With many children lacking the essential skills required to make informed decisions surrounding food(1), and increased concerns involving children’s eating habits, school-based food and nutrition education (FNE) presents a powerful opportunity to foster lifelong healthy eating behaviours(2). Although parents(3) and teachers(4,5) agree that school-based FNE is important, the level and frequency of implementation in the classroom is inadequate and inconsistent. Integrating food and nutrition (F&N) content across learning areas through a cross-curricular approach is an effective and engaging teaching method, with minimal impact on teachers’ planning time and competing priorities(5). Furthermore, establishing clear progressions across year levels would ensure that all students benefit from consistent, high-quality FNE(5). This study explored interest-holders’ views on the F&N topics that should be integrated into the Australian primary school curriculum. Qualitative data was collected through one-on-one semi-structured interviews via Zoom, with audio/video recording and transcription. Interest-holders were purposefully recruited for their expertise in school F&N, or their roles within relevant educational or F&N-focused organisations. An exploratory constructivist paradigm was employed to examine interest-holders’ perceptions of the knowledge and skills children should develop through school-based FNE. A combination of content and thematic analysis is currently underway. Specific and recurring patterns surrounding F&N topics that should be included in the curriculum and content that should be avoided were identified using content analysis. This approach to data analysis was used to generate targeted insights for the development of a subsequent online survey. Thematic analysis will be used to interpret underlying meanings and broader conceptual insights surrounding the perceived importance of F&N topics, perceived challenges and facilitators associated with content delivery, and suggested tools for topic prioritisation and curriculum mapping. Twenty-three interest-holders from a variety of key organisations were interviewed. Through content analysis, 28 F&N topics were identified and condensed into 13 broader topics based on similarities. Two categories were developed to organise the topics: (i) knowledge and understanding; and (ii) skill development. Four concepts and approaches related to F&N content delivery (e.g., whole-school approach) and four values surrounding FNE (e.g., habit formation) were also identified. Interest-holders suggested specific concepts that should not be included in the curriculum as teachable content (e.g., chronic diseases); however, several perceived that teachers should be prepared to address complex topics if raised by students. Many topics were considered important for children’s F&N knowledge and skill development. However, interest-holders also emphasised the importance of integrating core values and attitudes into content delivery and highlighted the significance of employing targeted strategies and approaches to enhance the implementation of school-based FNE. Study findings will inform the co-design of a sequential P–6 scope and sequence with Victorian primary school teachers, integrating key F&N topics, cross-curricular links, and developmental scaffolding.

Disordered eating in gastroenterology has been a recent concern due to high prevalence rates reported based on screening tools(1). Dietary therapies are the preferred treatment modality to manage symptoms in irritable bowel syndrome (IBS). However, diets such as the low fermentable carbohydrate (FODMAP) diet are restrictive, and concerns exist regarding adverse nutritional and psychological risks, including disordered eating. While screening questionnaires are recommended for clinical use, they have not been validated in gastroenterology-specific populations and hence may overestimate prevalence, particularly in the setting of dietary management(2). This study aimed to (i) prospectively evaluate for disordered eating pre- and post- dietary FODMAP education, and (ii) understand if validated questionnaires are appropriate to screen for disordered eating in IBS. This pilot prospective study recruited diet-naïve participants with IBS (Rome IV). At baseline, participants completed a 3-day food diary, the IBS-symptom severity scale (IBS-SSS), and disordered eating screening questionnaires (Nine Item avoidant/restrictive food intake disorder (ARFID) screen (NIAS), and the Sick Control One Fat Food (SCOFF)). After completing the conventional disordered eating screening questionnaires, participants were provided the questions again and asked to answer excluding the impact of their gastrointestinal condition (alternate version). Additionally, a gold-standard clinical assessment for disordered eating was undertaken by a provisional psychologist. Participants were excluded if they were identified as having disordered eating at baseline. A dietitian then provided low FODMAP dietary education to be followed for 6-weeks. At 6-weeks, participants repeated the same measures and saw the dietitian for FODMAP re-challenge education. A series of paired t-test were used. Of the 35 participants (33 female, mean age 42 (21–76)) who completed the baseline screening, one participant was excluded due to identification of disordered eating (3%). Total IBS-SSS reduced from 298 ± 92 at baseline to 149 ± 73 at 6-weeks (p < 0.001). Of the 25 participants who completed the 6-week intervention, none had disordered eating based on clinical assessment. Using the conventional tool, the SCOFF reduced from 0.91 ± 1.03 at baseline to 0.80 ± 1.01 at 6-weeks (p = 0.70), with SCOFF ≥ 2 (indicating disordered eating risk) met by 15% at both baseline (5/34) and 6-weeks (3/20). Using the alternate SCOFF tool, the SCOFF reduced from 0.62 ± 1.04 at baseline to 0.30 ± 0.73 at 6-weeks (p = 0.18), with 15% and 5% meeting the ≥ 2 cut-off. The mean NIAS score was 9.62 ± 9.55 at baseline, and 13.15 ± 7.42 at 6-weeks (p = 0.16), with 8% and 10% meeting the cut-off of 24 indicating ARFID. Using the alternate NIAS, the mean score was 5.21 ± 8.86 at baseline and 5.65 ± 6.04 at 6-weeks with the alternate version (p = 0.84), with 3% and 0% meeting the cut-off for ARFID. In conclusion, based on clinical assessment, dietary intervention when educated by a dietitian does not cause disordered eating. However, recommended screening tools may overestimate disordered eating in gastrointestinal populations.

