ESTABLISHING A SHARED –USER COMMUNITY KITCHEN IN LILIW LAGUNA KITCHEN UTILITY PROJECT FOR ALL

The study aims to analyze the financial feasibility of establishing a shared-use community/ commercial kitchen as an economic development tool. The study was intended to reveal other potential opportunities that could exist with a viable community kitchen concept to enhance workforce training in the food service industry, culinary arts and help the local food manufacturers who do not have their kitchen facility. A 700 square meter, including areas for processing, storage, shipping, warehousing, etc and areas for culinary training, shared user community kitchen facility is needed in Liliw Laguna according to the fifty (50) respondent’s. The volume of responses and their consistent support of the shared – use concept of community kitchen facility provide sufficient basis for a positive feasibility determination. The strength of the anecdotal information drawn from in – depth interviews simply verifies the survey and provides a high degree of confidence in the study result. The needed facility design and equipment should match ethnic foods, local delicacies/snack foods, meat products and catered meals production. Freelance cooks wanted to use the facility regularly. Ninety-eight percent of the facility schedule could be absorbed by the potential users. The number of caterers without a kitchen in Liliw Laguna area seems to provide a sufficient base to provide a steady revenue stream, for the facility. Specialty food producers accounted for majority of all intended users (60% of respondents) with caterers the second most likely users (23% of respondents). Survey results indicated that there is a potential “hour lease” estimated at 166/168 revenue hours per week. Both groups would utilize the proposed facility. Liliw Senior High School – TVL strand within the vicinity desire to utilize the kitchen as a training facility. The capital budget needed is Php 9, 401, 981. The internal rate of return of the project is 23% at 20% cost money hurdle cost. The Return – on – Investment is 43% using DuPont’s Model and has positive net present value Php 1, 597, 649 assuming project life of eight years. The project can generate sufficient revenue to achieve breakeven point at 3, 173 rental services of Php 850 per hour. Has the ability to pay for itself within three and half (3.5) years with two employees – a facility General Manager on full time employment basis and a Facility General Manager on full time employment basis and a Facility General Affairs Assistant as soon as the revenue permits. The survey result indicated that the facility site is preferred at Mh. Del Pilar Bgry Pagasa Liliw Laguna. Many catering institutions need to be located in close proximity to their catering sites and clientele. A variety of collaborations is possible in developing the project and operating the facility. Potential structures include choices as Liliw Laguna as sole sponsor, owner, operator and administrator of the project transforming the kitchen as Government Owned and Controlled Corporation. KEYWORDS: Shared-User, Community Kitchen, Kusina ng Bayan, Kitchen Utility for All

Estimation of Blood Pressure on Postprandial Breakfast, Meal and Dinner among Vegetarians

Background: Blood pressure is the pressure of the blood within the arteries. Based on the circadian rhythm the BP can change. DBP can change according to age. Processed foods, canned soups, snack foods, and condiments may increase BP. The main aim of this study is to estimate the difference in postprandial BP responses during breakfast, lunch and dinner. Materials and Methods: A total of 26 healthy volunteers were randomly selected, men and women aged 17-20 for the study. Systolic blood pressure, Diastolic blood pressure, Heart rate were measured with ambulatory Blood Pressure devices every 10 min before until 90 min after each meal. The measurements were taken to identify the difference in postprandial Blood pressure responses between breakfast, lunch and dinner. Before starting the study, informed consent was taken. Data were collected and analyzed using SPSS software, independent sample T test. Results: In the present study, there was a mild increase observed before and after breakfast, lunch and dinner. There is a difference in BP before and postprandial during breakfast, lunch and dinner. In the present study, there was a mild increase observed before and after breakfast, lunch and dinner. In the morning the body releases hormones such as adrenaline and noradrenaline. These hormones boost energy which raises the BP. So there is decrease in BP before and postprandial during breakfast Conclusion: From this study only a significant difference was observed in SBP, DBP, HR of dinner. There was no significant change seen in breakfast.

