Journal articles: 'Eat at home'

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Campbell, Katherine L., Aleksandra Babiarz, Yan Wang, Nicholas A. Tilton, Maureen M. Black, and Erin R. Hager. "Factors in the home environment associated with toddler diet: an ecological momentary assessment study." Public Health Nutrition 21, no. 10 (March 12, 2018): 1855–64. http://dx.doi.org/10.1017/s1368980018000186.

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AbstractObjectiveTo identify home environment factors associated with toddler dietary behaviours using ecological momentary assessment (EMA).DesignHome environment and toddler’s diet were assessed by mothers through EMA (random beeps over ≤8 d and a brief survey). Dietary outcomes were fruit/vegetable consumption, eating episode (‘snack’ v. ‘meal’) and sugar-sweetened beverage (SSB) consumption. Home environment factors included interacting with mother, eating alone/with others, eating in a high chair/chair at the table, watching television and movement/translocation. Multilevel logistic mixed-effects regression models assessed both within- (individual toddlers across time) and between- (toddlers-on-average) subject effects.SubjectsLow-income mother–toddler dyads (n 277).SettingUrban and suburban Maryland, USA.ResultsEMA captured eating/drinking episodes for 249/277 (89·9 %) toddlers (883 eating episodes, 1586 drinking episodes). Toddlers-on-average were more likely (adjusted OR, P value) to eat fruit/vegetables when not moving around (0·43, P=0·043), eat with the television off (0·33, P<0·001) and eat in a high chair/chair (3·38, P<0·001); no within-subject effects were shown. For eating episodes, both toddlers-on-average and individual toddlers were more likely to eat snacks when not in a high chair/chair (0·13, P<0·001 and 0·06, P<0·001, respectively) and when eating alone (0·30, P<0·001 and 0·31, P<0·001, respectively). Also, individual toddlers were more likely to eat snacks when moving around (3·61, P<0·001). Toddlers-on-average were more likely to consume SSB when not in a high chair/chair (0·21, P=0·001), eating alone (0·38, P=0·047) or during a snacking episode (v. a meal: 3·96, P=0·012); no within-subject effects shown.ConclusionsFactors in the home environment are associated with dietary behaviours among toddlers. Understanding the interplay between the home environment and toddler diet can inform future paediatric dietary recommendations.

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Purton, Louise E., and David T. Scadden. "Osteoclasts eat stem cells out of house and home." Nature Medicine 12, no. 6 (June 2006): 610–11. http://dx.doi.org/10.1038/nm0606-610.

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Ault, Mark. "Pocket Ready to Eat at Home in Primary Care." American Journal of Medicine 127, no. 3 (March 2014): e19. http://dx.doi.org/10.1016/j.amjmed.2013.10.017.

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MARKLINDER, I. M., M. LINDBLAD, L. M. ERIKSSON, A. M. FINNSON, and R. LINDQVIST. "Home Storage Temperatures and Consumer Handling of Refrigerated Foods in Sweden." Journal of Food Protection 67, no. 11 (November 1, 2004): 2570–77. http://dx.doi.org/10.4315/0362-028x-67.11.2570.

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The lack of data on consumer refrigeration temperatures and storage times limits our ability to assess and manage risks associated with microbial hazards. This study addressed these limitations by collecting data on temperatures and storage handling practices of chilled foods. Consumers from 102 households in Uppsala, Sweden, were instructed to purchase seven food items (minced meat, fresh herring fillets, soft cheese, milk, sliced cooked ham, vacuum-packed smoked salmon, and ready-to-eat salad) and to store them using their normal practices. They were interviewed the next day, and food temperatures were measured. In general, there were no significant relations between temperature and characteristics of the respondents (e.g., sex, age, education, age of the refrigerator). Mean storage temperatures ranged from 6.2°C for minced meat to 7.4°C for ready-to-eat salad. Maximum temperatures ranged from 11.3 to 18.2°C. Data were not significantly different from a normal distribution, except for ready-to-eat salad, although distributions other than the normal fitted data better in most cases. Five percent to 20% of the food items were stored at temperatures above 10°C. Most respondents knew the recommended maximum temperature, but less than one fourth claimed to know the temperature in their own refrigerator. Practical considerations usually determined where food was stored. For products with a long shelf life, stated storage times were different for opened and unopened packages. The current situation might be improved if consumers could be persuaded to use a thermometer to keep track of refrigerator temperature.

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O'Neill, J. C. "Bread and Wine." Scottish Journal of Theology 48, no. 2 (May 1995): 169–84. http://dx.doi.org/10.1017/s0036930600037029.

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The Christian practice of meeting for worship and receiving token pieces of bread and token sips of wine seems unlikely to have had Jewish precedents. You don't eat in a synagogue; you eat at home. To be sure, specific acts of eating bread and drinking wine are given religious significance in the setting of the Passover meal, but that is not quite the same, although perhaps we might suppose the Christian practice to have evolved from the Jewish meal.

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Bassul, Carolina, Clare A. Corish, and John M. Kearney. "Associations between the Home Environment, Feeding Practices and Children’s Intakes of Fruit, Vegetables and Confectionary/Sugar-Sweetened Beverages." International Journal of Environmental Research and Public Health 17, no. 13 (July 5, 2020): 4837. http://dx.doi.org/10.3390/ijerph17134837.

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Within the home environment, parents influence their children’s dietary intakes through their parenting and dietary practices, and the foods they make available/accessible. The aim of this cross-sectional study was to examine the associations between home environmental characteristics and children’s dietary intakes. Three hundred and thirty-two children aged three–five years and their parents participated in the study. Home environmental characteristics, including parental control feeding practices, were explored using validated and standardized questionnaires such as the Child Feeding Questionnaire (CFQ), the Physical and Nutritional Home Environment Inventory (PNHEI) and the Healthy Home Survey (HHS). Parent and child food consumption was also measured. Pressure to eat from parents was associated with lower fruit intake in children (OR 0.67, 95% CI 0.47–0.96, p = 0.032). Greater variety of fruit available in the home increased the likelihood of fruit consumption in children (OR 1.35 95% CI 1.09–1.68, p = 0.005). Watching television for ≥1 h per day was associated with a decreased probability of children eating vegetables daily (OR 0.38, 95% CI 0.20–0.72, p = 0.003) and doubled their likelihood of consuming confectionary/sugar-sweetened beverages more than once weekly (OR 2.15, 95% CI 1.06–4.38, p = 0.034). Children whose parents had lower vegetable consumption were 59% less likely to eat vegetables daily. This study demonstrates that modifiable home environmental characteristics are significantly associated with children’s dietary intakes.

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Johnson, Bobbie. "2020 tech: Eat a printed dinner in your printed home." New Scientist 210, no. 2812 (May 2011): 32–33. http://dx.doi.org/10.1016/s0262-4079(11)61117-2.

