What is being conveyed to health professionals and consumers through web and print sources of nutrition information?

Nutrition misinformation can be harmful. Within dietetics there is an acknowledgement that nutrition information should be consistent, science-based and made relevant to different segments of the population. This paper reports on a study, conducted in Scotland, which involved focus groups and interviews with consumers and health professionals to explore messages relating to a healthy diet and to starchy foods and foods high in fat or sugar in particular. The research also involved a discourse analysis of articles aimed at health professionals and consumers. Evidence based, clearly written web and print articles were not the norm. Many articles contained value-laden messages and inconsistent or unclear advice. Nutrition information was rarely contextualized for consumers to help them incorporate the advice into their daily lives. Consumers and health professionals reported feeling 'bombarded' by messages about diet, which was sometimes confusing. There is considerable scope for improving nutrition messaging in Scotland.Peer reviewe

The spatial distribution of soil properties and prediction of soil organic carbon in Hayden Prairie and an adjacent agricultural field

While the effect of cultivation on soil properties has been well documented, its effect on the spatial distribution of soil properties is less well understood. The purpose of this study is to use GIS classes, soil map units and landscape positions, and geostatistics to characterize the spatial distribution of soil properties in a native prairie and agricultural field. A secondary purpose is to use soil color in combination with these techniques to predict soil organic carbon (SOC) content to 0.2 and 1.0m depths across each land use. Each land use was sampled in an unbalanced hierarchical nested grid for a total of 406 cores. Soil color was measured with Munsell Soil Color Book and chroma meter with three types of samples: (a) prepared samples, ground to \u3c2mm, (b) horizon peds, and (c) split cores (measurements taken at horizon and depth increment mid-points). Standard techniques were used to describe all cores and analyze a subset (63 in each land use) for soil organic carbon (SOC), bulk density, percent water stable aggregates (WSA), pH, and surface horizon texture. Bulk density, pH, and WSA are not spatially dependent using any technique. Using GIS classes, the prairie has more significant differences in soil properties between classes. The agricultural field is more homogenous, but geostatistics show it has spatial dependence with small-scale continuity. SOC content distribution is related to localized, mid-slope wetness in the prairie that no longer occurs in the agricultural field due to artificial drainage. Only a few models in this study were generally satisfactory for predicting SOC contents. SOC content is significantly related to soil color, on individual samples, but not entire cores. The best predictor of SOC content is topographic wetness index in the agricultural field and kriging and co-kriging in the prairie. Average land use predictions vary by 2.4 kg m-2 for 0.2m and 3.8 kg m-2 for 1.0m in the agriculture field and 6.2 kg m-2 for 0.2m and 19.0 kg m-2 for 1.0m in the prairie. Agricultural cultivation has changed the distribution of SOC across the landscape and thus different models are needed to make accurate predictions

Meals on wheels services and the food security of older people

© 2022 The Authors. Health and Social Care in the Community published by John Wiley & Sons Ltd. This is an open access article under the terms of the Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/In recent years Meals on Wheels (MoW) services have been in a state of decline as austerity policies have become entrenched. However, this decline is occurring with little knowledge of the impact withdrawal of MoW services has on the health and well-being of those who use them. The pandemic has raised awareness of precarity and vulnerability in relation to food that affects many people in the UK and other Westernised countries and this provides further context for the analysis presented. This paper presents findings of a mixed methods ethnographic study drawing on qualitative interviews and visual methods underpinned by social practice theory to explore the household food practices of older people receiving MoW services. Interviews were conducted with 14 older people receiving MoW, eight MoW staff delivering MoW services in the east of England and one expert. The Covid-19 pandemic interrupted the study, and once the first lockdown began visits to the homes of older people were terminated and remaining interviews were undertaken by telephone. The study found that a number of threats accumulated to change food practices and moved people towards vulnerability to food insecurity. Threats included difficulty accessing food and cooking due to sensory and physical challenges. The MoW service increased participants’ coping capacity. As well benefiting from the food provided, the relational aspect of the service was important. Brief encounters between MoW staff built caring relationships that developed over time to ensure older people felt valued and cared for. The study demonstrates how MoW services make a positive contribution to food practices, supporting vulnerable adults to continue living well in their own homes and protecting them from food insecurity and ill-being. Local authorities looking to make cost savings through ending MoW services should consider the impact this would have on the well-being of older residents.Peer reviewe

