bluuebunny/crossref_metadata_2025_split huggingface dataset:
Can in-store product placement encourage purchases of side salads? A quasiexperimental study in a UK supermarket setting
Authors: Jenneson V.L. , Pontin F.L. , Fildes A. , Young W.C. , Morris M.A. 
Published: December 2024

Fruits and vegetables are rich in dietary fibre, vitamins and minerals making them beneficial for health. The UK’s Eatwell Guide (EWG)(1) recommends fruits and vegetables make up 40% of the diet (by weight), but on average they contribute less than 29% to the UK diet(2). Prominent product placement can boost sales. We explored the effect of placing salads next to ready meals in a retail setting, on salad and total fruit and vegetable sales.In a 12-week intervention (July – October 2021), four bagged salad products were shelved above Italian ready meals in 23 stores. Salads displayed a ‘healthy’ on-pack symbol and shelf signposting encouraging customers to ‘add salad to their baskets for a balanced meal’.Two matched control store groups were identified, based on store area demographics (n = 23 stores) and store-level pre-intervention bagged salad and Italian ready meal sales (n = 21 stores), accounting for external sales influences, e.g. weather, supply chain shocks and Covid-19 lockdown behaviours. Transactions were shared by the retailer for 2 years before, 3 months during, and 9 months post-intervention.Two years of pre-trial transactions (units and weight) were aggregated to the store level to produce an interrupted time series model quantifying changes in store-level daily sales of promoted salads, versus a predicted counterfactual. Analysis was repeated in control stores.Within-group change in mean basket proportion (by weight) by EWG segment was examined via the Wilcoxon signed-rank test for difference, comparing the intervention period with two timematched baseline (BL) periods (BL1 = July – October 2019, and BL2 = July – October 2020).In the first three weeks of the intervention, unit sales of promoted salads increased by 35.74% (CI 25.91 - 45.72, p<0.001) vs counterfactual in the intervention stores. However, over the whole 12weeks, unit sales were down 18.34% (CI -26.17%, -10.35%, p<0.001) vs counterfactual. A similar trend was observed across control groups, indicating changes were independent of the intervention.In intervention stores, fruits and vegetables made up 38.75% of baskets at BL1, but declined significantly over time, down 4.12 (p<0.001) percentage points in the intervention period vs BL1 and 1.43 (p<0.001) vs BL2. The proportion of composite (multi-ingredient) dishes rose; up 0.74(p<0.001) percentage points vs BL1 and 1.35 (p<0.001) vs BL2, as did discretionary items; up 0.91 (p<0.001) percentage points vs BL1 and 0.45 (p<0.001) vs BL2. Similar patterns were observed in control stores.Salad sales increased at the start of the intervention relative to predicted sales, but the same change was observed in control stores meaning it cannot be attributed to the trial. Pre-intervention fruit and vegetable purchases with the retailer aligned with the EWG, indicating shoppers already had healthy purchase patterns which may have limited intervention effectiveness.
Community cafés as a response to food insecurity: what is their impact?
Authors: Nancheva N. , Mulrooney H. 
Published: December 2024

Community cafés are non-profit setups seeking to address food insecurity (FI) locally and equitably usually using a pay-as-you-feel model and surplus foods(1). Concerns about rising levels of FI(2) and food waste(3) frequently drive this model. Started in 2023, the Kitchen Roots Café (KRC) aims to provide healthy, sustainable, affordable meals without proof of need or referral. Open once a week during lunch it offers hot meals, primarily using surplus foods. Clients can pay as much or little as they wish and can pay a meal forward. A mixed methods evaluation of KRC was carried out which aimed to identify who KRC clients were and their reasons for attending, in addition to its social and nutritional impact.Qualitative and quantitative data were gathered using bespoke questionnaires and optional interviews. In all, 32 individuals completed questionnaires, the majority in-person at KRC (91%), the remainder online. Four client telephone interviews were also held. Thematic analysis of qualitative data was carried out to identify recurring themes, while descriptive statistics were generated for quantitative data.KRC clients were largely vulnerable. The majority were at least middle-aged (28.1% aged ≥60; 25.0% aged 50-59 years) and out of full-time employment (62.5% worked <1 day a week while 9.3% worked part-time). Self-reported disability was common (43.8% overall; 50.0% of all men). Several lived in supported housing (e.g. YMCA, accommodation for women victims of domestic violence). One reported homelessness due to their immigration status. High levels of FI were evident: over half (54.8%) used other, often multiple, food support services, including food banks, community fridges and church lunches.The majority made use of the KRC primarily in response to FI, indicating as their main reason for visiting support with food cost and/or the cost of living (46.9%). For this group using the service was tightly linked with their ability to access a healthy hot meal and to save money; 85.7% agreed or strongly agreed with this.Many added the social aspect of the KRC experience as a second main reason for visiting (50.0% of those who gave multiple reason). Additionally, support the local community and enjoy delicious food were highlighted. Ninety-six % of participants agreed or strongly agreed that coming to the KRC had improved their wellbeing, while 65.6% agreed or strongly agreed that it had made them feel more valued, like they ‘belonged’ to the community.While concern about food waste was not their primary reason for coming, 90.6% of participants thought that eating surplus food offered at KRC benefitted the environment.For this vulnerable group, local community café provision offered a safe space with affordable healthy food. This, plus feeling welcomed and included, benefitted their feelings of wellbeing and belonging.