Miracle fruit (Synsepalum dulcificum) contains the glycoprotein miraculin, which provides potential sweetening and taste-modifying effects. When consumed before acidic foods (pH < 6.5), miraculin binds to human sweet taste receptors, generating a temporary perception of sweetness(1). This effect is predominantly studied on sour taste. As informed by our narrative review(2), its effects on other tastes and the impact of miracle fruit doses across all tastes remain underexplored. This pre-post quasi-experimental pilot study aimed to investigate the effects of selected miracle fruit doses (175 mg, 350 mg, 700 mg) on solutions and foods representing different tastes. We hypothesize that miracle fruit decreases the perceived intensities of sourness, tartness, and bitterness while enhancing the sweetness, and seek to establish the optimal dose for future dietary interventions. Ethical approval was obtained from Griffith University Human Research Ethics Committee (2024/052). Forty-five healthy Australian adults of a median age of 22 (20.0–26.0) years and BMI of 22.5 (21.5–23.9) kg/m2 rated the taste intensities of solutions and foods on general Labeled Magnitude Scales from 0–100, before and after consuming miracle fruit tablets of a given dose. Non-acidic solutions and foods were acidified using citric acid and lime juice, respectively, to activate miraculin(3). Socio-demographic data, body composition, saliva pH, and bitter taste sensitivity (TAS2R38 genotype and phenylthiocarbamide response) were recorded as potential covariates. Data were analysed using SPSS 29.0. Generalized linear mixed models examined the effect of dose on taste intensities, after adjusting for covariates (age, sex, phenylthiocarbamide response) and participant variability. The low dose (175 mg) was suitable to significantly decrease the sourness of citric acid solution [β = −1.331, 95% CI = (−1.811, −0.850), p < 0.001], lime [β = −1.177, 95% CI = (−1.519, −0.835), p < 0.001], and bitterness of broccoli [β = −0.674, 95% CI = (−1.091, −0.258), p = 0.002], and enhance the sweetness of sucrose solution [β = 0.433, 95% CI = (0.170, 0.695), p = 0.002] and maple syrup [β = 0.413, 95% CI = (0.152, 0.674), p = 0.002]. The moderate dose (350 mg) masked the tartness of tartaric acid solution [β = −1.063, 95% CI = (−1.483, −0.643), p < 0.001] and Granny Smith apple [β = −0.661, 95% CI = (−1.126, −0.195), p = 0.006]. Miracle fruit did not change the bitterness of the 6-n-propylthiouracil solution. In conclusion, miracle fruit enhances sweetness and masks sour, tart, and bitter tastes under acidic conditions, with effects varying by miracle fruit dose and food matrix (liquid/solid). These findings highlight miracle fruit’s potential as a sweetener in future dietary interventions to replace added sugars and support the consumption of sour/tart fruits and bitter vegetables. Furthermore, it can potentially over-sweeten already sweet items to make them less preferable.

ASP(Q) extends Answer Set Programming (ASP) with Quantifiers over answer sets. In this paper, we focus on the class of ASP(Q) programs with two quantifiers and weak constraints, denoted as 2-ASP$^w$(Q). 2-ASP$^w$(Q) is a practically relevant fragment of ASP(Q) that is expressive enough to capture optimization problems up to the class $\Delta ^P_3$. On the theoretical side, we provide a complete complexity characterization of the main computational tasks for 2-ASP$^w$(Q) programs, including tight completeness results and the analysis of nontrivial cases that have not been addressed in previous works. On the practical side, we introduce novel strategies for computing (optimal) quantified answer sets in the CASPER system, that rely on a Counterexample-Guided Abstraction Refinement (CEGAR) technique tailored to ASP(Q). An experimental evaluation on hard benchmarks from different application domains shows that the proposed techniques are effective in practice.

