India’s Supplementary Nutrition Programme (SNP), under the Integrated Child Development Services, provides a Morning Snack and a Hot Cooked Meal to children aged 36–72 months through Anganwadis (day-care centres). This study assessed these meals against SNP standards (2012) and age-specific ICMR recommendations, when standards were unavailable, and explored the use of linear programming (LP) to improve nutrient quality of SNP meals. A cross-sectional survey documented the SNP-meals, ingredients, serving portions and other details, using questionnaires administered to Anganwadi workers and programme officials from purposively selected Anganwadis across 27 States and Union Territories. Nutrient composition was estimated using standard food composition tables, and State-specific food lists and retail prices were incorporated into the LP framework to identify foods that could improve nutrient content of SNP meals. Energy standards were met in 56% of States, while 22% fell more than 20% below recommendations. Protein standards were achieved in 74% of States; however, declined to 52% after adjusting for digestibility. Only 22% of States met the ICMR-based fat requirement. Zinc, iron and folate were largely met, whereas calcium and vitamins A, B6 and B12 were below recommendations in more than half the States. Meals were predominantly cereal-based with limited inclusion of nutrient-dense foods. LP identified foods that reduced nutrient gaps, although many improvements exceeded the per-child cost allocation. Overall, meals showed wide variability, with persistent gaps in fat and key micronutrients. LP provides a structured approach to enhance nutrient provision within the programme setting, although meeting all nutrient targets may require adjustments to cost and procurement strategies.

Plant-based diets are favourable for both climate and health. However, not much is known about different barriers to adopting more plant-based diets across sociodemographic groups. This study examined the proportions of the population reporting a shift towards more plant-based diets and identified perceived barriers to these changes across different sociodemographic groups. The study was based on the Healthy Finland Survey 2022–2023, including 5390 participants aged 20–74 years. Participants responded to questions on plant-based diets using pre-defined response options. Results were presented as prevalences and 95% CIs. Women reported that they had changed their diets to more plant-based more often than men did (46% vs. 31%). Urban residents, higher educated participants, and those with higher income were more likely to have adopted more plant-based diets than others. Concerns about nutritional adequacy (women 20%; men 24%) and lacking skills to prepare tasty vegetarian foods (women 30%; men 28%) were common perceived barriers. In men, barriers included a dislike of vegetarian foods (23%) and a lack of interest (28%). In women, 17% cited the preferences of their close ones as a barrier. Barriers also differed between groups. Older participants were more concerned about the nutritional adequacy (29%), while younger participants struggled with cooking skills (35%). One third of men living in rural areas or with basic education reported a lack of interest in the topic. Tailored health promotion and food education strategies are critical to overcoming barriers to adopting plant-based diets in diverse sociodemographic groups.

The objective of this study was to assess the prevalence and predictors of nutrition knowledge, nutrition label use and dietary diversity among a sample of university students in Bangladesh. A cross-sectional study was carried out from November 2023 to April 2024 among undergraduate and postgraduate students. About 428 participants (aged 18–26 years) completed a structured questionnaire containing questions related to their demographic information, nutrition knowledge, nutrition label use, and dietary diversity (consumption of different food categories). Separate logistic regression models identified the main factors associated with nutrition knowledge, nutrition label use and dietary diversity. Approximately 32.5% participants had satisfactory nutrition knowledge and 36.0% were frequent nutrition label users. Female participants were more likely to have satisfactory nutrition knowledge (adjusted odds ratio, AOR = 2.05, 95% CI = 1.29, 3.26) and use nutrition labels more frequently (AOR = 1.97, 95% CI = 1.22, 3.17) than their male counterparts respectively. Around 40% of the participants had a high level of dietary diversity. Students with satisfactory nutrition knowledge (AOR = 3.02, 95% CI = 1.41–6.45) and frequent use of nutrition labels (AOR = 2.73, 95% CI = 1.35–5.55) had a higher dietary diversity compared to their counterparts. Less than half of Bangladeshi students in this study have adequate nutrition knowledge, label use, and dietary diversity. The findings highlight the importance of implementing nutrition awareness programmes and nutrition education interventions for university students, such as basic food and nutrition knowledge and the use of nutrition labels, to enhance their dietary diversity and health status.

