According to the principles of the European Pillar of Social Rights, everyone should be entitled to an adequate minimum income sufficient for a healthy diet. Studies show that food insecurity remains a concern in Europe, highlighting the need to determine budgets for adequate nutrition, known as Food Reference Budgets. Previous approaches, based on expert-designed food baskets or focus group discussions, are often limited by their normative nature and/or low representativeness.

To address these problems, this study explores Linear Programming as a novel method to calculate Food Reference Budgets for twenty-six EU member states. To analyse if Linear Programming could be an adequate tool to calculate future Food Reference Budgets, this method was used to design country-specific food baskets that align with consumption habits and healthy diet requirements. The food baskets were then priced at different levels to determine the cost for healthy diets in twenty-six European countries.

Germany.

The calculations are based on consumption data from the EU Household Budget Survey (EU-HBS) from 2015 (2010 for Malta, Portugal and Slovenia). For Germany, data from the national income and consumption survey was used instead, as German data was not included in the EU-HBS.

The results show a positive correlation between optimised healthy and current observed diets for most food groups, indicating that country-specific preferences are reflected in the optimised healthy food baskets. Nevertheless, to meet healthy diet requirements, consumption of vegetables, fruit, fish and dairy must increase compared with the current observed diets. At a lower price level, the Food Reference Budgets ranged from 2·38 to 5·71 €/day, depending on the country. With a low-price level (20th percentile), costs for healthy diet accounted for between 5·74 % of income in Luxembourg and 29·00 % in Romania, showing the large differences in affordability between countries.

Overall, it was concluded that Linear Programming could be a promising approach for determining uniform and comparable European Food Reference Budgets and should be discussed in the context of the EU Commission’s efforts to modernise the European minimum income schemes.

To assess the prevalence and identify sociodemographic predictors of regular fast-food consumption (R-FFC) among United Arab Emirates (UAE) adults to inform public health nutrition responses to growing diet-related ill health in the region.

This is a descriptive cross-sectional study using purposive, convenience sampling. Data were collected using an online survey adapted from two validated surveys and distributed via social media platforms. R-FFC was defined as visiting a fast-food restaurant to eat ≥ 2 times/week. Pearson’s χ2 tests and multiple binary logistic regression models were used to investigate prevalence and predictors of R-FFC. All statistical significance was considered at P-value < 0·05.

Community, adults living in the UAE.

UAE residents, ≥ 18 years, who consumed fast food ≥ once during the previous month.

Totally, 320 respondents met the inclusion criteria (age = mean 23·7 (sd 7·7) years). The prevalence of R-FFC was 46·6 %. Based on results from the regression model, predictors of R-FFC were being female (AOR 2·47; 95 % CI 1·06, 5·79), married (AOR 3·11; 95 % CI 1·25, 7·77), BMI ≥ 25·0 (AOR 2·09; 95 % CI 1·10, 4·00) and residing outside Abu Dhabi (AOR 32·79; 95 % CI 12·06, 89·16). None of the remaining variables reached statistical significance. Taste was the most common reason for FFC (56·9 %), followed by convenience (21·6 %). Regular fast-food consumers were more likely to ‘super-size’ meals (P = 0·011), eat alone (P = 0·009) and not have regular meal patterns (P = 0·004).

The study revealed a high prevalence of R-FFC among UAE adults, and novel cultural predictors and characteristics of FFC in this context, highlighting the importance of socially and culturally informed research and public health strategies in this region.

To assess the frequency and correlates of meal-kit use across five countries using population-level data.

Online surveys conducted in 2022 assessed meal-kit use in the past week. Binary logistic regression models examined sociodemographic and nutrition-related correlates of meal-kit use, including self-reported home meal preparation and cooking skills, commercially prepared meal consumption and healthy eating, weight change and sustainability efforts.

Canada, Australia, the UK, the USA and Mexico.

20,401 adults aged 18–100 years.

Overall, 14 % of participants reported using meal-kits in the past week. Use was highest in the USA (18 %) and lowest in Canada (9 %). Meal-kit use was greater among individuals who were younger, male, of minority ethnicity, had high educational attainment, had higher income adequacy or had children living in the household (P < 0·01 for all). Use was greater for those who participated in any food shopping (v. none), those who prepared food sometimes (3–4 d/week or less v. never) and those who reported ‘fair’ or better cooking skills (v. poor; P < 0·05 for all). Consuming any ‘ready-to-eat’ food (v. none) and visiting restaurants more recently (v. > 6 months ago; P < 0·001 for all) were associated with greater meal-kit use. Eating fruits/vegetables more than 2 times/d and engaging in diet modification efforts were also associated with increased meal-kit use, as was engaging in weight change or sustainability efforts (P < 0·001 for all).

Meal-kits tend to be used by individuals who make efforts to support their health and sustainability, potentially valuing ‘convenient’ alternatives to traditional home meal preparation; however, use is concentrated amongst those with higher income adequacy.

Aspects of the school food environment can influence food purchasing and consumption among adolescents, particularly those without access to a school meal programme. Our objective was to describe and compare food vendors of junior high schools (JHS) in Ghana.

