Early brain growth demands essential precursors and nutrients. Lactoferrin (LF), a sialylated iron-binding glycoprotein rich in sialic acid (Sia) residues on its N-glycans, is significantly more abundant in human milk than in cow milk-based formulas. Sia forms polysialic acid (polySia), primarily attached to neural cell adhesion molecule (NCAM), producing polySia–NCAM, a key neuroplasticity marker involved in brain remodelling, neurogenesis, and cognition. Despite evidence linking LF to neurodevelopment and cognitive support(1), the specific effects of iron saturation and sialylation within LF on these outcomes remain unclear. Lactating Wistar rat dams were fed standard diets supplemented with native bovine LF (Native-bLF), iron-depleted LF (Apo-LF), or Sia-depleted LF (Desia-LF) at 0.60 g/kg throughout lactation. From postnatal day 22, dams and offspring received standard chow and water ad libitum. Offspring underwent the behavioural assessments between postnatal days 44 and 59. PolySia–NCAM expression(2) in the hippocampus was evaluated qualitatively by Western blot on day 63. The protocol was approved by the Xiamen University Animal Ethics Committee (AE1640102). Behavioural assessments demonstrated that offspring exposed to Apo-LF exhibited reduced anxiety-like behaviour in the open field test (p < 0.05). In the Morris water maze, Apo-LF offspring showed enhanced spatial learning, evidenced by significantly shorter escape latencies during the 9-day training period compared to both Native-LF and Desia-LF groups (p < 0.02). In contrast, Desia-LF offspring showed the poorest cognitive performance, although escape latency and anxiety-like behaviour did not differ significantly between Desia-LF and Native-LF groups (p > 0.05). Apo-LF supplementation also significantly increased polySia-NCAM expression in the hippocampus compared to the Native-LF group (p = 0.033), whereas no significant difference was observed between Desia-LF and Native-LF groups (p > 0.05). Maternal lactoferrin supplementation during lactation enhances cognitive development by modulating synaptic structure and plasticity, thereby shaping neurodevelopmental outcomes through distinct molecular mechanisms, with sialylation playing a crucial role in neuroplasticity.

Emerging evidence indicates that nutrition science students and graduates are confused about their scope-of-practice(1). Contributing to this confusion may be an overlap in curricula between dietetic and non-dietetic nutrition programs, as well as the lack of resources on scope-of-practice to guide decisions in settings where clients may seek dietary advice from nutrition graduates (with non-dietetic qualifications). Therefore, the current study aimed to explore nutrition science students’ perceptions towards (i) their overall scope-of-practice and (ii) decision-making-frameworks to guide practice decisions with clients seeking nutrition and dietary advice. A multi-methods approach was used to conduct this research. Firstly, desktop research was used to identify already-published scope-of-practice documents/decision-making-frameworks for use as prompts in focus groups/interviews with eligible participants who were 18-years or older and currently enrolled in a university nutrition (non-dietetic) program in Australia. Recruitment included a combination of convenience, purposive, and snowball sampling. Discussions were conducted from April to June 2024, with all data being recorded, transcribed verbatim, and analysed using an inductive thematic methodology to identify codes and major themes/subthemes. Researcher reflexivity assured trustworthiness. Six scope-of-practice documents were identified across different health disciplines, and mostly included decision-making tools underpinned by discipline-specific competency standards. These were used to prompt discussion about decision-making frameworks. Eleven female nutrition science students from the University of Wollongong, aged 19–29 years, mostly in their final year (91%, n = 10), participated in three focus groups and three in-depth interviews, lasting 30–90 minutes. Four main themes emerged: (i) Blurred Lines relating to confusion and inconsistencies in non-dietetic nutrition qualifications; (ii) Is nutrition science enough? relating to feelings that the qualification does not prepare graduates for future client-facing settings where dietary advice is delivered; (iii) What’s in a name? relating to the ambiguity and challenges tied to an unregulated professional identity; and (iv) Defining the Scope: A Call to Action relating to an urgent need for a clear, comprehensive scope-of-practice framework in nutrition science. Overall, the study findings suggest that nutrition science students are confused about their scope-of-practice, especially in practice settings where future clients may seek dietary advice from them. This stems from inadequate guidance resources, leading to feelings of unpreparedness for the workforce. Universities can help to alleviate these feelings by clarifying scope-of-practice and introducing into the curricula a validated decision-making-tool, as well as work-integrated-learning experiences and relevant careers education. Next-phase research is needed to define the scope-of-practice through a consensus process with relevant stakeholders, and to co-design and test a prototype decision-making tool.