Malnutrition is prevalent among Australian aged care residents with nearly 80% of residents being malnourished or at risk of malnutrition(1). Poor food quality contributes to malnutrition and featured in the Royal Commission (RC) into Aged Care Quality and Safety (ref). We aimed to determine if food quality has improved since the Royal Commission into Aged Crae Quality and Safety. Dietary intake from 12 Pre-RC studies were identified that included 2378 residents (mean age 85.9 years, 72.3% were female). Post-RC intakes were assessed from 78 residents (84.3 years, 84.6% female) from 10 aged care homes using the validated method of plate waste assessment. Intakes (± 95% CI) for relative protein (g/kg body weight [BW]), energy (kJ/kg BW), calcium (mg), and foods from the dairy and meat food groups were calculated (FoodWork, XYRIS Software). Differences occurred if the 95%CI between Pre- and Post-RC intakes did not overlap. Mean relative protein (0.9 g/kg BW, 95% CI: 0.8–1.0) and energy (96 kJ/kg BW, 95% CI: 88–104) intakes did not differ between pre- and post-RC residents (protein: 0.9 g/kg BW, 95% CI: 0.8–0.9, energy: 98 kJ/kg BW; 95% CI: 97–100). Intakes of protein, calcium, servings of foods from the dairy and meat food groups remained below the recommended levels of 1.0 g/kg BW, estimated average requirement of 1100 mg/day and 3.5–4 and 2–2.5 servings daily, respectively. Food quality has not improved since the Royal Commission into Aged Care Quality and Safety, and intakes remain below recommendations for older adults. Changes are required to support nutritional care in aged care residents that may include mandatory standards to ensure nutritional adequacy for residents that is a requirement for the new Aged Care Act.

This study investigates Grow-It-Yourself (GIY) biomaterial kits as tools for supporting material experience in design education. A GIY kit incorporating algae-, bacteria-, and fungi-based materials was developed through iterative material tinkering. The GIY kit was investigated for its potential in a workshop with 18 senior industrial design students, whose interactions were captured through surveys and a design concept assignment. Findings reveal that the biomaterials derived from three organisms produced distinct and contrasting sensory profiles: algae derived materials were the most positively received, bacterial cellulose elicited the most complex response, pairing tactile interest with strong sensory discomfort, and mycelium materials were predominantly described as organic. Behavioral attributions reflected participants’ awareness of material characteristics and prompted relational modes of thinking. The study demonstrates that GIY kits can function as a mediator for material experience, capable of activating sensory perception, meaning attribution, and design ideation simultaneously in educational settings.

Bard et al. call for increased inclusivity in developmental science. In agreement with this need, we highlight the need to examine the origins of our developmental theories. We build on their work by demonstrating that a failure to examine the metaphysical commitments to culture within our theories can lead to erroneous assumptions as well as constraining research on development.

The menopausal transition significantly impacts a women’s health and quality of life due to hormonal fluctuations, particularly oestrogen. Although hormonal therapies are considered the most effective for managing menopause symptoms—particularly vasomotor—some women cannot use them due to medical contraindications or personal choice(1,2). Dietary interventions show promise for managing menopausal symptoms, but inconsistent evidence limits their inclusion in clinical guidelines(3). Clinicians need comprehensive knowledge of evidence-based, non-hormonal alternatives to help patients manage menopausal symptoms(1). This systematic review aims to evaluate the effectiveness of dietary interventions in managing vasomotor, psychological, and cognitive symptoms in menopausal women. A systematic review of 15 randomized controlled trials (RCTs), involving 1,952 participants, was conducted following Cochrane methods and PRISMA guidelines (PROSPERO: CRD42024610754). Searches were conducted in CINAHL, Cochrane, Embase, PubMed, and PsycINFO. Eligible studies included women aged 40–65 experiencing menopause, perimenopause, or postmenopausal symptoms, or reporting relevant outcomes even if ‘menopause’ was not explicitly stated. These studies assessed dietary interventions, including whole food-based changes and structured dietary patterns targeting vasomotor, psychological, and cognitive outcomes. Risk of bias was assessed using the Cochrane Risk of Bias 2 tool. Interventions included soy, low-fat vegan, flaxseed, lacto-ovo-vegetarian, reduced-calorie, Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND), DASH and intermittent fasting diets. Meta-analysis of six trials revealed that soy-based reduced vasomotor symptoms (SMD = –0.50; 95% CI [–0.76 to –0.25], I² = 84%), particularly hot flash severity and frequency (SMD = –0.59; 95% CI [–0.88 to –0.31], I² = 69%), and improved overall psychological wellbeing (SMD = –0.25; 95% CI [–0.50, –0.01], I² = 0%). Narrative synthesis of remaining studies showed that dietary interventions, including flaxseed had inconsistent effects on vasomotor symptoms. Small improvements in depressive symptoms were observed with DASH and lacto-ovo-vegetarian diets. The MIND diet showed cognitive benefits, while soy-based interventions and intermittent fasting showed minimal benefit. Overall, limitations include high heterogeneity, short intervention durations (6–16 weeks), and reliance on self-reported outcomes. Whilst soy-based dietary interventions show promise in alleviating menopausal symptomology, further research is needed to evaluate effects of whole dietary patterns and long-term adherence benefits especially in women seeking complementary or natural alternative therapies.

