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The main food consumption of farming families is an important concern during the pandemic. Farmers in West Nusa Tenggara (WNT) survive with the availability of rice to support household health and food security during the pandemic. In addition to its nutritional content, rice also contains phenolic compounds and has antioxidant activity. This study aims are to measure the frequency of rice consumption, food variety, varieties of rice consumed daily during the pandemic in WNT, as well as the antioxidant properties of several rice varieties grown in WNT. This study was conducted from September 2020 to June 2021 in East Lombok, Sumbawa and Bima Regencies, WNT Province, Indonesia using a survey approach. The data collection techniques were observation, Focus Group Discussion, recording, interviews with 74 respondents with a semi-structured questionnaire and study literature related to the nutritional content and bioactive compound of the rice. Quantitative data was tabulated to determine the frequency and average then descriptively analyzed, while qualitative data was thematically analysed. The most consumed rice varieties are seen from the production data of seed breeders in the WNT region, the phenolic content was determined using Folin-Ciocalteu, antioxidant activity was examined using DPPH assay. The result showed that the highest portion of food consumed by farmer households in WNT is rice. The most variety of rice produced by breeders is the Inpari 32 variety. There are about 97% of farmers consume rice for 3 times a day, while 3% of the remaining consume 2 times a day of rice. Food variety includes 7.9% vegetable-rice and 92.1% rice-vegetables-meat protein. The results of the analysis of antioxidant properties and phenolic content in rice is depending on the variety. The antioxidant properties of the Jeliteng, Baroma, Pamelen, Nutrizinc and Inpari 32 rice varieties were 44.85+or-0.51%, 9.87+or-1.55%, 9.96+or-1.22%, 9.75+or-1.09%, and 14.305+or-1.24%, respectively, while the phenolic contents were 9.76+or-0.09, 4.23+or-0.03, 4.48+or-0.02, 4.64+or- 0.07, 4.58+or-0.42 mg GAE/g dryrice extract, respectively. The results of this study indicate that rice has been used as one of antioxidants source for farming families during the pandemic.
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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.
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Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.
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An online questionnaire, consisting of 24 questions was applied to determine individuals' food purchasing, food hygiene, and nutritional behaviors during the COVID-19 pandemic. Of 658 re-spondents, 67% were female, 33% were male, 60% were 18-24 years old, and 25% were 25-31 years old. Supermarket shopping (73.9%) was the most preferred way to supply food, while the primary stocked up food was dried legumes (59.1%). The nutritional values and contents of foods were more paid attention to than before the COVID-19 pandemic, and the packaged foods (79.3%) were primarily preferred. The most preferred methods for cleaning fresh fruits and vegetables were washing under running water (59.7%) and soaking in water with vinegar (43.2%). The participants intended to eat healthy foods during the COVID-19 pandemic. However, the daily meal counts increased slightly. Food supplements, mainly vitamin C (73%) and vitamin D (40.5%) were consumed to strengthen the immune system. Additionally, social media (31.9%) and TV programs (20.3%) were very effective after medical doctor recommendations (32%) for orienting the nutritional behaviors of participants.
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The aim was to investigate the use of bee products in Piaui state during the COVID-19 pandemic. To that end, data were collected remotely via an online form sent on WhatsApp and Instagram. Sampling was stratified considering the four mesoregions of Piaui and the sex of the participants using the Survey Monkey calculator. After stratification, the study contained 392 participants. A total of 85.46% of the interviewees reported regularly consuming bee products, primarily (24.78%) due to their nutritional potential. During the pandemic, 79.34% used bee products, honey being the most consumed (59.16%), followed by propolis honey (26.04%) and propolis alone (4.82%). With respect to COVID-19-related use, 23.47% and 3.21% of the subjects related consumption for disease prevention and treatment, respectively. In general, there was a 37.24% increase in the consumption of bee products during the pandemic, but most of the participants (52.05%) did not know the extent of the increase.