Young adults are experiencing increasingly poor cardiovascular profiles, yet remain under-represented in prevention strategies(1). It is well established that development of atherosclerotic lesions begins early in life, long before the onset of clinical manifestations. However, traditional risk assessment tools often fail to detect early vascular damage in this younger age group(2). Subclinical cardiovascular risk markers, such as arterial stiffness and endothelial function, offer valuable insight to early asymptomatic vascular impairment that precede symptomatic disease making them critical for timely intervention(3). Despite the well-established role of diet in cardiovascular health, the relationship between dietary behaviours and subclinical vascular markers in young adults remains underexplored. Investigating these associations can inform long-term, targeted prevention efforts during a transitional life stage of increased food autonomy. This study aims to examine associations between dietary intake and subclinical cardiovascular risk markers in a cohort of university students, with adjustments for other relevant lifestyle factors including physical activity, sleep patterns, and psychological distress. A total of 76 students aged 18–25 years from the University of the Sunshine Coast (27 males and 49 females) were assessed for arterial stiffness (carotid-femoral pulse wave velocity), brachial blood pressure, and endothelial function (flow-mediated dilation). Dietary intake was measured using three non-consecutive 24-hour dietary recalls. Additional lifestyle behaviours were assessed using validated questionnaires and a wrist-worn monitor for movement and sleep. Median (IQR) for carotid-femoral pulse wave velocity was 8.05 (7.90–8.90) m/s for males and 7.23 (6.78–8.03) m/s for females, with 26% of males and 14% of females exceeding the upper limit of the global reference ranges. Median (IQR) systolic/diastolic blood pressure was 128 / 73 (120–131 / 66–77) mmHg among males and 116 / 70 (109–123 / 63–74) mmHg among females; 26% of males and 6% of females had above-normal readings. Only 4.0% males and 11.1% females met fruit intake guidelines, while 8.0% of males and 8.9% of females met vegetable intake recommendations. On average, ~ 33% of total energy intake came from energy-dense, nutrient-poor foods in males and females, respectively. Preliminary findings highlight concerning patterns in cardiovascular health and dietary behaviours among young adult university students. Linear regression models will be used to explore associations between cardiovascular measures and dietary intake, with results providing new insights into the role of diet in subclinical cardiovascular health among young adults. These findings will inform the development of tailored health behaviour interventions to support the needs of young adults for the prevention of cardiovascular disease in this under-targeted population.

Miracle fruit (MF), which contains the active glycoprotein miraculin, has been investigated for its ability to modify sour and bitter taste perception in individual taste solutions and food items among healthy adults(1,2). However, in real-life settings, foods are typically consumed as mixed meals with complex taste interactions(3). Two trials have examined MF’s effects on overall preference in mixed-meal contexts among individuals with chronic conditions (diabetes, cancer)(4,5). These studies used a single dose of MF, lacked pre–post designs, omitted meal pH measurement, and relied on qualitative reporting or the less‐sensitive nine‐point hedonic scale instead of the generalised labelled magnitude scale (gLMS). Therefore, this study aimed to assess the effects of different MF doses on taste intensity, preference, and intake of a hypo-palatable mixed salad. Ethical approval was obtained from the Griffith University Human Research Ethics Committee (GU Ref No: 2024/052). A four-arm, pre–post, placebo-controlled quasi-experimental pilot trial was conducted among 88 adults (48 healthy-weight and 40 overweight/obese). Participants were assigned to one of four treatment groups: placebo, 175 mg, 350 mg, or 700 mg of MF. At both pre-test and post-test, they were served a 117 g portion of a hypo-palatable mixed salad (25 g broccoli, 75 g Granny Smith apple, 12 g rocket leaves, and 5 mL lime juice), providing approximately half a serve each of fruit and vegetables(6). At pre-test, participants rated the salad’s sourness and bitterness intensities using the gLMS and overall salad preference using the Labelled Affective Magnitude scale. Salad intake was assessed by weighing the leftovers from the 117 g served. Following a 20-minute interval, the assigned dose was administered, and all assessments were repeated. Data were analysed using SPSS v29. Treatment effects were assessed using generalised linear mixed models, controlling for body mass index, phenylthiocarbamide taster status (taster vs. non-taster), and sex. In both healthy-weight and overweight/obese participants, all MF doses significantly decreased the intensity of sourness and bitterness of the mixed salad, with 350 mg showing the greatest reductions in sourness (β = −1.17, p < 0.001) and bitterness (β = −0.89, p < 0.001). In terms of overall salad preference, no significant changes were observed across all MF doses. With respect to salad intake, the 700 mg dose significantly increased consumption among overweight/obese participants compared to placebo (β = 0.46, p = 0.017), with a higher median intake at post-test (82 g vs. 56 g). In conclusion, all doses of MF effectively masked the aversive taste attributes of the salad, with the higher dose significantly increasing salad intake among overweight/obese participants. These findings highlight the potential of MF as a practical strategy to enhance the consumption of hypo-palatable sour and bitter fruits and vegetables.

