Effectiveness of School-Based Interventions in Europe for Promoting Healthy Lifestyle Behaviors in Children.

The objective of this narrative review was to summarize existing literature on the effectiveness of school-based interventions, implemented in Europe, under the aim of promoting healthy lifestyle behaviors in children (6-10 years old). A search of PubMed, Scopus, EFSA and Google Scholar databases was performed for studies published from January 2016 to June 2022. Specific search terms and exclusion criteria were used. Based on the results, diet and physical activity interventions had favorable effects on a series of health outcomes, including anthropometric parameters, biomarkers, eating behavior and self-efficacy. Diet-only interventions had a positive impact specifically on eating habits, mostly on water consumption. Most successful interventions lasted for 1 school year, and they were characterized by parental involvement and teachers' training.

[Pelvic exam in gynecology and obstetrics: Guidelines for clinical practice]. / Examen pelvien en gynécologie et obstétrique : recommandations pour la pratique clinique.

OBJECTIVE: To provide guidelines for the pelvic clinical exam in gynecology and obstetrics. MATERIAL AND METHODS: A multidisciplinary experts consensus committee of 45 experts was formed, including representatives of patients' associations and users of the health system. The entire guidelines process was conducted independently of any funding. The authors were advised to follow the rules of the Grading of Recommendations Assessment, Development and Evaluation (GRADE®) system to guide assessment of quality of evidence. The potential drawbacks of making strong recommendations in the presence of low-quality evidence were emphasized. METHODS: The committee studied 40 questions within 4 fields for symptomatic or asymptomatic women (emergency conditions, gynecological consultation, gynecological diseases, obstetrics, and pregnancy). Each question was formulated in a PICO (Patients, Intervention, Comparison, Outcome) format and the evidence profiles were produced. The literature review and recommendations were made according to the GRADE® methodology. RESULTS: The experts' synthesis work and the application of the GRADE method resulted in 27 recommendations. Among the formalized recommendations, 17 present a strong agreement, 7 a weak agreement and 3 an expert consensus agreement. Thirteen questions resulted in an absence of recommendation due to lack of evidence in the literature. CONCLUSIONS: The need to perform clinical examination in gynecological and obstetrics patients was specified in 27 pre-defined situations based on scientific evidence. More research is required to investigate the benefit in other cases.

To keep or not to keep? Sorting out leftovers from a refrigerator.

Most literature on food waste shows that food that ends up in the garbage can is often no longer considered as enjoyable, or even as edible. In this paper, we decided to focus on assessments of whether leftover food is still considered as worth eating, to provide a better understanding of the production of domestic food waste. We constructed a pluridisciplinary approach, combining sensory analysis and sociology. The first part was conducted in a test kitchen under controlled conditions: 50 participants had to sort out and decide to keep or to throw away different types of refrigerated leftovers. The second part used in-depth interviews with half of these participants (N = 25) to explore their food habits and perceptions and handling of leftovers at home. The first section of the paper presents the theoretical framework of the study, which is grounded in practice theory. Then we detail the methodology and the results. We show that sorting out leftovers is a process mobilizing embodied knowledge and resulting from domestic practices implemented to avoid waste, such as storing or reusing leftovers. In the discussion, we analyze the sorting of refrigerated food products as a compound practice, situated at the intersection of provisioning, cooking, meal organization, and judgment of taste (Warde, 2013). Using this theoretical framework enables us to understand the heterogeneity observed in the outcome of the sorting process as the result of its weak degree of regulation. The sorting out practice is thus consistent with different modes of engagement such as food waste prevention, health maintenance, or providing enjoyable family meals. We conclude by providing suggestions of policy recommendations regarding domestic refrigeration, food storage, and assessment practices.

Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients.

Dysphagic people need to change their diet to avoid pain or risk of choking. For example, they can eat texture modified foods (including pureed and transitional foods, that is, food that start with one texture and change into another because of moisture or heating). Simple testing methods proposed by the IDDSI initiative can be performed to characterize texture modified food but these methods are not always relevant for understanding oral texture and mouthfeel properties. Sensory characterization is essential to develop or optimize a food product and to meet consumer's expectations and needs especially for dysphagic persons. However, sensory methods and texture descriptors are complex to target and evaluate for different severity of dysphagia. Sensory texture descriptors can be determined by different methods and assessed in different ways. This review is useful for listing the sensory methods used to generate sensory descriptors to characterize the oral texture of cereal and pureed foods. We found that 55% of the reviewed publications used specific oral texture descriptors and that 17 descriptors could be identified as the most used and relevant for all the products studied (sticky), for pureed (e.g., cohesiveness, floury, and soft) and for cereal-based foods (e.g., hard, fatty, and crispy). These results should be considered to facilitate the choice of sensory texture descriptors in future studies on pureed and transitional foods such as cereal-based foods according to the IDDSI level. This review also demonstrates that it is difficult to find a consensus between studies using different evaluation methods for the same descriptor.

Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure-activity relationships.

BACKGROUND: Phenolic compounds present a potential solution to ensure food quality and safety. Indeed, they can limit oxidation reactions and bacterial growth in food products. Although their antioxidant mechanisms of action are well known, their antibacterial ones are less well understood, especially in light of their chemical structures. The aim of this study was first to quantify both aspects of a series of natural phenolic compounds and then link these activities to their chemical structure. RESULTS: We evaluated antioxidant activity by measuring the capacity of phenolic compounds to delay free linoleic acid oxidation caused by the action of a hydrophilic azo-radical initiator (AAPH). We evaluated antibacterial activity by measuring the growth inhibition of Listeria monocytogenes and determining the non-inhibitory and minimum inhibitory concentrations for each compound. Compounds with ortho-diphenolic structures were the best antioxidants, whereas those belonging to the simple phenol category were the best antibacterial compounds. CONCLUSION: The physico-chemical properties of the compounds influenced both activities but not in the same way. The chemical environment of the phenolic group and the presence of delocalization structures are the most important parameters for antioxidant activity, whereas the partition coefficient, logP, is one of the most important factors involved in antibacterial activity. © 2018 Society of Chemical Industry.

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.

This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with different crumb structures were procured from a supermarket or local bakeries (n = 6) or produced in the laboratory via par baking (n = 3). Eight study participants consumed crumb-only and crumb-and-crust samples, and the resulting volatile release was measured in vivo using proton transfer reaction-mass spectrometry. A statistical model was then used to examine the contributions of volatile compounds to target ion production (i.e., crumb or crust markers). Utilizing the three laboratory-produced breads, chewing behavior and aroma perception were measured via electromyography and the temporal dominance of sensations method, respectively. The results revealed that the initial levels of crumb markers as well as crumb firmness affected the crumb markers release. Crust markers were released more quickly than crumb markers, leading to different perception dynamics.