The concept of alimentation and transdisciplinary research

How risk perception regarding the COVID-19 pandemic affected household food waste: Evidence from Brazil

Food waste is a worldwide problem. One third of the food produced in the world is lost or wasted every year. Most of this waste takes place downstream of the supply chain due to consumer behavior. This issue is expected to increase in both developed and emerging economies. With the beginning of the COVID-19 pandemic, a range of challenges led to changes in consumer behavior. This study explores household food waste behavior during the COVID-19 pandemic through the lens of the Theory of Planned Behavior. The risk perception regarding the pandemic was integrated into a broader framework, which was analyzed by Structural Equation Modeling. The sample comprises the participation of 452 Brazilian individuals. The results show that all the predictors incorporated in the model were statistically significant. The intention of reducing household food waste during the pandemic was found to be the strongest predictor of food waste behavior. Additionally, the pandemic apparently influenced consumers' perceptions about the control they think they have over food waste. This research has theoretical and managerial implications. From a theoretical perspective, this study identifies key predictors of household food waste by considering a period of health crisis in an emerging country. From a managerial standpoint, this research may provide a learning experience for future similar scenarios. Results may also motivate consumers to look for ways to reduce, reuse and recycle food waste.

Dietary practices and nutritional status of children served in a social program for surrogate mothers in Colombia

BACKGROUND

Dietary practices are acquired in the family context and in turn can affect the health of family members, especially the nutritional status of children. The objective of this study was to determine the relationship between nutritional status and feeding practices in children from foster families served by the SOS Children's Villages program in Cartagena, Colombia.

METHODS

The study had a cross-sectional design. Through a non-probabilistic purposive sampling, 139 children from 0 to 5 years of age from the SOS Children's Villages Cartagena program were involved. The sociodemographic background of the participants was recorded and the nutritional status of the children was evaluated through anthropometric and biochemical measurements. Dietary practices were measured by means of a standardized questionnaire. Analyses were performed with Poisson regression models with robust variance. These regression models provided prevalence ratios (PR) with their respective 95% confidence intervals (95%CI).

RESULTS

Among dietary practices, it was observed that most families eat together at home (63.3%), watch television when they eat (55.4%), and have dietary norms (80.6%). Consumption of plant foods was predominantly high, especially vegetables (86.3%), fruits (92.1%), cereals (84.9%), root vegetables, and bananas (93.5%). Consumption < 4 times/week of soft drinks and industrialized juices increases 14.3 times the probability of low weight-for-height in the study population compared to the group that does not consume them. On the other hand, watching television while eating (PR: 2.82, 95%CI 1.32-4.69) and consumption of sweet snacks (PR: 2.24, 95%CI 1.03-4.87) increased the probability of low height-for-age; while having eaten norms at home decreased the probability of low height-for-age in the study population by 50%.

CONCLUSION

It is necessary to develop and implement interventions such as preventive measures and early diagnosis of inappropriate feeding behaviors to ensure adequate nutritional status among children under 5 years of age.

Wild berries and related wild small fruits as traditional healthy foods

The consumption of cultivated berry species (e.g., strawberries, blueberries) has increased dramatically in the last two decades after consumers appreciated them as flavorful, convenient and healthy fruits. Wild berries and similar small wild fruits are traditionally consumed around the world by local people as safe, nutritious, tasty, and versatile foods. These wild fruits have played an important role in the nutrition and bio-cultural aspects of rural communities. Like their commercial counterparts, wild berries contain important nutrients and bioactive compounds that may prevent or delay some chronic diseases attributed to oxidative stress and chronic inflammation. This review provides a comprehensive appraisal of the chemical and bioactive components in wild berry species and their traditional uses as foods around the globe. Presently, wild berries and similar wild small fruits are novel food sources that inspire applications as culinary products, processed foods, and nutraceuticals. Further research is needed to validate the content and action of bioactive components responsible for health claims. Sustainable commercial exploitation of wild berries should consider biocultural, environmental, and socio-economic aspects.

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Understanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cooks. The challenge of teaching FE is delivering meaningful learning outcomes to the different backgrounds, motivations, and interests of the audiences. This article delves into the origins of FE in academia and the influence on teaching of an expanding food processing industry. Current trends demand a FE education with a wider scope, focused on consumer needs and wants that convey elements of food product design, sustainability, innovation, and culinary applications, among others. Although the core concepts of FE have remained practically the same, new teaching methodologies call for expanded computational abilities, ample access to online contents, and active learning, student-centered approaches. As a case study, we describe the implementation of an elective flipped classroom course on engineering, science, and gastronomy for undergraduate students that include in-class demonstrations by chefs.