The Home Environment Interview and associations with energy balance behaviours and body weight in school-aged children – a feasibility, reliability, and validity study

Background The home environment is thought to influence children’s weight trajectories. However, few studies utilise composite measures of the home environment to examine associations with energy balance behaviours and weight. The present study aimed to adapt and update a comprehensive measure of the obesogenic home environment previously developed for pre-schoolers, and explore associations with school-aged children’s energy balance behaviours and weight. Methods Families from the Gemini cohort (n = 149) completed the Home Environment Interview (HEI) via telephone when their children were 12 years old. The HEI comprises four composite scores: one for each domain (food, activity and media) of the environment, as well as a score for the overall obesogenic home environment. The primary caregiver also reported each child’s height and weight (using standard scales and height charts), diet, physical activity and sedentary screen-based behaviours. A test-retest sample (n = 20) of caregivers completed the HEI a second time, 7–14 days after the initial interview, to establish test-retest reliability. Results Children (n = 298) living in ‘higher-risk’ home environments (a 1 unit increase in the HEI obesogenic risk score) were less likely to consume fruits (OR; 95% CI = 0.40; 0.26–0.61, p < 0.001), and vegetables (0.30; 0.18–0.52, p < 0.001), and more likely to consume energy-dense snack foods (1.71; 1.08–2.69, p = 0.022), convenience foods (2.58; 1.64–4.05, p < 0.001), and fast foods (3.09; 1.90–5.04, p < 0.001). Children living in more obesogenic home environments also engaged in more screen-time (β (SE) = 4.55 (0.78), p < 0.001), spent more time playing video games (β (SE) = 1.56 (0.43), p < 0.001), and were less physically active (OR; 95% CI = 0.57; 0.40–0.80, p < 0.01). Additionally, there was a positive association between higher-risk overall home environment composite score and higher BMI-SDS (β (SE) = 0.23 (0.09), p < 0.01). This finding was mirrored for the home media composite (β (SE) = 0.12 (0.03), p < 0.001). The individual home food and activity composite scores were not associated with BMI-SDS. Conclusion Findings reveal associations between the overall obesogenic home environment and dietary intake, activity levels and screen-based sedentary behaviours, as well as BMI in 12 year olds. These findings suggest that the home environment, and in particular the home media environment, may be an important target for obesity prevention strategies.

COVID-19’s Impact on Burden and Nutrition for Family Caregivers of People With Parkinson’s Disease

The COVID-19 pandemic has worsened Parkinson’s disease (PD) symptoms; however how COVID-19 has impacted family caregivers of people with PD (PwPD) is unknown. A 38-item open-and closed-ended online survey that explored caregiver burden and nutrition behaviors during COVID-19 was completed by 34 caregivers. Quantitative variables related to how COVID-19 has impacted caregiver burden are reported as percentages. Responses to open-ended questions related to COVID-19’s impact on caregiver burden and dietary behaviors were double-coded by two researchers, differences in codes were discussed until consensus was reached, and themes were finalized. The mean age of caregivers was 67.2±8.7 (47-82 years of age) and the majority were female (64.7%). Since the COVID-19 pandemic, 61.7% of caregivers felt their relationship with their PwPD stayed the same or slightly improved, 41% reported having to make a slight or increased number of adjustments to their schedules to provide care and experienced a slight or increased physical strain because of providing care. 58.8% reported a slight or increased number of times they felt sad/hopeless and 76.5% reported a slight or increased number of times they felt anxious/worried. Themes related to COVID-19’s impacts on caregiver burden included: fear, stress, and isolation; increased caregiver responsibilities; no change in caregiving. Themes highlighting COVID-19’s impact on dietary behaviors included: healthier dietary patterns; increase in snack foods and boredom eating; no change in dietary patterns. Results suggest COVID-19 has negatively impacted caregiver well-being and further exploration in changes in dietary intake are warranted.