In Australia, and globally, the burden of diet-related diseases has escalated markedly. This is driven by changes in the food system that is widely recognised as unhealthy, inequitable and a key contributor to climate change. In response, the United Nations launched the UN Decade of Action on Nutrition 2016–2025. Inaction at the country level has seen this initiative recently extended to 2030(1). Australia has been without a National Nutrition Policy or Strategy since 1992. In the last two federal elections, the Australian Government committed to the development of a strategy. More recently, it committed to the creation of a National Food Security Plan and Australian Health Ministers committed to implementation of the National Obesity Strategy. Civil society organisations (CSOs) have consistently advocated for the development and implementation of a National Nutrition Policy with little success. The aim of this paper is to inform the development of effective policy recommendations by civil society organisations by using the case study of the Public Health Association of Australia (PHAA). It (i) reviews the organisation’s current statements (ii) compares them against existing international frameworks and (iii) identifies priorities for more effective advocacy. All materials were downloaded from the PHAA Policy Positions Statements Food and Nutrition section of the organisation’s website in October 2024. The Policy title, date of adoption and review, Key Message, Key Policy Position, Key Actions Sought and Key Actions PHAA resolves to undertake, were extracted verbatim. Actions sought were inductively coded by one member of the authorship team. Codes were reviewed by remaining authors independently and then discussed. From here, actions were then deductively coded according to the UN Decade of Action on Nutrition International Congress on Nutrition Framework For Action(1). The Food and Nutrition Special Interest Group of the PHAA has produced more Policy Positions Statements (n = 17) than any other interest group (mean = 5.3). Statements have predominantly been developed in response to the government framing of the day rather than proactively. Analysis of Key Actions Sought revealed significant duplication across statements as a result of this reactive approach. Examples include the development of a National Nutrition Policy being called for in 6 out of 17 statements. When compared to the UN Framework for Action Areas, there was alignment across 19 of the 24 themes under the 6 Action Areas. CSOs play a vital role in advocating for policy change, guiding policy development, and holding governments accountable. Their work enhances the transparency and inclusiveness of the policy process. This review demonstrates excellent translation of evidence-informed practice into recommendations; however, reactive advocacy in good faith of government commitment has been ineffective in achieving action.

Polyphenols, particularly anthocyanins, are linked to metabolic health benefits, driving growth in anthocyanin-based supplements extracted from various food sources(1). However, whether these extracts provide greater bioavailability compared to whole foods, which comprises a complex food matrix, remains unclear. Emerging evidence suggests that food matrix components may significantly influence polyphenol stability, particularly that of anthocyanins, affecting their overall bioavailability—including bioaccessibility during digestion, intestinal absorption, and subsequent bioactivity(2,3). This study investigated the impact of food matrix on polyphenol and anthocyanin bioaccessibility and intestinal barrier outcomes using acai berry, a rich anthocyanin source in three forms: freeze-dried powder, crude extract, and purified anthocyanin extract. Freeze-dried powder represented whole fruit, crude extract represented fruit juice without insoluble fibre, and purified extract represented supplements with a complete lack of food matrix. Total polyphenol content (TPC) and anthocyanins (ACN) were quantified across standardized INFOGEST digestion phases using Folin-Ciocalteu and pH-differential methods, respectively. Antioxidant capacity was assessed via DPPH radical scavenging assay. Intestinal absorption-related parameters were examined in Caco-2 monolayers exposed to intestinal digests, including transepithelial electrical resistance (TEER) and FITC–dextran transport. Bioaccessibility data were analysed by two-way ANOVA with Tukey’s post-hoc test (n = 3, p < 0.05). Intestinal bioaccessible TPC was comparable between whole fruit (30.91 ± 1.08 mg GAE/g; 58% bioaccessibility) and crude extract (30.99 ± 1.33 mg GAE/g; 58%), but significantly lower in pure extract (22.77 ± 1.62 mg GAE/g; 43%, p < 0.0001). The ACN bioaccessibility demonstrated clear food matrix protection: whole fruit achieved the highest levels (6.30 ± 0.12 mg C3G/g, 44%), crude extract showed intermediate retention (4.59 ± 1.02 mg C3G/g, 32%), while pure extract exhibited significantly reduced bioaccessibility (1.74 ± 0.26 mg C3G/g, 12%, p < 0.001) compared to both whole fruit and crude extract. Antioxidant capacity in intestinal digests was highest in whole fruit (63.4 ± 4.0% inhibition), comparable to crude extract (62.0 ± 0.04%, p > 0.05), but significantly higher than pure extract (58.5 ± 1.2%, p = 0.0041). It was also evident that the digestive environment, including enzymatic activity and pH conditions, plays a critical role in modulating polyphenol bioavailability. Preliminary intestinal barrier function assessment revealed that digested whole fruit enhanced the TEER compared to crude and pure extract. These findings demonstrate that the presence of food matrix components significantly preserves anthocyanin stability during digestion and enhance intestinal barrier function. Incorporation of natural food matrices or designing matrix-mimicking delivery systems may be key to enhancing the bioavailability and functional properties of anthocyanin-rich nutraceuticals such as acai.