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Hubbard, K., A. Must, M. Eliasziw, S. Folta, and J. Goldberg. "What Elementary Schoolchildren Bring from Home to Eat at School." Journal of the Academy of Nutrition and Dietetics 113, no. 9 (September 2013): A91. http://dx.doi.org/10.1016/j.jand.2013.06.321.

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Joyeux, H., M. C. Gouttebel, F. Rodier, B. Lacour, and C. Solassol. "Home Total Parenteral Nutrition in France." International Journal of Technology Assessment in Health Care 1, no. 2 (April 1985): 325–33. http://dx.doi.org/10.1017/s0266462300000106.

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This essay traces the evolution in France of a clinical research program to perfect an artifical parenteral nutrition device which would be well tolerated by the patient, an ambulatory system which could eventually be used at home. It began in 1970, when we were struck by the number of patients being treated in hospitals for denutrition and the length of time required to reestablish nutritional equilibrium. Moreover, the denutrition of these patients retarded their oncological therapy. Our main goal was home nutrition. Adequate nutrition should be viewed as an adjunct therapy and since people generally eat at home, why not artifical nutrition at home?

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Eck, Kaitlyn M., Colleen Delaney, Melissa D. Olfert, Rebecca L. Hagedorn, Miriam P. Leary, Madison E. Santella, Rashel L. Clark, Oluremi A. Famodu, Karla P. Shelnutt, and Carol Byrd-Bredbenner. "Parents’ and kids’ eating away from home cognitions." British Food Journal 121, no. 5 (April 25, 2019): 1168–82. http://dx.doi.org/10.1108/bfj-07-2018-0431.

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Purpose Eating away from home frequency is increasing and is linked with numerous adverse health outcomes. The purpose of this paper is to inform the development of health promotion materials for improving eating away from home behaviors by elucidating related parent and child cognitions. Design/methodology/approach Parents (n=37) and children (n=35; ages 6–11 years) participated in focus group discussions, based on social cognitive theory. Data were content analyzed to detect themes. Findings Many parents were concerned about what children ate away from home, however, others were less concerned because these occasions were infrequent. Lack of time and busy schedules were the most common barriers to eating fewer meals away from home. The greatest barrier to ensuring children ate healthfully away from home was parents were not present to monitor children’s intake. To overcome this, parents supervised what kids packed for lunch, provided caregivers instruction on foods to provide, and taught kids to make healthy choices. Kids understood that frequently eating away from home resulted in less healthful behaviors. Barriers for kids to eat healthy when away from home were tempting foods and eating in places with easy access to less healthy food. Kids reported they could take responsibility by requesting healthy foods and asking parents to help them eat healthfully away from home by providing healthy options and guidance. Originality/value This study is one of the first to qualitatively analyze parent and child eating away from home cognitions. It provides insights for tailoring nutrition education interventions to be more responsive to these audiences’ needs.

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Binns, Colin W., Jonine Jancey, and Peter A. Howat. "Eat (less) for health." Health Promotion Journal of Australia 24, no. 1 (April 2013): 1–2. http://dx.doi.org/10.1071/hev24n1_ed.

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Ryan, David, Melvin Holmes, and Hannah Ensaff. "“I Control What I Eat and I'm Sensible with What I Eat, Apart from School” – A Qualitative Study of Adolescents’ Food Choices and the School Environment." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1345. http://dx.doi.org/10.1093/cdn/nzaa059_062.

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Abstract Objectives Adolescent obesity is a significant issue in the UK, with 36% of 11 to 15 year olds classified as overweight or obese. Schools are seen as a sound setting to address this phenomenon. Mandatory School Food Standards have endeavoured to improve the nutritional profile of school food provision. However students often choose micronutrient poor, energy dense options. This study aimed to explore how and why secondary school students make their food choices within the school environment. Methods Seven focus group interviews were conducted with students (n = 28) aged 13–14 years in a school in Northern England. Development of the focus group schedule was informed by the socio-ecological model and food choice process model. Question topics included school food provision, students’ food choices and the role of friends and family in students’ food choices. Discussions were audio-recorded, transcribed verbatim and analysed using an inductive thematic approach: an iterative process of reading and re-reading transcripts, coding of nodes and grouping of nodes into unique themes. NVivo12 software was used to facilitate data management. Results Six initial themes emerged; (1) home environment, (2) food knowledge, (3) food choice factors, (4) food autonomy struggle, (5) social influences and (6) home versus school. Findings suggest that adolescents juxtapose the school and home food environments, in terms of food provision, food choices, as well as food-related rules and customs. Students identified food choices at home as being a structured and clearly defined process, with parents and caregivers acting as nutritional gatekeepers. In contrast, students depicted school food choices as being less straight-forward, determined by factors including social influences and school food choice parameters (e.g., time, queues, cost). Students reported choosing less “healthy” items at school than at home, and justified this by reportedly adopting perceived healthier choices/behaviours at home. Conclusions Both the school and home environment (in)directly influence adolescents’ school food choices. Further research is needed to understand these contrasting environmental influences, and how adolescents manage and integrate their food choice behaviours in different environments. Funding Sources Research funded by the University of Leeds.

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Erbe Healy, Amy. "Convergence or difference? Western European household food expenditure." British Food Journal 116, no. 5 (April 28, 2014): 792–804. http://dx.doi.org/10.1108/bfj-11-2012-0274.

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Purpose – This research examines convergence theory in terms of food expenditure patterns within and across a sample of Western European countries, specifically Italy, Ireland, France and the UK. Design/methodology/approach – Household budget survey data from Italy, the UK, France and Ireland (1985-2005) have been analysed comparing average food budgets and change in coefficient of variations for common food groupings and through cluster analysis for all four countries to determine whether or not countries are becoming more or less alike. Findings – Unlike the average food budgets in Ireland, the UK and France, Italian food budgets are still made up of a high percentage of foods to prepare and eat at home, similar to food budgets in the other countries for socio-demographic groups that either have chosen to eat traditionally or cannot afford to eat out (food poverty households). Modern households within France, the UK and Ireland are spending a higher percentage on foods away from home with some households, specifically those with a head of household who is young, employed and single, spending, on average, two-thirds of their household food budget dining away from home. Originality/value – Previous research into convergence theory has generally analysed national summary level data. This research uses household level data, allowing for both an analysis of convergence across countries and within countries, specifically looking at socio-demographic groups that share similar food budgets and food lifestyles.

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Goudarzi, Sara. "Re-Engineering What We Eat." Mechanical Engineering 138, no. 07 (July 1, 2016): 34–39. http://dx.doi.org/10.1115/1.2016-jul-2.