Vulnerability to food insecurity among older people: the role of social capital

© The Author(s) 2023. This article is distributed under the terms of the Creative Commons Attribution 4.0 License (CC BY). https://creativecommons.org/licenses/by/4.0/Food insecurity is a public health issue in Western countries, including the UK. Being food insecure means older adults may not access sufficient nutritious, safe and socially acceptable food, leading to a higher risk of malnutrition. We conducted a qualitative study of 25 households with men and women aged 60-95 years to investigate how older adults access food and to explore social capital, which might contribute to food security or prevent malnutrition. We conducted participant-led kitchen tours, interviews, photo and video elicitation across multiple household visits. In addition, we brought stakeholders together from a range of sectors in a workshop to explore how they might respond to our empirical findings, through playing a serious game based on scenarios drawn from our data. This was a successful way to engage a diverse audience to identify possible solutions to threats to food security in later life. Analysis of the data showed that older people’s physical and mental health status and the local food environment often had a negative impact on food security. Older people leveraged social capital through reciprocal bonding and bridging social networks which supported the maintenance of food security. Data were collected before COVID-19 but the pandemic amplifies the utility of our study findings. Many social elements associated with food practices as well as how people shop have changed because of COVID-19 and other global and national events, including a cost-of-living crisis. To prevent ongoing adverse impacts on food security, focus and funding should be directed to re-establishment of social opportunities and rebuilding bridging social capital.Peer reviewe

The Mediterranean diet: socio-cultural relevance for contemporary health promotion

In biomedical literature, The Mediterranean Diet describes a healthy eating model, based on epidemiological findings on the predominant eating practices in Crete and Southern Italy in the 1960s. At the time, the level of life expectancy in this region was amongst the highest worldwide and rates of cardiovascular disease were amongst the lowest. Medical research has since given increasing attention to this dietary pattern and its potential health benefits. The various components of The Mediterranean Diet are fast becoming a paradigm for healthier lifestyles as well as potential model for weight loss. In 2010 UNESCO recognised The Mediterranean Diet as an intangible cultural heritage of Italy, Spain, Greece and Morocco and the diet has moved away from a uniquely biomedical model to a cultural representation. This has led to increased recognition of the importance of social and cultural context in the dietary model, particularly the idea of conviviality, the pleasure of shared meals. It has also brought to light the debate over the cultural legitimacy of The Mediterranean Diet and its ability to represent the cultural diversity of the region. This literature review consolidates interdisciplinary perspectives on the cultural context of the Mediterranean Diet. A literature search was conducted using both biomedical and social science databases to reflect the interdisciplinary nature of the article. This review explores the relevance o

Developing the Diary-Interview Approach to Study the Embodied, Tacit and Mundane Nutrition Information Behaviours of People with Type 2 Diabetes

© The Author(s) 2022. This article is distributed under the terms of the Creative Commons Attribution 4.0 License (https://creativecommons.org/licenses/by/4.0/)This article discusses the development and use of the solicited unstructured diary-interview method to explore the everyday tacit and mundane nutrition information activities (NIA) of people who have type 2 diabetes. Diary completion was followed by individual qualitative interviews with individuals (n = 18) and one couple. Diary entry styles ranged from succinct daily logs of their NIA to extensive prose reflecting on the nutrition information they used and associated practices. Development of the method incorporated piloting and advice from lay groups who checked acceptability and understanding of the research tools, and highlighted the need for regular contact between the researcher and participants throughout the diary completion phase. Participants engaged positively with the diary approach. The findings highlight the extent to which the everyday NIA is mundane and thus unavailable for academic exploration. The diary-interview method exposed these practices to both the researcher and participant, and supported them to reflect on the practices they engage in every day in order to self-manage their type 2 diabetes. Although this article draws on an example from health, the article demonstrates how the diary-interview method has utility for researchers exploring other everyday tacit and mundane experiences.Peer reviewedFinal Published versio

‘Feta is obviously very dangerous stuff looking at all those reds’: Can nutrition labelling help people living with type 2 diabetes to self‐manage their condition?

© 2023 The Authors. Journal of Human Nutrition and Dietetics published by John Wiley & Sons Ltd on behalf of British Dietetic Association. This is an open access article under the terms of the Creative Commons Attribution-Non Commercial-No Derivatives License. https://creativecommons.org/licenses/by-nc-nd/4.0/.Background to the study The consumption of a healthy balanced diet is the cornerstone of treatment for people living with type 2 diabetes (PLWT2DM). The UK recommends a standardised voluntary front of pack food labelling system which uses the green-amber-red colour coding to indicate the presence of nutrients in a food item. Research with PLWT2DM suggests they may find it challenging to interpret the information on food labels. This paper draws from a larger study exploring nutrition information practices for PLWT2DM. The aim of this paper is to explore the experiences of using nutrition information found on food labels amongst PLWT2DM and their partners/carers. Methodology The study used a qualitative and mixed methods design, using a solicited 4 week unstructured diary followed by a qualitative interview with each participant. The theoretical framework drew on practice theory. Data were analysed using thematic analysis. Results 19 PLWT2DM and one partner took part. Data consisted of 19 diaries and interviews. Almost all participants used food labels to help manage their condition, however the colour coding link with traffic lights appeared to overemphasise the need to avoid foods with red labels. Participants’ beliefs about sugar influenced their food choices which in turn could impact on their nutritional intake. Highly developed mathematical skills were needed in order to interpret information about portion sizes. Principal conclusions Healthcare professionals and patient support groups should focus more on educating PLWT2DM about how to interpret food labels so that they are able to apply these to their own food choices. Future research and development of subsequent versions of the food labelling system should include PLWT2DM to ensure that labels are both clear and relevant to them.Peer reviewe

