Development of a Culinary Medicine Curriculum to Support Nutrition Knowledge for Gastroenterology Fellows and Faculty.

Gastroenterologists encounter many nutrition-related disorders in their practice, yet the nutritional needs of patients with chronic gastrointestinal (GI) and liver disease are largely unaddressed by treating physicians, due to suboptimal nutrition education. To address this gap, we developed and piloted a culinary medicine course for a GI fellowship training program. The objective of this study is to describe the development, implementation, and acceptability of the course. A registered dietitian, a chef instructor, and a gastroenterology clinical professor trained in culinary medicine developed the four-class tailored curriculum and delivered the classes remotely. Each class had a theme related to commonly encountered GI disorders and included hands-on meal preparation, a nutrition lecture, and a patient case study discussion. Post-course feedback surveys were disseminated. Twenty-three GI physicians enrolled in the course and the attendance rates in classes 1-4 were 83%, 65%, 61%, and 48%, respectively. Among 15 completed feedback surveys, 80% reported that the class contents were either moderately or extremely useful and all endorsed the curriculum for other gastroenterologists. Future studies of culinary medicine programs tailored to medical specialties should identify strategies to maintain engagement and assess the impact on nutrition knowledge, competencies, and translation of these new skills to clinical practice.

Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review.

The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration properties, adsorption properties, rheological properties, have an important influence on the physiological process of host digestion and absorption, leading to the differences in satiety and glucose and lipid metabolisms. Based on the diversified physicochemical properties of konjac glucomannan (KGM), it is meaningful to review the relationship of structural characteristics, physicochemical properties and glycose and lipid metabolism. Firstly, this paper bypassed the category of intestinal microbes, and explained the potential of dietary fiber in regulating glucose and lipid metabolism during nutrient digestion and absorption from the perspective of colloidal nutrition. Secondly, the modification methods of KGM to regulate its physicochemical properties were discussed and the relationship between KGM's molecular structure types and glycose and lipid metabolism were summarized. Finally, based on the characteristics of KGM, the application of KGM in the main material and ingredients of fat reduction food was reviewed. We hope this work could provide theoretical basis for the study of dietary fiber colloid nutrition science.

Teaching critical thinking in nutritional sciences: a model course and assignments.

Critical thinking is a common and important learning outcome in college curricula. Case-based and problem-based learning can be used to assess and foster critical thinking skills. HNF 250-Contemporary Issues in Human Nutrition is a critical thinking course developed during the redesign of a nutritional sciences major program. Course assignments were designed to assess the course and nutritional sciences major learning outcomes. The nutrition and health claim assignment is scaffolded across the academic semester as three assignments: 1) bibliography assignment; 2) poster presentation; and 3) paper. Course lectures and materials have been designed to prepare students for completion of each assignment. The assignments have been modified over time based on classroom observations and student performance. In 2021, the course learning outcomes were examined by assessing several assignments including the nutrition and health claim poster and paper. Course learning outcome benchmarks using these assessments generally included 80% of students achieving an 80% for each criterion. Results revealed that students were not meeting most of these assessment benchmarks during the 2021 iteration, although benchmark data from other course assessments were more satisfactory. It is possible that the transition from a virtual to an in-person format negatively influenced student performance on these course learning outcomes. This course and the nutrition and health claim assignment example can provide a course design and learning outcome assessment framework for other higher education critical thinking courses.NEW & NOTEWORTHY This paper describes how a scaffolded nutrition and health claim assignment is used to teach critical thinking skills among nutritional sciences students and examine the program's learning outcomes. Further, this course example is to serve as an model for STEM majors on how to incorporate case-based and problem-based learning strategies into an undergraduate course.