Food composition databases are used to quantify dietary intake across a range of applications. In Australia, the 5,740-item AUSNUT 2011–13 database(1) is commonly used in human research. Nutrient information in this comprehensive database is derived from chemical analysis, nutrient imputation and borrowing of nutrient information from similar foods or other databases. Chemical analysis of foods is the most accurate, however this process is labour intensive and expensive, which is a factor limiting expansion of the Australian foods database(2). Other databases such as United States Department of Agriculture (USDA) SR Legacy Foods(3) include more comprehensive data for some nutrients such as all amino acids (AA), while the AUSNUT database only has complete data for tryptophan. The aim of this work was to assess the validity of imputing nutrient values from the USDA database to reduce missing data in AUSNUT 2011–13, with a focus on AA data. Whole foods in AUSNUT were matched to USDA Legacy equivalents by name, prioritising high-protein foods. The nutrient composition of matched foods were compared using food vector analysis including total protein and tryptophan content. Where available, AA content from the USDA database was compared to analysed foods in the Australian Food Composition Database (AFCD)(4) to assess the similarity of content and suitability of using US values in an Australian context. Of 2,090 whole foods (without a recipe file) in AUSNUT, 18% (n = 385) were directly matched to an USDA equivalent based on matched name/food to test the feasibility of methods. Matched whole foods included a range of meats, dairy products, grains, fruits and vegetables. Food vector ratio analysis revealed that 45% (n = 172) of foods were within 10% of USDA values for protein and tryptophan content. Eighty-three matched foods were also successfully paired with their equivalent in AFCD database, allowing the comparison of 16 AAs between US and Australia. Arginine values were most similar between databases, with 72% of foods within ± 30% similarity. A range of fish, eggs and vegetables were most similar in AA content with an average of 64% of foods within ± 30% similarity across all available AAs. This analysis indicates the feasibility of AA data imputation. Next, machine learning will be employed to further populate the Australian food composition database with AAs where chemical testing is not possible to objectively determine AA contents of foods. This work demonstrates that AA contents of foods from an international database have adequate similarity to be used for imputation of nutrient values to reduce missing data within the Australian database. This methodological approach used for borrowing nutrient values could be implemented across various nutrients and contribute to the development of more comprehensive databases for use in human research.

Obesity is a common comorbidity of asthma and is associated with more severe disease, which is more difficult to treat and does not respond well to existing asthma therapies(1,2). People living with obesity are more likely to consume a high-fat diet, which contains a large amount of saturated and omega-6 fatty acids(3,4). A high consumption of omega-6 fatty acids leads to an increased production of eicosanoids, such as prostaglandin E2 (PGE2) and leukotriene B4 (LTB4), which have pro-inflammatory effects(4,5). This study aims to determine whether prostaglandins and leukotrienes are differentially expressed in adults with asthma and obesity compared to those with asthma but without obesity, and to investigate whether this difference is correlated with systemic inflammation and asthma severity as measured by lung function. Participants were adults with stable physician-diagnosed asthma aged 18–55 years, with (n = 34) and without (n = 67) obesity. Obesity was defined as a body mass index (BMI) ≥ 30 kg/m2. Plasma PGE2 and LTB4 concentrations were measured using high-sensitivity ELISA (Thermo Fisher Scientific and Cayman Chemical). Compared to participants without obesity, those with obesity had significantly lower mean (SD) % predicted forced vital capacity [FVC%; 95.7(11.6) vs. 89.4 (11.3), p = 0.013] and higher median (IQR) systemic inflammation as measured by plasma interleukin (IL)-6 [1.02 (0.79, 1.26) vs. 1.72 (1.45, 2.23) pg/mL, p < 0.001]. Although median (IQR) PGE₂ and LTB₄ concentrations did not significantly differ between participants without versus with obesity [PGE₂: 1404 (1017, 1810) vs. 1472 (1209, 1942) pg/mL, p = 0.517; LTB₄: 68.4 (50.8, 84.1) vs. 79.8 (63.2, 85.2) pg/mL, p = 0.058], LTB₄ was positively correlated with plasma IL-6 (rs = 0.433, p < 0.001) and sputum macrophage count (rs = 0.290, p = 0.007), while PGE₂ was inversely correlated with sputum IL-6 (rs = –0.213, p = 0.047). These findings suggest that obesity in asthma is characterised by increased systemic inflammation and reduced lung function, while PGE₂ and LTB₄ may differentially associate with systemic and airway inflammatory markers. Future studies should explore whether dietary manipulation of omega-6 and omega-3 fatty acid concentrations modulates eicosanoid concentrations and airway and systemic inflammation in people with asthma.

Young Australian adults are deeply concerned about the effects of climate change, and are motivated to pressure businesses and government to take action(1). This environmental awareness presents an opportunity to engage them in healthy and sustainable dietary interventions, which can also improve their poor diet quality(2). When designing interventions, it is important to measure changes in determinants towards adherence before and after implementation. As such, this study aimed to measure sustainable food literacy, other dietary determinants and adherence to healthy and sustainable diets in young Australian adults. Data were collected as part of a pilot healthy and sustainable nutrition intervention that aims to improve nut and legume intakes. Tertiary students were recruited from a Victorian university. Baseline data from the intervention was collected in July 2025. A validated 26-item sustainable food literacy scale(3) measured four domains: self-perceived knowledge, food skills, attitudes, action intent/action strategies towards healthy and sustainable diets. A 7-point Likert scale was used to assess agreement with the 26 food literacy statements. The possible score range for each of the domains was 1–7, with a higher score indicating higher adherence to the domain. Other determinants measured included declarative knowledge of Planetary Health Diet composition, beliefs and self-efficacy. Dietary intakes of food groups were measured with a 37-item food frequency checklist, based on the Planetary Health Diet food groups. The World Index for Health and Sustainability (WISH) dietary score index was used to measure adherence to a healthy and sustainable diet. Thirty-six participants completed the baseline survey. The sample was predominantly female (n = 23), spoke English in their household (n = 22), were employed (n = 29) and were domestic students (n = 22). The mean scores (out of 7) for all sustainable food literacy domains were high (self-perceived knowledge: 5.4 ± 0.9; food skills: 6.0 ± 0.6; attitudes: 5.3 ± 1.0; action intent and strategies: 5.3 ± 0.8). On the other hand, knowledge score for Planetary Health Diet composition was 5.8 ± 1.8 out of 11 (53%). The majority of participants also reported that they were either ‘not confident at all’ or only ‘somewhat confident’ in substituting meat for plant-based alternatives (n = 24) and achieving protein requirements from plant-based options (n = 26). Additionally, most participants disagreed that healthy and sustainable diets were convenient (n = 24), affordable (n = 19) and accessible (n = 19). Total WISH score was 48.3 ± 12.9 out of a maximum score of 130, indicating overall low adherence to healthy and sustainable diets. This study underscores the need to improve adherence to healthy and sustainable diets in young adults. The results suggest that nutrition interventions should focus on improving declarative knowledge, beliefs and self-efficacy towards healthy and sustainable diets, rather than overall sustainable food literacy. Post-intervention and follow-up (four weeks after intervention) data will be available in September 2025, following the conclusion of the four-week intervention.

