Pesquisas experimentais e clinicas recentes têm reforçado a importância do zinco na nutrição humana, no entanto, grupos populacionais sadios podem apresentar deficiência deste micronutriente. Este trabalho avaliou o estado nutricional de um grupo de estudantes universitárias da Universidade de São Paulo em relação ao zinco. Participaram trinta e oito estudantes de sexo feminino, com faixa etária de 19 a 31 anos, que não fizeram uso de suplemento vitamínico mineral contendo zinco. A média de IMC das participantes foi de 20,8. O consumo alimentar, avaliado por meio de três registros alimentares e analisado pelo programa Virtual Nutri (1.0), demonstrou que o consumo energético médio foi cerca de 1735,2 ± 132,9 kcal, a distribuição dos macronutrientes foi cerca de 62,7% de carboidratos, 11,4% de proteína e 26% de lipídeos. A ingestão média de zinco foi de 6,9 ±1,5 mg/dia. A concentração plasmática de zinco foi de 81,17 ± 14,7 µg/dL e a eritrocitária foi de 41,4 ± 8,5 µgZn/gHb. Na urina de 24 horas as médias de concentração foram 271,78 ± 175 µg/ dia. A atividade da CuZn-SOD foi de 1110,91 ± 310 U/gHb. Por estes resultados observou-se que a distribuição dos macronutrientes encontra-se adequada às recomendações, entretanto com baixo valor energético e a ingestão de zinco apresenta-se insuficiente. Com relação aos valores sanguíneos do mineral embora a média esteja dentro dos valores de normalidade, cerca de 32% apresentaram valores abaixo de 75 µg/dL, o mesmo ocorrendo em relação ao zinco eritrocitário, onde 52,6% apresentavam valores abaixo de 40 µgZn/gHb. O zinco urinário também for baixo para 65,8% das estudantes. Houve correlação entre os valores de ingestão do zinco e sua concentração sangüínea. A atividade da CuZn-SOD apresentou correlação com o zinco no plasma. De acordo com estes resultados observa-se que a maioria das participantes deste estudo estava mantendo a homeostase em relação a este mineral, entretanto com baixas reservas e algumas delas em estado de deficiência. / Recent experimental and clinical researches are emphasizing the importance of the zinc in the human nutrition; yet, populational groups may present deficiency of this nutrient. This work evaluated the nutritional status of a group of the University of Sao Paulo students, in relation to the zinc. Thirty-eight students participated in the study, all female, aged from 19 to 31 years, which made use of vitaminic-mineral supplement containing zinc. The average IMC of the participants was 20,8. The alimentary consumption, evaluated by means of three alimentary registers, analyzed by the software Virtual Nutri (1.0), demonstrated that the mean energetic consumption was of 1735,2 ± 132,9 kcal, the macronutrient distribution was of 62,7% of carbohydrates, 11,4% of proteins and 26% of lipids. The ingestion of zinc was of 6,9 ±1,5 mg/day in average. The plasmatic concentration of zinc was of 81,17 ± 14,7 µg/dL and erythrocytary concentration was of 41,4 ± 8,5 µgZn/gHb. In the 24 hour urine the mean concentrations were of 271,78 ± 175 µg/ day. The activity of CuZn-SOD was of 1110,91 ± 310 U/gHb. From these results, it could be observed that the macronutrient distribution agreed with the recommendations, however with low energetic value and insufficient zinc ingestion. With relation to the blood mineral values, although the average were positioned within a normal range, about 32% of the patients presented values lower than 75 µg/dL, the same happening with the \"erythrocytary\" zinc, where 52,6% presented values lower than 40 µgZn/gHb. The zinc in the urine was, as well, low for 65,8% of the students. There was correlation between the ingestion of zinc and its blood concentration values. The activity of the CuZn-SOD presented correlation with zinc in the plasma. According to these results, it could be concluded that the majority of the participants in the study was keeping the \"homeostasis\" in relation to this mineral, even so with low supplies and, in certain cases, with deficiency.

