The origins and growth of the Meatless Monday movement.

Meatless Monday is a global movement that encourages people to reduce meat in their diets for their own health and the health of the planet. We conducted a comprehensive review of primary and secondary sources and archival material documenting the origins, historical roots, and growth of Meatless Monday and simultaneous developments in public health. Sources for the paper included publications of the US Food Administration and articles and media identified using searches of ProQuest Historical Newspapers, Newspapers.com Academic, ProQuest US Newsstream, ProQuest Canadian Newstream, ProQuest International Newsstream databases, and Google.com. Meatless Monday was conceived by the advertising executive and public health advocate Sid Lerner in 2003, inspired by the meatless days observed during World War I and II. Meatless Monday grew steadily from 2003 to 2023 through advocacy by food writers, talk show hosts, and celebrity chefs, and through participation by schools, cities, restaurants, corporations, and institutions worldwide. School systems began to observe Meatless Monday, such as Baltimore City Public Schools in 2009 and New York City Public Schools in 2019. Meat-Free Monday campaign was launched by Paul McCartney and his daughters in 2009 in the United Kingdom. The Humane Society of the United States became an advocate for Meatless Monday and helped institute it in >200 US school systems. From 2003 to 2023, Meatless Monday spread to over 40 countries and was observed in public schools in countries such as Brazil, Ireland, and Belgium. Findings regarding high meat consumption and its adverse effects on health, high greenhouse gas production and environment degradation, and problems with animal welfare under conditions of industrial food animal production emerged during the same period and influenced many to advocate Meatless Monday. Meatless days of World War I and II were driven by patriotic motivations to provide food for the US troops and the Allies in Europe, whereas motivations for observing Meatless Monday were largely related to concerns regarding personal health, the environment, and animal welfare. Meatless Monday grew from relatively humble origins to a highly recognized worldwide movement with wide appeal as a way to begin reducing meat consumption for personal and planetary health.

A New Foot-Mounted Inertial Measurement System in Soccer: Reliability and Comparison to Global Positioning Systems for Velocity Measurements During Team Sport Actions.

The aims of this study were to i) compare a foot-mounted inertial system (PlayerMaker™) to three commercially available Global Positioning Systems (GPS) for measurement of velocity-based metrics during team sport movements and ii) evaluate the inter-unit reliability of the PlayerMaker™. Twelve soccer players completed a soccer simulation, whilst wearing a PlayerMaker™ and three GPS (GPS#1, #2 and #3). A sub-sample (n = 7) also wore two PlayerMaker™ systems concurrently. The PlayerMaker™ measured higher (p < 0.05) total distance (518 ± 15 m) compared to GPS#1 (488 ± 15 m), GPS#2 (486 ± 15 m), and GPS#3 (501 ± 14 m). This was explained by greater (p < 0.05) distances in the 1.5-3.5 m/s zone (356 ± 24 m vs. 326 ± 26 m vs. 324 ± 18 m vs. 335 ± 24 m) and the 3.51-5.5 m/s zone (64 ± 18 m vs. 35 ± 5 vs. 43 ± 8 m vs. 41 ± 8 m) between the PlayerMaker™, GPS#1, GPS#2 and GPS#3, respectively. The PlayerMaker™ recorded higher (p < 0.05) distances while changing speed. There were no systematic differences (p > 0.05) between the two PlayerMaker™ systems. The PlayerMaker™ is reliable and records higher velocity and distances compared to GPS.

Nutrition and origin of US chain restaurant seafood.

BACKGROUND: Seafood has a nutritional profile that can be beneficial to human health, which gives it a role to play in healthy diets. In addition, because its production and harvesting can have fewer environmental impacts than some forms of animal protein, it can contribute to sustainable diets. However, the positive health and environmental outcomes are not guaranteed-they depend on how seafood is prepared and served and whether it is sourced from sustainable fisheries and aquaculture industries. OBJECTIVES: We examined the availability and nutritional attributes of seafood meals at chain restaurants in the United States. We assessed nutritional attributes by store type and geography. We also assessed menu labeling for species, production methods, and origin. METHODS: The study population was 159 chain restaurants with 100,948 branch locations in the United States. Data were harvested from online restaurant menus, and the nutritional profile of seafood meals was calculated. RESULTS: The average seafood menu item provides up to 49-61% of the total daily limit of saturated fat, 65% of the total daily limit of sodium, and 58-71% of total daily protein requirement for adult men and women. Restaurant chains located in the Deep South and Ohio River Valley, and casual dining chains nationally, carry seafood meals with more total calories and saturated fat per 100 g than other regions or chain types. Most menu items did not list origin or production methods, which is information that would help consumers make informed decisions. CONCLUSIONS: The added ingredients and cooking methods used at chain restaurants can attenuate the health benefits of seafood. We recommend reformulating menus to reduce portion sizes, total calories, added fat, and sodium content per meal and to improve consumer-facing information about origin and production methods.

