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The COVID-19 outbreak has significantly impacted supply chains and has caused several supply chain disruptions in almost all industries worldwide. Moreover, increased transportation costs, labor shortages, and insufficient storage facilities have all led to food loss during the pandemic, and this disruption has affected the logistics in the food value chain. As a result, we examine the food supply chain, which is one of the key industries COVID-19 has detrimentally affected, impacting, indeed, on the entire business process from the supplier all the way to the customer. Retail businesses are thus facing supply issues, which affect consumer behavior by creating stress regarding the availability of food. This has a negative impact on the amount of food that is available as well as its quality, freshness, safety, access to markets, and affordability. This study examines the impact of COVID-19 on the United Arab Emirates food distribution systems and how consumer behavior changed in reaction to interruptions in the food supply chain and the food security problem. Hypothesis testing was used in the study's quantitative methodology to assess consumer behavior, and participants who were consumers were given a descriptive questionnaire to ascertain whether the availability and security of food had been impacted. The study used JASP 0.17.2 software to develop a model of food consumption behavior and to reveal pertinent connections between each construct. Results show that consumer food stress and consumption behavior are directly impacted by food access, food quality and safety, and food pricing. Furthermore, food stress has an impact on how consumers behave when it comes to consumption. Food stress, however, is not significantly influenced by food supply.
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Population growth and urbanization increasingly put pressure on our planet's availability of areas needed for food production. The dependencies on domestically produced food are increasingly judged favourable, following the consequences of the Ukrainian war, with escalating fuel and grain prices and less accessibilities to low-income groups. It is, however, unclear whether land is domestically available. Applying a food system approach, the main aim of this article is to investigate spatial foodsheds and theoretical self-sufficiency for food production needed to supply increasing future populations in a selection of cities, including estimates for Dhaka in Bangladesh, Nairobi in Kenya and Kampala in Uganda. The projected foodshed scenario areas for the years 2020 and 2050 are estimated for the production of three core products currently extensively produced and consumed in the three countries. They show that it is not possible to feed an ever-increasing urban population based on domestic production alone. International trade, new technological developments and new consumer demands for less area-intensive food production systems may give solutions to the immense challenge of feeding the world's population with nutritious food in 2050. However, to ensure fair and inclusive transition pathways for low-income groups: (1) affordability and accessibility of trade opportunities, technologies and products, (2) a common vision aiming for the SDGs, including SDG2: Zero hunger and SDG11: Sustainable Cities and Communities as well as (3) best practices in co-creation and cooperation with the most vulnerable urban and rural populations, are highly needed.
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Urbanization of coastal areas worldwide has increased due to an increase in the global population. The production of sustainable aquaculture is greatly impacted by a surge of this urbanization. In certain countries, particularly for individuals with more limited space in metropolitan areas, such as along Johor's coastal area, aquaculture might well be a good strategy to maintain food availability (continuous production plus high-quality meals). Consequently, the adoption of aquaculture along the Johor's coastal area has lead to Harmful Algal Blooms (HAB). This paper examines the evolution of the aquaculture industry of Malaysian Johor coastal areas in relation to HABs. In addition to HABs, the aforementioned metropolitan regions confront diverse economic and geographical obstacles when attempting to increase their aquaculture production sustainably. Those problems are therefore addressed using a variety of operations as well as surveillance techniques in this brief overview. Lockdowns and border prohibitions caused by the continuous COVID-19 infection have had a global impact. These logistical difficulties in the seafood industry have increased dependency on imported supplies. It is suggested that international decision- making, supervision, and knowledge exchange can successfully solve the challenges urbanized areas have in ensuring sustainable food security through the evolution within the aquaculture sector.
