Presentación / Presentation

Esta primera entrega se ha centrado más en una revisión descriptiva de los distintos platos y bebidas de consumo ocasional en las distintas Comunidades Autónomas con la descripción de sus ingredientes, un matiz de marco histórico y la forma de elaboración. En el futuro nos gustaría realizar una valoración nutricional de cada plato y con este dato formular algunas sugerencias de mejora dietética a la luz de los conocimientos científicos del momento. (AU)

Platos olvidados o de consumo ocasional en la gastronomía española: País Vasco / Forgotten dishes or occasional consumption in Spanish gastronomy: Basque Country

En un territorio no muy extenso, el mar y la montaña se abrazan creando un clima singular y una tierra privilegiada. Su cocina es el reflejo de la tierra, de la forma de vivir de los vascos y de su historia. La cocina vasca cuenta con un vasto recetario y una fuerte cocina popular. Al repertorio de alimentos presentes en la alimentación de los vascos se incorporaron nuevos productos procedentes del continente americano que con el tiempo desplazaron algunos de los alimentos básicos y se han convertido en clásicos imprescindibles en los fogones: alubias, tomates, pimientos. Una tradición culinaria basada en la calidad delos productos y técnicas sencillas que incorporaron procedimientos elaborados y sofisticados en el siglo XIX a partir de influencias europeas. A partir de 1977, el impulso de la nueva cocina vasca a permitido una extraordinaria evolución en la que conviven las nuevas tendencias con el culto a las tradiciones y peculiaridades gastronómicas, como los txokos y sociedades gastronómicas; los pintxos; sidrerías y tabernas. (AU)

In a not very extensive territory, the sea and the mountains embrace each other creating a unique climate and a privileged land. Its cuisine reflects the land, the Basque way of life and its history. Basque cuisinehas a vast recipe collection and a strong popular cuisine. New products from the American continent were added to the repertoire of foods present in the diet of the Basques. Over time displaced some of the basic foods and have become essential classics in the kitchen: beans, tomatoes, peppers. A culinary tradition based onthe quality of the products and simple techniques that incorporated elaborate and sophisticated procedures inthe 19th century based on European influences. Starting in 1977, the impulse of the new Basque cuisine has allowed an extraordinary evolution in which new trends coexist with the cult of gastronomic traditions and peculiarities, such as txokos and gastronomic societies; the pintxos; cider houses and taverns. (AU)

Trajectories of Energy Intake Distribution and Risk of Dyslipidemia: Findings from the China Health and Nutrition Survey (1991-2018).

Few studies have examined the secular trend of energy intake distribution. This study aims to describe trajectories of energy intake distribution and determine their association with dyslipidemia risk. Data of 2843 adult participants from the China Health and Nutrition Survey (CHNS) were analyzed. Trajectory groups of energy intake distribution were identified by multi-trajectory model over 27 years. Multilevel mixed-effects modified Poisson regression with robust estimation of variance was used to calculate risk ratio for incident dyslipidemia in a 9-year follow-up. Four trajectory groups were identified: "Energy evenly distributed group" (Group 1), "Lunch and dinner energy dominant group" (Group 2), "Dinner energy dominant group" (Group 3), "breakfast and dinner energy dominant group" (Group 4). Compared with Group 1, Group 3 was associated with higher risk of dyslipidemia (RR = 1.48, 95% CI = 1.26, 1.75), hypercholesterolemia (RR = 1.96, 95% CI = 1.37, 2.81) and high low-density lipoproteins cholesterols (LDL-C) (RR = 2.41, 95% CI = 1.82, 3.20). A U-shape was observed between cumulative average proportion of dinner energy and dyslipidemia risk (p for non-linear = 0.01), with stronger relationship at 40% and above. Energy intake distribution characterized by higher proportion of dinner energy, especially over 40% was associated with higher dyslipidemia risk in Chinese adults.

The Moderating Effects of the Families Improving Together (FIT) for Weight Loss Intervention and Parenting Factors on Family Mealtime in Overweight and Obese African American Adolescents.

