Public Awareness of Food Products, Preferences and Practices: Old Challenges and New Insights.

Food is not only a source of nutrition for humans; it also encompasses social, cultural, and psychological dynamics [...].

Responding to the need of postgraduate education for Planetary Health: Development of an online Master's Degree.

Planetary Health has emerged as a new approach to respond to the existential risks that the clime and global environmental crises pose to human societies. As stated by various stakeholders, the challenges involved in Planetary Health are of such magnitude that education must be at the forefront to obtain a meaningful response. Universities and higher education institutions have been specifically called to embed the concept of planetary stewardship in all curricula and train the next generation of researchers and change makers as a matter of urgency. As a response to this call, the Universitat Oberta de Catalunya (UOC), the Universitat Pompeu Fabra (UPF), and the Barcelona Institute for Global Health (ISGlobal) developed the first online and asynchronous Master in Science (MSc) in Planetary Health. The aim of the programme is to train a new generation of academics and professionals who understand the challenges of Planetary Health and have tools to tackle them. This article describes the development of the curriculum of this MSc, presents the main characteristics of the programme and discusses some of the challenges encountered in the development of the programme and its implementation. The design of this MSc was based on: the alignment of the programme with the principles for Planetary Health education with a focus on human health; a multi-, inter-, and trans-disciplinary approach; the urgency to respond to the Anthropocene challenges; and the commitment to the 2030 Agenda. The MSc was recognized as an official degree by the Agency for Quality of the Catalan University System, included in the European Quality Assurance Register for Higher Education, and the Spanish National Academic Coordination body in April 2021 and launched in October 2021. There are currently more than 50 students enrolled in the program coming from a broad range of disciplines and geographic locations. The information presented in this article and the discussion on challenges encountered in developing and implementing the programme can be useful for those working in the development of similar programs.

Cocinas tradicionales: entre la cultura y el patrimonio, el cambio social y la salud / Traditional cookery: between culture and heritage, social change and health

El propósito de este artículo es reflexionar críticamente sobre las intersecciones entre cocinas tradicionales, cultura alimentaria, patrimonio y salud. En primer lugar, solo muy recientemente aspectos de la cultura inmaterial como la alimentación han sido consideradas como parte de la cultura con pleno derecho y se han incorporado a las listas de lo patrimonializable. Tenemos también que dicho patrimonio cultural es cambiante, y se construye a partir de selecciones de elementos, excluyendo otros. Igualmente, y al tratarse de alimentación, dichos discursos impactan de lleno en otros discursos sociales, entre los cuales el de la salud (pública) es uno de los más destacados. Pero aun dentro de este panorama convulso, las cocinas “tradicionales” continúan teniendo una fuerza inusitada y se sitúan en la base tanto de las culturas e identidades a todos los niveles, como de las representaciones proyectadas “hacia fuera”. En este artículo reflexionaremos brevemente sobre estos aspectos. (AU)

Fhe aim of this article is to critically reflect on the intersections between traditional cuisines, food culture, heritage and health. First, we have to say that only very recently aspects of intangible culture such as food and cuisines, have been considered as part of the culture with full rights and have been incorporated into heritage lists. We also have that this cultural heritage is continuously evolving, and is built from selections of elements, excluding others. Likewise, and when it comes to food, these discourses have a full impact on other social discourses, among which that of (public) health is one of the most prominent. But even within this turbulent panorama, the "traditional" kitchens continue to have an unusual force and are at the base of both cultures and identities at all levels, as well as representations projected "outwards". In this article we will briefly reflect on these aspects. (AU)

Mediterranean Diet: The Need for Cross-Disciplinary Perspectives.

The notion of the Mediterranean diet has progressively evolved over the past half a century, from a healthy (coronary) dietary pattern to a model of sustainable diet [...].

Family Meals, Conviviality, and the Mediterranean Diet among Families with Adolescents.

Two aspects that characterize the Mediterranean diet (MD) are "what" and "how" we eat. Conviviality relates to "how" we eat and to the pleasure of sharing meals with significant people. The most studied concept is "family meals", which includes conviviality, which involves "enjoying" family meals. Given the lack of research on convivial family meals in Mediterranean countries, the purpose of this qualitative study was to analyze the family meal representations and practices of families with 12- to 16-year-old adolescents to assess whether they responded to a pattern of conviviality, and to examine their association with MD adherence. Twelve semi-structured interviews were conducted and food frequency and family meal questionnaires were administered. A food pattern analysis was carried out and digital photos of meals were analyzed to examine eating habits and meal composition, respectively. The findings showed that parents believed family meals are a space for socialization and communication. Items relating to the conviviality of family meals identified in the study were meal frequency, meals at the table, lack of digital distractions, pleasant conversations, and time spent on family meals. Attention should be paid to conviviality in Mediterranean families when designing multi-approach strategies to promote healthy eating among adolescents.