Application of a New Definition of Sarcopenic Obesity in Middle-Aged and Older Adults and Association with Cognitive Function: Findings from the National Health and Nutrition Examination Survey 1999–2002
Authors: Booranasuksakul Uraiporn , Tsintzas Kostas , Macdonald Ian , Stephan Blossom CM , Siervo Mario 
Published: December 2024

The role of the sarcopenic obesity (SO) phenotype for disease risk prediction has been tested in several observational studies, but results have been contrasting due to the application of different diagnostic models(1–3). This study applies the newly proposed the European Society for Clinical Nutrition and Metabolism (ESPEN)-European Association for the Study of Obesity (EASO) definition of SO(4) to a representative population of adults aged 50 years and older to evaluate its performance in the identification of prevalent cases of SO and its association with measures of cognitive function.Data from individuals aged 50-85 years was collected from the National Health and Nutrition Examination Survey 1999-2002 waves. At the screening phase of the SO definition following the definition of the European Society for Clinical Nutrition and Metabolism and the EuropeanAssociation for the Study of Obesity (ESPEN-EASO), body mass index and waist circumference were used to evaluate obesity, while sarcopenia cases were identified using the SARC-F questionnaire (a self-report questionnaire to screen sarcopenia). Sarcopenia was diagnosed based on knee extensor isometric strength per weight (KES/W) and a percentage of appendicular lean mass per weight, while fat mass percent measured by Dual-energy X-ray absorptiometry was used to determine obesity. Cognitive function in older participants was assessed using the Digit Symbol Substitution Test (DSST), while memory-related question was used for middle-aged individuals or older participants without DSST scores.Participants aged 50–85 years were men (44.7%) with a mean age of 66.7 years, and most participants aged 60 years and over (87.4%). The prevalence of SO was 32.5%, 20.9% and 15.3% at screening, diagnosis phase I, and diagnosis phase II of the ESPEN-EASO definition, respectively. The prevalence of cognitive impairment was 14.8% in participants aged 50-59 years and 29.5% in participants aged 60-85 years. There were associations between SO and cognitive impairment at diagnosis phase I (Odds ratio (OR): 1.6, 95%CI (confidence interval) 1.1-2.4) and phase II (OR: 1.9, 95%CI 1.1-3.3). These associations were significant among participants aged 60-85 years (phase I, OR: 2.2, 95%CI 1.4-3.4; phase II, OR: 2.8, 95%CI 1.6-4.8), but not among those aged 50-59 years.The new ESPEN-EASO definition of SO identified a high prevalence of SO cases. A significant association between SO and poor cognitive function in older individuals was observed.