Anthocyanins, a flavonoid subclass present in certain blue, purple and red fruits and vegetables, have potential neuroprotective properties due to their anti-inflammatory, antioxidant, and signalling effects(1). Clinical and epidemiological studies of anthocyanins provide promising evidence for attenuation of memory loss and improved cognitive function(2). We investigated the effects of anthocyanins, provided through diet or supplementation, on cognitive function and related parameters(3). A multi-centre, 24-week randomised, parallel 3-arm clinical trial was conducted in participants aged 60–85y with self-reported memory complaints and scoring ≤ 13 on the Memory Index Score within the Telephone Montreal Cognitive Assessment (T-MoCA). Participants were randomised to high anthocyanin diet, freeze-dried product derived from blackcurrants (250 mg anthocyanins/day), or control (placebo). The primary outcome was auditory episodic memory functioning. Secondary outcomes were additional cognitive functions, subjective memory complaints and self-reported depression symptoms, blood pressure, inflammatory biomarkers, lipid profile, vascular and microvascular endothelial function tests, and gut microbiota. Mixed linear modelling evaluated changes over time. Gut microbial abundance (alpha diversity) was measured using Shannon Simpson’s Index and association between anthocyanin intake and taxa level was assessed using the MaAsLin2 multivariable regression model. Of 110 participants enrolled (mean age 69.2 y SD 6.7; 36 males, 74 females), 94 completed the study. Median anthocyanin intake increased by 76.7 mg, 252.1 mg, and 2.9 mg in the diet, active powder, and control groups, respectively. There was no treatment*time effect on any primary or secondary outcomes. A time effect was observed for the majority of psychometric tests. At baseline, participants with habitual anthocyanin intake ≥ 10 mg/day performed better on a number of cognitive tests compared to those with higher intakes (p < 0.05). They also had a clear difference in microbial abundance with Bacteroides sp. enriched in the higher anthocyanin group, compared to Enterococcus sp. enriched in the lower anthocyanin group. The active powder group had an increase in alpha diversity (p = 0.074) at follow-up which was more pronounced in in participants with a low habitual anthocyanin intake at baseline. In conclusion, this clinical trial found no significant effect of dietary or supplemental anthocyanins, on any of the investigated outcomes in older adults with self-reported memory complaints, except potential improvements in the gut microbiome in the active powder group. We postulate that the potential anti-inflammatory, antioxidant, and signalling effects of anthocyanins were insufficient to significantly modulate any outcomes due to participants’ overall good health and lack of relevant cognitive decline. We recommend future interventional studies focus on subjects with low habitual anthocyanin intakes, those with diagnosed cognitive impairment, such as Mild Cognitive Impairment and dementia, and those with more severe comorbidities, particularly chronic inflammatory conditions.

Engineering muck (EM) is an underutilized construction waste rich in clay minerals. The mechanical properties, composition, microstructures and reaction mechanisms of various EM-based geopolymers produced via acid or alkali activation are comprehensively compared and discussed in this study. The results indicate that EM mainly contains clay minerals (kaolinite, halloysite and dioctahedral mica), feldspar and quartz. The geopolymerization reactivity of EM was improved following crushing and calcination pretreatments, which destroyed the microstructure of the clay minerals and formed a reactive amorphous phase. Acid activation of calcined EM (EM700°C) resulted in greater geopolymerization reactivity than alkali activation. The highest 7 and 28 day compressive strengths of phosphoric acid-activated EM-based geopolymers reached 27.31 and 24.37 MPa, respectively, under a water/binder mass ratio of 0.7 and an Al/P molar ratio of 0.9. Comparatively, the maximum 7 and 28 day compressive strengths of alkali-activated EM-based geopolymers were only 7.82 and 11.66 MPa, respectively, under a water/binder mass ratio of 0.6 and a SiO2/Na2O molar ratio of 1.75. For phosphoric acid activation, reactive Al3+ mainly from calcined clay (e.g. metakaolinite) in EM700°C geopolymerized with PO43– and silica, forming phosphate-containing phases and amorphous silico-aluminophosphate (SAP; Si–O–Al–O–P) gels. In contrast, reactive SiO2 and Al2O3 from EM700°C participated in the geopolymerization process in alkaline solution, forming sodium aluminosilicate hydrate (N–A–S–H) gels and the byproduct faujasite. The geopolymerization reactivity of EM700°C and the resulting composition variations in various solutions contributed to the differences in the compressive strengths of EM-based geopolymers. This study provides a theoretical basis for preparing acid/alkali-activated geopolymers from EM.