Food insecurity is a crucial public health challenge in Australia, especially amongst many migrant and refugee communities(1). Despite the existence of gold standard monitoring tools, such as the Household Food Security Survey Module (HFSSM)(2), food insecurity is not systematically monitored across migrant and refugee communities nor is it clear whether current monitoring, such as the HFSSM, captures the cultural dimensions of food insecurity. This study aims to fill this gap by exploring the food insecurity experiences of African migrant and refugee communities in Melbourne and efficacy of the HFSSM. Four focus groups will be conducted between July and October 2025 and examined through qualitative descriptive methodology and iterative thematic analysis. Initial results highlight access to traditional foods as essential for fostering a sense of belonging and cultural identity upon migration, fostering participants’ feelings of inclusion and security in Australia. Participants discussed major barriers to accessing cultural foods such as no culturally appropriate food items available in mainstream food retailers, few African grocery stores, and limited transportation options. Participants reported budgeting and planning travel in order to access cultural foods. Diets were reported to shift post-migration to being less culturally appropriate; one participant reduced meat significantly due to poor quality options in mainstream stores. Discussing the HFSSM specifically, the module was reported to include irrelevant and repetitious questions which did not capture their experiences as migrants. Participants identified these as barriers. While availability, quality and variety of foods, travel considerations, and financial prioritisation and budgeting required to access culturally appropriate foods were major concerns for accessing cultural food, participants reported these factors to be largely missing from the HFSSM. Participants highlighted need for the HFSSM to consider cultural food availability, as a key factor in dietary satisfaction and nutrition. For example, when discussing the concept of a ‘balanced meal’ participants expressed confusion over its definition, noting that cultural interpretations often diverged from Western nutritional standards and food items. Improving survey design to incorporate culturally relevant definitions of food and nutrition security, including questions on how food purchases are prioritised, access to and quality of cultural foods, and avoiding repetitive question items could improve the relevance and effectiveness of the HFSSM for African migrant communities. Tailoring survey questions to local realities is important to collect context specific information about food insecurity experiences across multicultural communities. Such data is necessary to advance inclusive and culturally sensitive food security policy and practice and will help to better address food insecurity in Australia.

Evidence on the negative impacts of ultra-processed foods (UPFs) to health, environmental sustainability, and society more broadly is accumulating(1,2), yet the consumption of these foods continues to grow(3). Despite increased use of the UPF term, evidence on the public knowledge of UPFs remains limited. This study aimed to explore public knowledge of UPFs and their attributes in Australia. A national cross-sectional survey of 1,086 Australian adults aged 20–64 years was conducted between June–July 2024 using a purpose designed questionnaire previously piloted with the target group. Sociodemographic characteristics were collected (e.g., age, gender, education and postcode—used to identify States/territories, rurality, and Socio-Economic Indexes for Areas). UPF knowledge was measured using multiple methods derived from open-ended questions, free-listing tasks, functional knowledge measures (e.g., UPF identification among 20 images of products; Food Processing Knowledge (FoodProK) Score), and triadic sorting techniques (to identify attributes associated with UPFs). Prior awareness about UPFs was collected. Descriptive analyses summarised participant characteristics and correct UPF identification. Associations between the number of items correctly identified as UPFs, and FoodProK scores, with socio-demographic characteristics were examined using linear regression models. Responses to ‘What comes to your mind when you think of the term “ultra-processed foods”?’ were content analysed, and attributes reported through the triad sorting techniques were thematically analysed. Sixty-four percent of participants reported prior awareness of UPFs. ‘Ingredients’, ‘processed’, ‘fast’ and ‘unhealthy’ were identified as the most to least dominant themes in content analysis. Most participants were able to appropriately describe key characteristics of UPFs related to the extent of processing and the presence industrial ingredients (e.g., flavours, colours). Commonly recognised UPFs included fast food, soft drinks, confectionery, and processed meats. Non-UPFs were correctly identified by most participants (85%), and 45% were able to correctly identify UPFs. A significantly lower number of correctly identified foods was observed for men (β = −0.79; 95% Confidence Interval (CI): −1.08, −0.50), those of lower education (β = −0.41; 95%CI: −0.81, −0.02), and without prior awareness about UPFs (β = −0.99; 95%CI: −1.28, −0.70). FoodProK scores (lower score indicating a lower food processing knowledge) were significantly lower for men (β = −4.18; 95%CI: −5.22, −3.13) and those without prior awareness about UPFs (β = −2.24; 95%CI: −3.30, −1.17); and higher in people aged 40–49 vs. 20–29 years (β = 2.32; 95%CI: 0.84, 3.80). Presence of artificial ingredients, low nutritional quality, convenience, and affordability were common attributes associated with UPFs. In this national survey, most Australian adults were aware of the UPF term and its key characteristics, though knowledge varied and some UPFs were frequently misclassified. The questionnaire has not been validated and further research to confirm the findings is needed. These findings can inform strategies to increase UPF knowledge in Australia.

