a series of issues that arise in the daily lives of companies in times of crisis. The study focuses on basic concepts of the Marketing Mix, Porter's Five Forces, Decision-Making theory and Analysis of the Competition, seeking to outline strategies to deal with contingences in times of pandemic, and increase the value proposition of the Gastrô Mineiro restaurant. Dilema: Em cenários de grandes incertezas decorrentes da pandemia, ainda é viável manter a tradição de apostar somente no atendimento presencial ou é hora de aderir ao sistema de delivery? Somente isso é suficiente? Objetivo educacional: Este caso de ensino propicia aos discentes vivências de situações condizentes com a realidade organizacional e o desenvolvimento da capacidade de tomada de decisão, ao analisar o dilema de implantação ou não de um sistema alternativo de atendimento, dadas as medidas restritivas de funcionamento decorrentes da pandemia da COVID-19. Contextualização: O advento da COVID-19 ocasionou mudanças drásticas no cotidiano dos empreendimentos brasileiros, inclusive no setor de Alimentação Fora do Lar (AFL). Dona Zizi e seu filho Pedro, donos de um restaurante de comida caseira no município de Goiânia, precisaram reinventar o formato do atendimento ao cliente no período pandêmico, com o intuito de evitar a perda da clientela, a demissão em massa de colaboradores e o fechamento do estabelecimento. Tea principal: Tomada de decisão em tempos de pandemia. Público: O caso pode ser aplicado a estudantes dos cursos de graduação em administração, nas disciplinas de marketing, empreendedorismo e planejamento estratégico. Originalidade/valor: Os discentes irão assumir o papel do gestor e tomar decisões sobre um leque de inquietações e problemas que surgiram no cotidiano do Gastrô Mineiro, no período da pandemia. Este caso de ensino resgata conceitos teóricos básicos sobre o Mix de Marketing, Cinco Forças de Porter, Teoria da Decisão e Análise da Concorrência, com objetivo de traçar estratégias que atendam as contingências decorrentes da pandemia e ampliar a proposta de valor do restaurante em estudo.

Evaluation of a nutrition education and cooking programme (NEST) in vulnerable adults who are at high risk of food insecurity

Within Australia, the prevalence of food insecure individuals increased from 2.6 million in 2014-2016 (10.8%) to 3.1 million in 2018- 2020 (12.3%) due to the COVID-19 pandemic.(1) OzHarvest is a not-for-profit organisation that prioritises food salvaging, food waste prevention and nutrition education.(2) OzHarvest's education sector facilitates a programme known as Nutrition Education Skills Training (NEST). NEST is a 6-week programme providing weekly workshops of 2.5-hour duration offering skills training on cooking simple, healthy, and affordable meals to adults at risk of food insecurity. This study aimed to determine the immediate and longerterm impacts of participation in NEST. A quasi-experimental study with pre-post surveys (n = 258) and follow-up surveys (n = 20) was conducted from June 2019 to July 2022. Survey results were obtained from NEST program participants (18 years) from Adelaide Canberra, Melbourne, Newcastle, Queensland, and Sydney. Baseline (pre-) and post-surveys (at program completion) were administered to participants, with an option for a 6-month follow-up survey. Participants were required to complete both surveys to be eligible for this study. Questionnaires included 23 core questions adapted from previous studies,(3) allowing evaluation of nutrition knowledge confidence and self-efficacy, shopping, and food preparation behaviours, and eating behaviours. Food security was assessed using the standard 6-item indicator set for classifying households by food security status level. Using paired t-tests, Shapiro Wilks, and Wilcoxon sign-ranked tests for pre and post survey data, participants demonstrated overall improvement in nutrition knowledge (p < 0.001), confidence and self-efficacy (n = 222;p < 0.001) and food preparation behaviours (p < 0.001). The intake of discretionary foods overall decreased (p < 0.001) while fruit, vegetable and water intake increased (p < 0.001). Food security improved from 57% to 68% immediately within the population (p < 0.001). Using RMANOVA and Shapiro Wilks tests, the 6-month survey results were compared to the pre surveys suggested longer lasting improvements in nutrition knowledge (p < 0.001), cooking confidence (n = 8;p = 0.033), food preparation behaviours (p = 0.003), and increased vegetable intake (p = 0.032) and fruit intake (p = 0.012) Participation in OzHarvest's NEST programme results in short-term improvements in food security levels and dietary behaviours Over the longer term, these changes were sustained but to a lesser degree, indicating that systemic changes are required to address underlying socioeconomic disadvantage.

