Poor nutrition and the rise in inequalities in diet and obesity during childhood and adolescence are of concern in Ireland and globally. Food insecurity among families is also on the rise and impacts children and youth beyond the effects of poverty alone. The social, structural and commercial determinants of health help to explain why dietary and health inequalities exist yet the solutions to such inequity have been slow, delayed and difficult to implement. This review takes a health promotion approach to the diet of children and adolescents, drawing on evidence in the Republic of Ireland and beyond to emphasize a need for supportive environments and health promoting public policy. Schools are a key setting to improve dietary habits and diet-related diseases. The impact of food environments on dietary habits both within and external to schools is clear with evidence supporting the implementation of universal school meal provision and the use of planning regulations to enable healthier environments. Evidence of how best to support children and adolescent’s diet out-of-term time is needed, especially within the Irish context. There is a clear need for upstream measures to support healthy dietary habits such as legislation to enforce restrictions of food marketing to children and extension of taxation of foods. Children and adolescents have the right and capacity to be involved in changes needed to our food system so that the marketing, availability and affordability of healthy foods becomes the norm for children and adolescents.

This research paper addresses the hypothesis that the incorporation of yellow-fleshed sweet potato powder (SPP) into yoghurt can enhance its physicochemical, microbial and textural properties while improving storage stability. This study aimed to develop a yoghurt product incorporating yellow-fleshed SPP and to evaluate its effects on physicochemical, microbial and textural properties during fermentation and a 28-day storage period. SPP was added at concentrations of 0%, 5%, 10%, 15% and 20% (w/v) to milk prior to fermentation. Parameters including pH, titratable acidity (TA), syneresis, viscosity, hardness, adhesiveness, colour attributes and microbial viability were measured. The addition of SPP positively influenced the fermentation process, significantly increasing total plate count, TA, viscosity and adhesiveness, while reducing pH, syneresis and hardness. Colour analysis showed that supplementation decreased L* values and whiteness index while increasing a*, b*, yellowness index and ΔE*, depending on the amount added. During storage, yoghurts with 5–10% SPP maintained superior textural stability, lower syneresis, minimal colour changes and preserved microbial viability compared to the control and higher concentration treatments. Otherwise, 15–20% additions resulted in reduced bacterial counts and destabilised gel structure. These results suggest that yellow-fleshed SPP acts as a natural stabiliser and prebiotic, enhancing yoghurt quality and storage stability. An optimal addition of 5–10% is recommended to maximise functional and sensory benefits without compromising product integrity, offering promising potential for the development of value-added, health-oriented dairy products targeting modern consumers.

Despite the significant contribution of the dairy sector to global food systems, data on food loss during dairy farming and processing are scarce. This research aimed to quantify and understand the drivers, and strategies that prevent food loss and waste. Using a mixed-method approach combining quantitative (processor quantities and farmer estimates) and qualitative (interview) data, two New Zealand case studies (dairy farmers and staff who worked for a dairy processor) were assessed to estimate the quantity of milk solids lost, identify dairy disposal practices and examine drivers that incentivised waste disposal or prevention/recycling approaches. From this study, dairy food loss is not a sizable issue given the percentage of losses occurring (1.8% per farm, and 5.5% at the processor). However, when extrapolated to national milk production: a 1.8% loss of New Zealand dairy production is the equivalent annual production of 350,000 cows. Qualitative analysis associated four key drivers with the level of food loss: perceptions of food loss inevitability, economic pressures, strong inter-stakeholder relationships and risk mitigation strategies. Prevention and recycling decisions were enabled by the industry’s cooperative structure and the high value of milk solids, for example, surplus milk was traded to other processors rather than put onto farmers to dispose of/use. However, this study found that participants were very limited in their recycling and disposal destination options. This exposed farmers and the processor to serious reputational (e.g. odour, wasteful perceptions) and biohazardous (e.g. animal disease, antibiotic resistance) risks. These findings highlight how supporting more equitable market power between farmers and processors prevents dairy food loss, and that farmers and processors require support to diversify end-of-pipe recycling options, and ultimately improve the sustainability of dairy supply chains.

The Nutrition Society of Australia’s 2025 Annual Scientific Meeting was held at the Gold Coast Convention Centre, Queensland, Australia, from 3 to 5 December. Centred on the theme ‘Nourishing Generations: 50 Years of the Nutrition Society of Australia’, the meeting marked a milestone in the Society’s history and celebrated its enduring contribution to nutrition science. The conference featured a public symposium, pre-conference workshops, plenary lectures, thematic oral and poster sessions, and dedicated sessions for early career researchers. A highlight of the meeting was the recognition of four outstanding researchers who received Awards of Excellence for their significant contributions to the field. Together, these elements created a vibrant and forward-looking scientific meeting that honoured the past while showcasing cutting-edge research and innovation across diverse fields of nutrition, reflecting a shared commitment to advancing health equity through evidence-based practice.