Globally the tropical aquatic aquarium trade is a multi-million-dollar industry. Although marine ornamental fish and invertebrates are the main focus, tropical freshwater ornamental species including invertebrates (classed by the sector as semi-aquatic, such as land crabs) are also traded. Land crabs include both brachyurans (true crabs) and anomurans (false crabs, including hermit crabs). These are sourced from wild populations and/or tank-bred for use as ornamental commodity species. This global trade is unregulated and the full extent of the brachyuran land crab trade is unknown. Land crabs are important ecosystem engineers, and collection for the tropical freshwater/semi-aquatic aquarium industry is believed to be detrimental to their wild populations. We undertook the first systematic survey of the e-commerce of brachyuran land crabs, allowing us to document which species are traded globally and to what extent within the tropical freshwater/semi-aquatic aquarium industry and/or the exotic pet trade. Focusing on English language websites, we identified 15 sellers, based in the UK, USA and continental Europe. Twenty-three species were available for purchase, sold under 61 vernacular names, with listings that could not be identified to species falling into three genera. In five cases, a single vernacular name was used to refer to multiple species within or across genera. We recommend that comprehensive monitoring of this trade should be established, to understand the effects of land crab collection on their populations and whether any of the traded species could become invasive.

A food-based intervention in aged care that improved protein and calcium intakes in residents to recommended levels was associated with reduced falls and fractures and prevention of weight loss and decline in nutritional status(1,2). Learnings from this were developed into a food service training program so chefs and cooks could improve food provision in line with the intervention. While effective in improving food intake of residents, a potential limitation observed was food delivery at mealtimes. To address this limitation, we developed and piloted a training program for care staff to improve mealtime delivery. The initial training was provided to seven care staff with feedback guiding the next iteration. Prior to conducting the next training session, mealtime observations of nine care staff were performed by research staff at three lunches and dinners, based on the CHOICE+ Mealtime Practices Checklist(3), that assesses the dining environment, meal set-up and relationship-centred practices. Positive mealtime practices were considered consistent if they occurred 75–100% of the time, relatively consistent if occurring 51–74% of the time or needing improvement (< 50%). From these mealtime observations and key takeaways from a focus group session with care staff, the training content was finalised and the training delivered to nine additional care staff. The training focused on challenges of sensory impairment in residents when eating and implementing strategies to support residents with their meals. Positive mealtime practices were observed for cleanliness (100%), standard menu displayed (100%), positive body language (100%) and respectful practices such as sitting at eye level and facing the resident when assisting with eating (100%). Time taken for all residents to receive their meal ranged from 3–17 minutes. Meal temperatures were not recorded. Positive mealtime practices requiring improvement (occurred < 50% of the time) include having a pleasant aroma in dining room (only occurred 44% of the time), not administering medications during mealtime (only occurred 22% of the time), texture-modified meals displayed on menu (0% never occurred), texture-modified meals not mixed together (only occurred 33% of the time) and residents offered second servings (0% never occurred). While some mealtime observations requiring improvement were operational (i.e., displaying texture-modified menu), the training aligned with others identified (i.e., mixing texture-modified meals together). Combined with care staff feedback, key learnings were not mixing pureed foods together to preserve flavour and taste, describing the meal to residents to encourage protein consumption, and improved knowledge of protein-rich foods to offer. The pilot training received positive feedback from care staff and support from management. A larger randomised trial will validate the effectiveness of the training on improving food intake and mealtime experience for residents.

Bard, Keller, and Leavens’ call for a WILD psychology is timely. This commentary argues that moving beyond WEIRD bias requires accountability and structural transformation, not just awareness or inclusivity. We must challenge the aspiration to universality, embrace multiplicity, and engage in anticolonial praxis to dismantle systemic inequities in knowledge production and achieve genuine epistemic justice in the developmental sciences.