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This article explores the need and ways to re-engineer plants and animals to provide a growing population with enough to eat. Some researchers have taken beef production inside the walls of a laboratory. One area that researchers are still working on with lab-grown meat is the taste—a complex combination of proteins, glycosylated proteins, and other compounds in the fat. Other researchers suggest the best way to produce animals and plants faster while using fewer resources is to embrace genetically modified and genetically edited foods. Researchers also are currently working on incorporating infrared cookers that cook the food as it prints, which would give users very precise control over the process. While countertop food printers may take the home cook one step further from the farm, it could also have some unexpected environmental benefits. Whether through tinkering with genes, growing foods in laboratories, or preparing them through printers or robots, technologies revolving around food are undergoing rapid research and development.

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Arienzo, Alyexandra, Lorenza Murgia, Ilaria Fraudentali, Valentina Gallo, Riccardo Angelini, and Giovanni Antonini. "Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration." Foods 9, no. 10 (October 8, 2020): 1421. http://dx.doi.org/10.3390/foods9101421.

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The market of ready-to-eat leafy green salads is experiencing a noticeable growth in Europe. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat leafy green salads sold in widespread supermarket chains in Lazio, Italy, on the packaging date during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low-, medium-, and high-cost products. Salmonella spp. and L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the Micro Biological Survey method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses. The study revealed high, unsatisfactory, total bacterial loads in all analyzed samples on the packaging date and expiry date and a very high prevalence of Salmonella spp. (67%) regardless of the selected varieties and cost categories; L. monocytogenes was not recovered aligning with the results obtained in other studies.

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Caesar, Gopa Biswas. "Long Lost Lore of a ‘Land’ Called Home." Stream: Interdisciplinary Journal of Communication 9, no. 1 (August 19, 2017): 14–19. http://dx.doi.org/10.21810/strm.v9i1.245.

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I grew up in a household that crossed boundaries.And as a result, I faced relentless questions from my classmates, their parents, my neighbors, local shopkeepers, even pedestrians. Asking uncom-fortable questions tominority people like “why don’t you eat beef?” or “why don’t your men under-go circumcisions?” or “why do you give sambar to your lentil soup?”is normal in Bangladesh, where I live. I was taught to overlook these questions—to know them as rhetorical queries, to which there can be no sane reply. What justified the casual insults hurled at me as a representative of a minority?

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Imbruce, Valerie. "Coming Home to Eat. The Pleasures and Politics of Local Foods." Economic Botany 57, no. 2 (April 2003): 285. http://dx.doi.org/10.1663/0013-0001(2003)057[0285:chtetp]2.0.co;2.

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Terrill, C. "Coming Home to Eat: the Pleasures and Politics of Local Foods." Interdisciplinary Studies in Literature and Environment 9, no. 2 (July 1, 2002): 290–91. http://dx.doi.org/10.1093/isle/9.2.290.

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Andrade, Giovanna, Maria da Costa Louzada, Catarina Azeredo, Camila Ricardo, Ana Martins, and Renata Levy. "Out-of-Home Food Consumers in Brazil: What do They Eat?" Nutrients 10, no. 2 (February 16, 2018): 218. http://dx.doi.org/10.3390/nu10020218.

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Hathi, Payal, Diane Coffey, Amit Thorat, and Nazar Khalid. "When women eat last: Discrimination at home and women’s mental health." PLOS ONE 16, no. 3 (March 2, 2021): e0247065. http://dx.doi.org/10.1371/journal.pone.0247065.

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The 2011 India Human Development Survey found that in about a quarter of Indian households, women are expected to have their meals after men have finished eating. This study investigates whether this form of gender discrimination is associated with worse mental health outcomes for women. Our primary data source is a new, state-representative mobile phone survey of women ages 18–65 in Bihar, Jharkhand, and Maharashtra in 2018. We measure mental health using questions from the World Health Organization’s Self-Reporting Questionnaire. We find that, for women in these states, eating last is correlated with worse mental health, even after accounting for differences in socioeconomic status. We discuss two possible mechanisms for this relationship: eating last may be associated with worse mental health because it is associated with worse physical health, or eating last may be associated with poor mental health because it is associated with less autonomy, or both.

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Tora, Luisa. "Behind the 'mad cookie'." Pacific Journalism Review : Te Koakoa 6, no. 1 (January 1, 2000): 166–69. http://dx.doi.org/10.24135/pjr.v6i1.686.

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'I really envied the papa'a.' I thought, "God, they can go out and get the story done and not have to be worried about being related to the story, and having to eat with the story, and go home with the story."

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Zarnowiecki, Dorota M., Natalie Parletta, and James Dollman. "Socio-economic position as a moderator of 9–13-year-old children’s non-core food intake." Public Health Nutrition 19, no. 1 (April 23, 2015): 55–70. http://dx.doi.org/10.1017/s1368980015001081.

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AbstractObjectiveThere is limited understanding as to why children of low socio-economic position (SEP) consume poorer diets than children of high SEP. Evidence suggests that determinants of dietary intake may differ between SEP groups. The present study aimed to determine if SEP moderated associations of personal and environmental predictors with children’s non-core food and sweetened drink intakes and unhealthy dietary behaviours.DesignChildren completed online questionnaires and parents completed computer-assisted telephone interviews to assess intrapersonal and environmental dietary predictors. Dietary intake was measured using an FFQ. Parents reported demographic information for maternal education, occupation and employment, and household income.SettingTwenty-six primary schools in South Australia, Australia.SubjectsChildren aged 9–13 years and their parents (n 395).ResultsMultiple personal and home environment factors predicted non-core food and sweetened drink intakes, and these associations were moderated by SEP. Maternal education moderated associations of girls’ sweetened drink intake with self-efficacy, cooking skills and pressure to eat, and boys’ non-core food intake with monitoring, parent’s self-efficacy and home environment. Maternal occupation and employment moderated associations of sweetened drink intake with attitudes, self-efficacy, pressure to eat and food availability, and non-core food intake with parents’ self-efficacy and monitoring. Income moderated associations with pressure to eat and home environment.ConclusionsIdentifying differences in dietary predictors between socio-economic groups informs understanding of why socio-economic gradients in dietary intake may occur. Tailoring interventions and health promotion to the particular needs of socio-economically disadvantaged children may produce more successful outcomes and reduce socio-economic disparities in dietary intake.

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Frimpong, Yaw, Dai Baozhen, and Bernard Sarpong. "Challenges Faced by Older Adults With Cognitive Impairment and Their Caregivers in a Care Home." International Journal of Social Work 6, no. 1 (June 3, 2019): 33. http://dx.doi.org/10.5296/ijsw.v6i1.14655.