Personalized Smart Diet Assistance System in Health Care Prosperity with AI and AR

Health care prosperity is the most challenging task for human being in the present dangerous COVID scenario and the discovery proposes an augmented reality based personalized smart diet assistance system which provides diet recommendations, appropriate time, type, quantity and method of consumption of a food item diet based on user health parameters based on location and event activities. The augmented reality based system comprises a user data input, an image processing, food consumption assistance, transmissible disease information retrieval and diet planning modules. The system incorporates an AI based camera to scan a food item before or after cooking and utilizes augmented reality to indicate the nutritional information. The proposed system provides personalized diet recommendations to the user based on personal data such as height, weight, existing medical conditions and thereof of a user. The system retrieves existing transmissible diseases data from world health organizations and data from news articles about any viral infections or diseases to suggest immunity boosting foods to the user to thereby safeguard the user against such diseases or infections.

Development of nutritional biscuits for children, rich in Fe and Zn, by incorporation of pumpkin (Cucurbita maxima) seeds powder, a healthy pharma food in current post COVID 19 period

During preparatory operations of pumpkin, for cooking and processing, usually peel and seeds are discarded as waste but pumpkin seeds are rich in macro and micro nutrients, a potential source of pharma foods. In present study biscuits were developed from pumpkin seeds powder, rich in Fe and Zn, for children to strengthen innate and adaptive immune system to combat current COVID 19 outbreak scenarios. Chemical analyses of pumpkin seeds powder, white flour and developed biscuits, with 0, 5, 10 and 15% replacement level of pumpkin seeds powder, were performed. Ash, fat, fiber, Fe and Zn contents were significantly higher in pumpkin seeds powder as compared to white flour. By increasing the replacement level of pumpkin seeds powder with white flour, a significant increase in ash, fat, fiber, Fe and Zn, in biscuits was observed. In control (T0) the contents were, ash (0.57%), fat (30.36%), fiber (0.37%), Fe (2.44 mg/100 g) and Zn (1.45 mg/100 g) but when supplementation level was increased to 15% (T3) these contents were increased as, ash (1.65%), fat (32.46%), fiber (1.24%), Fe (4.23 mg/100 g) and Zn (4.37 mg/100 g). In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the children. Concerns of the food processors has raised the choice of new food products enriched with immunity booster nutrients. These nutritious biscuits can be developed, marketed and consumed at mass levels to provide the basic nutrients to the developing communities.

Daily routine and habits during COVID-19 lockdown in Italy: An observational survey

Introduction: Between March–May 2020, the Italian Government applied restrictive measures to reduce the risk of contagion, fostering a potential condition of occupational deprivation. Methods: A digital survey was administered in June 2020 including closed and open questions. The goal was to report how the first Italian lockdown affected daily routine. Results: 648 surveys were valid. Most respondents were workers and spent lockdown at home. Before quarantine, the most representative occupations were working and housekeeping;the significant ones were working and meeting friends/relatives. Wellbeing meant meeting friends/relatives and hobbies/interests. During lockdown, respondents dedicated themselves to housekeeping and working;meaningful occupations were working and cooking. All data was stratified according to age and perceived wellbeing;open questions were categorized by the researchers. Discussion: A daily routine in compliance with lockdown restrictions required a change in habits. Time was used for occupations not strictly contentful;finance and work gained significance. It is to hypothesize that the idea of wellbeing was deeply altered. Conclusions: The study focuses on a slice of everyday life in times of emergency, it highlights people adaptability and their experiences according to age and future plans. Occupational justice emerges as a strong topic: the environment influences wellbeing, habits, and self-perception. AD -, Mendrisio, Canton Ticino, Switzerland;, Milano, Italy;DEASS, Manno, Switzerland ;, Milano, Italy;, Milan, Italy ;, Magenta - Milan, Italy ;, Milano, Italy;, Rome, Italy ;, Mendrisio, Canton Ticino, Switzerland;, Milano, Italy;DEASS, Manno, Switzerland

Indonesia in 2022: Development, Democracy, and…Delay?