Introdução: O padrão alimentar, com alto teor de gordura, colesterol, açúcar refinado e o baixo teor de ácido graxos poliinsaturados e fibras presente na dieta dos adolescentes, é considerado o principal responsável pelo aumento da morbidade e mortalidade em adultos, pois resulta em aumento da prevalência de obesidade e conseqüentemente de doenças crônicas não transmissíveis. Objetivo: Avaliar a dieta habitual qualitativa e quantitativamente de adolescentes de ambos os sexos de uma Escola Estadual do Município de São Paulo - SP. Casuística e Métodos: Foram avaliados adolescentes de ambos os gêneros entre 14 e 18 anos e 11 meses de idade, em quatro momentos diferentes durante seis meses. Utilizou-se o Recordatório 24 horas para avaliar o consumo alimentar e os dados foram processados pelo software Virtual Nutri. As análises estatísticas (Kolmogorov-Smirnov, teste T Student bicaudal para amostras repetidas, Wilcoxon Signed Rank Test e McNemar) foram realizadas pelo SPSS 11.0. Resultados: O consumo de gordura total foi superior a 30% em todos os dias de análise; o consumo de fibras obteve uma tendência de melhora nos dias úteis, assim como a gordura insaturada; o alimento com consumo mais freqüente foi o arroz e o consumo dos salgados (pão de queijo, coxinha, esfiha, etc.) aumentou durante os dias da semana. O café da manhã teve um declínio de consumo durante o feriado. Conclusões: O conhecimento do da dieta habitual dos adolescentes possibilita o planejamento de políticas públicas de saúde voltadas à nutrição, orientações dietéticas específicas ao grupo e possíveis intervenções. / Introduction: High amounts of fat, cholesterol, refined sugar, and low amounts of fat acid and fibers present in the diets of adolescents is results in high rates of obesity, chronic non-communicable diseases, and death in adults. Objective: Evaluate qualitatively and quantitatively the daily eating habits of adolescent males and females from a São Paulo city state school. Methods: Students between the ages of 14 years and 18 years 11 months old in four different times in a six month period were evaluated. The students logged their food intake over a 24 hour period and the data was processed by the Virtual Nutri software. The statistical analysis (Kolmogorov-Smirnow, T Student test for two repeated samples, Wilcoxon Signed Tank Test, and McNemar) was made by SPSS 11.0. Results: For every day of the test, fat accounted for more than 30% of the caloric intake. The fiber intake showed a tendency to improve on week days when compared with weekends, as did the intake of unsaturated fats. The food most frequently consumed was rice. Snacks were consumed mostly on the holiday, and during holidays the students frequently skipped breakfast. Conclusions: This study of the eating habits of adolescents can help shape the public policies of health, nutrition, and diet for specific groups and interventions.

A infância e a adolescência são períodos ideais para a promoção de hábitos alimentares e de um estilo de vida saudáveis. Contudo, no Brasil, o acervo de pesquisas produzido sobre a adolescência ainda é escasso e refere-se predominantemente às condições dos jovens moradores dos grandes centros urbanos. Na maioria das vezes não são levados em consideração à diversidade que caracteriza a infância e a adolescência no meio rural. Esta pesquisa, teve entre seus objetivos a análise do estado nutricional, consumo de alimentos e as condições de vida de escolares (n = 150), de ambos os gêneros, residentes, majoritariamente, na zona rural e matriculados na rede pública de ensino de Piedade, Estado de São Paulo. Foram analisados os indicadores antropométricos (escore Z de altura para idade – ZAI e Z de peso para idade – ZPI) e a distribuição dos percentis do Índice de Massa Corporal – IMC. Junto aos escolares, foram obtidas informações, por meio da aplicação de um Recordatório de 24 horas e de questionário relativo à adesão ao Programa Nacional de Alimentação Escolar – PNAE e aquisição de alimentos nas cantinas e similares. As informações relativas às condições socioeconômicas foram obtidas junto aos pais/responsáveis. No que diz respeito ao estado nutricional, destaca-se a prevalência de 4% de escolares com escore ZAI < &#8722;2 (déficit de altura). Chama a atenção a proporção de escolares com IMC &#8804; 5º P (10,7%), proporção que é praticamente o dobro da esperada (5%). Além disso, cabe ressaltar a reduzida prevalência (6,6%) de escolares com IMC &#8805; 95º P (obesidade). No tocante ao consumo de alimentos, destaca-se que