Association of Foods with Hypertension: A Call for Action

Hypertension (HTN) is a very prevalent health issue around the world. Many factors influence HTN and some of those include diabetes, obesity, gender, age, and diet. Impact of diet on hypertension, is understudied in our region, therefore, this study was set to manifest the effect of diet on HTN prevalence. This cross-sectional study was performed among local Islamabad of population, Pakistan in 3 months from November 2019 to January 2020. 138 people were recruited in study via a developed criterion. Data was collected by self-designed proforma. Data analysis was done by applying IBM SPSS version 25. Descriptive statistics were used for quantitative variables. As data was non-parametric, so we applied non-parametric statistical tests like Mann Whitney test, Kruskal–Wallis test and Spearman correlation analysis were applied to assess, the difference in means of both systolic and diastolic BP between female and male, difference in means of both systolic and diastolic BP among three consumption frequency levels, and association, direction, and strength of between HTN and foods consumption. Present study indicates overall high prevalence of HTN (39.86%) among study population. Means of age, systolic and diastolic BP for study population were 43.42 (with SD of ±8.30) years, 138.01mmHg (with SD of ±19.37), and 89.38mmHg (with SD of ±7.10) respectively. Difference in means of both systolic and diastolic between females and males was not significant (p=0.093 and p=0.078 respectively) although these were higher among males and gender was not associated with HTN significantly (p=0.069). Strength and direction for association between fast food and HTN was strong and positive, for association between snack food and HTN was strong and positive while for association between fresh fruits and raw vegetables was strong and negative with correlation coefficients (+0.690 for diastolic, +0.710 for systolic), (+0.651 for diastolic, +0.661 for systolic), (-0.712 for diastolic, -0.712 for systolic) respectively. In short, present study concludes that HTN was more prevalent among males, fast food, snack foods eaters and fresh fruits and raw vegetables non-eater in contrast to females, fresh fruits and raw vegetables eaters and non-eaters of fast foods and snack foods. Higher consumption of fast foods and snack lead to higher prevalence of HTN and vice versa whereas higher consumption of fresh fruits and raw vegetables bring decline in the incidence of HTN incidence and vice versa. So, we are dependent on awareness among people about the influence of food on HTN and gender specific measures for each gender to reduce HTN incidence.

Nutritional psychiatry: implications for public health

With depressive disorders the leading source of disability globally, the identification of new targets for prevention and management is imperative. The 20th century has seen major shifts in dietary intakes globally, with a marked increase in the consumption of sugars, snack foods, take-away foods and high-energy foods. At the same time, the consumption of nutrient-dense foods, such as high-nutrient vegetables and raw fruits, is diminishing. Poor diet is now recognized as the leading risk factor for illness and early mortality globally. However, there is now overwhelming body of evidence to tell us that unhealthy diet is also a key risk factor for psychiatric illnesses, including depression, anxiety and dementia. Current evidence highlights major developments in understanding the mechanistic pathways linking diet to neurodevelopmental and neurodegenerative outcomes. New research activities are underway in this field, however there is already a strong evidence for diet as a key strategy for improving mental and brain health. There is a need to address all the recent advances in the public health and policy imperatives and for translating the evidence into improvements to individual and population health.

Effects of Different Herbal Teas on Reducing the Bioaccessibility of Methylglyoxal in Crackers under Stimulated Gastrointestinal Digestive System

The present study aims to determine the bioaccessibility of methylglyoxal (MGO) in crackers and investigate the effects of herbal teas on reducing the formation of MGO under in vitro digestion system. Different herbal teas were added in crackers to reduce MGO formation under in vitro system. MGO levels were determined by High-Performance Liquid Chromatography. The amounts of MGO in crackers samples at initial and after in vitro digestion were ranged from 51 to 104 µg/100 g and 274 to 408 µg / 100 g, respectively. After in vitro digestion, the bioaccessibility of MGO values was increased up to 628%. Also, it was found that polyphenol-rich herbal teas such as black, green, turmeric, and rosehip significantly reduced MGO bioaccessibility in crackers. The addition of these herbal teas as antioxidants in cracker formulations or consumption of herbal teas along with snack foods may be recommended.

Evidence Accumulates for Individual Attributes during Value-Based Decisions

When choosing between different options, we tend to consider specific attribute qualities rather than deliberating over some general sense of the objects' overall values. The importance of each attribute together with its quality will determine our preference rankings over the available alternatives. Here, we show that the relative importance of the latent attributes within food rewards reliably differs when the items are evaluated in isolation compared to when binary choices are made between them. Specifically, we used standard regression and sequential sampling models to examine six datasets in which participants evaluated, and chose between, multi-attribute snack foods. We show that models that assume that attribute importance remains constant across evaluation and choice contexts fail to reproduce fundamental patterns in the choice data and provide quantitatively worse fits to the choice outcomes, response times, and confidence reports compared to models that allow for attribute importance to vary across preference elicitation methods. Our results provide important evidence that incorporating attribute-level information into computational models helps us to better understand the cognitive processes involved in value-based decision-making.