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This study examined the challenges faced by older adults with cognitive impairment and their caregivers in Kumasi Cheshire Home (Ghana). In-depth semi-structured interviews were conducted with 50 older adults with cognitive impairment and 9 professionals (caregivers). The findings of the study indicated that older adults in care homes are likely to face social inclusion difficulties, and institutional abuse in the form of being forced to eat or go to bed at a particular time, and medication difficulties since it takes quite a long time for the drugs to arrive in the care home. It also found out that the challenges professionals (caregivers) face include: financial difficulties, extreme pressure at work, among others. Lastly, it was again revealed that caregivers in the care home used spirituality as a coping strategy. Recommendations were made to assist in future research in the area and provide a strategic plan to improve the condition of adult healthcare for individuals with cognitive impairment

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Wang, Zhengyuan, Wei Jin, Zhenni Zhu, Xueying Cui, Qi Song, Zehuan Shi, Chunfeng Wu, Jiajie Zang, and Changyi Guo. "Relationship of household cooking salt and eating out on iodine status of pregnant women in environmental iodine-deficient coastal areas of China." British Journal of Nutrition 124, no. 9 (June 10, 2020): 971–78. http://dx.doi.org/10.1017/s000711452000207x.

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AbstractAs city residents eat out more frequently, it is unknown that if iodised salt is still required in home cooking. We analysed the relationship of household salt and eating out on urinary iodine concentration (UIC) in pregnant women. A household condiment weighing method was implemented to collect salt data for a week. A household salt sample was collected. A urine sample was taken at the end of the week. Totally, 4640 participants were investigated. The median UIC was 139·1 μg/l in pregnant women and 148·7, 140·0 and 122·9 μg/l in the first, second and third trimesters. Median UIC in the third trimester was lower than in the other trimesters (P < 0·001). The usage rates of iodised (an iodine content ≥ 5·0 mg/kg) and qualified-iodised (an iodine content ≥ 21·0 mg/kg) salt were 73·9 and 59·3 %. The median UIC in the qualified-iodised salt group was higher than in the non-iodised group (P = 0·037). The median UIC in the non-iodised group who did not eat out was lower than in qualified-salt groups who both did and did not eat out (P = 0·007, <0·001). The proportion of qualified-iodised salt used in home cooking is low, but foods eaten out have universal salt iodisation according to the national compulsory policy. Household iodised salt did not play a decisive role in the iodine status of pregnant women. Pregnant women in their third trimester who are not eating out and using non-iodised salt at home require extra iodine.

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Flütsch, Nicole, Nadine Hilti, Christiane Schräer, Mariama Soumana, Fabian Probst, Isabelle Häberling, Gregor Berger, and Dagmar Pauli. "Feasibility and acceptability of home treatment as an add‐on to family based therapy for adolescents with anorexia nervosa. A case series." International Journal of Eating Disorders 54, no. 9 (July 5, 2021): 1707–10. http://dx.doi.org/10.1002/eat.23567.

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Fromberg, A., M. S. Mariotti, F. Pedreschi, S. Fagt, and K. Granby. "Furan and alkylated furans in heat processed food, including home cooked products ." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 443–48. http://dx.doi.org/10.17221/341/2013-cjfs.

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The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels of carbohydrates. Interestingly, breakfast cereals, dry bread products, and dried fruit products including raisins, plums and bananas contained furan at levels up to 387 µg/kg. Furan was also found in the dry ingredients of cookies and bread, and in snacks such as crisps and popcorn. The 2-alkylfurans, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, and 2-pentylfuran were present at levels in the same range as furan (885 µg/kg) and the level of 2-methylfuran (1328 µg/kg) exceeded this level in coffee.  

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Wang, Qian Janice, Francisco Barbosa Escobar, Signe Lund Mathiesen, and Patricia Alves Da Mota. "Can Eating Make Us More Creative? A Multisensory Perspective." Foods 10, no. 2 (February 20, 2021): 469. http://dx.doi.org/10.3390/foods10020469.

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While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human senses are capable of sparking creativity. It follows then that eating, as one of the most multisensory of all human behaviors, should be a playground for creative thinking. The present review presents an overview of how creativity is defined and measured and what we currently know about creativity as influenced by the senses, both singular and in conjunction. Based on this foundation, we provide an outlook on potential ways in which what we eat, where we eat, and how we eat might positively support creative thinking, with applications in the workplace and home. We present the view that, by offering a rich multisensory experience, eating nourishes not only our bodies but also our mental well-being.

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DuPuis, E. Melanie, and David Goodman. "Should we go “home” to eat?: toward a reflexive politics of localism." Journal of Rural Studies 21, no. 3 (July 2005): 359–71. http://dx.doi.org/10.1016/j.jrurstud.2005.05.011.

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Petite, Sarah E., Joseph Huenecke, and Natalie Tuttle. "Evaluation of Basal Insulin Dose Reductions in Hospitalized Patients With Diabetes While Unable to Eat." Hospital Pharmacy 55, no. 4 (April 8, 2019): 246–52. http://dx.doi.org/10.1177/0018578719841029.

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Background: The American Diabetes Association guidelines recommend a basal plus correction or basal insulin regimen for patients with type 2 diabetes mellitus (T2DM) receiving nothing by mouth (NPO; nil per os) in the non–intensive care unit setting. In the perioperative setting, 60% to 80% of long-acting insulin or half-dose morning insulin NPH is recommended. Objective: The goal of this study was to determine the impact of basal insulin dose reduction for hospitalized patients with insulin-dependent T2DM while NPO. Methods: This retrospective, single-center study evaluated patients admitted to the non–intensive care unit setting. Administration of >50% of home basal insulin was compared with administration of ≤50% of home basal insulin. The primary outcome was the difference in hypoglycemic events (blood glucose [BG] < 70 mg/dL). Secondary outcomes included comparing severe hypoglycemic events (BG < 40 mg/dL), hyperglycemic events (BG > 180 mg/dL), and hospital length of stay (LOS). Results: Two hundred fifty-eight patient encounters were included, of which 85 and 173 patients received ≤50% and >50% of their home basal insulin dose, respectively. There were no significant differences in hypoglycemia (21.2% vs 21.4%; P = .97), severe hypoglycemia (1.2% vs 2.9%; P = .67), and hospital LOS (3 [IQR 2.13-6.74] days vs 4.66 [IQR 2.94-8.17] days; P = .74). Hyperglycemia occurred at a higher rate in patients receiving ≤50% of their home basal insulin dose (97.6% vs 89%; P = .02). Conclusions: No differences were observed in hypoglycemic events between those patients receiving ≤50% and >50% of their home basal insulin.

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Draper, Brian, Henry Brodaty, Lee-Fay Low, and Vicki Richards. "Prediction of Mortality in Nursing Home Residents: Impact of Passive Self-Harm Behaviors." International Psychogeriatrics 15, no. 2 (June 2003): 187–96. http://dx.doi.org/10.1017/s1041610203008871.