This study aims to compare dietary diversity score (DDS), nutrient intakes and child feeding practices between under-five children who are provided meals by daycare (PM) or bring a lunchbox (LB) and to explore the perspective of mothers, daycare staff and management on their role in providing balanced and nutritious meals for under-five children. The cross-sectional study used mixed method. The quantitative part assessed nutrient intakes using 2-day non-consecutive dietary records and child feeding practices using Child Feeding Practices Questionnaire (CFPQ). Qualitative research employed WeValue Insitu and Perspective Exploration. The study was conducted at daycares in Ministries/Agencies in Jakarta, Indonesia, involving 138 children (6–59 months) and 124 working mothers. The qualitative sample comprised three working mothers, five daycare staff, and five daycare managers. Although DDS was higher among children aged 6–23 months in the PM group, energy and nutrient intakes were lower, with higher inadequacy of folate and calcium. Mothers in the LB had higher scores in environment, encouragement of balance and variety, and restriction subscales. Qualitative data identified role of daycare in providing meals or advice on lunchbox menus, skipping breakfast, eating environment between home and daycare, and nutrition knowledge. The higher nutrient intakes in LB were concurrent with better child feeding practices. Food provision in daycare, if not accompanied by nutrition education for parents, may lead to parents over reliance to daycare. Nutrition education is needed to enhance attitudes and awareness of working mothers and daycare staff regarding breakfast consumption, menu planning, child feeding practices, and portion sizes.

This is a descriptive longitudinal pilot study aimed at investigating the individual variation in milk osmolality, within and between cows, both diurnally and over one lactation. Milk samples from 21 Swedish Holstein (n = 9) and Swedish Red Breed (n = 12) dairy cows on one farm were collected 5–44 days after calving, then monthly for 12 months. During the first month, samples were also obtained every second hour (during the day) for 4 days. Milk samples were collected by hand milking in 10 ml tubes and analysed in a Fiske osmometer. The sample collection time was measured, and individual variation in milk osmolality was investigated within both days and months. In addition, bulk-tank milk samples (including milk from additional 230 cows) were collected at the end of each sampling day, with osmolality varying between 286 and 305 mOsm/kg among days. Individual osmolality ranged from 279 to 317 mOsm/kg, and there were significant variations in the mean milk osmolality between cows (2% variation). The individual osmolality varied significantly within days (up to 8%) and over months (up to a 13% variation). Swedish Red Breed cows had higher (1%, P = 0.02) osmolality (301 ± 1 mOsm/kg) than Swedish Holstein cows (299 ± 1 mOsm/kg). The observed differences range from 1% to 9% with variations between breeds being the smallest and those between months/lactation stages and individuals being the largest. It is concluded that there are variations in milk osmolality between individuals, days and breeds that exceed what can be interpreted as thirst-stimulating (+1–2%). Since the variation among clinically healthy animals and over time is considerable, there is potentially a challenge to the practical use of milk osmolality as an indicator of hydration state to be of practical use. Further studies are needed to understand the variations in milk osmolality when cows are water deprived.

Metabolic disorders, as a global burden, have a detrimental effect on individuals’ health status, regardless of their weight. We aimed to assess the link between diet-related behaviors and metabolic health status as well as serum levels of adropin and brain-derived neurotrophic factor (BDNF). A cross-sectional investigation involving 527 adults with ages of 20 and 65 years was carried out in Isfahan, Iran. Using a pre-tested questionnaire, dietary habits were assessed in five domains including meal pattern, eating rate, meal-to-sleep interval, intra-meal fluid intake, and fatty food intake. To identify these dietary behaviors, latent class analysis was performed. Based on the lipid and glycemic profile, inflammation status, and insulin resistance (IR), participants were classified as having either metabolically healthy (MH) or metabolically unhealthy (MU) status. Serum concentrations of BDNF and adropin were evaluated by obtaining a blood sample from participants after an overnight fast. Metabolic unhealthy normal-weight and overweight/obese status were respectively prevalent in 8.7% and 33.8% of study population. We recognized three distinct eating rate classes: ‘moderate’, ‘fast’, and ‘slow’; two major meal pattern classes: ‘regular’ and ‘irregular’; two main meal-to-sleep interval classes: ‘short’ and ‘long’; two intra-meal fluid intake classes: ‘moderate’ and ‘more’; and two major fatty food intake classes: ‘high’ and ‘low’. After controlling for potential confounders, slow eating rate was related to lower odds of MU profile (OR=0.39, 95% CI: 0.17-0.91). Moreover, fast eating rate was positively associated with hyperglycemia (OR=3.55, 95% CI: 1.48-8.51). More intra-meal fluid intake was also associated with higher chance of MU profile (OR=2.21, 95% CI: 1.35-3.63), high HOMA-IR (OR=2.20, 95% CI: 1.06-4.58), hypertriglyceridemia (OR=2.23, 95% CI: 1.36-3.65), and hypertension (OR=1.66, 95% CI: 1.03-2.69). Serum BDNF or adropin was not associated with classes of diet-related habits. More intra-meal fluid intake was linked to higher chance of having MU profile, while slow eating rate was related to decreased odds of MU profile among Iranian adults.