A high sodium intake is a major risk factor for raised blood pressure. Consumption of fish fillet is associated with lower blood pressure in humans and other animals, whereas the effects of consuming fish residuals are less explored. To obtain high-quality fishmeal with acceptable sensory properties, the fish residuals may be washed with seawater onboard factory trawlers. This will increase the sodium content in the residuals, and whether this affects blood pressure has not yet been investigated. The primary objective of the present study was to investigate if the increased sodium content in Atlantic cod (Gadus morhua) residuals after washing with saltwater affected the development of high blood pressure in male obese Zucker fa/fa rats which spontaneously develop hypertension. Rats were fed diets containing cod protein powders prepared from unwashed or saltwater-washed backbone or head fractions (n 6/group) as 25% of total protein with the remaining 75% as casein, or casein as the sole protein source (Control group, n 6) for six weeks. Blood pressure was measured on day 0 and 40. The diets containing backbone protein powder, independent of whether this fraction was washed with saltwater or not, attenuated the blood pressure increase compared to the Control group, whereas diets containing washed or unwashed head protein powder did not affect the blood pressure development. To conclude, a diet containing cod backbone protein powder attenuated the blood pressure increase in obese Zucker fa/fa rats, and this effect was not compromised by the higher sodium content in backbones washed with saltwater.

Puppetry-based activities could serve as a low cost and manageable intervention in improving health-related outcomes. This review aims to identify the research to date and gaps in practice of the role and application of puppetry interventions in nutrition education. A scoping review was conducted using the PICOS framework and PRISMA-ScR guidelines, identifying studies across eight databases between January, 1980 and July, 2025.Twenty-five studies were identified, with the majority (n = 19) aimed at pre-school and school-aged children. Fifteen studies used quasi-experimental, pre–post designs. The use of hand and finger puppets was common, as well as videos and puppet theatre. Studies reported consistently positive findings in knowledge gain and psychosocial involvement, but mixed results on behaviour change. Little is known about the rationale for the type of puppet used, the scripts, and what audience was targeted for nutrition intervention messaging. Research could be undertaken to give more insight into matching what type of puppet to use to match the nature, scope, and extent of the educational message. Reports and recommendations in this review showed that participant engagement is a common and important objective. The gaps of knowledge in use of puppetry in nutrition education are many, thus creating opportunities for further evaluations and research, particularly in utilising what seems to be a manageable intervention within health promotion and disease prevention programmes. Puppetry can be a low cost, flexible, and easy to manage adjunct to nutrition education activities, providing culturally appropriate messaging with a range of audiences.

Malnutrition remains a major public health challenge in low- and middle-income countries and disproportionately affecting children under five. Eggs, given their high nutrient density and relative physical or economic accessibility, have been tested for their effect on improving nutritional outcomes in children under five. However, findings from scientific exercises to test the impact of egg-based trials on child growth have not been systhematically pooled and synthesised. Therefore, this meta-analysis aimed to synthesise evidence on the impact of egg-based interventions on the nutritional status of children underfive as determined by weight-for-height Z-score (WHZ), weight-for-age z-score (WAZ), and height-for-age z-score (HAZ). Research articles of randomised controlled trials published between 2013 and 2023 were identified through a comprehensive search of PubMed/MEDLINE, Web of Science, CINAHL, Embase, Science Direct, Google Scholar, and African Index Medicus data bases. Articles evaluated the effect of egg-based interventions against alternative diets, behaviour-change education, or no alternative intervention were included. Primary outcomes are WHZ, WAZ, and HAZ. Random-effects models were used to pool effect sizes (mean difference), and subgroup analyses and meta-regression explored sources of heterogeneity. Publication bias was assessed using funnel plots and Egger’s test. Seven studies involving 3673 children met the inclusion criteria. Egg-based intervention significantly improved WAZ (MD: 0.33; 95% CI: 0.11–0.55) and WHZ (MD: 0.30; 95% CI: 0.12–0.48). However, no significant effect was observed on HAZ (MD: 0.05; 95% CI: –0.05–0.14). It is figuredout that egg-based interventions can improve weight-related nutritional outcomes (WHZ and HAZ) among children underfive in sub-Saharan Africa, but not linear growth (HAZ).