proporção expressiva de escolares revelou reduzida ingestão de energia (consumo médio de 1887,74 kcal), fibras, vitamina A, folacina, ácido pantotênico, cálcio, magnésio, zinco, potássio e fósforo. Foi identificada substancial ingestão de sódio. Quando se analisa a participação dos macronutrientes no Valor Energético Total &#8722; VET, observou-se que cerca de 47% dos escolares revelaram dietas classificadas como adequadas. A maioria (52,5%) dos escolares revelou adotar dietas classificadas como inadequadas. No que se refere à adesão ao PNAE, foi identificado que 81,3% dos escolares declararam consumir as refeições oferecidas na escola. No entanto, entre os alunos que consomem a “merenda escolar” rotineiramente, 66,4% registraram “não gostar” das refeições. Cabe ressaltar que foi captada associação estatisticamente significativa entre atividade física e estado nutricional. A adoção de atividades educativas, bem como de monitoramento do estado nutricional, podem atuar de forma decisiva na prevenção de situações que possam conduzir ao excesso de peso e na identificação das causas associadas ao baixo peso. O envolvimento dos órgãos de saúde e educação na implementação de atividades educativas, no âmbito das escolas, notadamente, da rede pública de ensino, assume papel essencial, tendo em vista que o ambiente representa um espaço privilegiado para o estímulo à adoção de um estilo de vida mais saudável. / The infancy and the adolescence are ideal periods to the promotion of healthy food habits and lifestyle. However, in Brazil, the collection of researchs produced about the adolescence is still rare and it refers predominantly to the conditions of the young residents of the large urban centers. Most of the times the diversity that characterize the infancy and the adolescence in the rural area are not taken into consideration. This research, had among its objectives the analyses of the nutritional status, food consumption and the life conditions of the students (n = 150), both genders, residents, in their majority in the rural area and registered in the public teaching net of Piedade, Sao Paulo State. Anthropometrical indicators were analysed ( Z-escore of height-forage and of weight-for-age – WAZ) and the distribution of the percentis of the Body Mass Index – BMI. Together to the students, pieces of information were obtained, by applying a 24-hour dietary recall and from a questionnaire related to the participation in the Brazilian School Meal Program. The pieces of information related to socioeconomic conditions were obtained together to the parents/responsible people. Concerning the nutritional status, it is highlighted the prevalence of 4% of students with HAZ escore < &#8722;2 (indicative of height deficit). It is called the attention to the proportion of students with BMI &#8804; 5º P (10,7%), proportion that is practically twice the sum expected (5%). Moreover, it is worth to emphasize the reduced prevalence (6,6%) of students with BMI &#8805; 95º P (indicative of obesity). In relation to food consumption, it is noticed that an expressive proportion of students revealed reduced intake of energy (average consumption of 1887,74 kcal), fibers, vitamin A, folacin, pantothenic acid, calcium, magnesium, zinc, potassium and phosphorus. It was identified an substantial intake of sodium. The analysis of the participation of macronutrients in the total energy value shows that around 47% of the students revealed diets classified as adequates. The majority (52,5%) of the students revealed to adopt diets classified as inadequate ones. Referring to the participation in the Brazilian School Meal Program, it was identified that 81,3% of the students declared to consume the meals offered in the school. Nevertheless, among the students that consume routinely the “school meal”, 66,4% declared the meals “not enjoyable”. It is worth to register that the association statistically significative was identified between physical activity and nutritional status. The adoption of educative activities, as well as the monitoring of the nutritional status, can act in a decisive way in the prevention of the situations that may conduct to weight excess and in the identification of the causes associated to the underweight. The envolvement of health and education organs in the establishment of educative activities, in the school ambit, notably, of the public teaching net, assumes essential role, having in mind that the environment represents a privileged space to the incentive to the adoption of the a healthier lifestyle.