Food insecurity reflects and reinforces inequity(1), posing challenges to achieving the United Nations Sustainable Development Goals (SDGs) related to hunger by 2030. Recent research indicates that up to 50% of Australian university students experience food insecurity(2). However, most studies have been conducted at large or metropolitan universities, with little known about food security in small (< 15,000 students), regional universities. This study aims to explore food security status and factors influencing food insecurity in students at a small, northern Australian regional university. An online cross-sectional survey of university students has commenced and is open for an additional week at the time of submission (CDU HREC H2039). This abstract reports on preliminary analysis of the first 221 valid responses. The survey includes demographic details, enrolment status, six-item US Department of Agriculture Household Food Security Survey Module, single-item mental health measure(3), postcode as a proxy for socio-economic status, and to measure rurality using the Modified Monash Model. Relationships between food security status and categorical variables were examined using Chi-Square tests (χ2). Correlation between food security score and ordinal variables were examined by Spearman’s Rho Correlation Coefficient (rs). Sixty-three percent (n = 125) of students reported food insecurity in this preliminary sample. International students experienced higher rates of food insecurity with 76% (n = 74) reporting low to very low food security, compared to 53% (n = 50) of domestic students (χ2 = 11.74, df = 1, p < 0.001). Accommodation type was related to food security status, with the majority of students who were renting (n = 47, 67%), living in a share house (n = 43, 75%), irregular accommodation (n = 5, 100%), or in campus accommodation (n = 5, 50%) having low or very low food security; compared to lower levels, of 44% (n = 20) and 42% (n = 5) in those living in their own home or with parents, respectively (χ2 = 16.9, df = 5, p = 0.005). Gender, employment status, rurality, socio-economic status, financial dependents, enrolment load, or level of study were not related to food security status (all p > 0.059). Students reported that worry or stress about food affected their ability to study, some of the time n = 82 (43%), or about half the time or more n = 43 (23%), this measure correlated with the food security (rs = 0.593, p < 0.001). Whilst the university offers a range of services to support students accessing food, the findings highlight a need to strengthen current initiatives, as rates of food insecurity in this regional university exceed those reported at other universities. Urgent policy and funding changes are needed to provide greater support to students enrolled at small, regional universities.

The early years of life are critical for optimal dietary intake, as feeding development interacts with biological, environmental and epigenetic factors that shape long-term disease risk(1,2). Infants and young children require nutrient-rich foods to support growth and development(3). Commercial infant and toddler snack foods—such as puffs, rice cakes and fruit-based bars—are increasingly common in supermarkets across the globe(4). These products are marketed as convenient and appropriate for busy families, yet many conflict with national infant feeding guidelines due to their low nutritional value and added sugar or salt(4). However, there is limited Australian data on commercial infant and toddler snack food consumption in early childhood. This study aimed to assess the frequency of commercial infant and toddler snack consumption among a sample of Australian children aged 0–24 months and 2–5 years. A cross-sectional survey was conducted with Australian parents (n = 212; 55.0% aged ≥ 35 years; 74.3% university educated) to determine the frequency of their children’s consumption of commercial snack foods over the past 12 months. Snack food categories included products commonly marketed to young children, with visual prompts to aid recall. Frequency responses were recoded into two categories: ‘frequent consumers’ (weekly or more) and ‘infrequent or non-consumers’ (monthly or less). Logistic regression explored associations between frequent consumption and sociodemographic variables (household income, education, language spoken at home, Aboriginal and Torres Strait Islander background). Nearly half (47%) of children aged 0–24 months and 27% of those aged 2–5 years were frequent consumers of commercial infant and toddler snack foods. Overall, 72% of infants and 59% of young children had consumed these snacks at least once in the past year. This preliminary study reveals substantial early exposure to commercial snack products among a sample of Australian children across diverse demographic groups. While international research has identified socioeconomic patterns in processed snack use(5), the lack of such associations in this study suggests that these products may be broadly normalised in the Australian food environment. Further research using improved measures and representative samples is needed to track consumption trends in early childhood. Understanding the drivers and long-term health impacts will help inform public health nutrition strategies and support regulation of foods marketed to young children.