Food Sources and Expenditures for Seafood in the United States.

The aim of this study was to explore United States (U.S.) seafood consumption patterns, food sourcing, expenditures, and geography of consumption. We analyzed seafood intake and food sourcing using the National Health and Nutrition Examination Survey (NHANES) cycles 2007-2008 to 2015-2016 for US adults ≥19 years old (n = 26,743 total respondents; n = 4957 respondents consumed seafood in the past 24 h). Seafood expenditures were extrapolated by combining NHANES with three other public datasets. U.S. adults consumed 63% of seafood (by weight) at home. The top sources of seafood (by weight) were food retail (56%), restaurants (31%), and caught by the respondent or someone they know (5%). Sixty-five percent of consumer expenditures for seafood were at restaurants and other "away from home" sources while 35% were at retail and other "at home" sources. Slightly less than half of overall U.S. food expenditures are "away from home," which is much lower than for seafood, suggesting that consumers have very different spending habits for seafood than for an aggregate of all foods.

Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally.

Vibrio bacteria can accumulate in molluscan shellfish and cause human diseases. The United States (U.S.) has implemented Vibrio Control Plans to mitigate risks associated with these bacteria, which include time and temperature requirements for post-harvest processing and maintaining an unbroken cold chain. In this study, we tracked the performance of cold chains for U.S. farmed oysters distributed nationally and internationally using temperature sensors. Boxes and bags of oysters (n = 125) were shipped from farms in Washington State and the Chesapeake Bay to 143 unique businesses in 20 U.S. states, Washington D.C., and Hong Kong, China. Eighty-one percent of the temperature sensors were returned with usable data. The average product temperature among all participants was 4.4 ±â€¯2.7 °C (40 ±â€¯5 °F), which is 5.6 °C (10 °F) cooler than the 10 °C (50 °F) guidance criterium established by the U.S. government. There were spikes in temperature in some shipments: 18% of shipments (16/91) experienced oyster temperatures above 10 °C for one hour or more, and the median time spent out of temperature control was 2.5 h. We modeled V. parahaemolyticus abundance using temperature sensor data and 75% (68/91) of shipments had a net decrease in V. parahaemolyticus abundance in the cold chain. There are opportunities for improvements in cold chain performance in the shellfish industry and related businesses. In the discussion we provide recommendations for oyster producers related to product cooling, for businesses that handle shellfish, and for government and industry groups to develop guidance for shipping by air, among other issues.

Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus.

Temperature-controlled supply chains (cold chains) require an unbroken chain of refrigeration to maintain product quality and safety. This study investigated cold chains for farmed oysters raised in the Chesapeake Bay, one of the largest shellfish-growing regions in the United States, and sold live to the half-shell market in surrounding states. Temperature sensors were used in boxes of oysters from February to September 2017, which generated 5,250 h of temperature data. Thirty-nine businesses participated in the temperature sensor study, and 26 of those businesses participated in interviews to further understand how cold chains function. Internal oyster temperatures were measured above 50°F (10°C) for over 1 h in 19% (7 of 36) of shipments, which is a temperature that exceeds National Shellfish Sanitation Program criteria. The highest internal oyster temperature recorded in any shipment was 54.5°F (12.5°C). Some parts of the cold chain had difficulty maintaining storage temperatures below 45°F (7.2°C) in warmer months when Vibrio control plans were in effect. We modeled the effects of temperature on Vibrio parahaemolyticus. The model predicted moderate bacterial growth before oysters were under temperature control, but cold chains prevented further bacterial growth and provided a moderate drop-off in V. parahaemolyticus abundance.

State-level recreational fishing regulations and fish consumption advisories in the United States: identifying opportunities for improved interagency collaboration.

CONTEXT: Recreational fishing is regulated in 2 broad ways: natural resource-based management of fish stocks referred to here as "catch regulations," and public heath-based fish consumption advisories to reduce risks to humans from exposures to pollutants referred to as "consumption advisories." OBJECTIVE: To examine the extent to which state regulatory agencies present recreational fish catch regulations and consumption advisories together and develop an ecologically based, public health argument for why these fishing regulations and advisories could be joined. DESIGN: State-level catch regulations and consumption advisories were collected from 50 US states and analyzed for a variety of factors. MAIN OUTCOME MEASURE: Correlation between catch regulations and consumption advisories, by aquatic animal species and taxonomic family, and by state, were the main outcome measures. RESULTS: State-level catch regulations were strongly predictive of state-level consumption advisories, by species (R = 0.87) or taxonomic family (R = 0.91). Within each state, however, fish catch regulations and consumption advisories were presented together in less than half of fishing guides. CONCLUSION: Fish advisories and regulations are often produced by separate state regulatory agencies, indicating an opportunity for interagency collaboration to improve health communication messaging regarding recreational fishing and self-caught fish consumption.