Metabolic dysfunction-associated steatotic liver disease (MASLD) parallels the obesity epidemic in Australia and contributes to rising morbidity and mortality(1,2). Improving disease knowledge and health literacy may support lifestyle modification in this population(3,4). This study aims to assess disease knowledge and health literacy among Australians with MASLD and explore their association with lifestyle behaviours. This was an online cross-sectional national survey, with participants recruited via social media platforms, liver health-related websites, and tertiary clinics. Adults aged ≥ 18 years with a self-reported diagnosis of MASLD and no other known cause of steatogenic liver disease and without psychological disorder(s) were eligible for inclusion. Following informed consent, participants completed validated questionnaires assessing disease knowledge, health literacy, physical activity, and sleep quality. Dietary intake was evaluated using the Cancer Council Victoria food frequency questionnaire and diet quality was assessed using the Mediterranean Diet Score (MedDietScore). The survey was administered online via Qualtrics, and personalised links for dietary intake assessment were emailed to eligible participants. Binary and ordinal logistic regression analyses were used to assess the associations between disease knowledge, health literacy levels, and lifestyle behaviours. A total of 93 participants completed the demographics, while 91 and 86 participants completed the disease knowledge and health literacy questionnaires, respectively. The mean age was 63.9 ± 10.9 years, and 91.4% were females. Only 6.6% of participants were aware of the threshold of liver fat required for a MASLD diagnosis (> 5%). Most participants (~80%) reported good knowledge of the recommended lifestyle interventions for MASLD management, but 47.7% incorrectly identified excessive alcohol intake as a risk factor for MASLD, and only 47.3% were aware of its cardiovascular disease consequences. More than half (58.2%) exhibited either inadequate or problematic health literacy, particularly in the ability to appraise health information. Disease knowledge was inversely associated with BMI, with each one-unit increase in BMI linked to an 8% lower likelihood of having high disease knowledge (p = 0.041). Disease knowledge and health literacy were not associated with overall diet quality. However, each one-unit increase in legume intake score was associated with a 35% higher likelihood of high disease knowledge (p = 0.039). Health literacy increased with physical activity, with each additional minute of daily activity associated with significantly higher odds of greater health literacy (OR: 1.01; 95% CI: 1.01–1.02). Higher health literacy was 61% less likely among participants with sleep disturbances (OR: 0.39; 95% CI: 0.15–0.94). This national survey of Australian adults with self-reported MASLD found moderate disease-related knowledge and limited health literacy, with both associated with lifestyle behaviours. These findings highlight the need for educational strategies that enhance disease knowledge and ability to appraise health-related information, supporting adherence to lifestyle modifications in this population.

Obesity is a complex and heterogeneous condition with diverse presentations and highly variable responses to treatment. While interventions such as lifestyle modification, dietary changes, bariatric surgery, and pharmacotherapy can lead to meaningful and sustained weight loss, their effectiveness is influenced by numerous individual factors(1). Currently, there is no reliable system to match patients to the most appropriate treatment options. Precision nutrition aims to personalize interventions by considering biological, behavioural, and environmental factors. Improved understanding of individual molecular responses is essential to guide targeted treatment strategies. We investigated shared molecular features in adipose tissue from individuals (n = 185, 71% female) who successfully lost weight through bariatric surgery or lifestyle interventions by analysing publicly available transcriptomic datasets from the Gene Expression Omnibus (GEO). Three studies per intervention type were included. Paired linear mixed models using the limma package in R were used to identify differentially expressed genes pre- and post-intervention(2). In a complementary approach, genes differentially expressed in Peripheral Blood Mononuclear Cells (PBMCs) between high and low responders (n = 55, 38% female) were used to build a logistic regression model to predict weight loss, across four separate dietary interventions. In adipose tissue, both intervention types modulated the Adipogenesis pathway (WP236). Leptin expression was positively associated with weight loss, but only up to 10%, suggesting that dysregulation beyond this threshold may contribute to weight regain. A novel association between RBL2 expression and weight loss was also identified. For the PBMC-based model, one trial served as the discovery cohort. Four genes—OLFM4, DEFA3, ELANE, and MS4A3—were significantly downregulated (p < 0.05) in high responders. Using these genes, a prediction model was fitted. The final fitted model combined OLFM4 expression with baseline weight to predict treatment response with 76.4% accuracy, 41.7% sensitivity, and 100% specificity. The transcriptome appears to be sensitive to weight loss and can predict weight loss response. The exact genes and pathways that are sensitive appear to be tissue-specific and suggest that weight loss affects multiple tissues across the body. This study highlights the potential of tissue-specific transcriptomic profiling to inform personalized obesity treatment. Shared molecular responses in adipose tissue suggest common biological pathways underlying successful interventions. Additionally, gene expression in PBMCs can be used to develop predictive models for treatment response, with potential for clinical translation using digital droplet PCR as a scalable alternative to sequencing. Further validation in larger, more diverse cohorts is warranted.