Few studies have integrated positive parenting and motivational strategies to address dietary outcomes such as frequency of family mealtime. The Families Improving Together (FIT) for Weight Loss trial was a randomized group cohort trial (n = 241 dyads) testing the efficacy of integrating a motivational plus family weight loss (M + FWL) intervention for healthy eating and weight loss in overweight and obese African American adolescents. The current study tested the interaction of parenting styles (responsiveness, demandingness) and parental feeding practices (restriction, concern about child's weight, pressure to eat) and the FIT intervention on frequency of family mealtime over 16 weeks. Multilevel modeling demonstrated significant interactions between the group-based treatment and responsiveness (p = 0.018) and demandingness (p = 0.010) on family mealtime. For the group-based M + FWL intervention, increased responsiveness and reduced demandingness were associated with increased frequency of family mealtime from baseline to 16 weeks. There was also a negative association between parental restriction and frequency of family mealtime, but a positive association between parental concerns about their adolescent's weight and frequency of mealtime. These findings are the first to demonstrate that an authoritative or nurturing parenting style moderated intervention effects for improving the frequency of family mealtime in overweight and obese African American adolescents.

Exploring dietary patterns in a Mexican adolescent population: A mixed methods approach.

To explore dietary patterns within the context of the nutrition transition among Mexican adolescents, we employed a mixed-methodology that included survey data from a cohort of 550 adolescents and direct ethnographic observations of six families. From the cohort study, we found that diet tended to cluster into 3 patterns. Interpreting the patterns using the ethnographic observations showed that the dietary clustering likely reflected differences in meal organization driven by socioeconomic status (SES). In particular, families of higher SES could afford to prepare larger home-cooked meals on a regular basis while lower SES households had less-stable patterns and greater reliance on processed food. These findings provide a more nuanced interpretation of dietary patterns observed in the Mexico population than is afforded by the food items alone (i.e. a "healthy" or "prudent" pattern versus "unhealthy" or "Westernized").

The association of TV viewing during dinner meals with quality of dietary intake and BMI z-scores among low income, ethnic minority preschool children.

BACKGROUND: TV viewing has been associated with children's weight status and is thought to be mediated mostly through children's dietary intake. However, the mechanisms underlying this association are not understood. OBJECTIVE: Assess the associations of having the TV on and the child watching TV during dinners with the dietary quality consumed at that meal and with the child's weight status. METHODS: Secondary analysis of a directly-observed study of 144 preschool-aged African American and Hispanic, low-income children's dinner meals. Three home dinners were video recorded per child (428 meals observed) and what children were served and consumed measured. The Healthy Eating Index-2010 assessed dietary quality of dinners served and consumed. Child height and weight were measured and parents completed questionnaires. Videos were coded for whether the TV was on and the proportion of the dinner the child watched TV. Mixed models with meal observations nested within child assessed the associations. RESULTS: 77% of children consumed at least one dinner with the TV on. The proportion of the meal the child watched TV was not associated with lower dietary quality consumed. TV on was associated with the dietary quality consumed only in the fully adjusted model (p < 0.05). The dietary quality of dinner served was most strongly associated with the dietary quality consumed (p < 0.0001). Neither having the TV on nor child watching the TV while eating were associated with the child's BMI z-score. CONCLUSION: Having the TV on during meals was common, but watching TV during the meal was not associated with the dietary quality of what the children consumed. Further controlled studies should evaluate if turning the TV off during dinner directly improves the dietary quality children consume at that meal.

Ecological Momentary Assessment of the Breakfast, Lunch, and Dinner Family Meal Environment in Racially/Ethnically Diverse and Immigrant Households.

OBJECTIVE: To describe meal characteristics across breakfast, lunch, and dinner family meals in racially/ethnically diverse and immigrant/refugee households via ecological momentary assessment; identify real-time meal characteristics associated with family meal frequency; and identify qualitative themes regarding parents' perspectives about meal characteristics and meal types that influence family meal frequency. DESIGN: Cross-sectional study. SETTING: In-home visits. PARTICIPANTS: Children aged 5-7 years (n = 150) and their families from diverse and low-income households. MAIN OUTCOME MEASURE(S): Mixed methods. ANALYSIS: Multiple linear regression and hybrid deductive and inductive content analysis. RESULTS: Quantitative results indicated several similar meal characteristics occurring across weekdays and weekend days and by meal type (eg, parent prepared the meal, food mostly homemade, meal eaten at table) and some significant negative associations (P < .05) between meal characteristics and family meal frequency (eg, fast food for family meals). Eight main qualitative themes with several subthemes supported and expanded the quantitative findings and added depth to interpretation of the findings. CONCLUSIONS AND IMPLICATIONS: Results identified specific meal characteristics both quantitatively and qualitatively that may inform the development of interventions to increase the frequency of family meals so that more families can benefit from the protective nature of family meals.

