Relaxed minds for healthier food choice at school: A field experiment in southern Mexico.

Stress leads to unhealthy food choices since the school-age stage. Yet, there is limited evidence particularly in low- and middle-income countries regarding the impact of stress-reduction strategies on school-age children's food choices. Such aspects were crucial during the recent COVID-19 pandemic, which exacerbated psychological distress and unhealthier food choices among children. Two years after the pandemic began, we conducted a field experiment in southern Mexico to assess the impact of stress-reduction strategies on the food choices of over 1400 children aged 9-12. Half of the school-classes in the sample were randomly assigned to a stress reduction strategy namely meditation, which comprised six audios with basic relaxation techniques and intuitive messages to guide food choices. Additionally, all participants received information signalling that an amaranth snack was nutritious (i.e., the healthy snack), which was paired with a chocolate bar (i.e., the unhealthy snack) as part of a snack choice experiment. Students that practiced meditation were slightly more likely to choose the healthy snack than those in the control group, but the effect was not statistically significant. Upon collecting their snack, students had the chance to exchange their original choice for the other snack. Students that meditated were more likely to exchange their originally chosen "unhealthy snack" towards the healthy snack than students in the control group. The meditation program effectively reduced chronic stress among treated children. The effect was larger among students attending schools in lower-income areas. Our study sheds some light on the challenges to translate an improved psychological well-being into healthier food choices at school.

Food waste in primary schools: Evidence from peri-urban Viet Nam.

Schools are a major source of food waste and an important setting for achieving dietary improvements. Few studies explore the links between food waste and nutrition. This study measured individual plate waste of about 1700 primary school children in peri-urban Viet Nam, adding to evidence on school food waste in low- and middle-income countries. We used survey data to explore whether food waste is associated with personal characteristics such as sex, knowledge and attitudes about nutritious foods. Qualitative interviews and focus groups with teachers, parents, food providers and children helped identify potential causes of food waste. The average student wasted 23% of the food served (approximately 85 g) during lunch, which roughly equates to 15.3 kg of food in a school year. Vegetables were wasted most: children left almost half of their portion unconsumed. Boys wasted less food than girls. Better knowledge and attitudes about fruits and vegetables are associated with less waste of these foods. A large portion was associated with a higher share of wasted food, suggesting the potential trade-off between efforts to cut food waste and efforts to increase consumption of nutritious foods. Students were dissatisfied with the quality of the dishes, especially vegetables were evaluated as undercooked, served too cold and too oily. To reduce food waste, it is critical for schools to prepare food in line with students' preferences. Food waste reduction could be treated as an intermediate step towards ultimate policy goals such as healthier food consumption.

Changes in women's empowerment in the household, women's diet diversity, and their relationship against the background of COVID-19 in southern Bangladesh.

The COVID-19 pandemic in Bangladesh, associated public health measures, and people's reactions were projected to have caused job losses among women, a decline in women's empowerment and reduced women's diet diversity. Using a November 2020 telephone survey to re-interview adult female respondents of a November 2019 in-person survey, contrary to expectations we find that more women found than lost jobs, and women's diet diversity increased over the year partly marked by the COVID-19 pandemic. We did not find evidence of a decline in women's involvement in food purchase decisions, nor women's autonomy over use of household income. The change in women's outside employment is neither statistically related to changes in women's involvement in food purchase decisions, changes women's autonomy over use of household income, nor changes in women's diet diversity. Change in women's involvement in food purchase decisions is positively related with change in women's diet diversity and change in women's autonomy over income use is negatively related with change in women's diet diversity.

Consumer Nutrition Knowledge and Dietary Behavior in Urban Ethiopia: A Comprehensive Study.

This paper studies the association between nutrition knowledge and consumer dietary behavior using large survey data from 996 respondents in Addis Ababa, Ethiopia. We find that health was the most important factor in individuals' food choice. However, most consumers were found to have imperfect understanding of the link between food and health. Especially, the causes and consequences of obesity were poorly understood. A considerable proportion of respondents also endorsed harmful food taboos. We found that nutrition knowledge was positively associated with more diversified diets and healthy eating attitudes and practices. Individuals with higher levels of nutrition knowledge were also more likely to reject harmful food taboos.

A qualitative exploration of the experiences of community health animation on malaria control in rural Malawi.