The Denied Pleasure of Eating: A Qualitative Study with Functionally Diverse People in Spain.

This qualitative study explores the difficulties in experiencing eating-derived pleasure within a group of functionally diverse people, based on personal interviews and Grounded Theory. Understanding the feelings and subjective experiences of functionally diverse people can help develop new approaches to address their loss of pleasure and motivation regarding food intake. The study included 27 participants, aged between 18 and 75 years, all of whom had a functional deficiency that affected the occupational aspects of the eating process. Interviews were conducted in clinical settings and several centres for differently abled people. Four main themes emerged from the analysis: eating through obligation; fear of eating; the social life of food; and the importance of the taste and visual aesthetics of food. These themes underscore the importance of taking into account the phenomenological experiences of pleasure in the eating process.

Using Mobile Applications to Increase Physical Activity: A Systematic Review.

Unhealthy diet and physical inactivity-major risk factors for the main non-communicable diseases-can be addressed by mobile health applications. Using an evidence-based systematic review design, we analysed studies on mobile applications to foster physical activity to determine whether they met the objective of increasing adults' physical activity. A bibliographic search was conducted in October 2020 using PubMed, Cochrane Library Plus, Biomed Central, Psychology Database, and SpringerLink, retrieving 191 articles. After titles and abstracts were reviewed, 149 articles were excluded, leaving 42 articles for a full-text review, of which 14 met the inclusion criteria. Despite differences in study duration, design, and variables, 13 of the 14 studies reported that applications were effective in increasing physical activity and healthy habits as dietary behaviour. However, further longer-term studies with larger samples are needed to confirm the effectiveness of mobile health applications in increasing physical activity.

Visión de los profesionales sobre las posibilidades de uso y las funcionalidades de las aplicaciones móviles para el tratamiento de la obesidad y el sobrepeso / Vision for professionals on the possibilities of use and features of the mobile applications for the treatment of obesity and overweight

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Posibilidades de las aplicaciones móviles para el abordaje de la obesidad según los profesionales / Possibilities of mobile applications for managing obesity according to professionals

Introducción: Ante el creciente aumento y la relevancia que han adquirido las aplicaciones para teléfonos móviles (App) en el ámbito de la salud, el objetivo de este trabajo es conocer la visión de los profesionales que se dedican al tratamiento de la obesidad sobre las necesidades y carencias actuales con las que se encuentran, su predisposición al uso de dichas aplicaciones y las funcionalidades que creen que debería tener una aplicación de móvil para el tratamiento de la obesidad. Métodos: Estudio cualitativo realizado mediante entrevistas semiestructuradas a expertos que se dedican al tratamiento de la obesidad. Resultados: Las App fueron consideradas como herramientas que podrían ser útiles para interactuar o tratar con los pacientes. No obstante, la predisposición a usarlas contrasta con la realidad actual, cuando su uso es todavía limitado. Los profesionales consideraron que las App podrían suplir en parte la carencia de contacto diario entre paciente y profesional, y permitirían aumentar la interacción con los pacientes, consiguiendo resultados más favorables en el control del peso, en especial en la mejora de la adherencia y en la motivación. En lo que respecta a funcionalidades y requisitos de las App, los registros de peso, de actividad física y de consumo de alimentos fueron destacados como los factores principales a incluir. Conclusiones: La incorporación de App al tratamiento habitual del sobrepeso y la obesidad requiere todavía una mayor definición de sus funcionalidades, así como del rol del profesional y su participación, tanto en el proceso de su diseño como durante la supervisión del tratamiento (AU)

Introduction: Given the increasing use and importance of mobile telephone applications (apps) in the health setting, this study aimed to ascertain the views of health professionals involved in the treatment of obesity about their current needs and gaps in their requirements, their willingness to use mobile apps, and the features these devices should have for the treatment of obesity. Methods: A qualitative study was conducted through semi-structured interviews with experts treating obesity. Results: The experts believed that apps could be useful to interact or deal with patients. However, their willingness to use apps contrasts with the current limited use of these devices. Practitioners felt that apps could partly compensate for the lack of daily contact between patients and professionals and could increase interaction with patients, achieving more favourable weight control results, especially with regard to improved adherence and motivation. In terms of the functionality and requirements of such apps, the main elements to be included were records of weight, physical activity and food consumption. Conclusions: Adding apps to the existing treatment of overweight and obesity still requires further definition of its functions. Additionally, further investigation is needed into both the role and involvement of professionals in the design process and during treatment (AU)

[Possibilities of mobile applications for managing obesity according to professionals]. / Posibilidades de las aplicaciones móviles para el abordaje de la obesidad según los profesionales.