[pt] Com a internacionalização da economia a partir dos anos 1950, década em que se conformava um padrão alimentar global, os africanos passaram a ser integrados no mercado de trabalho assalariado urbano. Por conseguinte, eram vistos como agentes econômicos sujeitos a novos hábitos de consumo e inseridos nas estratégias de enquadramento social, estas, ajustáveis a uma classificação colonial que se espelhava espacialmente, demarcando as linhas de uma territorialidade. Ao defendermos o consumo alimentar como expressão dinâmica de um vivido territorial, esta Tese tem como objetivo central apresentar de que forma os habitantes da cidade de Luanda reconstruíram cotidianamente as suas formas de ser, estar e comer em uma experiência social ambígua, porque entrecortada por fluxos múltiplos. Para tal, alicerçados em um referencial teórico-metodológico que se inscreve na geografia, antropologia e história social, cotejamos informações apresentadas em diferentes tipologias de fontes, incluindo-se periódicos, documentos médico-nutricionais e investigações sócio-antropológicas elaborados pelas autoridades coloniais. Ao apostarmos na metodologia da História Oral nos baseamos, também, em entrevistas realizadas com angolanos que experimentaram a vivência na Luanda daquele tempo. Os resultados da análise nos permitiram perceber como a população da cidade, apesar dos diferentes fatores de contingência social, teceram os fios de sustentação para a garantia de seus desejos alimentares e como, em diferentes campos, a agência feminina era um imprescindível sustentáculo. No movimento conflituoso de negociação para a realização desses desejos, pudemos notar a relevância das estratégias cotidianas fundamentadas em conhecimentos técnicos engendrados localmente, dentro das quais se tornou fulcral a interface com a materialidade dos alimentos para o dinâmico atar e desatar das redes comerciais e relações sociais tecidas, em especial pelas mulheres africanas, mas também por uma multiplicidade de agentes que buscavam fabricar uma cidade e fazer dela o seu território. / [en] As a result, to the internationalization of the economy started in the 1950s, decade in which a global food ingestion pattern was established, Africans began to be a part of the urban labor market. They became economic agents subject tonew consuming habits as well as to the strategic social frameworks adjustable to the colonial classification, therefore establishing territorial lines. This thesis, as we support the idea of food consumption as a dynamical expression of a given territorial experience, focuses on the presentation of how Luanda s inhabitants rebuilt daily their ways of eating and being as an ambiguous social experience due to the multiple fluxes that cross it. To accomplish our goal, we anchored our work in theorical, and methodological references derived from Geography, Anthropology and Social History. Furthermore, we analyzed information from different sources, journals, nutrition and medical documents, social-anthropological investigations carried by colonial authorities. Our work was also based on Oral History methodology through recorded interviews given by Angolans who lived in Luanda at that time. The results of this analysis allowed us to perceive how de population of the city, despite the different social contingency factors, weaved threads to support and guarantee their desires concerning food. We were also able to realize the precious role played by women to sustain that network. The conflicting movement to meet those desires showed us the importance of daily strategies founded on the knowledge of their local technical resources. Those strategies were crucial for the dynamic of weaving and unweaving commercial and social relations established around food products. Especially in what concerns the role of women, but also to other multiple agents that were in search to build a city where they could also create their own territory.