Assessment of the influence of food attributes on meal choice selection by socioeconomic status and race/ethnicity among women living in Chicago, USA: A discrete choice experiment.

Large and persistent obesity disparities exist in the US by socioeconomic status (SES) and race/ethnicity, and weight loss interventions have traditionally been less effective in these populations. Thus, a better understanding is needed of the behavioral, economic, and geographic factors that influence obesity risk factors such as eating behaviors. We used a discrete choice experiment to evaluate the impact of different meal attributes on meal choice and to test whether the relative importance of these attributes varied by SES and race/ethnicity. Study participants (n = 228) were given a series of 10 choice tasks and asked to choose among 4 meals, each rated based on the following attributes: taste; healthfulness; preparation time; travel time to food outlet for meal/ingredients; and price. SES was measured using education and self-reported difficulty paying for basics. Race/ethnicity was categorized as Hispanic/Latina, non-Hispanic black, non-Hispanic white, and non-Hispanic other. Data were analyzed using mixed logit regression models with interaction terms to determine whether meal attributes influenced meal choices differentially by SES and race/ethnicity. Healthfulness and taste were the most important attributes for all participants. Price was a more important attribute among those in the lowest SES group compared with those in the higher SES groups. Travel was the least important attribute for low SES participants, and it was not significantly related to meal choice in these groups. Discrete choice experiments as illustrated here may help pinpoint the most salient targets for interventions to improve eating behaviors and reduce obesity disparities. Specifically, our findings suggest interventions should incorporate strategies to target the pricing of healthy and unhealthy food options.

Compared to Pre-prepared Meals, Fully and Partly Home-Cooked Meals in Diverse Families with Young Children Are More Likely to Include Nutritious Ingredients.

BACKGROUND: Interest in initiatives that promote home cooking has been increasing, but no studies have examined whether home cooking is associated with dietary quality using longitudinal data on meals served in a diverse sample of families. OBJECTIVE: The present study examined data on multiple meals per family in diverse households to determine whether home-cooked meals are more likely to contain nutritious ingredients than pre-prepared meals. DESIGN: Data for the study came from the National Institutes of Health-funded Family Matters Study. As part of this study, between 2015 and 2016, 150 families provided ecological momentary assessment data on 3,935 meals over an 8-day observation window. PARTICIPANTS/SETTING: In this study, investigators followed 150 families with children aged 5 to 7 years old from six racial/ethnic groups (n=25 each non-Hispanic white, non-Hispanic black, Hispanic, Native American, Hmong, and Somali families). Recruitment occurred through primary care clinics serving low-income populations in Minnesota. MAIN OUTCOME MEASURES: The main outcomes were participants' self-reports of whether they served fruits, vegetables, and whole grains at a meal, and reports were made within hours of the meal. STATISTICAL ANALYSES PERFORMED: Within-group estimator methods were used to estimate the associations between meal preparation and types of food served. These models held constant time-invariant characteristics of families and adjusted for whether the meal was breakfast, lunch, dinner, or a snack and whether it was a weekend meal. RESULTS: For all racial/ethnic and poverty status groups, meals that were fully or partly home-cooked were more likely to contain fruits and vegetables than pre-prepared meals (P<0.001). Meals that were partly home-cooked were the most likely to contain whole grains (P<0.001). Restaurant meals were more likely to contain vegetables than pre-prepared meals (P<0.001) but were equally likely to contain fruits and/or whole grains as pre-prepared meals. CONCLUSIONS: Interventions or initiatives that encourage fully or partly home-cooked meals may help families incorporate nutritious foods into their diets. In addition, evaluations of potential strategies to increase the likelihood of supplementing pre-prepared and restaurant meals with nutritious meal ingredients warrants further investigation.