Perfil nutricional de pacientes ostomizados. Hospital General del segundo departamento de San Pedro Paraguay ­ Corea. 2022 / Nutritional profile of ostomized patients. General Hospital of the second department of San Pedro Paraguay ­ Korea. 2022

El perfil nutricional de los pacientes ostomizados adquiere especial atención debido a las condiciones que podrían predisponer a una malnutrición. El objetivo del estudio fue determinar el perfil nutricional de pacientes ostomizados que reciben atención ambulatoria en el Hospital General del Segundo Departamento de San Pedro-Paraguay - Corea, en el año 2022, se realizó un estudio observacional de corte transversal. Los datos obtenidos fueron cargados en una planilla electrónica Microsoft-Excel, para el análisis se utilizó estadística descriptiva. Para describir el estado nutricional de los pacientes se emplearon indicadores antropométricos y el Screening de Riesgo Nutricional (NRS-2002), aplicados mediante entrevista y evaluación clínica nutricional. El estudio tuvo una duración global de 9 meses, fueron incluidos 20 pacientes ostomizados atendidos en el Programa Nacional de Atención Integral al Paciente Ostomizado provisto por el Hospital General Paraguay-Corea que cumplieron con los criterios de inclusión. Se respetaron los principios éticos de investigación. El grupo etario más representativo fue el de 41 a 64 años o más, seguido del grupo etario de 20 a 40 años; mayor proporción de sexo masculino, procedencia rural. El tipo de ostomía más frecuente fue colostomía terminal seguido de colostomía laterales; enfermedad de base más frecuente fue el de tipo oncológico, seguida de obstrucción intestinal, trauma y por último fistulas y enfermedad diverticular. En conclusión, la apreciación global del estado nutricional evaluada mediante la herramienta NRS-2002 indicó que el perfil nutricional de los pacientes ostomizados presenta riesgo de malnutrición en todos los casos evaluados.

The nutritional profile of ostomized patients acquires special attention due to the conditions that could predispose to malnutrition. The objective of the study was to determine the nutritional profile of ostomized patients who receive outpatient care at the General Hospital of the Second Department of San Pedro-Paraguay Korea, in the year 2022, an observational study of a cross-section was conducted. The data obtained were loaded in an electronic form Microsoft-Excel, for the analysis was used descriptive statistics. To describe the nutritional status of patients, anthropometric indicators and nutritional risk screening (NRS-2002) were used, applied through nutritional clinical interview and evaluation. The study had a global duration of 9 months, 20 ostomized patients were included in the National Program for Comprehensive Care of the Ostomized Patient provided by the General Paraguay-Corea Hospital that complied with the inclusion criteria. Ethical research principles were respected. The most representative age group was 41 to 64 years or more, followed by the age group from 20 to 40 years; Greater proportion of male sex, rural origin. The most frequent type of ostomy was terminal colostomy followed by lateral colostomy; The most frequent base disease was the oncological type, followed by intestinal obstruction, trauma and finally fistulas and diverticular disease. In conclusion, the global appreciation of the nutritional status evaluated by the NRS-2002 tool indicated that the nutritional profile of ostomized patients has a risk of malnutrition in all cases evaluated.

Addressing the Gap of Nutrition in Medical Education: Experiences and Expectations of Medical Students and Residents in France and the United States.

Distinct pedagogical approaches within medical curricula in France and in the U.S. reflect a growing recognition of the importance of nutrition to address major public health challenges. However, recent generations of medical students have expressed mixed opinions regarding nutrition education. What pedagogical approach may improve nutrition education? Despite different medical systems, students from both France and the U.S. share similar concerns and expectations, that nutrition knowledge must be embedded in the curriculum and must be engaging. Hands-on, system-based, epistemological, and multidisciplinary approaches need better articulation to forge a robust medical curriculum. In the rapidly changing contexts of medicine and public awareness, social science research may facilitate recommendations for improved nutrition education.

Consistency and Accuracy of Artificial Intelligence for Providing Nutritional Information.

This cross-sectional study analyzes the accuracy of nutrition information from artificial intelligence (AI) in comparison with a nutritionist.

Advancing nutrition science to meet evolving global health needs.