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The early months of the COVID-19 pandemic brought about significant disruptions in food supply chains, which increased consumers’ concern about possible food shortages and price gouging. To ensure personal food security, many consumers began stockpiling food and water in unusually large amounts.The goal of this study was to investigate individual- and household-level predictors of food and water stockpiling (FWS) in the early months of the COVID-19 pandemic among Non-Latino Black and Latino adults.This study was a secondary analysis of cross-sectional survey data. Participants were 2,174 Non-Latino Black (66.4%) and Latino (33.6%) adults residing in a Midwestern state, who completed the survey in either May or June/July 2020.Participants were asked to self-report (yes or no) if they stockpiled food and/or water in the prior 7 days in response to the pandemic. A variety of variables was examined, including education level, annual income, employment status, concerns about COVID-19, and self-quarantine status. Crude and adjusted logistic regressions were used to identify variables associated with FWS.Non-Latino Black participants had lower odds of reporting FWS compared to Latinos (OR 0.64, 95% CI, 0.51-0.79). Similarly, participants who were not concerned about COVID-19 had lower odds of FWS compared with those extremely concerned (OR 0.37, 95% CI, 0.20 – 0.71). In contrast, odds of FWS were higher among participants who were self-quarantining all the time compared to those who were not (OR 2.16, 95% CI, 1.31 – 3.59).Results showed that Latinos, adults concerned about COVID-19, and self-quarantine status had significantly higher odds of FWS during the pandemic.
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The COVID-19 pandemic has brought about a variety of challenges to Nigeria, the most populous country in Africa, especially in the area of health protection, food security, and availability. Food security is a concept that encompasses the availability and accessibility of safe nutritious foods to everyone and is dependent on the maintenance of the food supply chain. The food security status of Nigeria, a developing country that previously was problematic, has been worsened by the COVID-19 pandemic through several fronts including the disruption of the food supply chain, reduced agricultural output as a result of the global lockdown, and lack of access to agricultural facilities and products, such as fertilisers, manpower, and restrictive policies. These factors have generally resulted in food scarcity and price inflations, which increasingly threaten the political and economic stability of households within the country, leading to an insecure future for the people. This review examines how the food security status of households in Nigeria has been affected by the COVID-19 pandemic and the effects of the lockdown and changing business environment on farmers' food production operations and marketing activities. It further evaluates the pandemics impacts on agro-industrial projects and governments' efforts in making the agriculture sector more sustainable. Strategies to improve local food production, accessibility and availability, through interventions, including financial incentives/grants to farmers, the revival of moribund agricultural agencies, and encouraging local production and processing of foods are explored.
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The work of this research was to analyze the effectiveness of the community food barn in terms of the availability and easy access of the community, both farmer members of the barn and other communities in the village to food, and to analyze the comparison of the income levels of farmers who are members of the community food barn with non-members. This research was conducted in West Lombok Regency. This study uses secondary data and primary data. Secondary data were obtained from literature studies. Meanwhile, primary data was obtained from direct observation and interviews by using a questionnaire with 60 respondents. The data in this study were analyzed using descriptive analysis. The results of this study show that the Community Food Barn Program in West Lombok has not been effective. The most tangible benefit from the existence of the Community Food Barn Program is that members can use the Food Barn to store their harvested grain and guarantee the availability of food reserves for members and the entire family because they are allowed to borrow grain.
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Background: Coronavirus pandemic has dealt a severe blow to India’s poor and socioeconomically disadvantaged group. Among a nationwide lockdown to contain the spread of the infection. This study assessed the availability of food and access to healthcare among the vulnerable population of Gujarat– pregnant women and severe acute malnourished children. Specifically, we assessed events of starvation or skipped meal, availability of healthcare services, and self-reported psychological distress during the lock down. Materials and Methods: A cross-sectional study across 252 talukas and 33 districts of Gujarat was undertaken using a structured questionnaire. A telephonic survey was carried out and positive responses were received from 161 households (HHs) with severe acute malnourished children, 328 pregnant women with severe maternal anemia, and 402 lactating women. Results: We found 79.7% of surveyed HHs received ration where major reliance was on public distribution system (51.7%). Less than half of the beneficiaries (48.6%) received take-home ration under the ICDS program. Despite efforts of the State as well as voluntary agencies, 7.3% of HHs experienced episode of hunger, mostly from Devbhumi Dwarka, and Navsari district. A third of the respondents showed signs of psychological distress associated with lockdown. Conclusion: Food insecurity may lead to malnutrition impairing the immunity of the individuals to cope with the disease. Thus, given the uncertainty around the emergency situation, preparedness measures should not only focus on the availability of healthcare commodities but also to ensure the availability of other essentials, especially to the socioeconomic disadvantaged group. © 2022 Wolters Kluwer Medknow Publications. All rights reserved.