An Ecocultural Perspective on Eating-Related Routines Among Low-Income Families With Preschool-Aged Children.

Eating-related routines, such as regular mealtimes, can protect against obesity. Little is known about eating-related routines among preschoolers or the factors that shape those routines. Ecocultural Theory and qualitative interviews with 30 caregivers of preschoolers in Colorado were used to describe eating-related routines at home and parents' perspectives on the factors that shape routines. Qualitative content analysis was used to analyze and interpret data. Consistent with clinical recommendations, parents' goals included dinner meals where adults and preschoolers eat the same food, in the same place, at the same time. However, parents' employment schedules and challenges in managing preschoolers' behavior prevented parents from consistently enacting recommended routines. Educating parents alone may not be sufficient to ensure optimal eating-related routines among preschoolers, and the household context needs to be considered. Families organized routines according to cultural values and available resources.

Meal-specific dietary patterns and their contribution to overall dietary patterns in the Japanese context: Findings from the 2012 National Health and Nutrition Survey, Japan.

OBJECTIVE: Most studies on dietary patterns have focused on the total daily intake of foods without differentiating intake at specific eating occasions. The aim of this study was to identify meal-specific (breakfast, lunch, and dinner) dietary patterns and examine their contribution to overall dietary patterns, using data from the 2012 National Health and Nutrition Survey, Japan. METHODS: Dietary intake was assessed with a 1-d weighed dietary record for 15 618 Japanese adults ≥20 y of age. RESULTS: Using principal component analysis based on daily consumption of 22 food groups, four overall dietary patterns were identified: vegetable/fruit/fish/pulse, bread/dairy, meat/fat, and noodle/seasoning patterns. Four meal-specific dietary patterns, which were independently identified in the same manner based on consumption at each eating occasion, were as follows: • Breakfast: rice/vegetable/fish/pulse/seasoning, bread/dairy/fruit/sugar, meat/egg/fat, and tea/coffee patterns; • Lunch: bread/dairy, noodle/seasoning, meat/fat, and vegetable/pulse/potato/sugar patterns; and • Dinner: meat/vegetable/seasoning, noodle/alcoholic beverage, fish/sugar/alcoholic beverage, and other grains/fat patterns. The major contributors to interindividual variation in the vegetable/fruit/fish/pulse overall dietary pattern included the rice/vegetable/fish/pulse/seasoning breakfast (28%), the vegetable/pulse/potato/sugar lunch (15%), and the fish/sugar/alcoholic beverage dinner (19%). For other overall dietary patterns, the major contributors were generally patterns with similar characteristics, namely the bread/dairy/fruit/sugar breakfast (33%) and the bread/dairy lunch (24%) for the bread/dairy overall dietary pattern; the meat/egg/fat breakfast (13%), the meat/fat lunch (33%), the meat/vegetable/seasoning dinner (28%), and the other grains/fat dinner (11%) for the meat/fat overall dietary pattern; and the noodle/seasoning lunch (51%) and the noodle/alcoholic beverage dinner (25%) for the noodle/seasoning overall dietary pattern. CONCLUSION: Major meal-specific dietary patterns were identified in the Japanese context, which differentially contributed to major overall dietary patterns.

Habits and orders of everyday life: commensal adjustment in Anglo-French couples.

This paper examines processes of habit reshuffling and change in different contexts of household formation, looking specifically at habits regarding eating and commensality. It is based on a study of 14 couples, each with one English and one French partner, half of whom live in France, half in England. We examine the interplay between partners, their determination to eat together as a couple, and the various 'orders' associated with their commensal pact (diets, routines, extra-marital commensality), both when they start as couples and as parents of young children. We draw on the specificity of cross-national couple experience to cast light on processes of adjustment - to one another, and to the new country of residence for the migrant partner. In particular, we explore the potential of notions of 'split' and 'solid' 'patrimonies of incorporated habits', 're-shuffling' of habits and dispositions, and 'habit memory', to characterize the dynamics of habits at play in each of the orders under scrutiny. Overall, the paper contributes to the analysis of habit as the 'stuff' of orders of everyday life.

