Barriers, Attitudes, and Influences Towards Dietary Intake Amongst Elite Rugby Union Players

Background: Dietary intakes can impact an athletes health and performance. Although evidence exists about what an athlete should eat, an athlete's nutritional intake is influenced by many factors. The limited research available suggests the main barriers preventing optimal nutritional intakes reported by athletes are lack of time, food accessibility, poor cooking skills, costs, taste, and time spent in “off-season.” Although these factors have been shown to influence dietary intake they remain relatively unexplored in Rugby Union. This study aimed to describe the nutritional influences on dietary intake amongst Rugby Union player's.Methods: This was a qualitative study utilising in person individual interviews with all participants. Participants were Rugby Union players (n = 30) for either a Super Rugby franchise or one of their development squads in New Zealand. Participant's undertook recorded face to face interviews, which were later transcribed. A thematic approach was used to code the transcripts by the primary coder and the themes were subsequently evaluated by the research team.Results: Childhood upbringing, organisational skills, time and food security also emerged as barriers. Body composition and sport nutrition knowledge emerged as both barriers and enablers to nutritional intake. Influence on performance was an enabler to optimal dietary intake. Fully professional rugby players have access to dietitians, whereas development and semi-professional rugby players only have limited if any access, and they were more likely to seek nutritional information via social media.Conclusion: This study suggests a need for greater nutrition education at developmental levels with an emphasis on affordable food choices, meal planning and skills for interpreting online nutrition information.

A qualitative exploration of the impact of COVID-19 on food decisions of economically disadvantaged families in Northern Ireland

Background The first UK-wide lockdown to prevent the spread of COVID-19 had a serious financial impact on low-income households, a population already in higher risk of food insecurity and poor dietary choices. Qualitative data on the impact of COVID-19 lockdown on food decisions of UK families are scarce. This study aimed to explore how the measures to control the spread of COVID-19 influenced the food-related decisions of socioeconomically deprived families in Northern Ireland. Methods A qualitative study captured data from online individual interviews. Participation was open for parents of children 2–17 years old living on a tight budget in urban and rural areas of Northern Ireland. A sampling matrix enabled equal representation of single- and two-parent households, as well as parents of younger children (<12y) and adolescents (≥12y). Data were collected by using the methods of Photovoice and mapping exercise. Data were analysed through a thematic approach. Results Twelve online interviews were conducted and five distinct themes were identified reflecting families’ food-related decisions that were affected by the COVID-19 lockdown: 1) food planning; 2) food purchasing; 3) meal preparation; 4) eating and feeding behaviours and 5) eating food prepared outside the house. Conclusions The restrictions put in place to inhibit the spread of COVID-19 influenced all aspects of dietary decisions of low-income families. Changes observed during this period included frequent consumption of homemade meals, but also increased unhealthy snacking. Infrequent food shopping encouraged good meal planning, but was also a barrier to securing adequate fresh food. Food-related support including school meal assistance contributed to families’ food security, particularly those of single parents.

‘All at the tap of a button’: Mapping the food app landscape

Mobile applications (commonly known as ‘apps’) are highly popular forms of software, with hundreds of billions of downloads globally each year. The ways in which the affordances of apps are portrayed on the app store platforms are crucial in sparking consumers’ initial interest. This article presents findings from the ‘Mapping the Food App Landscape’ study. The following two sources of online material were used in this study: (1) descriptions of food-related apps available in the Google Play store; and (2) the lists of the top-most installed free Android apps presented in the App Annie app analytics platform for Australia, Canada, the United Kingdom and the United States. The analytical approach is distinctive in bringing together the key feminist new materialism concepts of affective forces, relational connections and agential capacities with that of the promissory narrative. The study’s findings show that inapp publishers’ efforts to entice users, the Google Play app descriptions presented food apps as solutions to or escapes from the stresses and difficulties of everyday life. These app descriptions promised to generate excitement, fun and pleasure (games apps); configure and support convenient food supply and preparation arrangements (food ordering and delivery, meal planning and recipe apps); offer reassurance and better control over the body and encourage greater embodied self-awareness, health and wellbeing (food-tracking and nutrition apps); and contribute to creative and novel experiments in cooking (recipe apps). These findings map the landscape of food apps and the sociocultural contexts in which they are being created, published and adopted.