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COVID-19 pandemic encourages the utilization of local food sources to ensure food availability. Busil (Xanthosoma sagittifolium) was readily available and affordable in Banjarnegara Regency in the Province of Central Java in Indonesia. However, the busil starch utilization was still rare due to the low functional properties of the native busil starch. The objective of this study was to explore busil starch physicochemical characterization enhancement after microwave irradiation treatment, especially on the stability of heat processing. This research was conducted in two steps. First, microwave treatment (with a variation of energy and irradiation time) of native busil starch (NBS), and the second was modified busil starch (MBS) physicochemical characterization. A rise in amylose was observed on MBS. SEM analysis was shown MBS granules are breakdown. Through viscosity, final viscosity, setback viscosity, peak time, and the pasting temperature of MBS generally were increased. Meanwhile, peak viscosity and breakdown viscosity of MBS was decreased. Thermal properties of MBS like onset (To), peak (Tp), and conclusion (Tc) temperatures were also increased. The degree of whiteness index (DW) of MBS was decreased. FTIR analysis has shown that microwave treatment did not cause functional group alteration. XRD analysis has also demonstrated no change in the diffraction pattern but a slight change in the crystallinity index. Generally, microwave treatment leads to MBS thermal stability and potentially broaden MBS utilization on food processing product.
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Urban Agriculture (UA) is the widespread practice of food production within available city space using non-commercial, commercial and hybrid production technologies. The economic viability of UA remains a concern among UA practitioners. To investigate UA’s viability;land, labour and distribution cost are analyzed, and margin and benefit–cost ratio (BCR) under vacant lot, rooftop/backyard and discretionary labour UA are calculated. We present a straightforward approach to gauge the economic viability of UA taking examples from 40 distinct locations of two divergent development contexts of Adelaide, South Australia and Kathmandu Valley, Nepal. UA seems potentially viable by selecting high-value crops in Adelaide but showed little chance of viability under low-value crop scenarios in both contexts. The high cost of land is shown to be the primary driver of cost for UA. Labour cost appears to be a critical difference between the two cities, being an important constraint for the economic viability in Adelaide, where the wage rate is high. To improve economic viability, the respective governments and planners should consider better ways to avail subsidised land through policy intervention and volunteer or subsidised labour arrangement mechanisms. Home food gardens accessing available land and labour as a discretionary/spare time activity with zero distribution cost may represent the best way to produce food without exceeding market costs in cities.
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BACKGROUND: The COVID-19 pandemic and subsequent public health measures have resulted in a worsening of eating disorder symptoms and an increase in psychological distress. The present study examined symptoms and behaviors in adolescents and young adults with emotional eating, bingeing behaviors and binge eating disorder during the pandemic. Additionally, the study explored if individuals who experienced pandemic-related food availability and food affordability issues experienced increased binge-eating symptoms and negative feelings. METHOD: Participants (n = 39) were a convenience sample who participated between November 2020 and January 2021 in a weight and lifestyle management program at an urban New England pediatric hospital. Participants completed online surveys that assessed (1) participant's exposure to COVID-19 related stress and binge-eating behaviors using the COVID-19 Exposure and Family Impact Survey-Adolescent and Young Adult Version (CEFIS-AYA) and the Binge Eating Scale (BES) respectively, (2) participants' and their families' ability to attain and afford food and its association with bingeing behaviors, and (3) the relationship between food availability and affordability and negative emotions. RESULTS: Nearly half of all participants (48.7%) reported moderate to severe bingeing during the COVID-19 pandemic; those who experienced greater COVID-related stress reported more binge-eating behaviors (p = 0.03). There were no associations between indicators of food availability and affordability and binge eating or between food availability and affordability and negative feelings. CONCLUSIONS: Higher pandemic-related stress was associated with more binge-eating behaviors among adolescents and young adults. These results underscore the need to monitor symptoms and provide treatment for these patients despite barriers to care imposed by the COVID-19 pandemic. Research and clinical care for adolescents and young adults with EDs must recognize and respond to pandemic effects across the weight and disordered eating spectrum.