Human milk oligosaccharides (HMOs) are the third most abundant biomolecules in breast milk, with over 200 structural variants, mainly fucosylated, sialylated, and neutral core types. Key HMOs include 2′-fucosyllactose (2′-FL), and 3′/6′-sialyllactose (3′/6′-SL), which enhance brain development in animal models(1). Lactoferrin (Lf), a sialylated glycoprotein, also supports neurodevelopment by promoting neurogenesis and reducing neuroinflammation(2). However, the combined effects of HMOs and Lf on brain metabolism remain unknown. We therefore investigated their synergy on brain metabolites and neurotransmitters in neonatal piglets using in vivo ¹H-MRS. Three-day-old male domestic piglets (Sus scrofa – Large White × Duroc × Belgian Landrace) were randomly assigned to one of three groups and fed a standard pig milk replacer with the following supplements: control (methyl cellulose at 1.8 g/L; n = 14), combined HMOs (70% 2′-FL and 30% 3′-SL:6′-SL in a 1:2.5 ratio at 1.8 g/L; n = 16), or cHMOs + Lf (cHMOs at 1.8 g/L + lactoferrin at 0.5 g/L; n = 14). In vivo ¹H-MRS was performed on postnatal day 38/39 using a 3T scanner (TE = 30 ms) to assess regional brain metabolite profiles. The research protocol was approved by the ACECs of Charles Sturt University (A23566) and Monash University (38776). Our results demonstrated that the group received combined HMOs and Lf exhibited significantly higher absolute levels of total lipids and macromolecules, along with increased relative concentrations of glutathione (Glth), total creatine (TCr), total choline (TCh), and total lipids and macromolecules at 2.0 ppm (TLM20) (p < 0.05). In contrast, the cHMOs group were observed to have significantly increased levels of absolute total N-acetylaspartate (TNAA) (p < 0.05). Collectively, these findings suggest that combined HMOs and lactoferrin supplementation may synergistically support neurodevelopment by enhancing lipid mobilization, energy metabolism, and antioxidant capacity, while cHMOs alone promotes brain development by improving neuronal integrity and synaptic activity in piglets—a translational model for human infants. To our knowledge, these findings have not been previously reported.

Poor diet is a leading contributor to cardiovascular disease (CVD) in Australia(1), and frequent consumption of home-cooked meals is associated with healthier dietary patterns(2). The Heart Foundation has been developing culinary nutrition resources for many years to support people to adopt a heart-healthy eating pattern. Recipe formats have evolved over time to keep pace with consumer preferences and digital marketing trends. The refreshed version of the Heart-Healthy Dinner Plans (HHDP) program, a free four-week intervention, delivers heart-healthy recipes weekly via email, supported by practical nutrition tools and resources. The program aims to translate evidence-based heart-healthy eating patterns into practice by increasing cooking confidence and skills while addressing common barriers. Based on insights from the initial pilot program (2020), refinements to the updated HHDP include tailored recipe streams (standard, vegetarian, serves-two), dynamic email/SMS prompts, refreshed recipes, step-by-step recipes featuring ingredient and method images, short instructional recipe videos, and condensed surveys, aimed to enhance engagement and completion. The survey, sent to all participants at the end of the 4-week journey, evaluates their program experience and any behaviour changes. The survey currently has a 5% response rate, and the data is reported live to an interactive dashboard. The refreshed program commenced with a soft launch and no active promotion allowing for the identification and resolution of digital performance issues to ensure an optimal user experience. Recruitment occurred primarily via social media (n = 8,381; 53%), Heart Foundation website (n = 5,477; 35%), and health professional referral (n = 840; 5%). Between 4 May 2025 and 10 August 2025, participants registered for the program. The mean participant age was 54 years, predominantly female (87%). Participants represented all Australian states, remoteness classifications, and socioeconomic quintiles. Pre-program, motivators for joining HHDP included improving health (n = 4,005; 79%), diet quality (n = 2,926; 58%), and increasing meal variety/inspiration (n = 1,347; 27%). Reported barriers at sign up included lack of inspiration time constraints and cost. Post-program survey cooking an average. Most agreed HHDP helped them overcome their main barrier, especially for those that identified inspiration, planning, and taste as their biggest barriers. Following completion, 94.3% reported adopting at least one heart-healthy behaviour, including reduced saturated fat (84%), increased vegetable, fruit, and whole grain intake (82%), and reduced sodium consumption (80%). Additionally, 89% found the supporting heart-health information and resources easy to understand. Preliminary program evaluation results suggest program refinements such as incorporating tailored content via dynamic email and SMS, multiple dietary streams, refreshed recipes, and simplified surveys enhanced consumer engagement and improved nutritional quality of meals prepared. The program demonstrates potential as a scalable, population-level strategy to promote heart-healthy eating, with further research needed to evaluate long term dietary impact.