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Objective: The aim of this study was to determine whether indirect self-destructive behaviors predict mortality in nursing home residents. Method: This cross-sectional study with follow-up after 2 years and 3 months surveyed 593 residents in 10 nursing homes in the eastern suburbs of Sydney, Australia. The following instruments were used: Harmful Behaviors Scale (HBS), Behavioral Pathology in Alzheimer's Disease Rating Scale (BEHAVE-AD), Functional Assessment Staging Scale, Resident Classificatin Index, Cumulative Illness Rating Scale, Even Briefer Assessment Scales for Depression, and the suicide item from the Structured Hamilton Depression Rating Scale. Diagnoses of depression, dementia, and psychosis were obtained from nursing home records. Mortality data were obtained in August 1999. Results: At follow-up, 297 (50.1%) residents were still alive with a mean survival time of 565.4 days. Survival analyses found that mortality was predicted by older age, male gender, lower level of functioning, lower levels of behavioral disturbance on the BEHAVE-AD, and higher scores on the HBS “passive self-harm” factor-based subscale, which includes refusal to eat, drink, or take medication. Discussion: These results suggest that passive self-harm behaviors predict mortality in nursing home residents.

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Blanco-Metzler, Adriana, Hilda Núñez-Rivas, Jaritza Vega-Solano, María A. Montero-Campos, Karla Benavides-Aguilar, and Nazareth Cubillo-Rodríguez. "Household Cooking and Eating out: Food Practices and Perceptions of Salt/Sodium Consumption in Costa Rica." International Journal of Environmental Research and Public Health 18, no. 3 (January 29, 2021): 1208. http://dx.doi.org/10.3390/ijerph18031208.

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This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa Rica. Key communities from around the country, cultural experts, and key informants were selected. Four qualitative research techniques were applied. Data was systematized based on the Social Ecological Model. Women are generally in charge of cooking and family food purchases. Salt is perceived as a basic ingredient, used in small amounts that can be reduced—but not eliminated—when cooking. Changes in food preparations and emotions associated with the consumption of homemade food with salt were identified. The population likes to eat out, where the establishments selected depend mainly on age group and income. Beyond cultural and geographical differences, age aspects are suggested as being the main differentiators, in terms of use of salt, seasonings, and condiments in the preparation of food at home, the recipes prepared, and the selection of establishments in which to eat out. The deeply rooted values and meanings associated with salt in food indicate that the implementation of salt reduction strategies in Costa Rica is challenging.

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Jones, Amanda C., David Hammond, Jessica L. Reid, and Scott T. Leatherdale. "Where Should We Eat? Lunch Source and Dietary Measures Among Youth During the School Week." Canadian Journal of Dietetic Practice and Research 76, no. 4 (December 2015): 157–65. http://dx.doi.org/10.3148/cjdpr-2015-019.

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Purpose: To examine lunch sources during the school week among students and the associations with fruits and vegetable (F&V) and sugar-sweetened beverage (SSB) consumption. Methods: Students (n = 23 680) from 43 Ontario, Canada, secondary schools completed a health behaviour survey in the Year 1 COMPASS study. Analysis used generalized linear mixed effects models. Results: The most frequently reported lunch source was home (2.9 days per school week), then the school cafeteria (1.1) and fast-food places or restaurants (FFRs) (0.9). Eating a home lunch was associated with having less spending money, white ethnicity, and females; whereas cafeteria lunch was associated with more spending money, lower school grade, and females. A FFR lunch was associated with males, more spending money, and higher physical activity. Greater frequency of a home lunch was associated with greater F&V consumption. Greater frequency of a FFR lunch was associated with more frequent SSB consumption. Cafeteria lunches were associated with increases in both SSB and F&V. Conclusions: Eating a lunch obtained from outside of the home is a regular behaviour among students. Sources of school-week lunches may have an important influence on dietary intake among youth. These findings reinforce the need for strategies to promote healthier lunch sources and healthier food options.

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Watts, Allison W., Chris Y. Lovato, Susan I. Barr, Rhona M. Hanning, and Louise C. Mâsse. "Experiences of overweight/obese adolescents in navigating their home food environment." Public Health Nutrition 18, no. 18 (April 1, 2015): 3278–86. http://dx.doi.org/10.1017/s1368980015000786.

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AbstractObjectiveTo explore perceived factors that impede or facilitate healthful eating within the home environment among overweight/obese adolescents.DesignIn the present qualitative photovoice study, participants were instructed to take photographs of things that made it easier or harder to make healthful food choices at home. Digital photographs were reviewed and semi-structured interviews were conducted to promote discussion of the photographs. Data were analysed using constant comparative analysis.SettingVancouver, Canada, in 2012–2013.SubjectsTwenty-two overweight/obese adolescents who completed a family-based lifestyle modification intervention.ResultsThe mean age of participants was 14 (sd 1·9) years, 77 % were female and their mean BMI Z-score was 2·4 (sd 0·6). Adolescents talked about six aspects of the home environment that influenced their eating habits (in order of frequency): home cooking, availability and accessibility of foods/beverages, parenting practices, family modelling, celebrations and screen use/studying. In general, homes with availability of less healthful foods, where family members also liked to eat less healthful foods and where healthier foods were less abundant or inaccessible were described as barriers to healthful eating. Special occasions and time spent studying or in front of the screen were also conducive to less healthful food choices. Home cooked meals supported adolescents in making healthier food choices, while specific parenting strategies such as encouragement and restriction were helpful for some adolescents.ConclusionsAdolescents struggled to make healthful choices in their home environment, but highlighted parenting strategies that were supportive. Targeting the home food environment is important to enable healthier food choices among overweight/obese adolescents.

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Mohr, Philip, Carlene Wilson, Kirsten Dunn, Emily Brindal, and Gary Wittert. "Personal and lifestyle characteristics predictive of the consumption of fast foods in Australia." Public Health Nutrition 10, no. 12 (December 2007): 1456–63. http://dx.doi.org/10.1017/s1368980007000109.

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AbstractObjectiveTo identify key predictors of fast-food consumption from a range of demographic, attitudinal, personality and lifestyle variables.MethodsWe analysed data from a nationwide survey (n= 20 527) conducted in Australia by Nielsen Media Research. Items assessing frequency of fast-food consumption at (1) eat in and (2) take away were regressed onto 12 demographic, seven media consumption, and 23 psychological and lifestyle variables, the latter derived from factor analysis of responses to 107 attitudinal and behavioural items.ResultsStepwise multiple regression analyses explained 29.6% of the variance for frequency of take-away and 9.6% of the variance for frequency of eat-in consumption of fast foods. Predictors of more frequent consumption of fast food at take away (and, to a lesser extent, eat in) included lower age – especially under 45 years, relative indifference to health consequences of behaviour, greater household income, more exposure to advertising, greater receptiveness to advertising, lesser allocation of time for eating, and greater allocation of time to home entertainment. There were no effects for occupational status or education level.ConclusionsThe effects for age suggest that fast-food take-away consumption is associated with a general cultural shift in eating practices; individual differences in attitudinal and lifestyle characteristics constitute additional, cumulative, predictive factors. The role of advertising and the reasons for the lesser explanatory value of the eat-in models are important targets for further research.