Research shows that the COVID-19 pandemic continues to have far-reaching adverse effects on mental health. For adolescents and young adults, the COVID-19 pandemic has altered critical aspects of their daily lives. The objective of this study is to investigate binge-eating behaviors in adolescents and young adults during the COVID-19 pandemic and to examine if individuals in households that experienced pandemic-related challenges such as food availability and food affordability had greater increases in bingeing behaviors and negative emotions such as feelings of anxiety, worry, mood, and loneliness. Thirty-nine adolescents and young adults previously assessed in an outpatient weight and lifestyle management program at an urban pediatric hospital were surveyed between November 2020 and January 2021. Almost half (48.7%) of these participants reported moderate to severe bingeing behaviors during the pandemic. Participants who reported higher impact of COVID-related stress on the CEFIS-AYA scale reported the highest level of binge-eating behaviors. There were no associations between food availability and affordability and binge eating or between food availability and affordability and negative feelings. This study highlights the importance of assessing patients' perception of how they experience the myriad impacts of COVID-19 on their daily lives, and the critical need for increases in accessible mental health services and continued support during the on-going pandemic.
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Background: Food insecurity, defined as lack of consistent access to enough food for an active, healthy life was projected to affect 1 in 6 children in the United States in 2021. Market basket studies have consistently found that gluten-free (GF) foods are more expensive than their gluten-containing counterparts. We conducted an anonymous survey to determine the prevalence of food insecurity in households with children on a gluten-free diet (GFD) and how it can impact a child's adherence to a GFD. Methods: An anonymous electronic survey was distributed through celiac support groups, national celiac organization newsletters, and social media from March to May 2021. Survey items included demographic and medical information. Food insecurity risk before and during the COVID-19 pandemic was evaluated using the validated adapted Hunger Vital Signs Screener modified with “glutenfree food” to each screening question. Results: The 413 households with children on a GFD that completed the survey primarily self-identified as white (86%, 354). All 10 zip-code regions in the United States were represented. Most had a household income > $80000, resided in a mortgaged home, and were relatively well-educated. The most common reason for a GFD was celiac disease (CD) (92%, 378), and 72% (266) had been on a GFD for >2 years. All households noted a decrease in availability of GF foods during the pandemic (p<0.001). Pre-pandemic, 21% (86) of the households with at least one child following a GFD screened positive for food insecurity. When asked specifically about GF foods, 23% (94) of the households screened positive. Both food insecurity (25%, 104) and GF food insecurity (28%, 116) increased during the pandemic. Both before and during the COVID- 19 pandemic, 5% (19) of the households who were food secure screened positive for GF food insecurity. In one of ten households, individuals on a GFD ate gluten because there were no GF options available. Gluten ingestion due to unavailability of GF foods was higher in households who screened positive for food insecurity (aOR=5) or GF food insecurity (aOR=7). Gluten was eaten before and during the COVID-19 pandemic with a significant increase during the pandemic(p<0.001). Conclusions: Using a nationwide survey, we found that both overall and GF food insecurity have increased for households with children on a GFD. Rates of reported intentional gluten consumption because no GF options were available increased from 1 in 20 households to 1 in 10 households. Food insecurity increased the odds of a household member on a GFD eating gluten on purpose/intentionally. Food insecurity is an underrecognized risk to our celiac patients. Gastroenterologists should incorporate food insecurity screening into their practice for patients on a GFD, especially in the setting of celiac symptom exacerbation.(Figure Presented)Food Insecurity, Intentional Gluten Ingestion and Gluten-Free Food Availability (n=413) (a) Food and Gluten-Free Food Insecurity in Households with Children on a Gluten-Free Diet was measured by screening patients via the validated and adapted Hunger Vital Signs Screener. There was no significant difference in food insecurity before and during the pandemic. (b) Intentional Gluten Ingestion due to Unavailability of Gluten-Free Foods before and during pandemic was compared with test of proportions showing a significant difference (p value < 0.05) (c) Gluten-Free Food availability before the pandemic and (d) Gluten-Free Food availability during the pandemic showed decreasing availability of gluten free foods.
