The future of software-controlled cooking.

To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world's predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printing may present nutritious, convenient and cost-effective cooking opportunities. Food printing is an application of additive manufacturing that utilizes user-generated models to construct 3D shapes from edible food inks and laser cooking uses high-energy targeted light for high-resolution tailored heating. Using software to combine and cook ingredients allows a chef to more easily control the nutrient content of a meal, which could lead to healthier and more customized meals. With more emphasis on food safety following COVID-19, food prepared with less human handling may lower the risk of foodborne illness and disease transmission. Digital cooking technologies allow an end consumer to take more control of the macro and micro nutrients that they consume on a per meal basis and due to the rapid growth and potential benefits of 3D technology advancements, a 3D printer may become a staple home and industrial cooking device.

Pouring on the Pounds: The Persistent Problem of Sugar-Sweetened Beverage Intake Among Children and Adolescents.

Sugar-sweetened beverages (SSBs) are a major source of calories in the diets of American children and adolescents. These beverages, which contain mainly sugar and few beneficial nutrients, have been linked to overweight, obesity, type 2 diabetes, heart disease, dental caries, and other adverse conditions. Children of all ages consume SSBs, and schools, aided by the knowledge and direction of school nurses, can help students understand the health harms of SSBs, implement programs to discourage SSB intake, and play important roles in school and community efforts to limit SSBs.

Plant-Based Diets: A Primer for School Nurses.

As the primary healthcare professionals in the school setting, school nurses field questions about diet and exercise. Nurses' familiarity with nutrition and dietary patterns can help them respond to student concerns. Plant-based diets, those which promote eating mostly fruits and vegetables with smaller portions of animal foods, have recently gained popularity in the United States. Most plant foods are rich in fiber, antioxidants, and complex carbohydrates, as well as vitamins and minerals that support good health and maintenance of a healthy weight. Most children and adolescents can meet their nutrient needs on a plant-based diet, but should be careful to include a wide variety of foods in the diet in order to achieve nutrient adequacy.

Recognizing and treating child overweight and obesity.

Primary care providers can help prevent and address child overweight and obesity, conditions that can affect children's present and future health as well as their psychologic, emotional, and social well-being. This article describes approaches to preventing, identifying, and addressing overweight and obesity using empathetic, practical, family-focused recommendations and actions.

Urban Preschool Teachers' Nutrition Beliefs, Mealtime Practices, and Associations With Training.

OBJECTIVE: To examine preschool teachers' nutrition-related beliefs and practices and explore associations with Eat Well Play Hard in Child Care Settings (EWPHCCS) training. DESIGN: Causal-comparative study using a post-only, cross-sectional survey exploring teachers' nutrition-related beliefs and mealtime practices. SETTING: New York City preschools serving low-income children. PARTICIPANTS: Ethnically diverse preschool teachers (n = 660), 420 (response rate 90.4%) with EWPHCCS training and 240 (response rate 57.1%) without training. MAIN OUTCOME MEASURES: Teachers' beliefs about their preschool nutrition environments and compliance with recommended mealtime practices. ANALYSIS: Analysis of variance and hierarchical linear modeling. RESULTS: Overall, teachers reported generally favorable beliefs about their preschool nutrition environments and compliance with recommended mealtime practices. EWPHCCS teachers reported more favorable scores on beliefs and practices than nontrained teachers. Teachers who were not parents reported significantly lower scores on beliefs and practices than teachers who were parents. White teachers and the least experienced teachers reported the lowest scores on compliance with mealtime practices. CONCLUSIONS AND IMPLICATIONS: EWPHCCS training was associated with higher scores on both beliefs and practices. However, school-level policy and leadership may also be important. Providing specific training for preschool directors and addressing food quality may further improve teachers' nutrition-related attitudes, beliefs, and practices.