Similarities and differences between families who have frequent and infrequent family meals: A qualitative investigation of low-income and minority households.

INTRODUCTION: Numerous quantitative studies have examined the association between family meal frequency and child/adolescent weight and weight-related behaviors. However, limited qualitative research has been conducted to identify mealtime characteristics (e.g., child behavior during meals, rules/expectations, family dynamics) that occur during family meals that may explain why some families engage in frequent family meals and others do not. This is particularly important within racially/ethnically diverse households, as these demographic groups are at higher risk for weight-related problems. The current study aimed to identify similarities and differences in mealtime characteristics between households that have frequent and infrequent family meals within a low-income and minority population. METHODS: This qualitative study included 118 parents who participated in Family Meals, LIVE!, a mixed-methods, cross-sectional study. Parents (90% female; mean age = 35) were racially/ethnically diverse (62% African American, 19% White, 4% Native American, 4% Asian, 11% Mixed/Other) and from low-income (73% < $35,000/yr.) households. Data were analyzed using inductive content analysis. RESULTS: Results indicated some similar mealtime characteristics (i.e., picky eating, involving family members in meal preparation) between households having frequent and infrequent family meals. Additionally, several differences in mealtime characteristics were identified between households having frequent (i.e., importance of family meals, flexibility in the definition of family meals, family meal rules, no pressure-to-eat feeding practices) versus infrequent family meals (i.e., pressure-to-eat parent feeding practices, family meals are dinner meals only, and difficult meal time behaviors). DISCUSSION: Study findings may be useful for developing intervention targets for low-income and racially/ethnically diverse households so more families can benefit from the protective nature of family meals.

Comparison of meal patterns across five European countries using standardized 24-h recall (GloboDiet) data from the EFCOVAL project.

PURPOSE: To examine meal patterns in terms of frequency and circadian timing of eating in five European countries participating in the EFCOVAL project. METHODS: In this cross-sectional study, 559 men and women, aged 44-65 years, were recruited in Belgium, the Czech Republic, France (Southern part), The Netherlands, and Norway. Dietary data were collected by trained interviewers using standardized computerised 24-h recalls (GloboDiet). Means ± SE of (1) eating frequency, (2) overnight fasting, and (3) time between eating occasions were estimated by country using means from 2 days of 24-h recalls. We also estimated the frequency of eating occasions per hour by country as well as the proportional energy intake of meals/snacks by country compared to the mean energy intake of all countries. RESULTS: Mean eating frequency ranged from 4.3 times/day in France to 7.1 times/day in The Netherlands (p < 0.05). Mean overnight fasting was shortest in the Netherlands (9.2 h) and longest in Czech Republic (10.9 h) (p < 0.05). Mean time between single eating occasions was shortest in The Netherlands (2.4 h) and longest in France (4.3 h) (p < 0.05). Different patterns of energy intake by meals and snacks throughout the day were observed across the five countries. CONCLUSIONS: We observed distinct differences in meal patterns across the five European countries included in the current study in terms of frequency and circadian timing of eating, and the proportion of energy intake from eating occasions.

Dietary diversity and meal frequency among infant and young children: a community based study.