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Due to the growing demand for instant food and lifestyle change after the COVID-19, aquatic pre-made products become popular. The unique nutritional and functional characteristics and processing suitability of aquatic products make them suitable for the development of ready-to-eat, instant heat, instant cooked and ready-to-use pre-made products. However, due to their unique fishy taste, texture and perishable characteristics, appropriate pretreatment technology, flavor and quality improvement and maintenance technology as well as storage technology in the processing and storage process need to be adopted so as to improve the quality of pre-made products. The main factors affecting the quality and safety of aquatic product pre-made products include biological hazards, chemical hazards and physical hazards. Therefore, quality control technologies of aquatic pre-made products including the raw material collection, processing process and the cold chain transportation process are necessary. In the future, aquatic pre-made products should be more nutritious, high-quality and diversified because of the improvement of nutrition and quality control technology.
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Purpose: As the average salt intake of Japanese people is as high as 10 gram per day, it is necessary to reduce the salt intake for the prevention and treatment of cardiovascular diseases. We held a less salt recipe contest to promote delicious less salt recipes among society and examined the potentiality of 'deliciously less salt meals'. Method: National Cerebral and Cardiovascular Center (NCVC) held the 'The 5th S-1 Grand Prix', a contest to develop delicious and less salt bento recipes on a nationwide scale. The contest named after its goal of reducing the salt intake by 1 gram in each meal. Under the theme of a delicious and attractive less salt bento meeting to the nutritional value standards (such as less than 2 gram of salt equivalent per meal), NCVC called for the bento recipe ideas from the 10th of May to 26th of July 2021. All the applied recipes are evaluated and tasted by NCVC contest board members, then the best one was decided for a 'Grand-Prix' award. Contest was held on-line due to the COVID-19, the video presentation made by the applicants were evaluated for the final selection. Result: A total of 67 teams (25 teams in the general category, 15 teams in the student category, 27 teams in the disaster nutrition category) were applied to this contest. We encouraged governments, hospitals, dietitian training schools, and convention-related companies and organizations nationwide to apply the contest. Compared to the 4th tournament, the number of applicants were increased by 16 teams. More than half of the applicants were from 'educational institutions such as universities'. Although the 5th tournament was held online, we were able to hold a recipe contest in a new format, such as using applicants' video presentation for the final selection. Discussion: In the disaster nutrition category, many recipes for the delicious, preserved foods and cooking methods under the disaster were gathered, so that these less salt recipes can be widely adopted in the disaster foods. Through this attempt, we created an opportunity to make a delicious less salt meals, and motivated participants to cook 'deliciously less salt meals'. In the future, more people will participate in this contest in order to get them to participate, we will consider the conditions of the recipe and the recruitment method.
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Natural extracts have been of very interest since ancient times due to their enormous medicinal use and research attention. Moringa oleifera is well known as miracle tree as it consists of high nutritive values. Originally from India is widely distributed in many tropical regions, in the pacific region, west Africa as well as central America. India is the major supplier of Moringa worldwide, accounting for around 80% of global demand. It is a multipurpose plant cultivated for medicinal applications. It contains rich sources of Vit- A, B1, B2, B3 and C, It also has calcium, potassium, iron, magnesium, zinc and phospherus. Moringa species contain various phytoconstituents such as alkaloids, saponins,tannins, steroids.phenolic acids( gallic, vanillic and p-coumaric acids) and flavanoids(catechin), tocopherol ,glucosinolates and terpenes. Investigations of ethanol extract of the leaves gives lutein, B-carotene,phytyl fatty acids, esters, poly phenols, B- sitosterols,triglycerols,fatty acids and saturated hydrocarbons. Leaves were obtained by super critical extraction with CO2 using ethanol as a cosolvent, temperature 35-80 0C.The phenolic acids( gallic, vanillic and p- coumaric acids) and flavanoids(catechin) were identified in all extracts. Extracts obtained at 35 degrees shows the highest values of total phenolic compounds. The activities of plant include Anti-oxidants, anti-cancer, anti-microbial, anti-viral,anti- hyperglycemic,anti-hyperlipidemic,anti-inflammatory,anti-hypertension, anti-spasmodic and others. Due to covid-19 pandemic, the global Moringa products market size is estimated to be worth USD 5167.2 million in 2022. Leaf powder is expected to exceed USD 6 billion by 2025 on account of increasing demand in the dietary supplement and food applications.