INTRODUCTION: Given the increasing use and importance of mobile telephone applications (apps) in the health setting, this study aimed to ascertain the views of health professionals involved in the treatment of obesity about their current needs and gaps in their requirements, their willingness to use mobile apps, and the features these devices should have for the treatment of obesity. METHODS: A qualitative study was conducted through semi-structured interviews with experts treating obesity. RESULTS: The experts believed that apps could be useful to interact or deal with patients. However, their willingness to use apps contrasts with the current limited use of these devices. Practitioners felt that apps could partly compensate for the lack of daily contact between patients and professionals and could increase interaction with patients, achieving more favourable weight control results, especially with regard to improved adherence and motivation. In terms of the functionality and requirements of such apps, the main elements to be included were records of weight, physical activity and food consumption. CONCLUSIONS: Adding apps to the existing treatment of overweight and obesity still requires further definition of its functions. Additionally, further investigation is needed into both the role and involvement of professionals in the design process and during treatment.

Use of mobile phones as a tool for weight loss: a systematic review.

We conducted a systematic review of the literature on the use of mobile phones for weight loss. A total of 43 studies were identified on obese or overweight adults, aged 18 years or over. After review, ten articles met the inclusion criteria. There were 19-534 participants per study. Participants were from European, Asian and North American regions. The mean body mass index (BMI) of the subjects varied from 22 to 36 kg/m(2). Two studies used text messaging or multimedia messaging. All the other studies used mobile-phone apps or web-based programmes that could be accessed from mobile phones as a part of a weight-loss intervention or for evaluating their potential for use and their acceptance. Most studies lasted 2-4 months and the maximum duration was 1 year. All but two studies showed reductions in the participants' bodyweight, BMI, waist circumference and body fat in the various interventions. There appeared to be a proportional relationship between weight loss and programme use. The programmes most benefited those who took a pro-active approach to everyday problems. Frequent self-recording of weight seemed to be important, as was the personalisation of the intervention (counselling and individualized feedback). Finally, a social support system acted as a motivational tool.

Mediterranean diet pyramid today. Science and cultural updates.

OBJECTIVE: To present the Mediterranean diet (MD) pyramid: a lifestyle for today. DESIGN: A new graphic representation has been conceived as a simplified main frame to be adapted to the different nutritional and socio-economic contexts of the Mediterranean region. This review gathers updated recommendations considering the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populations are facing. SETTING AND SUBJECTS: Mediterranean region and its populations. RESULTS: Many innovations have arisen since previous graphical representations of the MD. First, the concept of composition of the 'main meals' is introduced to reinforce the plant-based core of the dietary pattern. Second, frugality and moderation is emphasised because of the major public health challenge of obesity. Third, qualitative cultural and lifestyle elements are taken into account, such as conviviality, culinary activities, physical activity and adequate rest, along with proportion and frequency recommendations of food consumption. These innovations are made without omitting other items associated with the production, selection, processing and consumption of foods, such as seasonality, biodiversity, and traditional, local and eco-friendly products. CONCLUSIONS: Adopting a healthy lifestyle and preserving cultural elements should be considered in order to acquire all the benefits from the MD and preserve this cultural heritage. Considering the acknowledgment of the MD as an Intangible Cultural Heritage of Humanity by UNESCO (2010), and taking into account its contribution to health and general well-being, we hope to contribute to a much better adherence to this healthy dietary pattern and its way of life with this new graphic representation.

Food consumption and civil society: Mediterranean diet as a sustainable resource for the Mediterranean area.

OBJECTIVE: To define the Mediterranean diet model inside a Mediterranean social and cultural food framework and from the perspective of a local model of consumption. DESIGN: Reflexion and review of literature available in relation to the Mediterranean diet, locality and proximity. SETTING AND SUBJECTS: Mediterranean region and its populations. RESULTS: The Mediterranean local food system under the term Mediterranean diet encourages local production and local consumption. From this perspective, this model takes part of every local Mediterranean lifestyles and encourages sustainability. CONCLUSIONS: From a local Mediterranean point of view and as a proximity model of consumption, Mediterranean food and diet can be a sustainable resource for the Mediterranean area.