In 2022, food prices increased rapidly, prompting this investigation into how the price shock has impacted consumer behavior. Previous studies have found that price shocks affect low- income households with children the most. A switch to more calorie-dense food and a decreased consumption of snacks. This study aims to estimate the price elasticity of various food products and to identify how the elasticities differ among various types of households. The elasticities are calculated using OLS regression on receipt data from Coop. Results show that household variables, including income level, presence of children, shopping location, and organic product preferences, significantly impact the price elasticity of food products. Low-income households without children, living outside major cities and their suburbs, have a higher price elasticity, meaning these shoppers are more sensitive to price changes. The same tendencies were observed for all products even though the exact parameters could only be proven for a third of the products. The findings have important implications for understanding how price changes affect consumer behavior and can inform food policy decisions. / Under 2022 ökade livsmedelspriserna kraftigt, vilket inspirerade denna undersökning av hur prischocken har påverkat konsumenternas beteende. Tidigare studier visar att prischocker har störst påverkan på låginkomsthushåll med barn. Även en övergång till mer kaloririk mat och en minskad konsumption av snacks har observerats. Syftet med denna studie är att uppskatta priselasticiteten för olika livsmedel och identifiera hur elasticiteten skiljer sig åt mellan olika typer av hushåll. Elasticiteterna beräknas med hjälp av en OLS-regression på kvittodata från Coop. Resultaten visar att hushållsvariabler, inklusive inkomstnivå, barn i hushållet, varans inköpsplats och val av ekologiska produkter, påverkar priselasticiteten för livsmedel markant. Hushåll med låg inkomst utan barn, som bor utanför större städer och deras förorter, har en högre priselasticitet, vilket innebär att dessa kunder är mer priskänsliga. Samma tendenser observerades för alla produkter även om de exakta parametrarna endast kunde bevisas för en tredjedel av produkterna. Resultaten har viktiga implikationer för förståelsen av hur prisförändringar påverkar konsumentbeteenden och kan även informera livsmedelspolitiska beslut.

[pt] Este estudo aborda o Food Design como uma lente para o Design Sistêmico e de Serviço em gastronomia, mais especificamente, para instrumentar chefs de restaurantes no Rio de Janeiro a revisar e modificar relacionamentos em cadeias curtas de produção e consumo de alimentos. Esse conjunto de ações objetiva influenciar e estimular a consciência do consumidor, mudando assim o modo como os alimentos são percebidos e consumidos e a relação entre o usuário final e o produtor. A Design Science Research foi aplicada como espinha dorsal metodológica para desenvolver uma solução (artefato) que melhore o fluxo do campo à mesa no Rio de Janeiro, conscientização do consumidor e cadeias agrícolas locais. Para complementar, os métodos de Pesquisa-ação Participante, Food Design, Design Thinking e Design de Serviço foram também adotados, em um processo imersivo e empático na questão em análise, aprimorada neste estudo pela vivência pessoal da autora, experiente chef de cozinha. O estudo aborda os desafios de uma cadeia de alimentos mais saudável e sustentável, benefícios e obstáculos enfrentados pelos chefs que trabalham com agricultores familiares e pequenos produtores. A pesquisa se debruça sobre barreiras existentes e busca entender como o design pode contribuir na superação desses obstáculos, na interação com os prestadores de serviços de alimentação e na promoção do consumo consciente com sistemas e serviços para chefs. Este trabalho é fortemente apoiado pelo conhecimento empírico dos chefs locais selecionados, com iniciativa relevante para encurtar a cadeia, uma vez que a referência escrita sobre o assunto é um tanto escassa e quase nenhum estudo de Design se concentra no restaurante como sistema alimentar ou seus impactos. Outro sustentáculo da pesquisa se apresenta na experiência didática de Design de Serviço para alimentação em um exercício com alunos da Graduação sobre o tema. Os resultados levantados por esta pesquisa fornecem insights e anteveem a possibilidade de replicação, tendo explorado principalmente questões logísticas, culturais, e as facetas diretas de inovação social que ela contém. / [en] This study approaches Food Design as a lens for the Systemic and Service Design in gastronomy, more specifically, to provide tools for chefs in Rio de Janeiro to review and modify relationships in short food supply chains; wherewith influencing and encouraging conscious consumption, thus changing the way food is perceived and consumed and the relationship between the end user and the producer. Design Science Research was adopted as a methodological backbone to develop a solution (artifact) that improves the flow from farm to table in Rio de Janeiro, consumer awareness and local agricultural chains. Participatory Action Research, Food Design, Design Thinking and Service Design methodologies were also adopted, in an immersive and empathetic process in the question under analysis, which was enhanced in this study by the personal experience of the author, versed restaurant chef. The study approaches the challenges of a healthier and more sustainable food supply chain, benefits and obstacles faced by chefs who work with family farmers and small-scale producers. This has been done by surveying existing barriers, understanding how to overcome these obstacles with systems and services for chefs, who rely on a network of small farmers to surpass the difficulties of interacting with food industry service providers and promoting conscious consumption. This work is strongly supported by the empirical knowledge of the selected local chefs with relevant initiative in bypassing this chain, since written reference on the subject is somewhat scarce, and hardly any Design study has focused on the restaurant as a food system or its impacts. Another support of the research is presented in the didactic experience of Service Design for food in an exercise with undergraduate students on the theme. The results raised by this research provide insights and foresee the possibility of replication, having explored logistics and cultural issues mostly, and the direct social innovation facets it contains.