We conducted structured observations of food vendors within a 0·25-km radius of eight JHSs. We compared foods sold and hygiene practices by vendor and community characteristics, such as on- v. off-campus location, urban v. rural, and predominant income-generating activity of the community. We also assessed the relationship between adolescent diet quality (food group diversity, all-5, NCD-protect and NCD-risk scores) and procurement method for foods consumed during the school day.

Cape Coast and Elmina, Ghana.

200 randomly selected students.

Of 265 identified vendors, 25·3 % sold foods on-campus. On-campus vendors were less likely to sell branded snacks (19·4 % v. 33·8 %, P = 0·001) and beverages (17·9 % v. 35·4 %, P = 0·008) and more likely to sell prepared dishes (53·7 % v. 31·8 %, P = 0·001) than off-campus vendors. Vendors practised an average of 38·8 % of applicable food hygiene practices, which did not differ by on- or off-campus location. In the previous month, 59·4 % of students most often purchased food on campus. There were no significant relationships between method of food procurement and diet quality.

Many adolescents purchased food at school, and there were differences in foods sold by on- and off-campus vendors. School policies may be a promising avenue to alter food environments for adolescents.

To evaluate the nutritional status of adults with beta thalassemia major in Vietnam by analysing body composition parameters and assessing the adequacy of energy, macronutrient and micronutrient intake.

A cross-sectional study was conducted among adult patients with beta thalassemia major. Nutritional status was assessed using three components: BMI, body composition and dietary intake.

Department of Thalassemia, The National Institute of Hematology and Blood Transfusion in Vietnam.

317 adult patients with beta thalassemia major (54·2 % females, median age 32).

Nearly half (49·5 %) of the patients had a normal BMI, while 18·3 % were severely underweight and 32·2 % were underweight. Severe underweight patients exhibited lower body fat, bone mineral content and visceral fat. Average daily energy intake (1449·9 kcal) was significantly below the estimated requirement (2079·5 kcal), with 81·4 % of patients consuming less than 85 % of their energy needs. Severely underweight patients consumed 12·06 g/d less fat (95 % CI: 6·85, 17·26) and 10·42 g/d less protein (95 % CI: 4·42, 16·42) than normal weight patients. Severe deficiencies in Ca, Mg, Fe and B-complex vitamins were prevalent, with the lowest mean probability of adequacy for minerals and vitamins observed in severely underweight patients.

This study provides the first comprehensive assessment of the nutritional status of beta thalassemia major patients in Vietnam, revealing critical gaps in energy and nutrient intake. Evidence-based strategies, including dietary education and interventions tailored to the unique needs of this population, are urgently needed to improve nutritional outcomes and overall health.

This study aimed to evaluate adult women’s cooking (CS) and food preparation skills (FPS) and their nutrition literacy (NL) levels and to examine the relationship between these two concepts.

Data were collected via face-to-face interviews using a personal information form, the Cooking and Food Preparation Skills scale, and the Evaluation Instrument of Nutrition Literacy on Adults. Data were analysed with SPSS, with P < 0·05 considered significant.

Female adults aged 20–64 years who participated in family support courses in Tepebaşı, Eskişehir, Turkey.

The study sample consisted of 330 female individuals between the ages of 20 and 64 years who agreed to participate in the survey.

NL was generally adequate (91·8 %), though gaps were identified in portion knowledge (54·2 %) and food label reading (44·2 %, borderline). Higher literacy levels were associated with being younger, more educated and employed (P < 0·05). CS and FPS were higher among married women and those with children. Cooking frequency and enjoyment significantly influenced these skills (P < 0·05). Those who cooked more often had higher scores in food label reading and basic math (P < 0·001) and higher total scores (P = 0·049). Participants who enjoyed cooking had better reading comprehension (P = 0·030). A weak but significant correlation was found between FPS and general nutrition knowledge, but no strong relationship was observed between overall cooking skills (CS) and total NL.

Although no strong link was found between NL and CS, these skills appear to support healthier eating behaviours. Promoting cooking and food preparation through nutrition education may help improve public health.

The current study examined perceptions of and experiences with Flint Families Cook, a virtual cooking and nutrition programme for youth and families.

Families were invited to participate in virtual focus groups after completing the 5-week Flint Families Cook programme. The research study was guided by Social Cognitive Theory. Researchers used thematic analysis to examine the transcribed focus groups, identify patterns across transcripts and develop emerging themes.

Families living in Flint and surrounding Genesee County, Michigan, USA, engaged in virtual focus groups via Zoom.

Youth (n 32; 59 % female, 53 % African American) and adult caregivers (n 31; 90 % female, 39 % African American) participated in focus groups between October 2020 and February 2022.

Five themes were generated from the focus group discussions: (i) general cooking challenges; (ii) class format; (iii) family support; (iv) provision of food; and (v) instruction and learning.

In addition to perceived positive impacts on cooking skills and nutrition education, many participants shared that Flint Families Cook encouraged family cohesion and support. Most caregivers felt the programme, which included instruction by a chef and dietitian as well as ingredient box delivery, had important impacts on the emotional health of youth and family resilience. Flint Families Cook, and similar virtual scalable programmes, could broadly reach children and families to support physical and psychosocial health, especially in low-resource communities where such interventions may be most beneficial.