Hospitals generate significant volumes of food waste. While food waste reduction is the priority within the food waste hierarchy, over-production remains an inevitable byproduct of large-scale foodservices(1). Food donation offers a viable strategy to divert food waste from landfill, while supporting food security within local communities(2). Presently, little is known about Australian hospital food waste donation practices. This research aimed to explore Australian foodservice dietitians’ behaviours, attitudes and beliefs about food waste donation practices within their hospitals’ foodservice. Sixteen foodservice dietitians participated in semi-structured interviews between February and April 2024. Participants represented metropolitan and regional hospitals across five Australian States and Territories. Thematic analysis was conducted to identify themes relating to operational, structural, cultural and personal factors influencing food waste donation. This study was approved by the Griffith University Human Research Ethics Committee (GU Ref no. 2024/173). Foodservice systems differed across hospitals, with differences in production, plating and distribution approaches. Two participants described food waste donation programs. Both were initiated by internal ‘champions’ who navigated operational challenges to establish donation pathways. One of these programs had ceased during the COVID-19 pandemic. The ongoing program maintained formal partnerships with a local donation organisation, consistently collecting and donating nonperishable food, enabled through staff workflow adjustments. Four themes emerged relating to operational, structural, cultural and personal factors. Firstly, participants unanimously supported food waste donation: participants recognised its social and environmental value, expressing a sense of moral responsibility to reduce waste and support local communities, although were unsure how to operationalise it. Second, systemic barriers to implementation: participants reported implementing donation practices required workflow changes and additional staff, making it difficult to prioritise within the hospital’s fiscal environment. Infection control, legal uncertainty and food safety regulations were additional common concerns. Third, balancing operational priorities: hospitals prioritised food waste reduction through improved forecasting, tighter production control, and changing foodservice models (i.e., room-service). While effective for reducing waste overall, these practices often left insufficient surplus to justify donation. Lastly, structural and geographic challenges: rural and remote hospitals, as well as those utilising central production kitchens, faced added complexity (i.e., coordinating with donation organisations, meeting collection requirements and gaining executive support). Overall, foodservice dietitians appear motivated to support food waste donation, however they face considerable systemic barriers. Addressing these will require a combination of organisational commitment and policy support(3). Integrating donation-specific key performance indicators into foodservice operations, coupled with clear protocols and frameworks, can provide direction and accountability. Supporting internal champions and equipping staff with practical guidance on food safety and logistics may strengthen service-level readiness(4). Collaborations with donation organisations and alignment with sustainability priorities will be critical to bridging the gap between intention and implementation.

Food insecurity is a public health concern in high-income countries, including Australia, primarily due to socioeconomic disadvantage, such as low income(1). Living in socioeconomically disadvantaged regions has been associated with poorer diet quality(2). This suggests that characteristics of the community food environment may play an important role in shaping dietary behaviours and food insecurity. However, little is known about how people perceive their local food environment and how these perceptions relate to food insecurity and dietary behaviours, especially in regional areas. This study aims to examine the association between perceived community food environment, dietary behaviour, and food insecurity in the Illawarra and Shoalhaven region of Australia. An online cross-sectional survey was conducted among adults aged 18 years or over. Food insecurity status was determined using the 18-item USDA Household Food Security Survey Module (HFSSM). Perceptions of the community food environment were assessed using 11 Likert scale items (responses from 1 = strongly agree to 5 = strongly disagree). Dietary behaviours were measured using self-rated overall diet quality (responses: 1 = excellent to 5 = poor), and number of daily servings of fruits, vegetables, and sugar sweetened beverages. A binary food security status was created and categorised as either food secure (HSSFM score = 0) or food insecure (HFSSM = 1+). Composite scores for perceived food environment domains (food availability, accessibility, affordability, and advertising) were calculated by averaging relevant items. The associations between perceptions of the community food environment, dietary behaviour, and food security were examined using linear regression analyses adjusting for individual sociodemographic characteristics and regional-level socioeconomic indicator. Of the 666 respondents who completed the household food security survey module, 255 (38.3%) experienced food insecurity (comprising 7.8% marginal, 18.8% moderate, and 11.7% severe food insecurity). In adjusted models, food-insecure respondents reported significantly less favourable perceptions of their local food environment compared to food-secure respondents. Specifically, they expressed greater disagreement with statements about the overall food environment (Mean Difference (MD) = 0.38; 95%CI (0.25,0.51)), availability of healthy food outlets (MD = 0.29; (0.15, 0.43)), accessibility of healthy food outlets (MD = 0.48; (0.28, 0.68)), and affordability of healthy food (MD = 0.60; (0.38, 0.83)), but no differences in perceptions of unhealthy food advertising. Food-insecure respondents also reported poorer dietary behaviours—on average rating their overall diet quality lower (MD = 0.33; (0.15, 0.50)), consuming more servings of sugar-sweetened beverages (MD = 0.18/day; (0.01, 0.35)), and less vegetable servings (MD = −0.32/day; (−0.61, −0.03)) than food secure respondents. This study highlights the link between perceived community food environments, food insecurity, and dietary behaviours in regional Australia. Food-insecure individuals reported poorer perceptions of food availability, access, and affordability, which were associated with lower diet quality and less favourable dietary behaviours. These findings underscore the need for public health interventions that address both structural and perceived barriers to healthy food access.