Svenskarna är ibland de som konsumenterna konsumerar mest nötkött i världen, de äter 26 kg per person och år. Matkonsumtionen generellt står för en tredjedel av de svenska hushållens utsläpp av växthusgaser, och g. Globalt sett står djuruppfödningen till köttproduktion för 14,5 % av utsläppen av alla växthusgaser. Kor är idisslare och deras matsmältning avger metangas vilket bidrar mer till växthuseffekten jämfört med uppfödning av andra djur som inte idisslar. För att minska de utsläppen kan antalet nötboskap reduceras. SamtidigtMen, å andra sidan bidrar betande djur till öppna landskap och biologisk mångfald,. och Ddet finns marker som inte lämpar sig för odling ochdär betesdjur kan vara det enda sättet att få avkastning, och hur ., men bBlir dock mängden djur på en bestämd areal för stor tar naturen istället skada. Kor är idisslare och deras matsmältning avger metangas som vilket bidrar till ökad växthuseffekt jämfört med uppfödning av andra djur som inte idisslar. Hur stor miljöpåverkanmycket djuruppfödningen påverkar miljön har varierar emellertid beroende medpå vilka metoder som används i jordbruket. Djurfoder har bland annat identifierats som den största utsläppskällan i produktionssystemet. För att minska miljöpåverkan från jordbruket generellt  och nötköttskonsumtionen speciellt kan ny teknik användas som effektiviserar produktionen. Den framtida utmaningen kommer också att vara handla om att säkra mattillgången för hela världens befolkning. Flertalet studier konkluderar med att en förändring av våra matvanor är ett nödvändigt komplement till andra klimatåtgärder, ändå vidtas inga åtgärder för att minska nötköttskonsumtionen i Sverige.. I den här studien har olika intressenter fått svara på hur de ser på nötköttskonsumtionens påverkan på miljön. De intervjuade var ett urval av politiker och intresseorganisationer. De fick också svara på frågor om hur viktigt de anser det vara att minska konsumtion av nötkött, hur man kan gå till väga för att uppnå det, när och hur stor minskningen bör vara samt hur lång tid det kan ta för att uppnå en förändring.   De tillfrågade erkännervar väl införstådda med att djuruppfödningen påverkar klimatet men lyfte också även andra miljöaspekter lyfts fram. Resultatet visar att viljan var stor att minska klimatpåverkan med hjälp av minskad nötköttskonsumtion. De tillfrågade erkänner att djuruppfödningen påverkar klimatet men även andra miljöaspekter lyfts fram. Många av respondenterna uttalade en oro för att den svenska produktionen skulle drabbas om politiska styrmedel infördes. Gällande storleken på reduktionen av nötköttskonsumtionen rådde relativt stor enighet kring en siffra mellanpå 20 tilloch 50 %. När det kom till hur detta kan uppnås gick dock åsikterna isär. Samtliga respondenter förespråkade informativa styrmedel och fortsatt forskning, några kunde tänka sig ekonomiska styrmedel men ingen var villig att införa administrativa styrmedel. Det står klart att konsumtionen av nötkött har en stor miljöpåverkan och att vi måste minska den för att nå klimatmålen. Med information och fortsatt forskning kan normer brytas och konsumtionsmönster förändras i grunden. Om det behövs kraftigare åtgärder kan ekonomiska styrmedel vara nästa steg. Det finns utrymme för en fortsatt nationell produktion av nötkött samtidigt som konsumtionen minskar. Eftersom alla respondenterna var överens om att en minskning av nötköttskonsumtionen är viktig kan konkreta, nationella mål sättas upp och åtgärder vidtas omgående.Till trots för kunskapen om att nötköttsproduktion är en av de största bidragande faktorerna till utsläpp av växthusgaser globalt och att konsumtion måste minska