A New Model for Ranking Schools of Public Health: The Public Health Academic Ranking.

As there is no ranking designed for schools of Public Health, the aim of this project was to create one. To design the Public Health Academic Ranking (PHAR), we used the InCites Benchmarking and Analytics™ software and the Web Of Science™ Core Collection database. We collected bibliometric data on 26 schools of Public Health from each continent, between August and September 2022.

Development of a diet quality score and adherence to the Swiss dietary recommendations for vegans.

Background: Vegan diets have recently gained popularity in Switzerland as well as globally. The aim of the present study was to develop a diet quality score for vegans (DQS-V) based on the Swiss dietary recommendations for vegans.

Methods: The dataset included 52 healthy vegan adults.

Usability and Overall Perception of a Health Bot for Nutrition-Related Questions for Patients Receiving Bariatric Care: Mixed Methods Study.

Background: Currently, over 4000 bariatric procedures are performed annually in Switzerland. To improve outcomes, patients need to have good knowledge regarding postoperative nutrition. To potentially provide them with knowledge between dietetic consultations, a health bot (HB) was created.

The Nutritional Content of Meal Images in Free-Living Conditions-Automatic Assessment with goFOOD.

A healthy diet can help to prevent or manage many important conditions and diseases, particularly obesity, malnutrition, and diabetes. Recent advancements in artificial intelligence and smartphone technologies have enabled applications to conduct automatic nutritional assessment from meal images, providing a convenient, efficient, and accurate method for continuous diet evaluation. We now extend the goFOOD automatic system to perform food segmentation, recognition, volume, as well as calorie and macro-nutrient estimation from single images that are captured by a smartphone.

Home-based cooking intervention with a smartphone app to improve eating behaviors in children aged 7-9 years: a feasibility study.

Objective: To develop and evaluate the feasibility of a mobile application in Swiss households and assess its impact on dietary behavior and food acceptability between children who cooked with limited parental support (intervention group) with children who were not involved in cooking (control group).

Methods: A ten-week randomized controlled trial was conducted online in 2020. Parents were given access to a mobile-app with ten recipes.

Development and Evaluation of a Diet Quality Index for Preschool-Aged Children in an Asian population: The Growing Up in Singapore Towards Healthy Outcomes cohort.

Background: Diet quality indexes are useful tools to measure diet quality because they compare dietary intakes against recommendations. A dietary quality index for Asian preschool-aged children is lacking.

Objective: The aims of this study were to develop and evaluate a dietary quality index for preschool-aged children (ie, the DQI-5) based on Singapore dietary recommendations and to examine diet quality in a cohort of 5-year-old children.

Development of the Cook-Ed Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health.

Culinary education programs are generally designed to improve participants' food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills' content priorities within culinary education programs that target improved diet quality and health. To address this gap, an international team of cooking and nutrition education experts developed the Cooking Education (Cook-Ed) matrix.

The Human Factor in Automated Image-Based Nutrition Apps: Analysis of Common Mistakes Using the goFOOD Lite App.

Background: Technological advancements have enabled nutrient estimation by smartphone apps such as goFOOD. This is an artificial intelligence-based smartphone system, which uses food images or video captured by the user as input and then translates these into estimates of nutrient content. The quality of the data is highly dependent on the images the user records.

Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERI): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement.

Introduction: Quantifying Home Cooking EnviRonments has applications in nutrition epidemiology, health promotion, and nutrition interventions. This study aimed to develop a tool to quantify household cooking environments and establish its content validity, face validity, and inter-rater agreement.

Methods: The Home Cooking EnviRonment and equipment Inventory observation form (Home-CookERI™) was developed as a 24-question (91-item) online survey.

Consistency Between Parent-Reported Feeding Practices and Behavioral Observation During Toddler Meals.

Objective: To assess whether feeding questionnaire responses reflect observed mealtime behavior.

Design: Cross-sectional associations between self-reported and observed behaviors.

Setting: Participants' homes.

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review.

The increase in packaged food and beverage portion sizes has been identified as a potential factor implicated in the rise of the prevalence of obesity. In this context, the objective of this systematic scoping review was to investigate how healthy adults perceive and interpret serving size information on food packages and how this influences product perception and consumption. Such knowledge is needed to improve food labelling understanding and guide consumers toward healthier portion size choices.