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Guduchi (Tinospora cordifolia) is an essential drug of the Ayurvedic medicine system used in different Ayurvedic formulations to treat a variety of ailments. Guduchi is a member of the Menispermaceae family and is widely produced in tropical and sub-tropical countries such as India, Sri Lanka, China, Myanmar, Philippines, South Africa, Thailand, Bangladesh, and several south-east Asian continents such as Indonesia, Malaysia. All parts of Guduchi have nutritional value and medicinal importance, including the roots, stem, bark, and leaves. A different class of phytochemicals like alkaloids, glycosides, aliphatic compounds, diterpenoids, sesquiterpenoids, phenolic compounds, steroid and polysaccharides, etc., are found in Guduchi. Tinosporaside, tinosporine, magnosporine, berberine, choline, Jatrorrhizine, palmatine, beberine, giloin, giloinsterol, and other beneficial biomarkers are present in this herb. Guduchi is used to treat cold, fever, headache, jaundice, digestive disorder, among other things, and it shows several proven pharmacological activities such as anti-oxidant, anti-inflammatory, antidiabetic, immunomodulatory activity, anti-toxic, hepatoprotective, anticancer, cardioprotective activity, radioprotective, antimicrobial, anti-stress, anti-HIV and many more. This review article majorly highlights the phytochemical present in Guduchi, analytical works and pharmacological activities of Guduchi. Copyright © 2022 are reserved by International Journal of Pharmaceutical Sciences and Research.
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COVID-19, a disease caused by SARS-COV-2 virus was the reason for the pandemic and loss of many lives. The virus transmission from human-to-human touch led to outbreaks of this disease. World health organization has recommended a list of precautionary measures to avoid the major infection of this virus. This list includes various medicinal plants, fruits and vegetables which can boost the immunity and help in reducing the risk of infection. Due to this COVID-19, the food habits of most of the people changed which led to shift towards healthier lifestyle. As most of the Indian population is vegetarian, so the health based plant food including wild plant sources have been explored extensively. The wild fruits like bael, aonla, jamun, rubus, aakhe, simul and many more have the antiviral properties and immune boosting properties which could be incorporated in our diet. The bioactive compounds like polyphenolics, flavonoids, tannins, phytosterols, vitamins, minerals, etc., present in above mentioned wild fruits can be utilized to have healthful benefits. As these functional components can help in reducing various diseases like asthma, bronchitis, cold, fever, flu, inflammatory diseases, cancer, cardiovascular diseases and ultimately boost up the immunity to cope up with COVID-19 illness.
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To clarify the most suitable fish paste for preparing lion's head meatballs, this study investigated the effect of adding 6 different silver carp fish pastes: fresh unwashed (group 1-1), fresh washed (group 1-2), frozen unwashed without antifreeze agent (group 2-1), frozen washed without antifreeze agent (group 2-2), frozen unwashed with antifreeze agent (group 3-1), and frozen washed with antifreeze agent (group 3-2) on the basic nutrients, color, texture properties, waterholding capacity, sensory and flavor properties, thiobarbituric acid reactive substance (TBARs) value, and total volatile basic nitrogen (TVB-N) content of pork/fish composite meatballs. The results showed that the contents of protein and fat in meatballs from groups 2-1 and 2-2 were lower than those in groups 3-1 and 3-2, and the contents of water, protein and fat were 61.68%, 11.32% and 19.41% for group 2-1, and 62.45%, 11.09% and 19.33% for group 2-2, respectively. The gel properties, hardness, elasticity, cohesion, and sensory quality of groups 3-1 and 3-2 were significantly higher than those of groups 2-1 and 2-2 (P < 0.05), but there was no significant difference compared with groups 1-1 and 1-2. The odor response value of groups 3 was lower than that of groups 1, and groups 3 had the highest sweetness value (3 039.66) and lowest bitterness value (534.59). The TBARs value and TVB-N content in groups 1-2, 2-2, and 3-2 (with washed fish paste) were significantly lower than those in groups 1-1, 2-1 and 3-1 (with unwashed fish paste) (P < 0.05). Since fresh fish paste is not easy to store and subject to spoilage, frozen washed fish paste with antifreeze agent can be used to produce composite meatballs.