för att vi skall kunna uppfylla klimatmålen. De flesta av respondenterna var intresserade av att jobba för en minskning av nötköttskonsumtion men visade mindre vilja till mer omfattande åtgärder, vilket kan bero på en oro för att förlora medlemmar eller väljare. Miljö och konsumtion är politiska frågor och risken kan vara större att politikerna mister väljare i generationen miliennials eftersom en förändring mot minskad köttkonsumtion generellt redan är igång bland dem. / About one third out of the greenhouse gases produced by the Swedish households come from food consumption, with Sswedes being among the worlds’ larbiggest consumers of beef; consuming roughly, 26 kg per person and year. Beef consumption accounts for approximately 7 % of the Swedish greenhouse gas emissions which is not negligible. While the consumption of beef has been identified in many previous studies to impact the environment negatively,G grazing animals can contribute to a healthy environment by keeping landscapes open, thereby supporting biodiversity. , and there is land more suitable for grazing than for growing crops. However, if the number of animals is too large it will lead to environmental damage., and ruminants contribute to greenhouse gas emissions by producing methane whilst digesting. The magnitude of the environmental impact from agriculture depends on what methods are used, but the cultivation of feed has been identified as the greatest cause of environmental damage in the production system of livestock. New technology could be used to reduce the environmental impacts from agriculture and the consumption of beef. Food security will be a challenge for the future, with the rising global population and changing conditions for agricultural practices in many areas. Several studies have concluded that adapting our diets is necessary to complement other climate mitigation measures. Yet, not much is done to reduce the beef consumption. Thise study was performed by interviewing different stakeholders regarding their views on beef consumption, where the interviewees respondents were a sample of politicians and relevant organization representatives. They were asked about the importance of reducing beef consumption in order to reach environmental targets, and methods ofor doing so; how great the reduction ought to be, as well as within what time perspective we ought to see changes in consumption. The results showed a willingness to change and reduce the beef consumption due to its environmental impacts. The climate effects from livestock were recognised and other environmental aspects were also highlighted. Most respondents were able to quantifypresent a number of how much they believed meat consumption ought to be reduced, with suggestions ranging from 20 to 50 per cent. Furthermore, all the respondents agreed upon using informational policy instruments and continued scientific work to achieve the suggested aims. A few were additionally in favour of implementing economic policy instruments, but none advised administrative policy instruments as an appropriate measure. It is clearDespite the knowledge that the beef consumption has an extensively negative environmental impact and needs to be addressed, and though most respondents expressed willingness to work for a reduction of the consumption they were still hesitant to introduce any vast measures. This could be due to concerns of losing members or votes. Environmental as well as consuming issues are political matters and the risk of losing votes might be greater if not acting as the young adults, millennials, have already initiated a change toward a more plant based diet.