Hapludoll properties under woodlots and fields in Central Iowa

Humans have had a profound impact on the Des Moines Lobe of Central Iowa. This study evaluates the effect of land-use on soil properties on Typic and Aquic Hapludolls. A secondary objective is to evaluate the influence of soil series and woodlot vegetation type on these effects. Twelve sites of cultivated fields and 50 to 100 year old woodlots were selected, sampled, and analyzed. These sites possess minimal variation in other soil forming factors. Epipedons show the greatest differences. Average depths of epipedons are significantly different: 66.8 cm in woodlots and 53.4 cm in fields. This difference is not found on a mass per area basis: 75.1g/cm2 in woodlots and 79.7 g/cm2 in fields. Within epipedons, percent estimated root volume is higher in woodlots (10%) than in fields (1.6%). Woodlots epipedons (2.0%, 1.8 g/cm2) also have a greater average carbon content than fields (1.6%, 1.18 g/cm2). These correspond to more water stable aggregates in woodlot surface samples. pH was not significantly different in the surface horizons although there was a decrease in woodlot pH with depth. Particle size analysis indicates no difference in surface particle size distribution between land uses. The influences of soil series and woodlot vegetation are not consistent for all properties. Clarion and Nicollet have different epipedon thickness, carbon content, water stable aggregates and particle size distribution within fields. This could be a result of local sediment reworking in fields. The difference in woodlots and fields is not markedly different between these soil series. No conclusive differences were found between woodlot vegetations. Epipedon differences are attributed to increased compaction/disruption in fields and greater biomass/bioturbation in woodlots

WHAT NUTRITION INFORMATION ARE DIETITIANS USING WITH THEIR PATIENTS WHO HAVE TYPE 2 DIABETES?

Introduction Dietitians offer specialist evidence-based dietary advice to their patients. Dietary advice for people with type 2 diabetes (T2DM) including written nutrition information (NI) is a key component of the management plan. The aim of the project was to investigate the NI used by dietitians with people with T2DM. Methods An online ad hoc questionnaire exploring whether dietitians produced NI, whether they have had training in the production, any patient involvement in the production, other sources of NIs, factors affecting choice of NIs used and the provision of NIs to other healthcare professionals (HCPs) was developed and pre-piloted. Individual dietitians and departments with dietitians who were working with people with T2DM across England were emailed a link to an online questionnaire. Data were analysed using descriptive statistics and thematic analysis. Ethics approval was obtained from the University of Hertfordshire. Results All 93 respondents used NIs in their consultations. The main sources were a national diabetes charity and a national provider of nutrition information. The main reason given for their use was that the information met the needs of patients. Two thirds of respondents also used NIs produced by their own departments. However almost 40% reported not having any training in the production of NIs and only 10% involved patients in their development. Over 80% of respondents also supplied HCPs with information; nurses and GPs being the main recipients. Conclusions, discussion and/or practical application Dietitians are using evidence-based information and in ensuring HCPs who work with people with T2DM have access to appropriate resources. However their lack of access to training in the development of NIs and in involving patients may limit the effectiveness of resources developed by their own departments. Dietitians could benefit from training in the development of NIs and should be encouraged to involve patients in the development process.Peer reviewe

'I don't think I ever had food poisoning' : A practice-based approach to understanding foodborne disease that originates in the home

© 2014 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/3.0/).Food stored, prepared, cooked and eaten at home contributes to foodborne disease which, globally, presents a significant public health burden. The aim of the study reported here was to investigate, analyse and interpret domestic kitchen practices in order to provide fresh insight about how the domestic setting might influence food safety. Using current theories of practice meant the research, which drew on qualitative and ethnographic methods, could investigate people and material things in the domestic kitchen setting whilst taking account of people's actions, values, experiences and beliefs. Data from 20 UK households revealed the extent to which kitchens are used for a range of nonfood related activities and the ways that foodwork extends beyond the boundaries of the kitchen. The youngest children, the oldest adults and the family pets all had agency in the kitchen, which has implications for preventing foodborne disease. What was observed, filmed and photographed was not a single practice but a series of entangled encounters and actions embedded and repeated, often inconsistently, by the individuals involved. Households derived logics and principles about foodwork that represented rules of thumb about 'how things are done' that included using the senses and experiential knowledge when judging whether food is safe to eat. Overall, food safety was subsumed within the practice of 'being' a household and living everyday life in the kitchen. Current theories of practice are an effective way of understanding foodborne disease and offer a novel approach to exploring food safety in the home.Peer reviewedFinal Published versio