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Mazurek-Kusiak, Anna Katarzyna, Agata Kobyłka, and Bogusław Sawicki. "Assessment of nutritional behavior of Polish pupils and students." British Food Journal 121, no. 10 (October 7, 2019): 2296–308. http://dx.doi.org/10.1108/bfj-10-2018-0656.

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Purpose The purpose of this paper is to assess nutritional habits and body composition parameters in the group of Polish pupils and students. Design/methodology/approach The study was conducted by the body composition analysis using the biological impedance method applying TANITA analyzer and diagnostic survey method using standardized direct interview with selected elements of the Sarzynska test. The research was carried out in various regions of Poland on a group of 1,000 pupils and students, using a targeted sample selection in the following subgroups: 250 middle school pupils, 250 high school students, 250 students living in a family home and 250 students living in an academic home. Findings Significantly the worst nutritional habits according to the Sarzynska test are shown by students living in academic home. As many as 21.6 percent of them eat very badly, while only 10.4 percent of students living in a family home eat very badly. This may indicate a lack of conditions, skills and time to prepare healthy meals, but also the lack of parental control in relation to what their child eats. The middle school pupils eat the healthiest meals (64.4 percent). It can be seen the regularity that the older the child is, the smaller the percentage of people in the healthy group. Research limitations/implications A research limitation was the little sample size of the study (1,000 person) and participants might have felt uncomfortable during research. Practical implications People planning class schedules should also plan breaks for a full-value meal. It is necessary to organize affordable courses that would teach simple and fast food preparation that does not require a lot of equipment and little popular ingredients. It would also be necessary to draw parents’ attention to excessive care and the fact that not allowing children to “experiment” in the kitchen may arouse in them the reluctance and fear of cooking. Social implications Among students, one should conduct universal education regarding a healthy lifestyle, which should focus on the subject of proper nutrition and physical activity, because there are no systemic solutions that would include adults. In order to improve nutritional habits, social rooms in academic homes should be adjusted so that students have the conditions to prepare nutritious meals, as well as provide access to canteens, where students would receive a reasonable meal at a reasonable price. The qualifications of the staff working there should also be improved. Originality/value The present study adds to the existing body of literature nutritional habits and body composition parameters in the group of Polish pupils and students. The results are the foundation for providing recommendations to policy makers, universitets, schools, food organizations and parents.

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Intke-Hernández, Minna, and Gunilla Holm. "Migrant Stay-at-Home Mothers Learning to Eat and Live the Finnish Way." Nordic Journal of Migration Research 5, no. 2 (June 1, 2015): 75. http://dx.doi.org/10.1515/njmr-2015-0012.

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Laska, Melissa N., Mary O. Hearst, Katherine Lust, Leslie A. Lytle, and Mary Story. "How we eat what we eat: identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults." Public Health Nutrition 18, no. 12 (December 2, 2014): 2135–45. http://dx.doi.org/10.1017/s1368980014002717.

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AbstractObjective(i) To examine associations between young adults’ meal routines and practices (e.g. food preparation, meal skipping, eating on the run) and key dietary indicators (fruit/vegetable, fast-food and sugar-sweetened beverage intakes) and (ii) to develop indices of protective and risky meal practices most strongly associated with diet.DesignCross-sectional survey.SettingMinneapolis/St. Paul metropolitan area, Minnesota (USA).SubjectsA diverse sample of community college and public university students (n 1013).ResultsMeal routines and practices most strongly associated with healthy dietary patterns were related to home food preparation (i.e. preparing meals at home, preparing meals with vegetables) and meal regularity (i.e. routine consumption of evening meals and breakfast). In contrast, factors most strongly associated with poor dietary patterns included eating on the run, using media while eating and purchasing foods/beverages on campus. A Protective Factors Index, summing selected protective meal routines and practices, was positively associated with fruit/vegetable consumption and negatively associated with fast-food and sugar-sweetened beverage consumption (P<0·001). A Risky Factors Index yielded significant, positive associations with fast-food and sugar-sweetened beverage consumption (P<0·001). The probability test for the association between the Risky Factors Index and fruit/vegetable intake was P=0·05.ConclusionsMeal routines and practices were significantly associated with young adults’ dietary patterns, suggesting that ways in which individuals structure mealtimes and contextual characteristics of eating likely influence food choice. Thus, in addition to considering specific food choices, it also may be important to consider the context of mealtimes in developing dietary messaging and guidelines.

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van Nee, Roselinde L., Ellen van Kleef, and Hans C. M. van Trijp. "Dutch Preadolescents’ Food Consumption at School: Influence of Autonomy, Competence and Parenting Practices." Nutrients 13, no. 5 (April 29, 2021): 1505. http://dx.doi.org/10.3390/nu13051505.

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Eating habits appear to become less healthy once children move into adolescence. Adolescence is characterized by increasing independence and autonomy. Still, parents continue influencing adolescents’ eating habits. This cross-sectional study used a Self-Determination Theory perspective to examine how parents can support preadolescents’ food-related autonomy and competence and how these factors are associated with healthy eating motivation and food consumption at school. In addition, the effect of relative healthy food availability at home on preadolescents’ food consumption at school was explored. In total, 142 Dutch preadolescents (mean age 12.18) and 81 parents completed questionnaires. The results showed that preadolescents perceived themselves as having higher food-related autonomy and lower competence to eat healthily as compared to their parents’ perceptions. A path analysis was conducted to test the hypothesized model. Although parental support was positively associated with food-related autonomy, higher food-related autonomy was related to less healthy food intake at school. On the other hand, competence to eat healthily indirectly affected preadolescents’ healthy intake ratio through their healthy eating motivation. Finally, the relative availability of healthy options at home was positively associated with preadolescents’ healthy intake ratio outside the home. Findings from the study advance the understanding of individual and environmental factors that influence eating habits during the key life period of early adolescence. The results may inform interventions aiming to guide preadolescents to make healthy food choices on their own.

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Yuhadi, Irfan, and Nurul Budi Murtini. "LIVING HADIS: FENOMENA SARAPAN BERSAMA PASCA PENGAJIAN AHAD PAGI MASYARAKAT BANGAH SIDOARJO." Al-Majaalis : Jurnal Dirasat Islamiyah 7, no. 1 (November 20, 2019): 117–58. http://dx.doi.org/10.37397/almajaalis.v7i1.124.