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Hunger and food insecurity has worsened due to the COVID-19 pandemic. The types of food environments (e.g., natural/built) that people can access may improve household resilience to food-system shocks. This paper examines (1) urban and rural differences in the perceived influence of the COVID-19 pandemic on agricultural, livelihoods, food environment attributes, diets; and (2) whether access to different food environments was associated with food security. A two-part telephonic survey (COVID-19 Surveillance Community Action Network Food Systems Tool and Household Food Insecurity Access Scale) was conducted in Western Kenya (n = 173) and an informal settlement in Nairobi (n = 144) in January/February 2021. Limitations on the acquisition of farm inputs and movement restrictions had an adverse impact on agriculture and food sales. Urban residents reported a more significant impact on livelihoods (97% vs. 87%, p < 0.001), with day laborers being the most impacted. Rural respondents reported access to significantly more food environments and lower food insecurity. Multiple linear regression analysis revealed that younger respondents, ≤1 income source, had more difficulty acquiring food, decreased access to cultivated environments, and increased access to informal markets were predictors for higher food insecurity. These data indicate that access to specific types of food environments may improve household resilience.
Sujets)
COVID-19 , Approvisionnement en nourriture , COVID-19/épidémiologie , Sécurité alimentaire , Humains , Kenya/épidémiologie , PandémiesRésumé
The objective of this review was to update the evidence on the role of vitamin D and its possible mechanisms of action on COVID-19. At present, multiple pleiotropic benefits associated with vitamin D have been suggested, among which a possible immunomodulatory effect with anti-inflammatory potential has been suggested on respiratory viral infections such as SARS-CoV-2, responsible for the COVID-19 pandemic. In this sense, current scientific evidence raises a possible association between vitamin D insufficiency (<30 ng/ml) and the risk of COVID-19 illness, in such a way that the most accepted recommendations by the scientific community suggests that supplementation not exceed the recommended dietary intake (600-800 IU/day) for healthy populations and between 400-2.000 IU/day for populations at risk of deficiency. On the other hand, scientific evidence does not recommend systematic supplementation> 4.000 IU/day, only supporting these recommendations in risk conditions in populations with confirmed insufficient levels. This review concludes that in the various countries, such as Chile, whose availability of foods rich in vitamin D is scarce should try to supply food to combat food insecurity and vitamin deficiencies related to the incidence of COVID-19. For countries whose sanitary measures prevent the population from having food that allows obtaining or maintaining sufficient levels (>30 ng/ml), supplementation between 400 and 2.000 IU/day of vitamin D is suggested. However, these associations are still controversial, more randomized clinical trials are needed to make clinical decisions.
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Beef is an abundant source of all proteinogenic amino acids (AAs;in both adequate amounts and balanced ratios) and physiologically essential nonproteinogenic AAs (taurine and β-alanine). The content and bioavailabilities of proteinogenic AAs in beef are greater than those in plant-sourced foods. Taurine (a potent anti-oxidant) is essential for the integrity and functions of tissues, including eyes, heart, and skeletal muscle, whereas β-alanine is required for the production of antioxidative and neuromodulatory dipeptides. Furthermore, beef contains a large amount of creatine (essential for energy metabolism in tissues, particularly brain and skeletal muscle), anti-oxidative dipeptides (carnosine and anserine), and 4-hydroxyproline (an anti-inflammatory nutrient that maintains intestinal integrity and inhibits colitis). There are myths that plants provide all nutrients that are available in animal-sourced foods. However, taurine, vitamin B12, creatine, carnosine, and anserine are absent from plants, whereas β-alanine and 4-hydroxyproline are low or negligible in plants. Like other animal-sourced foods, beef plays an important role in the optimum growth of children and the prevention of anemia in humans, as well as maintaining muscle mass, delaying ageing, and mitigating sarcopenia in adults, while meeting the high demands of exercising individuals for high-quality protein. Some epidemiological studies raised concern that the consumption of red meat might increase risks for chronic diseases in humans, including obesity, type 2 diabetes mellitus, cardiovascular disease, kidney disease, and cancers. However, findings from many epidemiological and clinical studies do not support these claims. Beef-derived AAs and other nutrients enhance the metabolism (e.g., nitric-oxide and glutathione syntheses) and the functions of monocytes, macrophages, lymphocytes, and other cells of the immune system, thereby helping the human host to kill pathogenic bacteria, fungi, parasites, and viruses. The latter include severe acute respiratory syndrome coronavirus (SARS-CoV) and SARS-CoV-2 (COVID-19). Therefore, beef is a functional food for optimizing human growth, development, and health.