BACKGROUND: Insufficient quantities, frequencies, and inadequate quality of complementary feedings have a negative effect on child health and growth, especially in the first two years of life. Therefore, the aim of this study was to assess the minimum dietary diversity, meal frequency and its associated factors among infants and young children aged 6-23 months at Dabat District, northwest, Ethiopia. METHODS: A community- based cross-sectional study was conducted from February 15 to March 10, 2016. The simple random sampling method was used to select study participants. An interviewer- administered structured questionnaire was used to collect data. Both Crude and Adjusted Odds Ratio with the corresponding 95% confidence interval were calculated to show the strength of association. In the multivariable analysis, variables with less than 0.05 P-value were considered statistically significant. RESULTS: The proportion of children who met the minimum dietary diversity and meal frequency were 17% (95% CI: 14.9, 19.4%) and 72.2% (95% CL: 69.3, 75%), respectively. Satisfactory media exposure (AOR = 2.79; 95% CI: 1.74, 4.47), postnatal care visits (AOR = 1.96; 95% CI: 1.32, 2.88), participation in child growth and monitoring follow ups (AOR = 1.65; 95% CI: 1.14, 2.39), age of children (AOR = 2.34; 95% CI: 1.33, 4.11) and age of mothers (AOR = 1.89; 95% CI: 1.09, 3.27) were positively associated with dietary diversity. Similarly, age of children (AOR = 2.38; 95% CI: 1.56, 3.65), household wealth status (AOR = 1.84; 95% CI: 1.27, 2.68), residence (AOR = 3.02; 95% CI: 1.41, 6.48), sources of information (AOR = 1.72; 95% CI:1.14, 2.59) and participation in child growth monitoring folow ups (AOR = 1.57; 95% CI: 1.13, 2.19) were significantly associated with meal frequency. CONCLUSION: In this study, the proportion of children who received the minimum dietary diversity and meal frequency were low. Media exposure, age of children, postnatal care visits, and participation in child growth and monitoring follow-ups were significantly associated with dietary diversity. Likewise, wealth status and residence had a significant association with meal frequency. Thus, encouraging all mothers to participate in child monthly growth monitoring programs, intensive media advertising and strengthening counseling of mothers, and postnatal care visit are highly recommended for achieving the recommended dietary practices.

See food diet? Cultural differences in estimating fullness and intake as a function of plate size.

Previous research has suggested that manipulations of plate size can have a direct impact on perception of food intake, measured by estimated fullness and intake. The present study, involving 570 individuals across Canada, China, Korea, and New Zealand, is the first empirical study to investigate cultural influences on perception of food portion as a function of plate size. The respondents viewed photographs of ten culturally diverse dishes presented on large (27 cm) and small (23 cm) plates, and then rated their estimated usual intake and expected fullness after consuming the dish, using 100-point visual analog scales. The data were analysed with a mixed-model ANCOVA controlling for individual BMI, liking and familiarity of the presented food. The results showed clear cultural differences: (1) manipulations of the plate size had no effect on the expected fullness or the estimated intake of the Chinese and Korean respondents, as opposed to significant effects in Canadians and New Zealanders (p < 0.05); (2) Canadian (88.91 ± 0.42) and New Zealanders (90.37 ± 0.41) reported significantly higher estimated intake ratings than Chinese (80.80 ± 0.38) or Korean (81.69 ± 0.44; p < 0.05), notwithstanding the estimated fullness ratings from the Western respondents were comparable or even higher than those from the Asian respondents. Overall, these findings, from a cultural perspective, support the notion that estimation of fullness and intake are learned through dining experiences, and highlight the importance of considering eating environments and contexts when assessing individual behaviours relating to food intake.

Attribute importance segmentation of Norwegian seafood consumers: The inclusion of salient packaging attributes.

The main purpose of this study is to identify consumer segments based on the importance of product attributes when buying seafood for homemade meals on weekdays. There is a particular focus on the relative importance of the packaging attributes of fresh seafood. The results are based on a representative survey of 840 Norwegian consumers between 18 and 80 years of age. This study found that taste, freshness, nutritional value and naturalness are the most important attributes for the home consumption of seafood. Except for the high importance of information about expiration date, most other packaging attributes have only medium importance. Three consumer segments are identified based on the importance of 33 attributes associated with seafood: Perfectionists, Quality Conscious and Careless Consumers. The Quality Conscious consumers feel more self-confident in their evaluation of quality, and are less concerned with packaging, branding, convenience and emotional benefits compared to the Perfectionists. Careless Consumers are important as regular consumers of convenient and pre-packed seafood products and value recipe information on the packaging. The seafood industry may use the results provided in this study to strengthen their positioning of seafood across three different consumer segments.

Paying for convenience: comparing the cost of takeaway meals with their healthier home-cooked counterparts in New Zealand.