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The word “sarapan” (breakfast) comes from the word “sarap” which is added a suffix “an.” The word “sarap” is a verb which means eating something in the morning. Breakfast is food that is eaten in the morning before doing activities and it is eaten approximately one third of the food in a day. Breakfast gives a lot of benefits for the health of our body. It will be more enjoyable if it is done together. Bangah is a village located in the Gedangan district in Sidoarjo, East Java. The formulations of the problem in this research are about: (1) the concept of procuring breakfast together after Sunday morning recitation, (2) the benefits of having brakfast togehter after Sunday morning recitation, (3) the hadiths that recommend to feed others and eat together. The research in this study uses qualitative research with the study of living hadith as its research model.The results of this study indicate that: (1) the concept of procuring breakfast together after Sunday morning recitation starts from the desire to apply knowledge about the virtues and a great reward for those who feed the prosecutors of knowledge.The source for funding the activities are from the donations of the worshipers and the donors of the mosque, (2) the activity of having breakfast together after Sunday morning recitation brings a lot of positive benefits personally and socially, (3) there are hadits that recommend to feed other people and eat together.

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Berge, Jerica M., Allan D. Tate, Amanda Trofholz, Katherine Conger, and Dianne Neumark-Sztainer. "Sibling eating behaviours and parental feeding practices with siblings: similar or different?" Public Health Nutrition 19, no. 13 (April 28, 2016): 2415–23. http://dx.doi.org/10.1017/s1368980016000860.

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AbstractObjectiveLittle is known about whether siblings have similar or different eating behaviours or whether parents tailor their feeding practices to different siblings. The main objectives of the present study were to examine similarities and differences in child eating behaviours and parental feeding practices with siblings and to determine whether child eating behaviours and parental feeding practices differ depending on sibling concordant (i.e. both siblings overweight or healthy weight) or discordant (i.e. one sibling overweight and one sibling healthy weight) weight status.DesignCross-sectional, mixed-methods study.SettingIn-home visits were conducted by research staff. Surveys were conducted with parents and anthropometry was collected on parents and siblings.SubjectsChildren (n 88) aged 6–12 years (mean age 9 (sd 2) years), their parents (mean age 34 (sd 7) years) and near-age siblings (mean age 9 (sd 4) years) from diverse racial/ethnic and low-income households participated.ResultsResults indicated that siblings with higher BMI engaged in higher levels of emotional eating compared with siblings with lower BMI. Additionally, results indicated that when families had sibling dyads discordant on weight status, the sibling who was overweight had higher food enjoyment and lower levels of food satiety. Additionally, within siblings with discordant weight status, parents were more likely to use restrictive feeding practices with the overweight sibling and pressure-to-eat and encouragement-to-eat feeding practices with the healthy-weight sibling.ConclusionsFamily-based childhood obesity interventions may need to assess for sibling weight status when researching the home environment and intervene with parents to avoid using restriction or pressure-to-eat feeding practices when siblings are discordant on weight status.

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Wardi, Anissa J., and Katherine Wardi-Zonna. "Memories of Home: Reading the Bedouin In Arab American Literature." Ethnic Studies Review 31, no. 1 (January 1, 2008): 65–79. http://dx.doi.org/10.1525/esr.2008.31.1.65.

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In an urban neighborhood with a large Jewish population near my home, there is an Arabic restaurant. Name, menu and ownership mark its ethnic identification, yet its politics are otherwise obscured. An American flag, permanently placed in the restaurant's window since 9/11, greets American customers with a message of reconciliation. I am one of you, it says: come; eat; you are welcome here. In a climate where “Arabs, Arab-Americans and people with Middle Eastern features, everywhere are struggling to merely survive the United States' aggressive drive to ‘bring democracy to the Middle East'’ (Elia 160) and where the hostility toward Arab Americans is manifest in covert “othering” and aggressive acts of surveillance, detainment and bodily harm, the steady bustle of my neighborhood eatery is of consequence.

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Cooke, Paul. "What Speech-Language Pathologists and Caregivers Can Do to Encourage the Eating Process." Perspectives on Swallowing and Swallowing Disorders (Dysphagia) 17, no. 2 (June 2008): 67–73. http://dx.doi.org/10.1044/sasd17.2.67.

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Abstract This article highlights key factors individuals with dysphagia face on a daily basis and discusses ways in which speech-language pathologists, other health care professionals, and family members can encourage these individuals to eat and drink. The present focus is on those patients who are partially or totally eating and drinking orally. They may or may not be feeding themselves and may reside in a variety of settings, including: their home, with family members, at various levels within the hospital system, in a rehabilitation facility, and/or in a nursing home. Various proactive strategies are provided that will benefit caregivers assisting individuals with dysphagia.

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SUMMERFELT, JAMES. "How Do You Eat an Elephant?" Home Healthcare Nurse: The Journal for the Home Care and Hospice Professional 28, no. 6 (June 2010): 383–84. http://dx.doi.org/10.1097/nhh.0b013e3181df5ebe.

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Asif, Muhammad, Muhammad Aslam, and Saima Altaf. "Dietary Intake Pattern Associated with General and Central Obesity Among Professional Drivers of Multan, Pakistan." Annals of King Edward Medical University 24, S (October 25, 2018): 867–71. http://dx.doi.org/10.21649/akemu.v24is.2570.

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Background: Obesity among professional drivers is a considerable issue. The study focuses on the dietary intake pattern of the professional drivers in order to assess their general and central obesity. Methodology| A cross-sectional study of 197 professional drivers was carried out for public transport and loader vehicles. Convenient sampling technique was adopted for data collection. Dietary pattern of the drivers and its association with their body mass index (BMI), and waist circumference (WC) were focused. Along with descriptive statistics and percentages, chi-square test and two-sample t-test were used to analyze the data. Results| The mean BMI of the participants was 25.48 (+4.21) Kg/m2 and WC was 93.48 (+ 11.01) cm, respectively. There is significant association between dietary pattern and obesity among the professional drivers (χ2 = 7.90, p-value< 0.05 for general obesity and χ2 = 8.13, p-value < 0.01 for central obesity). Majority of the drivers regularly eat three times a day and they eat mostly outside their home indicating one of the major factor of obesity (both general and central). Conclusion| The study with professional drivers reveals that dietary intake behaviour is associated with obesity and the professional drivers should be careful about their dietary pattern especially while taking meals outside their homes.

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Klerks, Michelle, Sergio Roman, Maria Jose Bernal, Juan Francisco Haro-Vicente, and Luis Manuel Sanchez-Siles. "Complementary Feeding Practices and Parental Pressure to Eat among Spanish Infants and Toddlers: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 18, no. 4 (February 18, 2021): 1982. http://dx.doi.org/10.3390/ijerph18041982.

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The introduction of complementary foods is a crucial stage in the development and determination of infants’ health status in both the short and longer-term. This study describes complementary feeding practices among infants and toddlers in Spain. Also, relationships among sample characteristics (both parents and their child), feeding practices (timing, type of complementary food), and parental pressure to eat were explored. Cognitive interviewing with 18 parents was used to refine the survey questions. Responses from a national random sample of 630 parents, who were responsible for feeding their infants and toddlers aged 3–18 months, were obtained. Solids, often cereals and/or fruits first, were introduced at a median age of five months. Fish and eggs were introduced around the age of nine and ten months. Almost all children were fed with home-prepared foods at least once per week (93%), and in 36% of the cases, salt was added. Interestingly, higher levels of parental pressure to eat were found in female infants, younger parents, parents with a full-time job, the southern regions of Spain, and in infants who were not fed with home-prepared foods. Our insights underline the importance of clear feeding recommendations that can support health care professionals in promoting effective strategies to improve parental feeding practices.