Populations in crisis!A global overview of health challenges and policy efforts within the scope of current nutrition issues, from persistent forms of undernutrition, including micronutrient deficiency, to diet-related chronic diseases. Nutrition science has evolved from a therapeutic and prevention emphasis to include a focus on diets and food systems. Working and consensus definitions are needed, as well as guidance related to healthy diets and the emerging issues that require further research and consensus building. Between nutrient deficiency and chronic disease, nutrition has evolved from focusing exclusively on the extremes of overt nutrient deficiency and chronic disease prevention, to equipping bodies with the ability to cope with physiologic, metabolic, and psychological stress. Just what is 'optimal nutrition', is that a valid public health goal, and what terminology is being provided by the nutrition science community? Nutrition research on 'healthspan', resilience, and intrinsic capacity may provide evidence to support optimal nutrition. Finally, experts provide views on ongoing challenges of achieving consensus or acceptance of the various definitions and interventions for health promotion, and how these can inform government health policies.Nutrition topics that receive particular focus in these proceedings include choline, NAD-replenishment in neurodegenerative diseases, and xanthophyll carotenoids. Choline is a crucial nutrient essential for cellular metabolism, requiring consumption from foods or supplements due to inadequate endogenous synthesis. Maternal choline intake is vital for fetal and infant development to prevent neural tube defects. Neurodegenerative diseases pose a growing health challenge, lacking effective therapies. Nutrition, including NAD-replenishing nutrients, might aid prevention. Emerging research indicates xanthophyll carotenoids enhance vision and cognition, potentially impacting age-related diseases.

Barriers and Opportunities for Clinical Nutritionists in 13 Latin American Countries: A Qualitative Study.

A clinical nutritionist (CN) is a university-educated professional trained to perform preventive and recovery functions in the health of patients. The actions of these professionals, both worldwide and in Latin America, may face barriers and opportunities that require careful identification and examination. The main objective of this study is to identify the most important barriers and opportunities for the clinical nutritionist in 13 Latin American countries. A qualitative study was carried out; the initial phase involved conducting in-depth individual interviews with 89 informants, experienced CNs from 13 Latin American countries. After calculating the mean and standard deviation, we ranked the top 10 most frequently reported barriers by assigning a score ranging from 1 to 10. Additionally, 3 opportunities were identified with a lower score from 1 to 3. Means and standard deviation were calculated to sort the responses. Results: the most important barrier was the absence of public policies that regulate and/or monitor compliance with the staffing of CNs according to the number of hospital beds, while the most important opportunity was the advances in technology such as software, body analysis equipment and other tools used in Nutritional Care. The identified barriers can interfere with the professional performance of CNs and, moreover, make it difficult to monitor the good nutritional status of patients. It is recommended to consider the barriers identified in this study, as well as the opportunities, with a view to improving the quality of hospital services with an adequate supply of nutritionists.

Impact of Culinary Medicine Course on Confidence and Competence in Diet and Lifestyle Counseling, Interprofessional Communication, and Health Behaviors and Advocacy.

Most physicians report inadequate training to provide diet and lifestyle counseling to patients despite its importance to chronic disease prevention and management. To fill the nutrition training gap, elective Culinary Medicine (CM) courses have emerged as an alternative to curriculum reform. We evaluated the impact of an interprofessional CM course for medical and health professional students who experienced the hands-on cooking component in person or a in mixed-mode format (in-person and via Zoom) at the University of Utah from 2019-2023 (n = 84). A factorial ANOVA assessed differences between educational environment and changes between pre- and post-course survey responses related to diet and lifestyle counseling, interprofessional communication, and health behaviors and advocacy. Qualitative comments from post-course surveys were analyzed on a thematic level. Students rated themselves as having greater confidence and competence in diet and lifestyle counseling (p < 0.05) and increased ability to prepare eight healthy meals (p < 0.05). Additionally, a Mann-Whitney two-sample rank-sum test was used to compare data from exit survey responses from medical students who took the CM course (n = 48) and did not take the CM course (n = 297). Medical students who took CM were significantly more likely to agree that they could counsel patients about nutrition (p < 0.05) and physical activity (p < 0.05). CM courses may improve students' confidence to provide diet and lifestyle counseling.

Possibilidades de integração entre a fonoaudiologia e a nutrição com base em produções nacionais / Possibilities of integration between speech therapy and nutrition based on national productions / Posibilidades de integración entre la terapia del lenguaje y la nutrición a partir de las producciones nacionales