Assessing nutritional intake of Sensory Panellists during sensory evaluation sessions
Authors: Durrant L.R. , Moran V.H. , Readman C. , Caton S.E. , Howard E.G. , Wardle F. , Kapparis A. , Theobald H.E 
Published: December 2024

Food manufacturers often employ highly trained Sensory Panellists to conduct sensory evaluations, such as profiling, discrimination and rating testing to understand the impact of any reformulation/process/pack changes and new product launches on consumer experiences. At Marlow Foods, 8-12 Panellists work four days/wk evaluating meat, mycoprotein, and plant-based alternatives for up to four hours/day, between 09:00 and 13:00. As part of Marlow Foods commitment to supporting the wellbeing of all employees, the energy, macronutrients and sodium consumed during evaluation sessions need to be considered within the context of habitual (threedaily) meal patterns. Consequently, these daily tasting sessions should be regarded as an interlude between meals, or as a 'snack period’. The UK government’s recommended calorie guidelines, assuming an energy intake of 2000kcal and weight maintenance, suggests 400kcal for snacks and beverages.(1) This project aimed to determine the Panellists nutritional intake during these evaluation sessions, to compare against energy and nutrient recommendations, and to monitor consumption of nutrients of public health concern (e.g, salt and saturated fat).(2)To assess average dietary intake during evaluation sessions, details of the foods consumed by the 11 panellists (7 female, 4 male, mean age 51yrs, range 41-63yrs) were collected over 5-weeks. Average daily intakes for energy, total fat, saturated fat, sugar, fibre and salt were calculated from declared back of pack nutrition information and theoretical nutritional values for products in development using FoodChain ID.[3]Over the 5-week period, the Panellist average daily intake (range, ± SDs, % of reference intake (RI)) during evaluation sessions were 192kcal energy (93-292, ± 85, 9.6%), 7.3g total fat (2.7-14.5, ± 4.5, 10.4%), 1.1g saturated fat (0.6-2.2, ± 0.6, 5.7%), 1.5g sugar (0.4-2.3, ± 0.9, 1.7%), 7.1g fibre (4.0-12.6, ± 4.0, 23.6%) and 1.0g salt (0.4-1.9, ± 0.6, 16.6%).The average daily energy intakes recorded during the tasting period comfortably fell within the UK government’s recommended allowance for snacks, thereby supporting the notion that Panellists can maintain a healthy, balanced diet whilst consuming this category of food. However, salt intakes in Panellists averaged 16.6% of the RI, reflective of the added salt content in many meat and meat alternative products. This signals the need for a panel nutrition policy, establishing specific nutritional guidelines to ensure responsible balance of projects and thus consumption of nutrients of public health concern (e.g., salt and saturated fat) during evaluation sessions. As next steps, Marlow Foods is developing such a policy and guidelines, to ensure the wellbeing of Panellists while maintaining delivery of robust sensory evaluations.
Impact of food based intergeneration community intervention
Authors: Tsofliou F. , Vijayakumaran R. , Wilson A.T , Mills A. 
Published: December 2024

The current food system is not only unsustainable but also increasingly inequitable, resulting in food insecurity for many people in the United Kingdom and globally(1). The health impacts of the current food system on disadvantaged communities warrants examination to improve ecological public health nutrition strategies(2). Community gardens and kitchens are frequently established by volunteers in the hope that they will serve as alternatives to the current food environment, building healthy food capacity in the community as well as outdoor physical and social activities for urban residents(3). This remains to be explored in deprived communities in Dorset, UK.This pilot research was conducted in fourteen adults living in disadvantaged areas in Dorset (Hamworthy-Poole). Inclusion criteria were individuals over 18 years old living in low-income households, who were users of community food garden and kitchen initiatives. The individuals usually attend with their family members in the food growing and cooking activities, including young children and older adults in the programmes. Three semi-structured interviews and three focus groups (total n = 14) were undertaken to uncover views on the importance and roles of these community food initiatives in relation to healthy eating and access to locally grown fresh produce. All discussions were digitally recorded, and data were transcribed verbatim. Qualitative data analysis, using Clarke and Braun’s(4)six steps of thematic analysis, was performed via NVivo software.Four main themes emerged: Tackling food insecurity & sustainability, Utilization of climate friendly & organic Food, Bridging intergenerational gap and Promoting healthy lifestyle. These food initiatives help in addressing food insecurity from the perspective of the participants. The role of community gardens together with cooking sessions can be further recognised as contributors to community development, access to healthy food such as fresh fruits and vegetables and nurturing skills related to nutritious food preparation.In conclusion, this research provided insights into the perceptions on how we can design a health promotion initiative that is inclusive and sustainable to tackle food insecurity effectively.
