Exploring occupation in recovery from bulimia nervosa: An interpretative phenomenological analysis

Introduction Recovering from bulimia nervosa challenges a person to learn, revise, and do occupations that contribute to rather than detract from health. This study utilized Interpretative Phenomenological Analysis to (a) explore the recovery experiences of six adult women with histories of bulimia nervosa and (b) interpret how their accounts reflected the assumptions and characteristics of occupation. Methods Data were collected via audio-recorded, semi-structured interviews. Data analysis within and between cases identified six superordinate themes, which included interpretation in terms of criteria of occupation. Findings Superordinate themes reflect (1) occupation emerged in recovering from bulimia nervosa through committed action, not doing what fueled bulimia nervosa, adopting new ways of living, prioritizing self-care, connecting with others, and creating supportive environments and (2) recovery from bulimia nervosa can be construed as an occupation. Conclusion This study provides insight into nuances of recovery from bulimia nervosa. Results offer novel implications distinct to an occupational therapy lens, for example, consideration of self-care beyond eating and meal preparation; modification of the home, work, and social environment; and setting goals associated with not doing versus doing. Further, the interpretative finding of recovery as occupation holds implications for the evolving philosophical considerations within occupational science and therapy.

Supervised Learning for Arrival Time Estimations in Restaurant Meal Delivery

Restaurant meal delivery companies have begun to provide customers with meal arrival time estimations to inform the customers’ selection. Accurate estimations increase customer experience, whereas inaccurate estimations may lead to dissatisfaction. Estimating arrival times is a challenging prediction problem because of uncertainty in both delivery and meal preparation process. To account for both processes, we present an offline and online-offline estimation approaches. Our offline method uses supervised learning to map state features directly to expected arrival times. Our online-offline method pairs online simulations with an offline approximation of the delivery vehicles’ routing policy, again achieved via supervised learning. Our computational study shows that both methods perform comparably to a full near-optimal online simulation at a fraction of the computational time. We present an extensive analysis on how arrival time estimation changes the experience for customers, restaurants, and the platform. Our results indicate that accurate arrival times not only raise service perception but also improve the overall delivery system by guiding customer selections, effectively resulting in faster delivery and fresher food.

Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria

This work aimed to enumerate the Bacillus cereus sensu lato from infant’s flour sampled at Béchar city and evaluate its resistance to different heating conditions during meal preparation patterns at home. Our findings revealed a prevalence of 74% with 2.4 to 3.9 CFU/g in the analyzed samples. Regarding the heat resistance at 90 °C to 98 °C, our results showed heat resistance variability which depends on the isolate, for example, D90 °C and zT °C values varied from 3.24 to 5.52 min and 11.56 to 89.74 °C respectively. Then, the decimal reduction (n) was calculated at all preparation temperatures (50, 60, 70, 80, 90 and 100 °C). Low “n” was observed with the preparation at T≤50 °C as recommended by the fabricant. However, at the other temperatures, high “n” was observed at 100°C with median and 95th values of 2.22 and 12.36 respectively. Therefore, bacterial concentrations (99th) were estimated at 0.124 log CFU/g for 100 °C. These concentrations could be increased with bacterial growth during meal storage and then achieve critical concentrations. Thus, the results of this work highlight the interest to establish a risk assessment for babies and to improve the production, preparation, and storage conditions of the infant’s flour.

A qualitative exploration of the impact of COVID-19 on food decisions of economically disadvantaged families in Northern Ireland

Background The first UK-wide lockdown to prevent the spread of COVID-19 had a serious financial impact on low-income households, a population already in higher risk of food insecurity and poor dietary choices. Qualitative data on the impact of COVID-19 lockdown on food decisions of UK families are scarce. This study aimed to explore how the measures to control the spread of COVID-19 influenced the food-related decisions of socioeconomically deprived families in Northern Ireland. Methods A qualitative study captured data from online individual interviews. Participation was open for parents of children 2–17 years old living on a tight budget in urban and rural areas of Northern Ireland. A sampling matrix enabled equal representation of single- and two-parent households, as well as parents of younger children (<12y) and adolescents (≥12y). Data were collected by using the methods of Photovoice and mapping exercise. Data were analysed through a thematic approach. Results Twelve online interviews were conducted and five distinct themes were identified reflecting families’ food-related decisions that were affected by the COVID-19 lockdown: 1) food planning; 2) food purchasing; 3) meal preparation; 4) eating and feeding behaviours and 5) eating food prepared outside the house. Conclusions The restrictions put in place to inhibit the spread of COVID-19 influenced all aspects of dietary decisions of low-income families. Changes observed during this period included frequent consumption of homemade meals, but also increased unhealthy snacking. Infrequent food shopping encouraged good meal planning, but was also a barrier to securing adequate fresh food. Food-related support including school meal assistance contributed to families’ food security, particularly those of single parents.