BACKGROUND: While great strides have been achieved in fighting malaria through the Roll Back Malaria (RBM) strategy, the recent world malaria report shows an increase in malaria-related deaths compared to previous years. Malaria control tools are efficacious and effective in preventing the disease; however, the human behaviour aspect of the intervention strategies is weak due to heavy reliance on positive human health behaviour. The challenge lies in adoption of control interventions by the target population which, to an extent, may include access to prevention and treatment tools. We present a qualitative assessment of the use of the Health Animator (HA) model for Information, Education and Communication (IEC) to improve adoption and use of malaria control by promoting positive health behaviours. RESULTS: We conducted 3 Focus Group Discussions (FGDs) and 23 individual in-depth interviews (IDIs) with HAs. Each FGD consisted of 8 participants. Data was analysed using QSR International NVivo 10 software. There are four main themes emerging regarding HA experiences. The perceptions include; collaborative work experience, personal motivation and growth, community participation with health animation and challenges with implementation. Results suggest that HAs were pleased with the training as they gained new information regarding malaria, which affected their use of malaria control interventions within their families. Knowledge was well assimilated from the trainings and influenced personal growth in becoming a community leader. Support from the leadership within the village and the health system was important in legitimising the main messages. The community responded positively to the workshops valued the information imparted. The voluntary nature of the work in a poverty-stricken community affected sustainability. CONCLUSIONS: There is need to empower communities with strategies within their reach. Functioning traditional social support structures are a crucial element in sustainability. Voluntarism is also key for sustainability, especially for rural and remote communities with limited sources of income.

Influence of poverty concerns on demand for healthier processed foods: A field experiment in Mexico City.

Living in poverty can present cognitive biases that exacerbate constraints to achieving healthier diets. Better diets could imply food choice upgrades within certain food categories, such as electing processed foods with an improved nutritional profile. This study evaluated the influence of monetary and health concerns on the willingness to pay (WTP) for healthier processed foods in a low-income section of Mexico City. We employed priming techniques from the scarcity literature, which are applied for the first time to healthier food purchasing behaviours in low-income settings. Our predictions are based on a dual system framework, with choices resulting from the interaction of deliberative and affective aspects. The WTP was elicited through a BDM mechanism with 423 participants. Results showed that induced poverty concerns reduced the valuations of one of the study's healthier food varieties by 0.17 standard deviations. The latter effect did not differ by income level. The WTP for a healthier bread product but one with relatively high sugar and fat content was reduced by induced poverty concerns only among certain consumers without bread purchasing restrictions (78% of the sample). Potential mechanisms were assessed through regression analysis and structural equation modelling. The relationship between poverty concerns and WTP was mediated by increased levels of stress. While we could not rule out impact on cognitive load, it was not deemed a mediator in this study. Our findings signal that improvements in economic and psychological well-being among low-income consumers may aid to increase their demand for healthier processed foods.

Sweet or not: Using information and cognitive dissonance to nudge children toward healthier food choices.

In the interest of public health, it is important to nudge children toward healthier food choices (e.g., beverages with less added sugar). We conducted a field experiment in a peri-urban region in Vietnam to evaluate the effects of information and cognitive dissonance on the food choices of children. Our sample consisted of more than 1200 primary school children, randomly assigned into three groups: control, health information, and health information plus hypocrisy inducement. The third group was intended to raise cognitive dissonance by illustrating the gap between what people know they should do (socially desired behaviors) and what they actually do (transgressions). The results indicate that health information increased the likelihood of selecting milk with less sugar by around 30 %, as compared to the control group. Hypocrisy inducement did not make any additional contribution to healthier food choices. The treatment effects declined when there was a delay between the treatment and the behavioral choice. We discuss the practical implications of our findings for short-term intervention field studies.

Identification of technology options for reducing nitrogen pollution in cropping systems of Pujiang.

This work analyses the potential role of nitrogen pollution technology of crop systems of Pujiang, County in Eastern China's Zhejiang Province, rice and vegetables are important cropping systems. We used a case study approach involving comparison of farmer practices and improved technologies. This approach allows assessing the impact of technology on pollution, is forward looking, and can yield information on the potential of on-the-shelf technology and provide opportunities for technology development. The approach particularly suits newly developed rice technologies with large potential of reducing nitrogen pollution and for future rice and vegetables technologies. The results showed that substantial reductions in nitrogen pollution are feasible for both types of crops.