After another surge in cases, COVID-19 slowly receded from Indonesia's foreground in 2022 as restrictions were lifted, schools and businesses reopened, and the economy rebounded. The Jokowi government posted several legislative victories while also testing the guardrails of democracy, for example with a public push to postpone the 2024 presidential elections. Corruption and misconduct grabbed global and national headlines and riveted the nation. In foreign policy, Indonesia chaired the G20 in a challenging year for the world economy and global politics.

By bread alone: Baking as leisure, performance, sustenance, during the COVID-19 crisis

As the coronavirus crisis worsened, a series of news stories documented "panic buying" on grocery staples, including bread, yeast, and flour. News outlets began reporting what I had already concluded based on my own social media: in response, many people had started baking bread. Baking specialty bread, like sourdough, is a time-consuming process, which pre-COVID-19 was a leisure activity for some. Baking bread during isolation is an activity whose purposes are threefold: providing sustenance;filling newly available leisure time;and offering a way to demonstrate one's skill and activities on social media. I consider the sudden attention given to this niche area of cooking, and the ways that bread-making-as-identity is already being disputed online, with attempts to frame an increased interest in what is, ultimately, successful completion of domestic labor, as a threat to 'authentic' interest in specialty bread as culinary capital. (PsycInfo Database Record (c) 2023 APA, all rights reserved)

Let's talk about chefs, baby: Comparing three types of home cooks on recipe use before and during COVID-19

Not everyone comes to the kitchen equally equipped and, as such, does not have the same opportunities for gaining cooking skills, resulting in different taste standards and less healthy food intake. This paper aimed to cluster home cooks based on their ‘cooking capital', consisting of their incorporated capital (self-reported cooking skills, attitudes, behaviors) and objectivized capital (access to cooking means), and investigate the differences in food-related preferences and behaviors. In total, 19.378 home cooks, older than 26 and living in one of the 38 participating countries, completed an online survey. Two-step clustering was used to create clusters that were then compared on recipe use, bread baking at home, and food intake, both before and during COVID-19. Three segments emerged: low-priority cooks (lowest cooking capital), everyday cooks (middle bracket), and hobby chefs (highest cooking capital). Clusters differed significantly regarding recipe sources, valued recipe aspects, and food intake. Hobby chefs appraised high-capital aspects more (taste, healthiness, sustainability) and reported overall healthier diets. Practical elements (ease, preparation time) were valued highest by low-priority and everyday cooks. During COVID-19, all segments used all recipe sources less frequently;practical ingredient-related variables, tastiness, innovativeness, and health increased in importance for all. Some gaps between clusters on practical and high-capital recipe preferences grew smaller during the pandemic. Implications are made for a segmented communication approach adapted to each cluster of home cooks rather than focusing on upper classes with higher levels of cooking capital. © 2023 Elsevier B.V.

Detection of Social Isolation Based on Meal-Taking Activity and Mobility of Elderly People Living Alone

Objectives Background Social isolation is probably one of the most affected health outcomes in the elderly people, particularly those living alone, due to the COVID-19 pandemic. Therefore, we try to identify it by detecting changes in the elderly such as malnutrition and lack of mobility. Material and methods The system consists of two types of sensors installed at various locations in the user's home: Passive infrared (PIR) sensors and reed switch sensors. It was implemented for 15 days in the home of a 26-year-old student living alone, as a first step to later be deployed in the home of elderly people. Results Our study showed strong similarities between the activities detected by the algorithm and the real activity pattern of the interviewed individual. In addition, the system was able to identify two daily patterns (weekday and weekend) of the person as he is a student and is present in class during the week. Conclusion A system composed of low-cost, unobtrusive, non-intrusive and miniaturized sensors is able to detect meal-taking activity and mobility. These results are an intermediate step in assessing the potential risk of social isolation in older people living alone based on these ADLs.Copyright © 2023 AGBM