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This study aimed to examine the impact of the economic recession due to COVID-19 on 4 aspects of food security (availability, accessibility, stability, and food utilization) in Indonesia. The time-series data (2000-2018) of the Food Agriculture Organization’s statistics were used in this study. The regression equations were analyzed using the Ordinary Least Square estimation technique. The final step was to simulate the impact of COVID-19 on four aspects of food security. COVID-19 had a detrimental impact on Indonesia’s food security. The availability, accessibility, and food stability are aspects of food security that are significantly affected by the COVID-19‘s economic recession, while food utilization is not affected by this pandemic. The worst impact magnitude of COVID-19‘s economic recession was on food stability so that the government needed to increase the implementation of food diversification policies in the future. Also, the government should actively be involved in preventing the increase of the protectionism mainstreaming in the international trade of staple food because it will worsen the food stability in Indonesia as a food importer country.
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Wellbeing and quality of life are also important considerations for young people with chronic disease, such as diabetes, who may be reluctant to engage with services (doi:10.1136/bmj.o750).1 And the services they need should include psychological and behavioural interventions to support emotional wellbeing and mental health (doi:10.1136/bmj-2022-070530).2 A new study offers some hope in older age. K Dhana and colleagues looked at the effect of lifestyle factors on life expectancy lived with and without Alzheimer’s dementia and found a longer life expectancy and about a 50% decrease in life years lived with Alzheimer’s disease in people older than 65 years (doi:10.1136/bmj-2021-068390).3 People who exercise enough, have cognitive engagement, eat a healthy diet, are non-smokers, and consume low amounts of alcohol live longer and for more years without Alzheimer’s disease (doi:10.1136/bmj.o885).4 The upper limit of life expectancy has changed little in 1000 years, with improvements in maternal and child health the greatest contributions to increases in average life expectancy. The importance of prevention is also a bitter truth for governments and health systems that continue to ignore systemwide measures, such as “availability interventions” for food and drink (doi:10.1136/bmj-2021-069848),6 but are quick to acclaim and promote treatments for which evidence is mixed (doi:10.1136/bmj.o926).7 Deterioration in baseline population health, notably in countries that persisted with economic austerity measures, is one reason for the excessive demand now placed on hospital services (doi:10.1136/bmj.o950).8 That excessive demand contributes to the perception that health services are more inefficient than they are (doi:10.1136/bmj.o929).9 But providing a health service with enough resources to meet demand is a delicate balance between rationing, taxation, and collaboration.
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The COVID-19 pandemic changed the life of many. The study aimed to identify fragile groups of the population regarding nutrition during the COVID-19 restriction period. An online survey was conducted from 26 July to 3 September 2020. A total of 1173 answers were received from persons aged 18–68 years living in Latvia. The results showed that food availability mainly was not limited, although for 15.3% responders restrictions caused increased worries about not having enough food, and 12.2% noted a decrease in the ability to eat preferred food. Responders aged 40–54 noted that they ate less, and that their food stocks were scarce in comparison with other age groups. Almost 50% of responders increased food consumption. One-fifth of responders increased consumption of foods of low nutritional value, especially among 25–39 year old persons and in households where the economic situation became worse. Fragile groups regarding nutrition in times of COVID-19 restrictions included households whose economic situation became worse during the COVID-19 restrictions, younger people who increased food consumption together with consumption of food of low nutritional value, and persons aged 40–54 years. The data from the study serve as an indicator that more detailed research is needed to determine whether crises such as the COVID-19 pandemic are changing dietary habits and food availability in the population.