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Frazier, Camille. ""Grow what you eat, eat what you grow": urban agriculture as middle class intervention in India." Journal of Political Ecology 25, no. 1 (July 11, 2018): 221. http://dx.doi.org/10.2458/v25i1.22970.

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In Bengaluru, India's "IT Capital" and one of its fastest growing cities, an increasing number of middle class residents are growing fruits and vegetables in their private spaces for home consumption. This article examines the motivations and practices of Bengaluru's organic terrace gardeners ("OTGians") in order to understand the possibilities and limitations of urban gardening as a middle class intervention into unsafe food systems and decaying urban ecologies. OTGians are driven primarily by concerns about worsening food quality and safety, and secondarily by the desire to create green spaces that counteract environmental degradation in the city. Like community gardeners in the Global North, they understand urban gardening as a way to mediate problems in the contemporary food system and the urban ecology. However, like other alternative food and environmental movements, OTGians' efforts are anchored in class-specific concerns and experiences. While they have been successful in creating a vibrant community, their efforts remain limited to the middle class. This is in large part due to the site, scale, and production practices that anchor their interventions. I briefly consider a different approach to food production in Bengaluru—that of a caste-specific farming community that has been dispossessed of much of its agricultural land in the name of urban development—to illuminate divergent histories, narratives, and practices of urban agriculture. However, I also emphasize the sites of intersection between these narratives, and suggest that OTGians can find commonalities with other food producers in the city in ways that might revolutionize Bengaluru's food future. I thus look for potential sites of collaboration and intersection in understanding the uneven power relations and politics of urban socio-natures.

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Galanciak, Sylwia, and Marek Siwicki. "Students of pedagogy on social relations at the beginning of the pandemic – in the light of a qualitative analysis of their personal and social reflectiveness." Edukacyjna Analiza Transakcyjna 9 (2020): 237–56. http://dx.doi.org/10.16926/eat.2020.09.15.

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The article presents partial results of qualitative research concerning opinions of pedagogy students on the psychological-social situation experienced by people at the time of the COVID-19 pandemic. The necessity of limiting the transmission of the virus sentenced whole societies to home confinement, limited their mobility and people-to-people contacts, brought the world to a standstill. For many, it also became an inspiration to reflect on the current hierarchy of values. 36 students of the Maria Grzegorzewska University were the sample of the research and they were divided into two age groups - those beginning their studies and those finishing them. They were asked to prepare short essays collecting their reflections from the first stage of the pandemic. The texts wereanalysed in accordance with the research methodology. There were 4 key categories singled out in the students’ utterances, which made it possible to show the group differences in their attitude towards discussed issues. The younger respondents were more concentrated on their personal perspective and their opinions were more emotional and optimistic. The older respondents showed more distance towards reality, their remarks were bitter and targeted the issues of social policy, consumerism and egoism of modern societies, more frequently treating the question of the pandemic not as an end in itself but as a springboard for more thorough social criticism.

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Yaslina, Yaslina, Maidaliza Maidaliza, and Itra Hayati. "PENGARUH PEMBERIAN DISCHARGE PLANNING TERHADAP KEMAMPUAN KELUARGA DALAM PERAWATAN PASCA STROKE DI RUMAH TAHUN 2019." JURNAL KESEHATAN PERINTIS (Perintis's Health Journal) 6, no. 1 (June 28, 2019): 54–59. http://dx.doi.org/10.33653/jkp.v6i1.240.

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Post-stroke patients admitted to hospital in fact did not get a good discharge planning for the family, therefore this study aims to examine the effect of giving discharge discharges on the ability of families in post-stroke care at home. The method of this research is the design of correlation with the population whose sample is the family of patients after stroke. The research was carried out on January 2, 2019 until February 10, 2019. The results showed post-stroke family ability at home before discharge planning with Mean = 12.2 and with Standard Deviation 2.1 and results of post-stroke family abilities at home after discharge planning with Mean = 21.3 and with Standard Deviation 2.9. Statistical test results obtained p value 0,000. It was concluded that this study had the effect of discharge planning on the ability of families in post-stroke care at home. And it was suggested to hospital staff to provide discharge planning about to treat post-stroke at home such as diet, exercise and ADL including: to the toilet, eat, dress, bathe, and move places.

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Allen, Hailie. "A “Pura Vida” Summer in Costa Rica." Journal of International Students 1, no. 2 (July 1, 2011): 34–35. http://dx.doi.org/10.32674/jis.v1i2.548.

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Upon returning to the Memphis airport on the third of July 2011, having been out of the country for a month, the thirteen other students from Arkansas State University and I were exhausted, ready to see our loved ones, and to eat anything other than rice and beans. It was a bittersweet feeling to be home. We had just completed a study abroad program in the extraordinarily beautiful country of Costa Rica.

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Boutelle, Kerri N., Jayne A. Fulkerson, Dianne Neumark-Sztainer, Mary Story, and Simone A. French. "Fast food for family meals: relationships with parent and adolescent food intake, home food availability and weight status." Public Health Nutrition 10, no. 1 (January 2007): 16–23. http://dx.doi.org/10.1017/s136898000721794x.

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AbstractObjectiveThe purpose of the present study was to examine the prevalence of fast-food purchases for family meals and the associations with sociodemographic variables, dietary intake, home food environment, and weight status in adolescents and their parents.DesignThis study is a cross-sectional evaluation of parent interviews and adolescent surveys from Project EAT (Eating Among Teens).SubjectsSubjects included 902 middle-school and high-school adolescents (53% female, 47% male) and their parents (89% female, 11% male). The adolescent population was ethnically diverse: 29% white, 24% black, 21% Asian American, 14% Hispanic and 12% other.ResultsResults showed that parents who reported purchasing fast food for family meals at least 3 times per week were significantly more likely than parents who reported purchasing fewer fast-food family meals to report the availability of soda pop and chips in the home. Adolescents in homes with fewer than 3 fast-food family meals per week were significantly more likely than adolescents in homes with more fast-food family meals to report having vegetables and milk served with meals at home. Fast-food purchases for family meals were positively associated with the intake of fast foods and salty snack foods for both parents and adolescents; and weight status among parents. Fast-food purchases for family meals were negatively associated with parental vegetable intake.ConclusionsFast-food purchases may be helpful for busy families, but families need to be educated on the effects of fast food for family meals and how to choose healthier, convenient family meals.

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Journal articles on the topic 'Eat at home'

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