Exploring the Relationship Between Cooking and Food Skills and Eating Competence Among Brazilian Adults.

Background: Cooking skills (CSs) and food skills (FSs) are essential in promoting healthier eating habits. Eating competence (EC) encompasses an individual's self-regulation, enjoyment, and positive attitude toward food, contributing to their overall well-being. However, no research has explored the relationship between CSs, FSs, and EC, particularly within the Brazilian context.

Assessment of Validated Instruments for Measuring Cooking Skills in Adults: A Scoping Review.

Home-cooked meals are linked to healthier diets, but assessing cooking skills accurately remains challenging. This review aimed to evaluate and compare available validated instruments to assess adult cooking skills; the Joanna Briggs Institute's manual and PRISMA-ScR checklist were followed. A search was conducted in April 2024 in five databases using MeSH Terms and adaptations, including studies written without time or language restrictions and with validated instruments to assess adult cooking skills.

Food Neophobia in Children: A Case Study in Federal District/Brazil.

A reluctance to eat and/or avoidance of novel foods is characterized as food neophobia (FN). FN restricts the diet to familiar foods when, in fact, it should be much more varied. FN can be a barrier to healthy foods, affecting the quality of diet, and impairing children's growth and development.

Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability.

Healthy nutrition is considered a key factor in special diets, enhanced quality of life, and sustainability [...

Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization.

The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and characterize a plant-based dairy alternative dessert based on araticum pulp and chickpea extract without added sugar and fat. Three formulations were prepared: Formulation 1 (F1): 20% araticum pulp + 80% chickpea extract; Formulation 2 (F2): 30% araticum pulp + 70% chickpea extract; and Formulation 3 (F3): 40% araticum pulp + 60% chickpea extract.

Gluten-Free Diet Adherence Tools for Individuals with Celiac Disease: A Systematic Review and Meta-Analysis of Tools Compared to Laboratory Tests.

This systematic review aimed to find the tool that best predicts celiac individuals' adherence to a gluten-free diet (GFD). The Transparent Reporting of Multivariable Prediction Models for Individual Prognosis or Diagnosis (TRIPOD-SRMA) guideline was used for the construction and collection of data from eight scientific databases (PubMed, EMBASE, LILACS, Web of Science, LIVIVO, SCOPUS, Google Scholar, and Proquest) on 16 November 2023. The inclusion criteria were studies involving individuals with celiac disease (CD) who were over 18 years old and on a GFD for at least six months, using a questionnaire to predict adherence to a GFD, and comparing it with laboratory tests (serological tests, gluten immunogenic peptide-GIP, or biopsy).

Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics.

Unlabelled: Aquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature.

Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis.

Food waste is considered to be a social, environmental, administrative, and economic problem. Given the large-scale production and distribution of food, food waste in food services has been widely discussed by experts, professors, and scientists in the field. This systematic review aimed to understand which food service has the highest percentage of plate food waste.

How Do Brazilian Consumers Understand Food Groups in the Food-based Dietary Guidelines?

In the Food-based Dietary Guidelines (FBDGs), food classification is based on food groups and nutrient sources. Much research has already investigated multiple aspects of consumer understanding of the information described in these documents. However, no study has evaluated consumer understanding of all food items contained in the groups described in the FBDGs.

Instruments to Evaluate Food Neophobia in Children: An Integrative Review with a Systematic Approach.

Food neophobia (FN), a frequent disorder in childhood, profoundly impacts the quality of a diet, restricting the intake of nutrients to maintain proper nutrition. Therefore, using the appropriate tools to assess FN in children to promote healthy eating habits is essential. The study aimed to develop an integrative review with a systematic approach to identify the instruments to measure FN in children and analyze their differences.

Evaluation of Community Restaurants Linked to Government Food and Nutrition Safety Programs: A Scope Review.

Community restaurants linked to government food and nutritional security programs are establishments created to offer meals to the population in socially vulnerable situations. The objective was to identify the methods, approaches, criteria, and indicators used to evaluate restaurants linked to government food and nutrition security programs. A scoping review based on the Joanna Briggs Institute's methodology and the international guide's recommendations of preferred reporting items for systematic reviews and meta-analyses extension for scoping reviews was conducted.

Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?

The World Health Organization (WHO) proposed the dietary guidelines presented as the Food-based Dietary Guidelines (FBDG). The FBDG classify foods according to their origin, nature, nutrient source, food group, and processing level. Food science and technology (FST) ranks food according to its origin, perishability, nutrient source, processing, food group, and formulation.

Nutrition and Diet Apps: Brazilian Panorama before and during the COVID-19 Pandemic.

Unlabelled: In the last decade, we have seen a substantial increase in the development and use of mobile technology to improve diet and healthy eating behaviors.

Objective: To describe the characteristics of nutrition and diet apps before and after the COVID-19 pandemic available in Brazil.

Methods: Nutrition and diet apps were identified using the official Apple and Google stores.

Division of Responsibility in Child Feeding and Eating Competence among Brazilian Caregivers.

This cross-sectional study aimed to assess Brazilian child caregivers' eating competence (EC) and their adherence to the division of responsibility (sDOR) in child feeding. The research had national coverage in all Brazilian regions. The sample comprised 549 caregivers of Brazilian children (24 up to 72 months) recruited by social media (snowball method).

Translation of the Satter's Division of Responsibility in Feeding Questionnaire into Brazilian Portuguese: A Cross-Sectional Study.

This cross-sectional study aimed to translate and perform a psychometric analysis (evaluation of reproducibility and internal consistency) of the sDOR.2-6y™ into Brazilian Portuguese. The translation and back-translation followed the protocol required by the NEEDs Center, and the approved version was called "sDOR.

Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective: Second Edition.

Access to and choices of food are doubtless beyond the realms of biological and nutritional needs [...

Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach.

Given the high cost of production of animal-based meats and the increase in the number of adepts of meatless diets, the need for plant-based meat substitutes is growing. In this prosperously growing market, there is a lack of knowledge about the nutritional value of these meat substitutes and their ingredients. This study aims to review the nutritional composition and ingredients of meat substitutes commercialized worldwide.

Reproducibility and Validity of a Self-Administered Food Safety Assessment Tool on Children and Adolescent's Risk Perception, Knowledge, and Practices.

The present study aimed to verify the instrument's reliability and validity for assessing children and adolescents' risk perception, knowledge, and food safety practices in the school context. Moreover, it aimed to test the hypothesis that both application methods (paper and pencil (PAPI) and online) are valid. The instrument comprised three questionnaires and followed a strict protocol to combine online and PAPI models, resulting in five application forms.

Food Neophobia in Children with Autistic Spectrum Disorder (ASD): A Nationwide Study in Brazil.

Food neophobia (FN) is common among children with autistic spectrum disorder (ASD), potentially impairing their health and diet quality. This study aimed to investigate and classify the prevalence of FN among 4-to-11-year-old Brazilian children with ASD. This descriptive cross-sectional study was performed by applying online a validated instrument to identify FN in Brazilian children with ASD through their caregivers' responses for a national prevalence of FN in this group.

Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients.

Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the population declares themselves vegetarians, and a noticeable increase in the consumption of vegan products is also noted. Substitution of animal dairy and egg is challenging from both sensory and nutritional aspects.

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids.

Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors.

Factors interfering with the adoption of good hygiene practices in public school food services in Bahia, Brazil.

This cross-sectional study aimed to identify factors that interfere with the adoption of good hygiene practices in public school food services (SFS) in Bahia, Brazil. The search was conducted in public schools in Bahia/Brazil. Data collection included (i) evaluation of the adoption of Good Practices in school food services through visual observation and registration in the checklist in Good Hygienic Practices in School Food Services; (ii) Identification of schools' foodservice physical areas and environmental comfort measures; (iii) identification of sociodemographic and occupational characteristics and assessment of attitudes and level of knowledge in food hygiene.

How Do Consumers Understand Food Processing? A Study on the Brazilian Population.

Food guides are official documents that guide consumers’ food choices. They inform the qualitative classification of food groups and messages on how to adopt a healthy diet. The classifications and nomenclatures adopted in these documents vary according to cultural, nutritional, and scientific criteria.