Exploring Perceived Importance of a Novel Emergency Food Program during COVID-19 and Program Recipient Characteristics.

Following rising unemployment rates and consequent loss of income due to COVID-19, many people have been seeking meal assistance. This study examines the impact of a community-based free meal distribution program during the pandemic in Kentucky, reviewing characteristics of recipients of the program. Demographics, health behaviors, food insecure classification, and rating of importance of the meal program were collected. Qualitative feedback on the impact of the program was collected via open response. Of the 92 participants using the meal service, the cohort was female, Black, 43 years of age (43.5 ± 15.0 years), with a household income under 30,000 USD before COVID, decreased income since COVID, and were food insecure. Recipients rated the importance of the service as 8.7 ± 1.8 (of 10), and those with children indicated the importance as 4.2 ± 1.1 (of 5). Qualitative data on program importance highlighted four response categories including "changed habits", "mental wellbeing", "provided resources", and "other". In response to the COVID-19 pandemic, many individuals have struggled. Meal assistance programs are a fundamental asset in the community that have seen marketed demand since COVID-19. Collaboration with, and evaluation of, meal assistance programs can be valuable for continued programmatic funding support.

Food as Medicine: A Pilot Nutrition and Cooking Curriculum for Children of Participants in a Community-Based Culinary Medicine Class.

PURPOSE: Healthy dietary change proves challenging for all families navigating the variable food preferences of children but can be especially burdensome for low-income families with limited resources. Encouragingly, programs that engage children in hands-on nutrition education appear to promote changes that positively impact the entire family. From these observations, we designed a dedicated pediatric cooking and nutrition class concurrent with a community-based culinary medicine class for adult clients of a food pantry. DESCRIPTION: Through the Food As Medicine (FAME) nutrition education initiative at community pantry sites, we launched culinary medicine classes for pantry clients and offered concurrent culinary medicine classes for their children. Each pediatric class included an interactive lesson, hands-on cooking, and crafts or games to reinforce concepts prior to sharing a meal with parents. ASSESSMENT: The pilot classes launched at two pantry sites, and the team leading the pediatric classes solicited feedback from participants and stakeholders to enable thematic analysis of the impact. Observations included the ability of children to identify new foods and to report enthusiasm for assisting with food preparation at home. Child participants engaged in the class demonstrated willingness to try new foods when joining their parents for a meal. CONCLUSION: This pilot intervention details an educational, hands-on nutrition and cooking curriculum for children of low-income families. Through age-appropriate experiential learning, we observed a positive impact of this class in its ability to encourage family participation, to augment nutrition lessons taught to parent participants, and to empower young learners to advocate for healthy dietary change.

The use of trimethylamine N-oxide as a primary precipitating agent and related methylamine osmolytes as cryoprotective agents for macromolecular crystallography.

Both crystallization and cryoprotection are often bottlenecks for high-resolution X-ray structure determination of macromolecules. Methylamine osmolytes are known stabilizers of protein structure. One such osmolyte, trimethylamine N-oxide (TMAO), has seen occasional use as an additive to improve macromolecular crystal quality and has recently been shown to be an effective cryoprotective agent for low-temperature data collection. Here, TMAO and the related osmolytes sarcosine and betaine are investigated as primary precipitating agents for protein crystal growth. Crystallization experiments were undertaken with 14 proteins. Using TMAO, seven proteins crystallized in a total of 13 crystal forms, including a new tetragonal crystal form of trypsin. The crystals diffracted well, and eight of the 13 crystal forms could be effectively cryocooled as grown with TMAO as an in situ cryoprotective agent. Sarcosine and betaine produced crystals of four and two of the 14 proteins, respectively. In addition to TMAO, sarcosine and betaine were effective post-crystallization cryoprotective agents for two different crystal forms of thermolysin. Precipitation reactions of TMAO with several transition-metal ions (Fe(3+), Co(2+), Cu(2+) and Zn(2+)) did not occur with sarcosine or betaine and were inhibited for TMAO at lower pH. Structures of proteins from TMAO-grown crystals and from crystals soaked in TMAO, sarcosine or betaine were determined, showing osmolyte binding in five of the 12 crystals tested. When an osmolyte was shown to bind, it did so near the protein surface, interacting with water molecules, side chains and backbone atoms, often at crystal contacts.