Introdução: A atuação interdisciplinar entre a fonoaudiologia e a nutrição colabora para um atendimento mais integral entre os usuários da saúde, fato que demonstra a importância de pesquisar suas correlações. Objetivo: O objetivo deste estudo foi verificar se existe integração entre a atuação do fonoaudiólogo e do nutricionista, identificando as publicações existentes, as especialidades contempladas, bem como a atuação dos profissionais nos diferentes ciclos de vida e níveis de atenção à saúde. Metodologia: Foram analisados 3.551 artigos eletrônicos disponíveis eletronicamente dos periódicos CODAS, CEFAC, Distúrbios da Comunicação e Audiology Communication Research, entre os anos de 2013 e 2022, por meio de um Protocolo de Classificação de Artigos. Resultados: Dentre as publicações analisadas, 274 (7,7%) integram a Fonoaudiologia e a Nutrição, especialmente na Especialidade da Motricidade Orofacial (n=124; 26,9%), no Ciclo Vital Infantil (n=132; 43%) e no Nível de Atenção Secundário (n=97; 35,4%). Conclusão: Concluiu-se que existe interface entre as duas profissões, porém, ainda é necessário fortalecer a atuação nos diferentes ciclos de vida. Além disso, incentivar a prática profissional em outros níveis de atenção, especialmente na primária, para prevenção dos distúrbios alimentares e promoção da alimentação saudável entre usuários do sistema de saúde.

Introduction: Interdisciplinary performance between speech therapy and nutrition contributes to a more integral care among health users, a fact that demonstrates the importance of researching their correlations. Objective: The purpose of this study was to verify if there is integration between the performance of the speech therapist and nutritionist, identifying the existing publications, the specialities contemplated, as well the performance of professionals in different life cycles and levels of health care. Methods: 3.551 electronic articles were analyzed, in the electronic journals CODAS, CEFAC, Distúrbios da Comunicação and Audiology Communication Research, between the years 2013 and 2022, through an Article Classification Protocol. Results: Among the analyzed publications, 274 (7,7%) integrate Speech Language and Hearing Sciences and Nutrition, especially in orofacial motricity (n=124; 26,9%), Children's Life Cycle (n=132; 43%), and secondary care level (n=97; 35,4%). Conclusion: it was concluded that there is an interface between the two professions, although it is still necessary to strengthen the performance in the different life cycles. Furthermore, to encourage professional practice at other levels of care, especially in the primary, to prevent nourishment disorders and promote healthy eating among users of the health system

Introducción: El rendimiento interdisciplinario entre la terapia del habla y la nutrición contribuye a una atención más integral entre los usuarios de la salud, un hecho que demuestra la importancia de investigar sus correlaciones. Objetivo: El objetivo de este estudio fue verificar si existe integración entre la terapia del habla y la nutricionista, identificando las publicaciones existentes, las especialidades contempladas, así como la actuación de los profesionales en diferentes ciclos de vida y niveles de atención a la salud. Métodos: Fueron analizados 3.551 artículos electrónicos, en las revistas electrónicas CODAS, CEFAC, Distúrbios da Comunicação y Audiology Communication Research, entre los años 2013 a 2022, a través de un Protocolo de Clasificación de Artículos. Resultados: Entre las publicaciones analizadas, 274 (7,7%) integran terapia del habla y Nutrición, especialmente en motricidad orofacial (n=124; 26,9%), Ciclo de Vida Infantil (n=132; 43%), y secundaria nivel asistencial (n=97; 35,4%). Conclusións: Se concluyó que existe una interfaz entre las dos profesiones, aunque aún es necesario fortalecer el desempeño en los diferentes ciclos de vida. Además, incentivar la práctica profesional en otros niveles de atención, especialmente en el primario, para prevenir trastornos de la alimentación y promover la alimentación saludable entre los usuarios del sistema de salud.

Presentation and publication skills: How to get your paper published.

Getting your scientific paper published can be a difficult process. The quality of the paper relates to the quality of the design of the study, the questions asked, and defining an excellent primary endpoint that is easy to understand, and data obtained from a sufficiently large population. Before submitting your paper, go over all requirements like ethical approval, registration in public databases, and conflict of interest declarations. Manuscripts are structured in several sections. The introduction section should mainly focus on why the study was done. The materials and methods section should describe what was used and the results section provides a good representation of all data. Specifically, attention needs to be paid to high quality tables and figures. The discussion section should focus on putting the results in perspective. The abstract should cover all aspects in a condensed and focused manner. The publication process is handled by editors, reviewers, and the publisher. The first impression is the most important factor that decides whether the paper is sent out for review. If revisions are requested, a thoughtful response to the reviewers is needed. Hopefully, it all will lead to acceptance of the paper and publication.

Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette / Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread

Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó(AU)

Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers(AU)

Encuesta a profesionales sobre la nueva base de datos de composición de alimentos de Uruguay / Survey of professionals on the new database of food composition in Uruguay

Introducción. El Capítulo Nacional URUGUAYFOODS, perteneciente a la Red Latinoamericana de Composición de Alimentos (LATINFOODS, INFOODS, FAO), realizó recientemente una investigación para identificar cuáles tablas/bases de datos de composición de alimentos (TCA/ BDCA) utilizan los profesionales nacionales, así como la percepción de sus limitaciones, con el fin de ser tenidos en cuenta en la creación de la nueva BDCA nacional. Objetivo. Caracterizar el uso de las TCA/BDCA de composición de alimentos y describir las características y limitaciones de las mismas, mediante el análisis de la encuesta realizada a profesionales del área de salud, nutrición y alimentos de Uruguay en el año 2022. Materiales y métodos. Se trató de un estudio cuantitativo, descriptivo y transversal. La información fue obtenida a través de una encuesta de participación voluntaria. La muestra estuvo conformada por 94 profesionales nacionales. Se analizó la variable uso y frecuencia de uso de dichas herramientas respecto a la edad y población específica con la que trabaja el profesional encuestado. Resultados. La preferencia de uso fue la base de datos USDA y CENEXA, antes que la TCAU, resultando en una debilidad importante en todas las áreas en donde se utilicen estos datos, pues no refleja los hábitos ni costumbres de la población. Conclusiones. Los potenciales usuarios de la nueva BDCA nacional pretenden que sea de acceso fácil y gratuito, en idioma español, en formato digital, con información actualizada y con posibilidad de elección de datos en porción o cada 100 gramos(AU)

Introduction. The URUGUAYFOODS National Chapter, belonging to the Latin American Food Composition Network (LATINFOODS, INFOODS, FAO), recently carried out an investigation to identify which food composition tables and databases (TCA and BDCA) are used by national professionals, as well as the perception of their limitations, in order to be taken into account in the creation of the new national BDCA. Objective. Characterize the use of TCAs and BDCAs for food composition and describe their characteristics and limitations through the analysis of the survey carried out among professionals in the area of health, nutrition, and food in Uruguay in 2022. Materials and methods. It was a quantitative, descriptive, and cross-sectional study. The information was obtained through a voluntary participation survey. The sample consisted of 94 national professionals. The variable use and frequency of these tools were analyzed with respect to the age and specific populations with which the surveyed professional works. Results. The preference for use was the USDA and CENEXA databases rather than the TCAU, resulting in a significant weakness in all areas where these data are used since they do not reflect the habits and customs of the population. Conclusions. Potential users of the new national BDCA want it to be easily and freely accessible, in Spanish, in digital format, with up-to-date information, and with the possibility of choosing data in portions or every 100 grams(AU)

Representaciones sociales sobre lactancia materna y alimentación complementaria en familias que se atienden en un hospital público de la provincia de Buenos Aires / Representations social about breastfeeding and food complementary in families that they care in a hospital public of the province from Buenos Aires

La lactancia materna y una alimentación complementaria adecuada en los primeros dos años del niño son fundamentales para lograr un mejor crecimiento y desarrollo, estando dichas prácticas moldeadas por las representaciones sociales de cada familia. El objetivo de este trabajo fue conocer las representaciones sociales sobre lactancia materna, la alimentación complementaria y sobre el sistema de salud en relación a las prácticas de alimentación de familias que realizaron el control de salud de sus niños en un hospital público de la Provincia de Buenos Aires. Metodología: Se utilizó un diseño cualitativo, a través de dos grupos focales con familiares responsables de la alimentación de niños que realizaban sus controles en los consultorios pediátricos del Observatorio de salud del IDIP durante los meses noviembre 2022 a marzo 2023. A partir del análisis se llegó a la construcción de distintas subcategorías de representaciones sociales: valores, creencias, aprendizajes, normas y mitos. El proyecto fue aprobado por el Comité de Ética Institucional. Resultados: Se encontró una valoración de la lactancia materna como práctica que refuerza el vínculo con el lactante y como el mejor alimento para el niño. Los factores socioeconómicos y el tiempo se identificaron como limitantes para lograr una alimentación complementaria saludable. El sistema de salud se presentó como un constante generador de información sobre las formas de inicio y mantenimiento de estas prácticas de alimentación. Conclusiones: Es fundamental conocer las representaciones sociales que moldean las prácticas de lactancia materna y alimentación complementaria de cada comunidad para diseñar acciones desde el sistema de salud enfocadas en la prevención de la malnutrición infantil, y en consecuencia, las enfermedades crónicas no transmisibles, promoviendo una nutrición sana y un óptimo desarrollo físico y mental