This study aims to identify physiological features sensitive to human–automation trust (HAT) and to distinguish between high HAT (HHAT) and low HAT (LHAT) levels. A simulated aviation monitoring and takeover task was conducted under a 2 (reliability) × 2 (transparency) experimental design, in which HHAT and LHAT levels were defined based on their Jian scale scores. Paired t-tests were then employed to analyse HAT-sensitive features derived from five physiological modalities: electroencephalography (EEG), functional near-infrared spectroscopy (fNIRS), eye tracking, facial expression and electrocardiography (ECG). Finally, HAT discrimination models with varying interpretability were constructed using the identified sensitive features. The results indicated that: (1) compared with HHAT, LHAT exhibited significantly higher EEG $\alpha$ relative power and lower $\delta$ relative power, shorter eye-tracking metrics including the average duration of whole fixations and the average and total durations of fixations in takeover and flight areas, as well as higher ECG metrics such as the standard deviation of normal-to-normal intervals, the low-frequency to high-frequency ratio, and the low-frequency ratio; (2) no significant differences were found in fNIRS oxygenated haemoglobin and deoxygenated haemoglobin concentrations or in facial micro-expression and action units across HAT levels and (3) the highly interpretable linear support vector machine model constructed based on HAT-sensitive features achieved optimal performance, yielding a fivefold cross-validation accuracy of 0.8065 and an F1-score of 0.7942. These findings can provide empirical evidence for identifying HAT-sensitive physiological markers and developing real-time HAT assessment methods, thereby supporting the monitoring of trust degradation that may compromise flight safety.

Capacity development and strong collaborative networks are key features of a successful nutrition workforce(1). The Oceanic Nutrition Leadership Platform (ONLP) course is a biennial six-day course for early- and mid-career individuals working in nutrition related fields, which has been running since 2016. The aim of the ONLP is to develop leadership capability and foster connectivity in the field of nutrition across the Oceania region. ONLP uses a training model that is based on Nutrition Leadership Platform courses across the world (Europe, Africa, South-East Asia, Middle-East, Latin-America). Participants of the ONLP 2025 course submitted their own applications, which were assessed by an independent selection committee for acceptance into the course. The ONLP 2025 course was held in Maui Bay, Fiji, during June 2025. Course content focused on leadership, communication, policy, social responsibility, food systems, traditional food cultures and a collaborative project. A post-course evaluation assessed participant satisfaction, using a 0 (dissatisfied) to 100 (completely satisfied) scale, for overall course quality, overall course experience and course content, facilitator and venue specific items. Twenty-one participants from six countries (Fiji, Guam, Hawaii, New Zealand, Singapore and Australia) completed the ONLP 2025 course. Participants represented academia/research (71%), industry (10%), government (14%) and hospital/health service (5%) sectors. Participants, on average, rated their overall course experience as 81 (range 30–100) and the overall course quality as 81 (range 22–100). The ONLP 2025 course was predominately considered a success by participants, with 86% indicating they would recommend the course to others. Key highlights identified by the participants were the leadership training, rich interactivity and cultural integration, and meaningful collaborative opportunities. Importantly, the ONLP 2025 course cohort has joined an ONLP Alumni Network of more than 80 individuals, strengthening its capacity to positively influence food systems, nutrition related health outcomes and food security in Oceania.

Ultra-processed food (UPF) consumption has been linked to increased cardiovascular disease (CVD) risk; however, methodological inconsistencies across studies may limit the robustness and comparability of findings(1,2). This systematic review synthesised and critically appraised quantitative approaches used to assess UPF–CVD associations. Following dual independent screening of 13,055 records, 45 unique studies published between 2017 and January 2025 were included: 42 prospective cohort studies, two modelling studies, and one controlled quasi-experimental intervention, encompassing n = 4,332,932 adults aged 18–79 years from all inhabited continents. Data were extracted on study characteristics, dietary assessment methods, UPF classification systems, outcome definitions, statistical modelling, and strategies for confounding control. Most studies (69.6%) assessed dietary intake via validated food frequency questionnaires (FFQs), 28.3% via 24-hour recalls, and one used both; validity was unreported in three studies. Over half (51%) measured intake only at baseline. All studies applied the NOVA classification system, yet only 26% reported the number and/or profession of those classifying foods. UPF exposure metrics varied—grams, kcal, servings, frequency per day—with inconsistent inclusion of alcohol and unreported handling of water intake in weight-based estimates. UPF subgroup definitions lacked standardisation, with moderate inter-rater agreement in some datasets (e.g., 65% in Iranian cohorts) despite identical data sources. Outcome ascertainment was heterogeneous: 32 studies examined overall CVD, with variation in inclusion of fatal and non-fatal events. Most outcomes were registry-linked (67%), while others relied on self-report or investigator-defined criteria. Cox proportional hazards regression predominated (80%), followed by Poisson and logistic regression; only one study applied causal inference methods in the main analysis. Although 73% conducted sensitivity analyses, many adjusted for potential mediators such as BMI, diet quality, or baseline hypertension, which may introduce collider bias. Across studies, higher UPF intake was generally associated with increased CVD risk; however, pooled estimates were inconsistent even when studies were clustered by similar population, exposure metric, and outcome definitions. Such inconsistencies appeared partly attributable to differences in dietary assessment frequency, exposure categorisation, and classification of specific UPF items. Variability in exposure metrics and handling of key covariates further contributed to heterogeneity in risk estimates. These findings highlight persistent methodological shortcomings in UPF–CVD research, including inconsistent measurement and classification practices, infrequent repeated dietary assessments, limited transparency in classification procedures, and rare application of causal inference approaches. Addressing these gaps through standardised dietary assessment protocols, harmonised UPF classification systems, and robust analytical frameworks is essential to improve comparability, strengthen causal inference, and inform targeted public health recommendations aimed at reducing UPF consumption and associated CVD risk.