Recipe Components and Parents' Infant and Young Child Feeding Concerns: A Mixed-Methods Study of Recipe Posts Shared in Thai Facebook Groups for Parents.

Social media is increasingly becoming a significant source of information for parents, including about feeding young children. However, little attention has been given to the characteristics of recipes for infants and young children and how they interact with parental perceptions regarding food decisions shared by users on social media. Building on findings related to shared recipe components and parental food choices, between December 2019 and July 2020, this study retrospectively collected 80 shared recipes each from five Thai Facebook groups. This extraction created 379 shared recipes with 1751 peers' commentaries on the shared recipes' posts. The shared recipes were classified and components quantified across child age groups, then the textual contents around the reasons behind the food choices were described qualitatively. The results showed that there were differences in meal types, food ingredients, and seasoning used across child age groups. Further analysis found that food allergy awareness was one driving concern behind parental perceptions on food choices in children's diets. These concerns resulted in delays in the introduction of animal-source foods. Moreover, peers' commentaries on shared recipes offered a venue for exchanging experiences with food products. Because of the potential influence on parental beliefs and perceptions, further studies are required to understand the impact of existing online communities on actual feeding practices.

Advice and recipes for invalid and convalescent cookery in Australian cookbooks 1860-1950.

AIMS: The aims of the present study were to assess the prevalence of recipes about invalid cookery in Australian cookbooks published from 1860 to 1950; describe the dishes regarded as suitable for invalids and summarise the advice about how best to feed invalids or convalescents in the home. METHODS: Using published bibliographies, the Trove database, and the author's private collection, all available cookbooks published in Australia up to 1950 were reviewed and all recipes and advice about feeding invalids were recorded. RESULTS: Eight hundred and eighty-nine book titles were examined and 25% contained some recipes specifically designed for people who were sick or convalescing. One thousand, four hundred and seventy-one different recipes were recorded with more than half for beverages, desserts and soups. The most common recipes were for beef tea, barley water, gruel and meat broths. Advice about feeding focused on the food requirements of invalids, safe and appealing meal service, cooking methods and suitable food choices. The recipes and advice did not appear to change substantially over the nine decades and most did not appear to be based on any clear scientific evidence. CONCLUSIONS: Many of the general principles of invalid cookery in these books are similar to the requirements of the light diet, commonly used in Australian hospitals up until the 1980s. Further research into the source and rationale for the advice in these books would be worthwhile.

Calories and portion sizes in recipes throughout 100 years: an overlooked factor in the development of overweight and obesity?

BACKGROUND: Large portion sizes have been associated with large energy intake, which can contribute to the development of overweight and obesity. Portion sizes of non-home cooked food have increased in the past 20 years, however, less is known about portion sizes of home-cooked food. AIM: The aim of the study was to assess if the portion sizes measured in calories in Danish cookbook recipes have changed throughout the past 100 years. METHODS: Portion size measured in calories was determined by content-analysis of 21 classic Danish recipes in 13 editions of the famous Danish cookbook "Food" from 1909 to 2009. Calorie content of the recipes was determined in standard nutritional software, and the changes in calories were examined by simple linear regression analyses. RESULTS: Mean portion size in calories increased significantly by 21% (ß = 0.63; p < 0.01) over the past 100 years in the analyzed recipes. The mean portion size in calories from a composed homemade meal increased by 77% (ß = 2.88; p < 0.01). The mean portion size in calories from meat increased by 27% (ß = 0.85; p = 0.03), starchy products increased by 148% (ß = 1.28; p < 0.01), vegetables increased by 37% (ß = 0.21; p = 0.13) and sauce increased by 47% (ß = 0.56; p = 0.02) throughout the years. CONCLUSIONS: Portion sizes measured in calories in classical Danish recipes have increased significantly in the past 100 years and can be an important factor in increased energy intake and the risk of developing overweight and obesity.

Receta médica, ¿continuidad o desaparición? / Medical prescription: continuation or disappearance?

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