Understanding children’s diet quality is crucial for developing effective interventions to address dietary-related issues. Thus, this study examines the distribution of energy and nutrient intakes across meals and snacks among primary schoolchildren aged 6.0-12.9 years in Peninsular Malaysia and the implications of meal skipping on their nutritional status. Data from 1,102 children in Peninsular Malaysia from the South East Asian Nutrition Surveys (SEANUTS II), were analysed. Children’s height, weight, and waist circumference were measured. Questionnaires captured sociodemographic information and meal consumption patterns. Nutrient distribution across meals and snacks was assessed through a one-day 24-hour dietary recall approach. Logistic regression analysed the association between meal skipping and nutritional status. Breakfast contributed significantly to essential micronutrients, but provided the least energy and macronutrients compared to lunch and dinner. Approximately one-third of daily nutrient intake came from snacking, with contributions ranging from 25% for cobalamin to 36% for both calcium and thiamine. Children who skipped main meals had higher odds of being overweight/obese {skipped one type of meal at least once weekly [(1.59; 95%CI (1.08, 2.33)]; skipped >1 type of meal [1.77; 95%CI (1.12, 2.79]}, and abdominal obese {skipped > 1 type of meal [(1.91; 95%CI (1.17, 3.12)]}. In conclusion, primary schoolchildren in Peninsular Malaysia tended to have higher micronutrient intakes at breakfast and higher energy and macronutrients in subsequent main meals. Meal skipping was linked to elevated body fat. This study underscores the need to prioritise continued education on the importance of healthy dietary habits among children.

Mediterranean diet (MedDiet) is central to MASLD management, however evidence in non-Mediterranean populations is limited. This study examined the association between MedDiet adherence and MASLD, hospitalisation, and mortality in a non-Mediterranean population. This longitudinal study included 119,536 UK Biobank adults with at least one 24-hour dietary recall and available sociodemographic and clinical data. Diet quality was assessed using the Modified-Mediterranean Diet Score (M-MedDietScore). MASLD was determined by Fatty Liver Index (FLI) at baseline and by liver imaging in a subgroup. Hospitalisation and mortality data were obtained from linked records, with MASLD outcomes identified using ICD-10 codes. Binary logistic regression and Cox proportional hazard models estimated odds ratios (OR) for MASLD and hazard ratios (HR) for hospitalisation and mortality. Each five-unit increase in M-MedDietScore was associated with 19% lower OR of MASLD as identified by FLI and confirmed in the imaging sub-analysis in a multivariate adjusted Model 2. Higher adherence to the MedDiet was associated with lower HR of hospitalisation due to liver-related, cardiovascular disease (CVD), diabetes, respiratory and renal disease (all p < 0.05). During a median follow-up of 9.7 years, 5,552 deaths occurred. Higher MedDiet adherence was associated with lower HR of all-cause, CVD, and extrahepatic cancer mortality and lower all-cause mortality risk in those with MASLD (HR: 0.94, 95% CI: 0.90-0.98). Higher adherence to the MedDiet was associated with lower off of MASLD and with reduced MASLD-related hospitalisations and mortality and lower all-cause mortality in those with MASLD. These findings support the role of MedDiet in reducing hepatic and cardiovascular burden in non-Mediterranean population.

Intra-household energy and nutrient inequity occurs when food is distributed differentially, leaving some members without adequate nutrition. If unaddressed, this can reduce the effectiveness of food based nutrition interventions. This study assessed energy and micronutrient intake inequities among urban Ethiopian households before and after wheat flour and edible oil fortification. Using 24-hour dietary recall data from the 2013 Ethiopian Household Food Consumption Survey, we analyzed 375 households with adult men and women. The Ethiopian mandatory fortification standard for wheat flour and edible oil was considered in the simulation. Usual intake estimates and fortification modeling were performed using the Simulating Intake of Micronutrients for Policy Learning and Engagement (SIMPLE) macro 1-day method. Inequity ratios were calculated by comparing energy and nutrient intakes with dietary requirements for each group. Prefortification, the median nutrient consumption was generally higher among men, except for vitamin A. Fortification of wheat flour with zinc and vitamin B1, along with vitamin A-fortified vegetable oil, led to a 26–74 percentage point reduction in nutrient inadequacy among all participants. Men could benefit more from zinc and vitamin A fortification, whereas women could benefit more from vitamin B1 fortification. Inequity estimates before and after fortification ranged from 1 to 1.5, favoring men. Although intra-household food allocation was not directly assessed, observed differences in nutrient intake between men and women suggest gender-related disparities that should be considered in nutrition interventions.