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Background: Schools play a vital role in childhood nutrition. Months into the COVID-19 pandemic, 21 million free meals were distributed by Chicago Public Schools (CPS). Cardiovascular (CV) risk factors begin in childhood and school meals establish healthy eating patterns. To our knowledge, school meal nutrition has not been studied from a CV disease prevention perspective. Guidelines published by the National Heart, Lung, and Blood Institute (NHLBI) in 2012 strongly recommend that 2-21-yearolds consume <30% of calories/day from fat, <10% of calories/day from saturated fat, and <300 mg of cholesterol/day to promote CV health in adolescence. As CPS currently follows USDA nutrition guidelines, we sought to determine the alignment of school meals for K-8th graders with NHLBI recommendations. Methods: May and June 2021 CPS breakfasts and lunches were analyzed. Menus were obtained from the CPS website and nutrition information from a school nutritionist. Total breakfast and lunch calories, calories from fat, calories from saturated fat, and mg of cholesterol were recorded. The percent of daily caloric intake from fat and saturated fat was calculated. Days that cholesterol content exceeded 200 mg (2/3 of daily recommended) were analyzed as we examined 2/3 of daily meals. The effect of milk (skim, chocolate skim, or 1%) was considered. The number of meals meeting NHLBI guidelines were counted, and the percentage of meals meeting standards were calculated with 95% confidence intervals. Results: CPS meals met the standards for total fat, saturated fat, and cholesterol on 62%, 60%, and 78% of days, respectively with median values meeting NHLBI standards. When factoring milk consumption, skim and chocolate milk respectively add 85 and 115 calories with no fat and 5 mg cholesterol. Both of these milk choices improve compliance with total and saturated fat standards while having a negligible impact on the cholesterol standard. 1% milk adds 105 calories at the expense of 27 calories of fat, 18 calories of saturated fat, and 15 mg of cholesterol. This milk has minimal impact on the total fat standard and total cholesterol standards but a negative impact on the saturated fat standard. Cholesterol results are greatly impacted by eggs. On all the days where total cholesterol exceeded 200 mg, hardboiled eggs were served at breakfast. Conclusion: Over the last several decades, the nutritional quality of school meals has vastly improved. Specifically, CPS is a leader in nutrition standards and has made monumental strides to improve school meals. As a program federally funded by the National School Lunch Program, CPS represents many other qualifying schools. While CPS currently exceeds the USDA guidelines it is expected to comply with, the rates of compliance with NHLBI guidelines suggest there is room for improvement. Current guidelines may want to consider implementing standards specific to CV health promotion. (Left). Proportion of active IEP initiated and/or managed by RHCSP education liaisons by diagnosis. Values listed represent N, percentage (%). Figure 1b (Right). Proportion of active 504 initiated and/or managed by RHCSP education liaisons by diagnosis. Values listed represent N, percentage (%).