Social Support and Diabetes Management Among Older American Indians

We examined social support among older American Indians in relation to their diabetes management. In-depth interviews were conducted with 28 participants aged ≥ 60 years who were members of a federally-recognized tribe. We examined professionally transcribed audio recordings with a systematic text analysis approach. Main sources of social support were family/friends, clinicians/formal services, community/culture, and spiritual/God. Most of the support was instrumental in nature, including food shopping, meal preparation, and medication management. Social support had both positive and negative influences diabetes management while there were some participants who lacked support. The four main social support types were present, including instrumental, emotional, informational, appraisal support. Value orientations among American Indian families command lateral-group relational behavior rather than autonomy and independence with extended social systems fostering interdependence. A deeper understanding is needed of how social relationships can be better leveraged to aid in the effective diabetes management among older American Indians.

The Interplay of COVID 19, Remote Contact, and Race as Risk Factors for Depression

There have been concerns about how social distance policies and lockdowns due to COVID-19 have affected loneliness and depression among older adults in ways that may magnify racial disparities in health. We conducted panel logistic regression analyses with random effects using national data spanning 2004 to 2016 and the COVID-19 module (Wave 2020, administered in June and September) from the Health & Retirement Study (n=15,504). Individuals living in a nursing home, diagnosed with dementia or Alzheimer’s disease, and 64 years of age or younger were excluded from analyses. Age, gender, Hispanic status, education, marital status, working status, wealth, BMI, physical activity, smoking, drinking, and difficulty in meal preparation, eating without help, and grocery shopping were included as control variables. Findings suggest that older adults did not appear to experience increased loneliness during the pandemic relative to prior waves. However, Wave 2020 was an independent risk factor for depression. Greater in-person contact (OR: 0.97, CI: 0.95-0.99, p-val: 0.001) and remote contact (OR: 0.99, CI: 0.97-0.996, p-val: 0.008) were each independently associated with slightly decreased depression. Older Black Americans tended to be more depressed than their White counterparts (OR: 1.50, CI: 1.20-1.86, p-val: &lt;0.001). However, a null interaction between race and wave suggested that Black Americans did not experience more increased depression in 2020 relative to prior waves. Analyses suggest that the COVID-19 pandemic might change at-risk groups for depression and communication by remote technology – often considered an inferior but necessary stopgap measure. Implications for practice and policy will be discussed.

Perspectives of Black and Hispanic Children Living in Under-Resourced Communities on Meal Preparation and Grocery Shopping Behaviors: Implications for Nutrition Education

Minority children living in under-resourced communities are at the greatest risk for obesity and poor diet quality. Child involvement in meal preparation may be a helpful strategy to improve diet quality. This paper explores minority children’s perspectives regarding this. Eighteen children participated in a mixed methods study (online surveys, telephone interviews). Descriptive statistics were calculated for child demographic and psychosocial factors. Thematic analysis was used to code and analyze the interviews. Most children reported having cooking experience (83%) and cooking with family (94%) and exhibited high cooking self-efficacy (21.8 ± 2.9) and positive cooking attitudes (25.7 ± 4.4). Children reported helping with meal preparation (50%) and grocery shopping (41%) sometimes. The qualitative data further supported the results obtained from the children’s psychosocial factors. Most children noted the importance of learning to cook with an emphasis on life skills. Children also shared their level of involvement in cooking and grocery shopping. Most children reported using technology when cooking to find demonstration videos and recipes. These findings highlight that minority children participate in meal preparation and grocery shopping. Their perspectives are important for the development of nutrition education programs to achieve equitable dietary outcomes in minority families living in under-resourced communities.

Denis Papin's digester and its eighteenth-century European circulation

The digester, invented by Denis Papin in the 1680s, was a rudimentary pressure cooker used to soften hard bodies by boiling them at high pressure. In this paper, I propose a reassessment of Papin's work on the digester, arguing that his research was located at the intersection of the chemical laboratory and cooking practice. I then examine cases from the eighteenth-century European circulation of the instrument in Sweden, Italy and the Netherlands in order to showcase the different practices in which the digester was embedded, including chemical research, philanthropic projects to feed the destitute, and proposals for the improvement of home cooking. The digester's history represents a key episode for demonstrating the intertwined nature of natural-philosophical research and the practice of economy or ‘thrift’. All users of the digester engaged in a rationalization of its functions through quantification, not only to fulfil a concern for precision but also to display the device's potential to reform practical daily life. The digester could save time and fuel, reduce material waste, make cooking easier and foster collective meal preparation for the needy.