Art on a Plate: A Pilot Evaluation of an International Initiative Designed to Promote Consumption of Fruits and Vegetables by Children.

Objective: To evaluate the 2016 International Chefs Day cooking workshops Art on a Plate.

Design: Nonexperimental pretest-posttest design SETTING: Art on a Plate workshops with children from 14 countries in Asia, America, and Europe.

Participants: A total of 433 workshop participants aged 4-14 years (mean age, 8.

Parental Feeding Practices and Associations with Children's Food Acceptance and Picky Eating.

Picky eating, which includes behaviors such as limited dietary variety, neophobia, food refusals, and sensory sensitivities, can be a source of stress for families. Parents can influence their children's mealtime behavior through the feeding practices they use when offering foods. Some practices are counterproductive to establishing healthy eating habits and should be avoided, but caregivers need alternative behaviors to replace them.

Association between Anaemia in Children 6 to 23 Months Old and Child, Mother, Household and Feeding Indicators.

In Low and Lower-Middle-Income countries, the prevalence of anaemia in infancy remains high. In early childhood anaemia cause irreversible cognitive deficits and represents a higher risk of child mortality. The consequences of anaemia in infancy are a major barrier to overcome poverty traps.

The effect of the labelled serving size on consumption: A systematic review.

Guidance for food consumption and portion control plays an important role in the global management of overweight and obesity. Carefully conceptualised serving size labelling can contribute to this guidance. However, little is known about the relationship between the information that is provided regarding serving sizes on food packages and levels of actual food consumption.

Snacking Patterns in Children: A Comparison between Australia, China, Mexico, and the US.

Snacking is common in children and influenced by many factors. The aim of this study is to provide insight of both common and country-specific characteristics of snacking among 4-13 year old children. We analyzed snacking prevalence, energy and nutrient contributions from snacking across diverse cultures and regions, represented by Australia, China, Mexico, and the US using data from respective national surveys.

Parenting styles, feeding styles and food-related parenting practices in relation to toddlers' eating styles: A cluster-analytic approach.

Introduction: Toddlers' eating behaviors are influenced by the way parents interact with their children. The objective of this study was to explore how five major constructs of general parenting behavior cluster in parents of toddlers. These parenting clusters were further explored to see how they differed in the use of feeding strategies (i.

Parent-child mealtime interactions associated with toddlers' refusals of novel and familiar foods.

Parents' feeding practices have been associated with children's dietary quality and food acceptance, but previous studies have largely relied exclusively on questionnaires to assess both parent and child behavior. The current study explored the relationships between parents' reported and observed feeding practices and toddlers' food refusals. Sixty families with toddlers (12-36months-old) video recorded their children's dinners at home as well as a separate meal in which they offered the child a novel fruit or vegetable.

Perceptions of food intake and weight status among parents of picky eating infants and toddlers in China: A cross-sectional study.

Background: Previous studies have suggested that children that are picky eaters may have a different and less varied diet than non-picky children, but the literature on picky eating in Chinese children is limited.

Objectives: To assess the prevalence of picky eating in 6-35 month-old Chinese children, and to explore how parents' perceptions of picky eating relate to children's intake and body composition.

Methods: 1414 6-35 month-old infants and toddlers from 8 Chinese cities were included in this study.

Picky eating: Associations with child eating characteristics and food intake.

Food rejection behaviors such as picky eating are of concern for many parents and attempts to increase healthy food intake can cause distress at mealtimes. An important limitation in most of the picky eating studies is that they cover few characteristics of picky eating behaviors and use limited measures of food intake. The objective of this study was to explore the associations between picky eating, child eating characteristics, and food intake among toddlers 12-47.

Snacking Among US Children: Patterns Differ by Time of Day.

Objective: Evaluate foods and beverages consumed, and energy and nutrient densities that constitute morning, afternoon, and evening snacking periods among children in the US.

Design: Evaluate snacking behavior using the National Health and Nutrition Examination Survey, 2009-2012.

Participants: Children aged 4-8 and 9-13 years (n = 3,647).

Involving children in meal preparation. Effects on food intake.

The question of how to promote healthy eating habits in children is relevant because most children do not meet the recommended vegetable intake. Involving children in food preparation could be an opportunity to develop healthy eating behaviors and to increase vegetable consumption. The purpose of this study was to examine the effect of children's involvement in meal preparation on their food and vegetable intake.