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For consumers, among the most important sources of information related to nutrition are popular journals and magazines, including women's and sports, but the diets presented there may lead to unhealthy weight-control behaviors. The aim of the study was to assess the nutritional value of regular and low-calorie diets presented in Polish women's and sports magazines before and during COVID-19 pandemic. The study was based on two popular Polish magazines-one women's magazine and one sports magazine, which regularly present various types of diets. The nutritional value of all the diets published from January 2014 to May 2022 was analyzed. The total number of included single-day menus was n = 119, while for analysis they were stratified based on: type of magazine (published in the women's magazine n = 41 and in the sports magazine n = 78), year of publication (before the COVID-19 pandemic n = 78 and during n = 41), and type of diet (regular n = 61 and low-calorie n = 58). The analysis included the energy value and nutritional value. For the type of magazine, the diets published in the sports magazine were characterized by a higher intake of fat (p < 0.0001 for intake in grams and in % of energy) and calcium (p = 0.0330), whereas the diets published in the women's magazine were characterized by a higher intake of carbohydrates (p = 0.0226 for intake in grams, and p = 0.0002 for intake in % of energy) and fiber (p = 0.0163). For the year of publication, the diets published during the COVID-19 pandemic were characterized by a higher intake of protein (p = 0.0166 for intake in grams), sodium (p = 0.0465), calcium (p < 0.0001), vitamin D (p = 0.0197), vitamin B6 (p = 0.0207), and vitamin B12 (p = 0.0277), whereas the diets published before the COVID-19 pandemic were characterized by a higher intake of carbohydrates (p = 0.0243 for intake in % of energy). For the type of diet, the regular diets were characterized by a higher energy value (p = 0.0020), as well as by a higher intake of fat (p = 0.0162 for intake in grams), carbohydrates (p = 0.0390 for intake in grams), mono- and oligosaccharides (p = 0.0084 for intake in % of energy), fiber (p < 0.0001), magnesium (p = 0.0323), iron (p = 0.0307), and vitamin B6 (p = 0.0204). The nutritional value of the diets presented in the Polish women's and sports magazines was not justified by the type of magazine or type of diet, associated with the target group, which may cause the following of improperly balanced diets. However, the changes in the typical nutritional value of diets presented in the Polish women's and sports magazines during the COVID-19 pandemic were justified by some specific needs for the prevention and treatment of COVID-19.
Subject(s)
COVID-19 , COVID-19/epidemiology , Calcium , Calcium, Dietary , Diet , Dietary Fiber , Female , Humans , Nutritive Value , Pandemics , Vitamin B 6ABSTRACT
Background Following considerable interest in the relationship between obesity and COVID-19, the UK Government have released a policy paper: 'Tackling obesity: empowering adults and children to live healthier lives'.1 This response may be focused on a limited and potentially historical view of overweight and obesity. We consider the complexity of the condition, its determinants, and co-existing conditions.2 Objectives We sought to gain consensus iteratively, using implementation framework thinking, to advocate for the appreciation of a wider, more complete understanding of the existing science behind obesity and the appropriate strategies needed to address it. Results We identified four strategic points and provided recommendations for more comprehensive coverage and greater impact: 1. Improving focus and messaging 2. Understanding drivers of food choice and nutritional status 3. Promoting healthy eating from early years 4. Addressing the complexity of obesity Discussion 1. Effective messaging should be inclusive, collaborative and non-judgemental, promoting co-participation in the development of messages used in public national campaigns.3 2. Higher rates of obesity are observed in socioeconomically deprived groups who rely on food assistance programmes, in which nutritional quality could be improved through involvement of nutrition professionals.4 In order to influence behaviour, basic food literacy and financial management skills could be developed, while subsidies for healthier alternatives may complement taxes on less healthy foods.5 3. Advocating for better education on food science and nutrition from early learning sectors will promote increased awareness early in life.6 This could be augmented by reinstatement of initiatives like the healthy start programme. 4. Human health is multidimensional, therefore focussing on a single-metric risks oversimplifying this complexity and undervaluing the importance of healthy behaviours, even those not directly associated with weight.7 Instead, we should consider positive lifestyle habits, rather than a narrow focus on weight or BMI alone for the individual, informed by existing and accepted scientific findings. Conclusion An integrated systems approach ought to be developed with a multipronged intervention strategy, targeting food production, supply and environments as well as marketing to improve availability of as well as accessibility to more nutrient-rich but less energy-dense foods. These combined with appropriate food education for consumers would enable more consistently healthy food choices.