Higher dietary fibre consumption is linked to positive gastric function; however, there is less evidence for associations with risk of stomach cancer(1,2), the fifth most common cancer globally(3). We evaluated associations between energy-adjusted dietary fibre intake and risk of stomach cancer overall and by subtype and population subgroup. Analyses were conducted using data from participants across 21 cohort studies (n = 2,085,078) within the Pooling Project of Prospective Studies of Diet and Cancer. At baseline, total dietary fibre intake, and, in a subset of studies, dietary fibre intake from fruits, vegetables and grains, were assessed. Adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression for incident stomach cancer in relation to dietary fibre intake. We assessed whether associations varied by sex, smoking status, body mass index (BMI), geographical region, or tumour subtype. During follow-up (mean 8–23 years across cohorts), 8,629 incident cases of gastric adenocarcinoma (3,072 female, 5,557 male; 1,866 cardia, 4,595 non-cardia) were documented. Large variations in dietary fibre intake were observed across studies. In multivariable models, higher total dietary fibre intake was associated with lower stomach cancer risk for both sexes combined (HR: 0.87; 95% CI: 0.79–0.96 ≥ 25 g/day vs. < 10 g/day). Using continuous fibre intake, we observed HRs of 0.94 per 10 g/day increment (95% CI: 0.90–0.98) for both sexes combined, 0.93 (95% CI: 0.88–0.97) for males, and 0.98 (95% CI: 0.91–1.05) for females (pinteraction-sex = 0.16). Associations were stronger for current smokers (HR: 0.83 per 10 g/day increment; 95% CI: 0.76–0.90; pinteraction-smoking = 0.07), those with BMI < 25 kg/m2 (HR: 0.90; 95% CI: 0.87–0.98) and BMI = 25–29.9 kg/m2 (HR: 0.94; 95% CI: 0.88–1.00) (pinteraction-bmi = 0.06), and studies from Australia/Europe (HR: 0.90; 95% CI: 0.83–0.97) and North America (HR: 0.94; 95% CI: 0.89–1.00) (pinteraction-region = 0.02). Associations were similar for cardia (HR: 0.94 per 10 g/day increment; 95% CI: 0.87–1.02) and non-cardia cancers (HR: 0.96; 95% CI: 0.90–1.01). Similarly lower risks for total stomach cancer were observed with intake of dietary fibre from grains (HR: 0.87; CI: 0.79–0.97 ≥ 8 g/day vs. 2–4 g/day); association with dietary fibre from vegetables was weak (HR: 0.94; 95% CI: 0.84–1.05 ≥ 8 g/day vs. 2–4 g/day) and with fruits showed increased risk (HR: 1.12; 95% CI: 1.01–1.25 ≥ 8 g/day vs. 2–4 g/day). Our findings support the hypothesis that dietary fibre intake may lead to lower stomach cancer risk. Ongoing analyses will assess possible residual confounding by smoking and H. pylori infection.

Indoor mould growth remains a persistent challenge in UK housing, affecting occupant health and building performance. Current mitigation strategies are largely reactive or dependent on energy-intensive HVAC systems, underscoring the need for low-energy, materially driven design approaches. This paper presents Searamica, a biodesign-led retrofit framework integrating biomaterial development, environmental simulation, computational modelling, and robotic fabrication to address mould growth as an architectural and material systems problem. Computational Fluid Dynamics (CFD) and a modified Valtion teknillinen tutkimuskeskus (VTT) mould growth model generate spatial environmental fields representing mould risk conditions, which, integrated with material properties, inform morphological generation and material distribution rules. These rules guide the deployment of a hygroscopic, antifungal seaweed-based biomaterial (SBM) within a functionally graded wall system. Material testing indicates a Moisture Buffering Value (MBV) of 2.14 g·m⁻2·%RH⁻¹. NORDTEST room scale simulations show relative humidity (RH) increases limited to 3.75% compared to gypsum assemblies. The project establishes a transferable and transdisciplinary framework for designing site-specific, fabricable retrofit interventions using biomaterials to mitigate mould growth and support passive indoor moisture regulation.