Dietary Habits of Diabetes Patients during the COVID-19 Pandemic

Prolonged social distancing due to coronavirus disease 2019 (COVID-19) has brought about changes in people’s lives, including changes in physical activity, eating habits, and an increase in people’s feelings of depression. These changes can be negative effects on diabetes management. Meal planning is one of the most effective things diabetic patients can do to control blood sugar. Active nutrition management is recommended using various diabetes management applications. Methods and studies on dietary guidelines and non-face-to-face nutritional management are needed in consideration of the continued spread of COVID-19 infections.

An Environmental Scan of Existing Canadian Childcare Resources Targeting Improvements in Health Behaviours

The objective was to conduct an environmental scan of existing Canadian childcare resources targeting nutrition, physical activity, sedentary behaviour, and/or sleep. A comprehensive search plan was conducted that involved four search strategies: (1) grey literature databases, (2) customized Google search engines, (3) targeted websites, and (4) consultation with content experts. A resource (i.e., information, materials) must have been created by government or an organization/agency within Canada, available in English, intended for childcare educators or directors working with children ≤ 5 years of age, and focused on targeting improvements in nutrition, physical activity, sedentary behaviour, and/or sleep. The quality of each included resource was assessed using a modified version of the Authority, Accuracy, Coverage, Objectivity, Date, Significance checklist. A total of 192 eligible resources were included. Most resources targeted only nutrition (n = 101) or physical activity (n = 60), and few resources targeted only sedentary behaviour (n = 2) or sleep (n = 1). The remaining 28 resources targeted more than one health behaviour. The 4 most common topics of resources were menu/meal planning (n = 55), healthy nutrition practices/environment (n = 37), physical activities/games (n = 33), and nutrition/food literacy (n = 20). Only 52 included resources cited evidence. One-third of the included resources (n = 64) were rated as high quality, including 55 that received a point for the significance criterion. Therefore, numerous high quality Canadian childcare resources exist for nutrition and physical activity. Future resource development is needed for sedentary behaviour and sleep. Findings can assist future intervention work and the database of resources can be utilized by relevant stakeholders to support other childcare initiatives.

Revising “Nutritional Reference Values for Feeding at Evacuation Shelters” According to Nutrition Assistance by Public Health Dietitians Based on Past Major Natural Disasters in Japan: A Qualitative Study

It is important to provide nutritionally adequate food in shelters to maintain the health of evacuees. Since the Great East Japan Earthquake in 2011, Japan’s Ministry of Health, Labour and Welfare has released the “Nutritional Reference Values for Evacuation Shelters” (Reference Values) after every major natural disaster. There is clear evidence, however, that the Reference Values have only been used infrequently. This study aims to revise these guidelines to include the actual situation in the affected areas and the feasibility of the endeavor. This qualitative study uses group interviews with local government dietitians to propose revisions to Japan’s Reference Values. These revisions include the following: issuing Reference Values within 1 week of a disaster, showing one type of values for meal planning for each age group, showing the minimum values of vitamins, upgrading salt to basic components, creating three phases of nutrition (Day 1, Days 1–3, and After Day 4), stipulating food amounts rather than nutrient values, and creating a manual. Local government officials could use the Reference Values as guidelines for choosing food reserves, and dietitians could use them while formulating supplementary nutrition strategies for a model menu in preparation for disasters.

Less Food Wasted? Changes to New Zealanders’ Household Food Waste and Related Behaviours Due to the 2020 COVID-19 Lockdown

Food waste is a crisis of our time, yet it remains a data gap in Aotearoa New Zealand’s (NZ’s) environmental reporting. This research contributes to threshold values on NZ’s food waste and seeks to understand the impact of the 2020 COVID-19 lockdown on household food waste in NZ. The data presented here form part of the ‘Covid Kai Survey’, an online questionnaire that assessed cooking and food planning behaviours during the 2020 lockdown and retrospectively before lockdown. Of the 3028 respondents, 62.5% threw out food ‘never’/‘rarely’ before lockdown, and this number increased to 79.0% during lockdown. Participants who wasted food less frequently during lockdown were more likely to be older, work less than full-time, and have no children. During lockdown, 30% and 29% of those who ‘frequently’ or ‘sometimes’ struggled to have money for food threw out food ‘sometimes or more’; compared with 20% of those who rarely struggled to have money for food (p < 0.001). We found that lower levels of food waste correlated with higher levels of cooking confidence (p < 0.001), perceived time (p < 0.001), and meal planning behaviours (p < 0.001). Understanding why food waste was generally considerably lower during lockdown may inform future initiatives to reduce food waste, considering socio-economic and demographic disparities.