Disordered eating (DE) is common among patients attending primary health care settings. However, the prevalence of DE among patients who receive care in nutrition practice settings has yet to be estimated. We aimed to determine the prevalence of DE and its correlates among outpatients in a nutrition service. A cross-sectional survey was conducted using a convenience sample of outpatients (N = 502) who received care from 2022 to 2024 at the Nutrition Care Offices, which is a university nutrition service in Mexico City. A screening questionnaire was created to identify DE. Items were derived from existing DE screening tools and patients’ experiences. Linear regression models were estimated, with the outcomes being the three indicators of DE (negative body image, binge eating-compensation, and exercise as a negative experience). The most common DE behaviours and cognitions were feeling uncomfortable or insecure about their body fat (74.7%), feeling ashamed of their weight (57.6%), feeling uncomfortable or insecure about their muscles (57.2%), feeling bad when their weight is measured (54.0%), and feeling they have lost control of what they eat (51.0%). Binge eating-compensation and negative body image scores were higher among women, younger individuals, those with higher body weight, and those with very light or light leisure-time physical activity (PA). The practice of leisure-time PA was positively associated with exercise as a negative experience but negatively related to negative body image. Our findings suggest that DE is a problem that arises recurrently in weight-related nutrition consultations. Higher risk groups deserved special attention.

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.

Malnutrition in children remains a major global public health concern, especially in sub-Saharan Africa. A cross-sectional study was conducted among 120 children, with a sub-sample of 23 children selected for a 3-day weighed food intake assessment. Data were collected using a validated questionnaire, anthropometric measurements, and dietary intake records. Analysis was performed using SPSS version 21 and results were presented as means, frequencies, and percentages. The daily energy intake of children aged 4 and 5 years was below the recommended levels (74.1% and 64.3%, respectively). However, children aged 2 and 3 years had adequate energy intakes, exceeding the recommendations (102.4% and 111.5%). Iron intake across all age groups was below the recommended dietary intake. Intake of B-complex vitamins (B1, B2, B3) among 2-, 3-, and 5-year-olds exceeded recommended levels. Calcium intake was consistently low across all age groups (2 years: 37.5%, 3 years: 44.6%, 4 years: 23.5%, 5 years: 24.7%), this is due to low consumption of protein food sources and vegetables rich in calcium. Key factors influencing low nutritional status included inadequate consumption of high protein food sources, overreliance on carbohydrate food (cassava flour), poor consumption of fruits and vegetables, and inability to access food due to sickness. The study highlights suboptimal intake of energy and essential micronutrients among orphanage children, particularly older age groups. Nutrition education, improved feeding practices, and increased dietary diversity are essential to improve the nutritional status of children in orphanages.

Given the central role of phosphorus in key metabolic processes, including glucose phosphorylation, ATP synthesis, insulin signalling, and energy metabolism, dietary phosphorus availability may influence postprandial metabolic responses. This systematic review evaluates the effects of inorganic phosphorus supplementation on diet-induced thermogenesis, postprandial glycaemia, and postprandial lipidemia in healthy adults. A systematic search of PubMed, Google Scholar, Scopus, and the Cochrane Central Register of Controlled Trials (CENTRAL) was conducted. Only experimental intervention studies assessing phosphorus supplementation as the primary exposure and postprandial metabolic outcomes as primary endpoints were included. Eligible participants were healthy adults aged 18–64 years. Secondary outcomes included changes in body weight, energy intake, and satiety. Ten randomised crossover trials met inclusion criteria, comprising a total of 225 participants. Three out of four studies reported a significant positive association between phosphorus supplementation and diet-induced thermogenesis (P < 0.05). Evidence regarding the effects of phosphorus on postprandial glycaemia and lipidemia was inconsistent. An inverse association was observed between phosphorus intake and weight gain (P < 0.001) and energy intake (P < 0.01), alongside a positive association with satiety (P < 0.05). While these findings indicate potential metabolic benefits of dietary phosphorus, particularly in relation to thermogenesis and energy regulation, interpretation is tempered by the small number of available studies, modest sample sizes, and methodological heterogeneity. These limitations restrict causal inference and generalizability. Further rigorously designed, adequately powered clinical trials are therefore warranted to substantiate these associations and to clarify the effects of phosphorus on postprandial glycaemic and lipid outcomes.

