Purpose: This paper describes how Lehigh Valley Hospital and Health Network (LVHHN), a large tertiary care urban hospital, used discussion suppers as a means for community engagement designed to lead to community health improvement. An overview of the implementation of the project is described.
Project: In 1996, with an awareness of the need to address population-based health improvement, the Dorothy Rider Pool Health Care Trust and LVHHN undertook a multiyear, multidimensional effort to improve health and quality of life in the Lehigh Valley of Pennsylvania. Data were obtained via a series of community and health assessments. Action-Oriented Community Diagnosis and the Behavioral Risk Factor Surveillance System survey, a national instrument, are 2 assessments discussed. The community was engaged through a series of discussion suppers in which community data were shared in a friendly, interactive fashion. The process included community definition of priorities from the data and the subsequent determination of corresponding actions (programs).
Conclusions: The success of these activities demonstrates the discussion suppers were an effective approach and that data can be shared with rural areas in ways that build partnerships and provide a basis for joint actions. This is increasingly important as communities expect our health care systems to provide care both within the hospital as well as outside its walls.
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Appetite
January 2025
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University & Research, P.O. Box 17, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
It is widely accepted that the (over)consumption of meat is negatively linked to environmental problems and public health issues, yet research shows that actual meat consumption remains (too) high. While most research related to the protein transition focuses on consumers' motivations, perceptions and acceptance towards plant-based meat alternatives, a clear need arises to extensively study the context in which (plant-based) meals are consumed. In this research, a generative research approach was applied to extend knowledge on flexitarian households' meat reduction practices.
View Article and Find Full Text PDFAppetite
January 2025
Örebro University, School of Hospitality and Meal Science.
In the pursuit of more sustainable diets, researchers have been studying ways to promote a transition from animal- to plant-based meals in foodservice contexts by influencing participants' conscious choices through names, labels, claims, and information. This critical review found that these interventions usually mobilize only those already engaged in reducing the consumption of animal products and often only during the intervention period, failing to influence those who eat most meat or to create long-lasting effects. Analyzing the choice for vegetarian meals against meals with meat in recently published studies conducted in foodservice contexts, we argue that the transition to more sustainable diets should rely less on consumers' willpower and more on public policies and institutional measures that change the availability, price, and visibility of plant-based meals.
View Article and Find Full Text PDFJMIR Diabetes
January 2025
Center for Evaluation and Survey Research, HealthPartners Institute, Bloomington, MN, United States.
Background: Food choices play a significant role in achieving glycemic goals and optimizing overall health for people with type 2 diabetes (T2D). Continuous glucose monitoring (CGM) can provide a comprehensive look at the impact of foods and other behaviors on glucose in real time and over the course of time. The impact of using a nutrition-focused approach (NFA) when initiating CGM in people with T2D is unknown.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.
The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future.
View Article and Find Full Text PDFJ Chromatogr B Analyt Technol Biomed Life Sci
January 2025
Chongqing Key Laboratory of Reproductive Health and Digital Medicine, Department of Laboratory Medicine, Chongqing General Hospital, School of Medicine, Chongqing University, Chongqing 400044, China. Electronic address:
Selenium is an essential trace element that is involved in a variety of complex biological processes and has a significant positive effect on the prevention and treatment of cardiovascular disease, inflammatory diseases, and cancer. Selenium in the body is mainly provided by daily meals. However, selenium has two sides, beneficial in moderation and harmful in excess.
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