Hydration, mood, and cognition in primary aged school children in the United Kingdom
Authors: Roberts CA , Boak K , McCullogh N , Haskell-Ramsay C , James LJ , Green BP , Tempest GD , Buce-Martin C , Rumbold PLS 
Published: December 2024

Children are at increased risk of dehydration(1–3), which can adversely impact cognition and mood(4–6). Many children begin their school day dehydrated and fail to replenish fluids adequately throughout the day(7–11), however, these findings have not been confirmed using objective measures of hydration(12,13). This study aimed to confirm hydration status of primary school-aged children across the school day using objective hydration assessments and to examine if changes in hydration are associated with cognition and mood.Thirty children (mean age 9.4 ± 0.5 years old, stature 1.4 ± 0.5m, body mass 36.5 ± 4.2kg, and body mass index 18.9 ± 1.7 kg/m2) were recruited from a local primary school. Food and fluid intake were tracked via nutritional analysis of photographs. Urine osmolality (Uosm), serum osmolality (Sosm), urine specific gravity (USG) and self-reported urine colour (Ucol) were assessed at first void (Uosm only) or the start (9:00) and end (16:00) of the school day. Children’s self-reported mood were obtained via Visual Analogue Scales(100mm) (9:00, 10:30, 13:30, 16:00). Children completed cognitive assessments using the Computerised Mental Performance Assessment System (15:3016:00).Mean total water intake was 759.9 ± 240.7 mL. Children consumed more fluid at mealtimes than from water bottle (Mean Difference (MD) 154.3mL, t(29) = -5.763, p<0.001). From the start to the end of the day, significant increases in Sosm (MD 3.3mOsm/kg, t(21) = 4.011, p = 0.002), USG (MD 0.0066, t(29) = 8.514, p = 0.005) and Ucol (MD 1.2, t(26) = 15.558, p = <0.001), indicated reduced hydration. The prevalence of dehydration (Sosm >290mOsm/kg USG >1.030) increased from the start (17%) to the end of school (40%). A series of ANOVAs from the start to the end of the day showed feelings of boredom, hunger, tiredness, and thirst increased, and focus, and happiness decreased (p’s <0.05). Hydration measures were significantly associated with long term memory (LTM) (changes in Sosm, r = 0.437, p = 0.042) and working memory (WM) (changes in Sosm r = 0.462, p = 0.031, and USG, r = 0.403, p = 0.033).Children were less hydrated at the end of the school day suggesting inadequate fluid replacement during the school hours. Changes in hydration status across the school day were associated with subjective mood states. Furthermore, a decrease in hydration resulted in decreased performance in the memory tasks which could potentially hold implications on school performance. Children in this study had access to water throughout the day, however, most fluids were consumed at breakfast and lunch, suggesting interventions promoting sustained drinking throughout the day are required. For example, measures could be taken to educate parents and school staff on the importance of adequate hydration, and the need to remind children to drink throughout the day. For this to be effective, action needs to be taken across lesson time, meals, and break times.
Under the microscope - A review of the testing of Foods for Specific Groups products available on the Irish market
Authors: Farrell L. , Clarke N. , Nic Sheoin S. , Hogan M.G. , Grimes C. , Walsh S. , O’Donovan C.B. 