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Camel milk has been consumed for centuries due to its medicinal and healing properties. The present study aims to investigate the consumption patterns of camel milk and perceived benefits and risks among adults in the United Arab Emirates. A self-administered online questionnaire was developed in English and Arabic languages and was completed online by 852 adults. Socio-demographic characteristics, camel milk consumption patterns and perceived knowledge of the benefits and risks of camel milk were investigated. About 60 % of the participants have tried drinking camel milk, but only a quarter (25â 1 %) were regular consumers. The most consumed camel milk products after fresh milk were yoghurt and flavoured milk. The most popular additions to camel milk were honey, turmeric and sugar. Most consumers had less than one cup of camel milk per day (57â 0 %). Camel milk consumers preferred it over other types of milk due to its nutritional value (66â 4 %) and medicinal properties (39â 3 %). Among consumers, 58â 4 % reported consuming unpasteurised camel milk. Reasons included the belief that it is fresher (87â 2 %), better for the immune system (41â 6 %), and higher in nutrients (39â 2 %). Overall, participants had inadequate knowledge about the health benefits of camel milk (7â 11 ± 5â 3 out of 25). Males and camel milk consumers had a significantly higher knowledge about the health benefits of camel milk compared to females and non-consumers (P < 0â 05). Although positive perceptions were common, misperceptions appear to be prevalent among non-consumers. Consuming unpasteurised camel milk is a major public health concern, thus national regulations are essential.
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Camelus , Milk , Animals , Cross-Sectional Studies , Female , Humans , Male , Nutritive Value , TasteABSTRACT
The proceedings contain 17 papers. The topics discussed include: associations between food environment and nutritional quality of food purchases in French households: the Mont'Panier cross-sectional study;changes in food purchasing practices of French households during the first COVID-19 lockdown and associated individual and environmental factors;development of insect farming as an option for urban circular bioeconomy: the chemical safety issue;evaluating the impact of a retailer-led pilot at changing consumer behavior;fate of polychlorobiphenyls in the insect Tenebrio molitor: consequences for further use as food and feed;high-school's neighborhood environment in relation with anthropometric indices of girl students living in north-west of Iran;and institutional frameworks for controlled-environment food production systems in urban areas. A comparative analysis of Berlin, London and Nairobi.
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Part of the world’s population is nutrient deficient, a phenomenon known as hidden hunger. Poor eating conditions cause this deficiency, leading to illnesses and recovery difficulties. Malnourished patients are more easily affected by Covid-19 and have a difficult recovery after the illness. An effective food choice has the price and nutritional value of food products as the most relevant factors, with the price being the most relevant, considering the context of countries such as Brazil. Thus, having identified a scenario in which the access and food price mainly cause malnutrition. This work proposes an architecture, called Nutri’n Price, to recommend high nutritional foods with low costs. The architecture encompasses a network of ontologies, inference algorithms, information retrieval and collaborative filtering techniques to recommend the best foods according to nutrient choice, price, and user contextual information. A prototype of a mobile application was developed to evaluate the feasibility of the proposed architecture. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.
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Insects are increasingly being considered as an attractive source of protein that can cater to the growing demand for food around the world and promote the development of sustainable food systems. Commercial insect farms have been established in various countries, mainly in Asia, but in Europe, edible insects have not yet emerged as a viable alternative to traditional plant- and animal-based sources of protein. In this paper, we present an interdisciplinary overview of the technological aspects of edible insect farming in the context of the EU regulations and marketing. Based on a review of the literature, we have concluded that edible insect farming can be a viable business sector that significantly contributes to the overall sustainability of food systems if the appropriate regulations are introduced and food safety standards are guaranteed. However, the success of the edible insect industry also requires consumer acceptance of entomophagy, which is rather low in Western societies. Therefore, targeted marketing strategies are indispensable to support the implementation of edible insect programs.
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Since the onset of the COVID-19 pandemic and the associated lockdowns, many events occurred, such as supply chain disruption, shielding and working from home restrictions along with diminished incomes and people's extra time spent in their own homes;all these have led to broad changes in consumer attitudes and behaviour. Therefore, people spent more time at home in all countries, and there was a significant increase in the number of people who enjoyed experiencing cooking at home, having a regular schedule for their meals. Pasta represents one of the most consumed food products in the world, their consumption increasing from year to year, experiencing a boost demand during the pandemic, because it has many important advantages such as: low cost, easy to cook, high nutritional value and long shelf life. Properly cooked pasta has a low potential to increase blood sugar, it slows down digestion and give a feeling of satiety for a longer period. The purpose of this study was to obtain information on consumer perceptions towards pasta consumption in order to develop new products that are adapted to current consumer requirements and preferences.