Development of a Mobile Application Platform for Self-Management of Obesity Using Artificial Intelligence Techniques

Obesity is a major global health challenge and a risk factor for the leading causes of death, including heart disease, stroke, diabetes, and several types of cancer. Attempts to manage and regulate obesity have led to the implementation of various dietary regulatory initiatives to provide information on the calorie contents of meals. Although knowledge of the calorie content is useful for meal planning, it is not sufficient as other factors, including health status (diabetes, hypertension, etc.) and level of physical activity, are essential in the decision process for obesity management. In this work, we present an artificial intelligence- (AI-) based application that is driven by a genetic algorithm (GA) as a potential tool for tracking a user’s energy balance and predicting possible calorie intake required to meet daily calorie needs for obesity management. The algorithm takes the users’ input information on desired foods which are selected from a database and extracted records of users on cholesterol level, diabetes status, and level of physical activity, to predict possible meals required to meet the users need. The micro- and macronutrients of food content are used for the computation and prediction of the potential foods required to meet the daily calorie needs. The functionality and performance of the model were tested using a sample of 30 volunteers from the University of Ghana. Results revealed that the model was able to predict both glycemic and non-glycemic foods based on the condition of the user as well as the macro- and micronutrients requirements. Moreover, the system is able to adequately track the progress of the user’s weight loss over time, daily nutritional needs, daily calorie intake, and predictions of meals that must be taken to avoid compromising their health. The proposed system can serve as a useful resource for individuals, dieticians, and other health management personnel for managing obesity, patients, and for training students in fields of dietetics and consumer science.

Pre-Emptive and Non-Pre-Emptive Goal Programming Problems for Optimal Menu Planning in Diet Management of Indian Diabetes Mellitus Patients

Diet management or caloric restriction for diabetes mellitus patients is essential in order to reduce the disease’s burden. Mathematical programming problems can help in this regard; they have a central role in optimal diet management and in the nutritional balance of food recipes. The present study employed linear optimization models such as linear, pre-emptive, and non-pre-emptive goal programming problems (LPP, PGP and NPGP) to minimize the deviations of over and under achievements of specific nutrients for optimal selection of food menus with various energy (calories) levels. Sixty-two food recipes are considered, all selected because of being commonly available for the Indian population and developed dietary intake for meal planning through optimization models. The results suggest that a variety of Indian food recipes with low glycemic values can be chosen to assist the varying glucose levels (>200 mg/dL) of Indian diabetes patients.

A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy

Nutrition during pregnancy has lifelong impacts on the health of mother and child. However, this life stage presents unique challenges to healthy cooking and eating. Cooking interventions show promising results, but often lack theoretical basis and rigorous evaluation. The objective of this formative, qualitative study was to explore motivators, strategies, and barriers related to healthy cooking during pregnancy. Pregnant individuals’ preferences for a cooking education program were also explored. We conducted five focus groups with pregnant individuals (n = 20) in Southeast Michigan in 2019. Focus groups were audio-recorded and transcribed verbatim, then double coded by two members of the research team. Mean gestational age was 18.3 ± 9.6 weeks. Common motivators included feeding other children, avoiding pregnancy complications, promoting fetal growth, and avoiding foodborne illness. Challenges included pregnancy symptoms, navigating nutrition recommendations, mental energy of meal planning, family preferences, and time constraints. Strategies employed were meal planning and including a variety of foods. Participants identified organizational strategies, recipes, nutrition information, and peer support as important components of a cooking intervention during pregnancy. This study characterized multiple challenges to healthy home cooking during pregnancy, providing novel insight to inform the development of cooking skills education programs during this important life stage.