Disordered eating (DE) significantly affects both physical and mental health, contributing to morbidity, mortality, and considerable global healthcare costs. This cross-sectional study assessed the prevalence of high-risk DE and examined its associations with body composition, behavioural factors, diet quality, and perceived stress among university students in the United Arab Emirates. A total of 911 students were recruited using non-probability quota sampling (50.49% female). Body composition was measured using a TANITA BC-420MA body composition monitor. Usual dietary intake was assessed via a validated 65-item food frequency questionnaire. DE risk was assessed using the Eating Attitudes Test (EAT-26) and perceived stress using the PSS-10. Analysis included linear regression and independent-samples t-test (p < 0.05). High-risk DE (EAT-26 ≥ 20) prevalence was 30.3%. High-risk DE was significantly associated with higher body fat percentage (β = 0.121, p < 0.001), fat mass (β = 0.148, p < 0.001), fat-free mass (β = 0.079, p = 0.017), lean mass (β = 0.08, p = 0.016), total body water (β = 0.084, p = 0.011), and lower total body water percentage (β = −0.131, p < 0.001). High-risk students also reported higher intakes of fibre (β = 0.12, p = 0.018), beta-carotene (β = 0.14, p = 0.025), vitamin A (β = 0.13, p = 0.034), B12 (β = 0.15, p = 0.043), folate (β = 0.16, p = 0.006), and vitamin D (β = 0.16, p = 0.036). Compared with the low-risk group, high-risk DE was associated with higher adiposity markers and slightly higher perceived stress, and differed in selected nutrient intakes; sociodemographic characteristics were largely similar between groups except for smoking status. These findings support the implementation of targeted prevention strategies, including nutrition education, routine screening, and culturally tailored programmes, for young adults in the UAE.

Metabolic dysfunction-associated fatty liver disease (MAFLD) is emerging as the leading cause of chronic liver disease worldwide, with a spectrum ranging from simple steatosis to advanced fibrosis and cirrhosis. Its pathogenesis is multifactorial and involves genetic, metabolic, and gut microbiota factors. Gut microbiota, through the gut-liver axis, plays a crucial role in the progression of MAFLD. Here, we investigated the association between DI-GM, a novel metric reflecting diet-microbiota interactions, MAFLD, and liver fibrosis, with a focus on the mediating role of vitamins. Using data from 13,498 participants across seven NHANES cycles (2007–2018), we found that higher DI-GM scores, indicative of a healthier gut microbiota-promoting diet, were associated with a reduced prevalence of MAFLD (OR = 0.93, 95% CI = 0.88–0.99) and high-risk liver fibrosis (OR = 0.94, 95% CI = 0.90–0.98) in fully adjusted models. Notably, the relationship between DI-GM and MAFLD and the risk of liver fibrosis is largely mediated by specific vitamins and carotenoids, with vitamin C and cis-β-carotene emerging as key mediators. These findings suggest that dietary interventions targeting the gut microbiota and vitamin supplementation could offer new strategies for the prevention and management of MAFLD. Our study provides the first comprehensive evidence linking DI-GM to MAFLD and the risk of liver fibrosis, highlighting the potential of diet and nutrition to modulate metabolic liver diseases. Future research should focus on elucidating the underlying mechanisms and validating these findings through prospective studies and clinical trials.

The effect of dietary intake on body weight may vary based on individual genetic differences. However, children are rarely used in such investigations. The aim was to identify possible genetic moderation through polygenic scores (PGS) for BMI, of the association between dietary intakes and BMI in children. The study sample included children who were part of a French-Canadian birth-cohort study. BMI data was available on seven occasions between ages 4 and 13 years. FFQ (juice and fruit drinks, sweets and snack foods, meats, and fruits and vegetables) and 24-h dietary recall (proteins, lipids, carbohydrates, total energy) data were available up to 4 years. Linear mixed models were used to account for repeated BMI measurements. The consumption of juice and fruit drinks (in girls), sweets and snack foods, fruits and vegetables, proteins, lipids, carbohydrates and total energy were associated with BMI. Associations with BMI increased with age (kg/m2 per year) for fruits and vegetables (β: −0.03, 95%CI: −0.06;−0.01), lipids (β: 0.11, 95%CI: 0.01;0.22), carbohydrates (β: 0.05, 95%CI: 0.01;0.08), and total energy (β: 0.07, 95%CI: 0.02;0.12), and with higher values of a PGS (kg/m2 per SD) for proteins (β: 0.54, 95%CI: 0.03;1.06), lipids (β: 0.63, 95%CI: 0.12;1.13), and total energy (β: 0.32, 95%CI: 0.06;0.58). Using longitudinal data, we showed that the associations between specific dietary intakes and BMI may vary depending on age and genetic susceptibility in childhood.