OBJECTIVE: Convenience and cost impact on people's meal decisions. Takeaway and pre-prepared foods save preparation time but may contribute to poorer-quality diets. Analysing the impact of time on relative cost differences between meals of varying convenience contributes to understanding the barrier of time to selecting healthy meals. DESIGN: Six popular New Zealand takeaway meals were identified from two large national surveys and compared with similar, but healthier, home-made and home-assembled meals that met nutrition targets consistent with New Zealand Eating and Activity Guidelines. The cost of each complete meal, cost per kilogram, and confidence intervals of the cost of each meal type were calculated. The time-inclusive cost was calculated by adding waiting or preparation time cost at the minimum wage. SETTING: A large urban area in New Zealand. RESULTS: For five of six popular meals, the mean cost of the home-made and home-assembled meals was cheaper than the takeaway meals. When the cost of time was added, all home-assembled meal options were the cheapest and half of the home-made meals were at least as expensive as the takeaway meals. The home-prepared meals were designed to provide less saturated fat and Na and more vegetables than their takeaway counterparts; however, the home-assembled meals provided more Na than the home-made meals. CONCLUSIONS: Healthier home-made and home-assembled meals were, except one, cheaper options than takeaways. When the cost of time was added, either the home-made or the takeaway meal was the most expensive. This research questions whether takeaways are better value than home-prepared meals.

Meal frequency and dietary diversity feeding practices among children 6-23 months of age in Wolaita Sodo town, Southern Ethiopia.

BACKGROUND: Child feeding practices are multidimensional, and they change rapidly within short age intervals. Suboptimal complementary feeding practices contribute to a rapid increase in the prevalence of undernutrition in children in the age of 6-23 months. Information on child feeding practices among urban resident is limited in Ethiopia. The aim was to measure minimum meal frequency and dietary diversity and associated factors among children 6-23 months of age in Wolaita Sodo, Ethiopia. METHODS: A community-based cross-sectional study was carried out to select 623 mothers/caregivers with 6-23 months of children reside in Wolaita Sodo town using systematic sampling from March 02 to 20, 2015. An interviewer-administered questionnaire was used to gather information on socio-demographic, child feeding practices and health-related characteristics. Data were entered to Epi-Data version 3.02 and transported to SPSS version 21 for further analysis. Binary logistic regression was used to see the association between the outcome variables and explanatory variables, and multivariable logistic regression was performed to identify independent predictors of minimum dietary diversity and meal frequency. RESULTS: The study revealed that the percentage of 6-23 months of children who meet the recommended level of minimum dietary diversity and meal frequency were 27.3 and 68.9%, respectively. Mothers/caregivers who were housewives and government employees feed their children more diversified foods as compared to mothers who were private workers. As compared to children 17-23 months of age, children in the age group of 6-8 and 9-11 months had better probability to meet minimum dietary diversity. Government-employed and illiterate mothers were less likely to feed their children to fulfil the minimum requirement of meal frequency. Children in the age of 9-11 months were also less likely to be fed frequently. CONCLUSIONS: Even though the study showed better progress as compared to the national prevalence of complementary feeding practices, child feeding practices in the study area were inadequate and not achieving WHO infant and young child feeding recommendations. Strengthening the available strategies and creating new intervention measures to improve socioeconomic status, maternal literacy and occupation opportunity for better practices of child feedings are compulsory actions for the government and policymakers.

Sociocultural Factors Influencing Eating Practices Among Office Workers in Urban South Korea.

OBJECTIVE: To understand the sociocultural factors affecting the eating behaviors of South Korean employees. DESIGN: In-depth individual interviews. SETTING: Two metropolitan areas of South Korea. PARTICIPANTS: Thirteen male and 9 female office workers. PHENOMENON OF INTEREST: The effects of sociocultural factors on office workers' eating behaviors. ANALYSIS: The researchers transcribed and analyzed audio-recorded interviews using thematic analysis. RESULTS: Among social and economic factors, participants with a family described a connection between female employment and lower frequency of home-cooked family meals. Working parents felt guilty about their need to depend on eating outside the home and eating processed foods because of their schedules. In addition, competitive and stressful working environments negatively affected workers' nutritional choices. Regarding cultural factors, given the powerful influences of collectivism and Confucianism on daily life, hierarchy and group harmony clearly had an important role in workers' everyday food choices. These included choosing menus that were most suitable for group meals and having to miss dinnertime while waiting until higher-position workers to leave work in the evening. CONCLUSIONS AND IMPLICATIONS: In this sociocultural setting, targeting office workers and changing social norms for healthy eating may be more effective than providing individualized interventions. These findings may be transferable to other, similar Asian countries.