Published: December 2024

Foods for Specific Groups (FSGs) are a category of products for vulnerable groups including “processed cereal-based foods and baby foods” (PCFBF); “food for special medical purposes” (FSMPs); “infant formula” (IF) and “follow-on-formula” (FOF) as per Regulation (EU) No 609/2013(1). Specific labelling and compositional requirements are set out in the legislation for each of these categories of foods. The Food Safety Authority of Ireland (FSAI) ensures the enforcement of these regulations through service contracts with official agencies including the Health Service Executive (HSE) and the Department of Agriculture, Food and the Marine (DAFM)(2). The aims of this study were to: (1) Identify the categories and quantities of FSGs tested by official agencies in 2022 and (2) Investigate the compositional compliance of products tested.FSG products were analysed by Official Laboratories (OLs) using accredited methods for potassium, selenium, iodine, zinc, manganese, magnesium, molybdenum, phosphorus, calcium, folic acid, sodium, iron, chromium, vitamin B2 and vitamin B1. Both the measure of uncertainty (MoU) and limit of quantification (LOQ) values were reported. Data was extracted from FSAI’s National Food Safety Surveillance database. Samples were categorised as IF, FOF, PCFBF or FSMPs as per the legislation. FSG products not available for sale in Ireland were excluded. Nutrient concentrations were assessed against the limits permitted in legislation.Of the total FSG products tested (n92) in 2022, nearly two-thirds (n64) were produced for the Irish market, with the remainder (n28) produced for export. The majority (n51) of Irish products were sampled by the HSE including IF (n10), FOF (n8) PCFBF (n7) and FSMPs (n26). The remaining Irish products (n13) were sampled by DAFM - IF (n6), FOF (n6), and FSMPs (n1). The majority of PCFBF (n6), IF (n14), FOF (n13) tested were deemed compliant, while only 44% (n12) of FSMPs sampled were compliant with the legislation. Possible non-compliance of FSMPs was due to high levels of selenium, chromium, and molybdenum. Possible non-compliance of FOF and IF was due to high levels of selenium. PCFBF possible non-compliance was due to high levels of potassium. However, the analytical MoU values for the nutrients ranged from 0.04 % to 44% which makes judgement of compliance difficult in some instances.This study gives an overview of FSG products tested by official agencies including their compliance with compositional regulations. Overall, compositional compliance across FSG products is high. However, possible non- compliances were identified due to the wide range of MoUs and their overlap with some permitted limits for certain nutrients. Another issue identified is that some LOQs were higher than the maximum permitted level in legislation. Future work for the FSAI will involve working with the OLs to accredit more sensitive methods, thus facilitating better official controls.
Sensory appeal and acceptance of a novel food intervention programme for older adults living with dysphagia
Authors: Holmes J. , Light K. , Andrews J. 
Published: December 2024

Approximately 60% of older adults living in residential care live with dysphagia (difficulty chewing and swallowing)(1) and require texture modified foods (TMF). Despite the International Dysphagia Diet Standardisation Initiative (IDDSI), foods are often prepared with variation in texture, flavour, and consistency leading to further swallowing difficulties and safety concerns(2). Nutritional quality of food is detrimentally impacted by modifying texture of food due to overcooking and addition of liquid to adhere to guidelines leading to malnutrition risk.Specially prepared, sensory rich, nutrient enhanced TMF could positively impact nutritional status and wellbeing of those living with dysphagia (Balesteros-Pomar et al. 2020). A novel food intervention programme (NFIP) (Dysphameal™) has been developed using food technology solutions to thicken food using proteins. Zanini et al.(3) evaluated this novel food intervention and identified positive clinical outcomes in Italy, but to date no work has evaluated this product from a sensory and food experience perspective. This qualitative pilot study aimed to understand the sensory appeal, and acceptance of the novel food intervention programme (NFIP) for older adults living with dysphagia.Carers (n = 9, aged 30-60 years) were recruited independently of the workplace; with the condition they had or were currently supporting older adults living with dysphagia. Additionally, healthy, independent, older adults (n = 9, aged 65 years and over) were recruited to represent comparable sensory aptitude to a similar age group living with dysphagia. Samples (n = 6 flavours) of selected NFIP were available for participants to taste during semi structured interviews. Interviews were recorded and transcribed. Data collection and analysis used Braun and Clark’s(4) six stage thematic analysis until data saturation had been reached.Three themes arose to understand sensory appeal, and acceptance of the NFIP: Negative sensory experience comprised of taste (bland, lack of seasoning, after-taste), texture (starchy, comparable to wallpaper paste, dependent on serving temperature), smell and visual appearance, primarily colour. Performance of the products included acceptability, meeting expectations, ingredient suggestions to improve sensory characteristic especially flavour. Acceptability of individual products varied.The NFIP provides an opportunity to boost nutritional intake and be incorporated as part of a hybrid food delivery service to replace hard to puree, nutritionally dilute foods, especially bland products such as rice and pasta to serve alongside fresh counterparts and, reduce risk of malnutrition for those living with dysphagia. Opportunities exist to further develop this type of texture modified food product to improve palatability, enhance flavour, and appearance characteristics for those living with dysphagia, through advances in molecular gastronomy, controlling antioxidant activity and loss of volatiles.