Consumer enthusiasm in plant-based eating has resulted in the rapid expansion of plant-based meat (PBM) products. The extensive processing required to simulate meat warrants further investigation regarding PBMs nutritional quality and healthiness, particularly considering the health halo that has surrounded these products. An online audit of dominant UK supermarkets evaluated PBM (n = 209) against ‘standard’ (n = 2143) and ‘reduced’ (e.g. low fat) meat equivalents (n = 100), across eight product categories. This evaluation included NOVA categorisation, Nutritional Profiling Model (NPM) classification, on-pack claims, micronutrient content and product affordability. PBM products were typically more favourable than ‘standard’ meat equivalents for energy density, dietary fibre, total and saturated fat content. However, they contained significantly higher salt in most product categories. Differences between PBM and ‘reduced’ meat comparators were more nuanced. PBM products were significantly more expensive than ‘standard’ meat equivalents in four of the eight product categories (p < .05). Few PBM and zero meat-based products reported micronutrient information. While all PBM and most meat-based products were characterised as ultra-processed, PBM products demonstrated a lower (‘healthier’) NPM score compared to ‘standard’ meat equivalents across all product categories (p ≤ .001). Although no significant differences were detected between PBM and ‘reduced’ meat-based products, a greater proportion of PBM products were classified as ‘healthier’ according to NPM compared to ‘standard’ and ‘reduced’ meat equivalents. Thus PBM products may offer healthier alternatives with the potential to synergistically support public and planetary health. Future manufacturing practices should consider cost-effective fortification and reformulation strategies to improve nutritional quality and affordability of PBMs.

Maternal nutrition is critical for foetal brain development, and dietary polyphenolic compounds play an important role in mitigating oxidative stress, inflammation, and neurotoxic damage. This narrative review explored the potential promotion of brain development by polyphenols such as resveratrol, curcumin, quercetin, naringin, ferulic acid, genistein, and fisetin through their antioxidant, anti-inflammatory, and neurotrophic effects. The key molecular mechanisms are central to the advantageous actions of these polyphenols in the neurogenesis process. These compounds protect against neurodevelopmental challenges induced by maternal high-fat diet, immune activation, environmental toxins, and psychological stressors. However, their efficacy may depend on dosage, timing of administration, and maternal-foetal metabolic interactions, emphasising the need for personalised maternal nutrition strategies. Further research is needed to investigate the long-term effects and interactions of these compounds with other nutrients toward personalised maternal nutrition strategies. This narrative review presents the potential of polyphenols to support foetal brain health with an emphasis on their possible incorporation into maternal dietary interventions.

High intake of processed foods, especially those with high sodium content, is a contributor to hypertension and cardiovascular disease. This study aimed to compare the sodium content of packaged foods and beverages in Nigeria to WHO Global Sodium Benchmarks and similar products in Kenya and South Africa. The study examined packaged foods from major retail stores in the capital cities of the Federal Capital Territory, Kano, and Ogun states in Nigeria from November 2020 to March 2021. Benchmark values were based on the 2021 WHO Global Sodium Benchmarks. We used secondary data from packaged food surveys conducted in South Africa (2015, 2016 and Kenya 2019). Approximately 40.0% (n = 36) of subcategories of packaged foods were captured in the WHO global sodium benchmark. Of these, 64.0% (n = 23) exceeded the benchmarks, including ‘processed meat’ (912.0 vs. 250.0 mg/100 g), cheese (776.0 vs. 190 mg/100 g), and ‘wholegrain chips’ (930.0 vs. 470 mg/100 g). Exactly 36.0% (n = 13) had lower sodium content, such as ‘rice-based snacks’ (113.0 vs. 520 mg/100 g) and ‘dried seafood’ (400 vs. 800 mg/100 g). In seven out of eleven main food categories (64%), Nigeria had a higher sodium content compared to Kenya. Similarly, Nigeria exhibited higher sodium content than South Africa in six out of eleven food categories (55.0%). With 64.0% of Nigerian subcategories exceeding WHO benchmarks and higher sodium levels than South Africa and Kenya in most categories. These findings highlight the urgent need for targeted sodium reduction and product reformulation to align Nigeria’s packaged foods with international benchmarks.