Involvement of Brazilian adolescents in home cooking: An exploratory analysis (EVA-JF Study).

Objective: The aim of this study was to investigate the involvement of Brazilian adolescents in home cooking, estimating its associations with sex and socioeconomic status.

Methods: This cross-sectional study involved a probabilistic sample of 14- to 19-y-olds enrolled in 29 public schools in the municipality of Juiz de Fora, MG, Southeast Brazil (n = 835). To assess involvement in home cooking, a 12-question questionnaire was used.

The (scarce and circumscribed) culinary content in food-based dietary guidelines around the world: 1991-2021.

Objective: To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDG) available at the global online repository of the FAO of the UN.

Design: Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking present in FBDG. Data were analysed inductively using thematic analysis.

Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018.

Background: The consumption of ultra-processed foods has increased worldwide and has been related to the occurrence of obesity and other non-communicable diseases. However, little is known about the environmental effects of ultra-processed foods. We aimed to assess the temporal trends in greenhouse gas emissions (GHGE), water footprint, and ecological footprint of food purchases in Brazilian metropolitan areas, and how these are affected by the amount of food processing.

Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food.

In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.

Impacts of home cooking methods and appliances on the GHG emissions of food.

Food is widely acknowledged as a major contributor to climate change but estimates of food-related greenhouse gas (GHG) emissions frequently consider supply chain stages only up to the farm gate or regional distribution centres. Here we estimate GHG emissions associated with different cooking methods and appliances in the UK. Data on current cooking practices were collected through a survey with more than 700 respondents.

"Healthy", "usual" and "convenience" cooking practices patterns: How do they influence children's food consumption?

This study identified adults' cooking practices patterns and tested their associations with children's consumption of ultra-processed foods. Cross-sectional study conducted with 551 adult-child pairs from São Paulo, Brazil. Children's food consumption was collected through dietary recalls.

Parents' cooking skills confidence reduce children's consumption of ultra-processed foods.

Ultra-processed foods are industrial formulations requiring little if any preparation before consumption. Their consumption is increasing in many countries and one of the possible determinants is the decrease in home cooking. As parents are key for family meals, we analysed the influence of parents' cooking skills confidence on children's consumption of ultra-processed foods at dinner.

Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil.

Objective: To present and discuss the dietary guidelines issued by the Brazilian government in 2014.

Design: The present paper describes the aims of the guidelines, their shaping principles and the approach used in the development of recommendations. The main recommendations are outlined, their significance for the cultural, socio-economic and environmental aspects of sustainability is discussed, and their application to other countries is considered.

Sodium content and labelling of processed and ultra-processed food products marketed in Brazil.

Objective: To analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil.

Design: Cross-sectional study.

Setting: A large supermarket in Florianopolis, southern Brazil.