Food-Based Dietary Guidelines for Infants in Latin America and the Caribbean: A Systematic Review.

Food-based dietary guidelines (FBDGs) are tools for promoting healthy eating habits. For the population of children under two years old in Latin America and the Caribbean (LAC), there is a lack of reviews analyzing the quality of these guidelines. The objective of this systematic review is to evaluate publicly available FBDGs for the population under two years old in LAC until mid-2023. Guidelines aimed at caregivers of children were included, sourced from government websites in LAC countries and the Food and Agriculture Organization (FAO) portal. Documents targeted at healthcare professionals were excluded. For qualitative analysis, the Agree II guidelines assessment tool and the FAO guide principles for developing healthy and sustainable diets were used. The results showed that more recently released and revised FBDGs with a greater number of pages obtained better scores in both assessments. Additionally, out of the 32 LAC countries, only 13 had these FBDGs available on websites for public access. As a limitation, this study faced challenges in standardizing the searches on government websites. The authors emphasize the need to develop FBDGs for the population under two years old that align with current health and sustainability needs and promote health education.

Sostenibilidad alimentaria y prevalencia de consumo de preparaciones tradicionales y típicas en hogares del centro-sur de Chile / Food sustainability and prevalence of consumption of traditional and typical preparations in households in central-southern Chile

Introducción. Las preparaciones tradicionales típicas incluyen ingredientes mínimamente procesados, provenientes de la agricultura local, raíces y tradiciones de un territorio. A nivel mundial la población ha cambiado sus patrones dietéticos, incorporando alimentos ultraprocesados impactando la salud poblacional y planetaria. Objetivo. Identificar la sostenibilidad y la prevalencia de consumo de preparaciones tradicionales típicas chilenas en hogares de una región de la zona centro-sur de Chile. Materiales y Métodos. Diseño transversal descriptivo, con una muestra de 104 hogares mediante muestreo no probabilístico por conveniencia. Se identificó la sostenibilidad de 34 preparaciones tradicionales típicas chilenas, aplicando el sistema NOVA de clasificación de los alimentos según grado y tipo de procesamiento. Las preparaciones se clasificaron en sostenibles (>60% de ingredientes del grupo 1), medianamente sostenibles (50-60%) y no sostenibles (<50%). El estudio contó con la aprobación del Comité de Bioética de la Universidad del Bío-Bío. El análisis de datos consideró frecuencias, porcentajes e IC95% en STATA 17.0. Resultados. El 64% de las preparaciones fueron clasificadas como sostenibles, el 23% medianamente sostenibles y un 13% como no sostenibles. Las preparaciones sostenibles son las más consumidas por los hogares, especialmente aquellas que incluyen legumbres. Las preparaciones no sostenibles consumidas en los hogares se basan en harina refinada, manteca vegetal hidrogenado y/o aceites. Conclusiones. La sostenibilidad de las preparaciones tradicionales típicas chilenas depende de sus ingredientes. Las preparaciones sostenibles son las más consumidas por los hogares de esta región, y se basan en alimentos naturales o poco procesados(AU)

Introduction. Typical traditional preparations include minimally processed ingredients from local agriculture, roots and traditions of a territory. Globally, the population has changed its dietary patterns, incorporating ultra-processed foods, impacting population and planetary health. Objective. To identify the sustainability and prevalence of consumption of typical Chilean traditional preparations in households in central-southern Chile. Materials and Methods. Descriptive cross-sectional design, with a sample of 104 households using non-probabilistic convenience sampling. The sustainability of 34 typical Chilean traditional preparations was identif ied, applying the NOVA food classif ication system according to degree and type of processing. The preparations were classif ied as sustainable (>60% of group 1 ingredients), moderately sustainable (50- 60%) and non-sustainable (<50%). The Bioethics Committee of the Universidad del Bío-Bío approved the study. Data analysis considered f requencies, percentages and 95%CI in STATA 17.0. Results. 64% of the preparations were classif ied as sustainable, 23% moderately sustainable, and 13% non-sustainable. Sustainable preparations are the most consumed by households, especially those that include pulses. Unsustainable preparations households consume are based on ref ined flour, hydrogenated vegetable shortening and/or oils. Conclusions. The sustainability of typical Chilean traditional preparations depends on their ingredients. Sustainable preparations are the most consumed by households in this region and are based on natural or minimally processed foods(AU)

Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility.

BACKGROUND: Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF. RESULTS: Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread. CONCLUSION: The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.

Food Sustainability in the Context of Human Behavior.

The long-term goal of food sustainability is to produce enough food to maintain the human population. The intrinsic factors to guarantee a sustainable food system are a fertile land, water, fertilizers, a stable climate, and energy. However, as the world population grows, the volume of food needed in the future will not depend just on these intrinsic factors, but on human choices. This paper analyzes some of the human actions that may affect the sustainable future of the food supply chain, including diet, obesity, food miles, food waste, and genetically modified organisms.