BACKGROUND: China has seen rapid increase in obesity and hypertension prevalence and fast food consumption over the past decade. We examined status and risk factors for Western- and Chinese fast food consumption and their associations with health outcomes in Chinese children, and examined how maternal factors were associated with child health outcomes. METHODS: Data of 1626 students aged 7-16 (11.6 ± 2.0) years and their parents in four mega-cities across China (Beijing, Shanghai, Nanjing, and Xi'an) were collected in the 2015 baseline survey of the Childhood Obesity Study in China Mega-cities. Weight, height, waist circumference, and blood pressure were measured. Food intake was assessed using questionnaire. Mixed models were used to examine the associations. RESULTS: Among the children, 11.1% were obese, 19.7% were centrally obese, and 9.0% had hypertension. Obesity prevalence was much higher in boys than in girls (15.2% vs. 6.9% and 27.4% vs. 11.7%, respectively, both P < 0.001). About half (51.9% and 43.6%) of children consumed Western and Chinese fast food, respectively, over the past 3 months. Compared to those with college or above maternal education level, those with elementary school or below maternal education level were 49% more likely to consume Western fast food (odds ratio [OR] and 95% confidence interval [CI]: 1.49 [1.10-2.03]). Chinese fast food consumption rate increased by 12% with each year of increase in child's age (OR and 95% CI: 1.12 [1.02-1.23]). No significant associations between fast food consumption and health outcomes were detected. Adjusting for Western fast food consumption, children with lower maternal education were 71% and 43% more likely to have obesity and central obesity (ORs and 95% CIs: 1.71 [1.12-2.61] and 1.43 [1.00-2.03], respectively), and maternal body mass index was positively associated with child obesity, central obesity, and hypertension (ORs and 95% CIs: 1.11 [1.06-1.17], 1.12 [1.07-1.17], and 1.09 [1.03-1.15], respectively). Results were similar when Chinese fast food consumption was adjusted for. CONCLUSIONS: The prevalence of fast food consumption, obesity and hypertension is high among children in major cities in China. Maternal factors affect child outcomes.

<p>Tourism is typically a hedonic product, and its consumption promotes positive psychology and wellbeing. Industry practitioners and academics have long been advocating sustainable practices and experiences that promote the health and wellness benefits of tourism. Indeed, studies that support designing tourism experiences with positive social and wellness outcomes are needed to better leverage design factors in delivering, communicating, and sustaining the health-related benefits of the tourism experiences. Food is an integral part of the overall tourism experience and has important implications for tourists’ pleasure and wellbeing. Thus, it is important to identify the factors that contribute to a better wellness value of the tourist food experience. </p> <p>Using a multi-qualitative method, the first study explored the communal dining experiences of solo travelers. The results indicate that solo traveler communal dining is affected by many motivations (e.g., socialization and authenticity seeking) and constraints (e.g., safety and health concerns). Other factors that were found to affect communal dining include socio-demographic factors (age, gender, cultural background, previous experiences, and extroversion); other diners’ factors (e.g., attitudes and behaviors, perceived similarity, and cultural barriers); dining place-related factors (e.g., social environment, entertainment, and employees openness); and situation-related factors (food quality, environment safety, group composition, communal dining vibes, and dining time). This study found that communal dining triggers four experiential domains: sensory, intellectual, affective, and behavioral which could result in a transformative and wellness value for solo travelers. Under the right circumstances, communal dining triggers a process of self-change that results in personal and social transformations. </p> <p>Continuing to examine the social experiences of solo travelers, the second study empirically examined the impact of the emotional display of fellow diners on solo travelers’ affect and perceived interpersonal relations during communal dining. The scenario-based experiment showed that other diners' display of emotions influenced solo traveler's affect and rapport perceptions in communal dining. Additionally, fellow communal table diners’ characteristics including their ingroup status and perceived similarity can play a role in impacting solo travelers’ communal dining experience. The perceived similarity was found to act as a trigger or “catalyst” for communal dining experience formation for solo travelers. Further, a positive influence of affect and rapport on solo travelers’ subjective wellbeing was noted.</p> <p>The third study examined the phenomenon of tourist food sharing. The study used experimental design to empirically examine the impact of food sharing on tourists’ interpersonal relationship development, sense of authenticity, and subjective wellbeing. The two experiments showed that tourist food sharing improves interpersonal relationships, tourist perceptions of experience authenticity, and wellbeing. Two culturally divergent tourist groups were compared: U.S. tourists and Chinese tourists. The results showed that U.S. tourists evaluated food sharing higher regarding its impact on authenticity and wellbeing than their Chinese counterparts. </p>

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