Breastfeeding and adequate complementary feeding in the first two years of the child are essential to achieve better growth and development, these practices being shaped by the social representations of each family. We sought to know the social representations about breastfeeding and complementary feeding in families that carried out the health control of their children in a public hospital in the Province of Buenos Aires. Methodology: A qualitative design was used, through two focus groups with relatives responsible for feeding children who carried out their controls in the pediatric clinics of the IDIP Health Observatory during the months of November 2022 to March 2023. From the analysis, the construction of different subcategories of social representations was reached: values, beliefs, learning, norms and myths. The project was approved by the institutional ethics committee. Results: An assessment of breastfeeding was found as a practice that reinforces the bond with the infant and as the best food for the child. Socioeconomic factors and time were identified as limiting to achieve a healthy complementary diet. The health system was presented as a constant generator of information on the ways to start and maintain these feeding practices. Conclusions: It is essential to know the social representations that shape the practices of breastfeeding and complementary feeding in each community, to design actions from the health system focused on the prevention of child malnutrition, and consequently, chronic non-communicable diseases, promoting a healthy nutrition and optimal physical and mental development

Students' perception of e-learning during the Covid-19 pandemic: a survey study of Iranian nutrition science students.

BACKGROUND: COVID-19 pandemic caused university closures, which created learning challenges for students worldwide. Switching to online educational systems had significant impact on students' performances. The current study aims to investigate the perception of university students from the Nutrition Science department regarding e-learning in Iran. METHODS: The design of the study is cross-sectional. Data were collected through online surveys from Iranian students from the Nutrition Sciences Department. Stratified random sampling was used to randomly select 955 participants. A self-administered validated questionnaire was used for data collection. Descriptive statistics, Analysis of Variance (ANOVA) and Chi-Square tests were used for analysis of the data. RESULTS: Results revealed that 67.2% of students didn't have any former experience of e-learning. About 38.3% had moderate levels of Information Technology (IT) skills. Our results revealed that based on students' responses, being able to stay at home was one of the most common benefits of e-learning (39.1%). However, the most common challenge that students faced was related to technical problems (39.6%). When compared to e-learning, most students preferred face-to face type of learning. Students believed that this method no only increased their knowledge but also their skills and social competence as compared to e-learning. Only 28% of students rated e-learning as enjoyable. Furthermore, acceptance of online based education was statistically associated with students' degree level. CONCLUSION: In conclusion, students reported both advantages and disadvantages of e-learning but still reported that face-to-face learning is considered the most effective form of learning.

Perspective: Council for Responsible Nutrition Science in Session. Optimizing Health with Nutrition-Opportunities, Gaps, and the Future.

Achieving optimal health is an aspirational goal for the population, yet the definition of health remains unclear. The role of nutrition in health has evolved beyond correcting malnutrition and specific deficiencies and has begun to focus more on achieving and maintaining 'optimal' health through nutrition. As such, the Council for Responsible Nutrition held its October 2022 Science in Session conference to advance this concept. Here, we summarize and discuss the findings of their Optimizing Health through Nutrition - Opportunities and Challenges workshop, including several gaps that need to be addressed to advance progress in the field. Defining and evaluating various indices of optimal health will require overcoming these key gaps. For example, there is a strong need to develop better biomarkers of nutrient status, including more accurate markers of food intake, as well as biomarkers of optimal health that account for maintaining resilience-the ability to recover from or respond to stressors without loss to physical and cognitive performance. In addition, there is a need to identify factors that drive individualized responses to nutrition, including genotype, metabotypes, and the gut microbiome, and to realize the opportunity of precision nutrition for optimal health. This review outlines hallmarks of resilience, provides current examples of nutritional factors to optimize cognitive and performance resilience, and gives an overview of various genetic, metabolic, and microbiome determinants of individualized responses.