Dietetics, Volume 4, Issue 3 (September 2025) – 14 articles

Cooking skills (CSs) encompass both physical and behavioral abilities, and their transmission has evolved due to social changes and the rise of fast food as a convenient but unhealthy option. Studies show that patients are more likely to follow dietary plans when the advice includes healthy, simple, and practical cooking tips. Intervention programs supporting this approach have been shown to improve CSs and encourage balanced diets in the community. CSs of health professionals, and their ability to teach and impart, can thus play a key role in these strategies. This systematic review aimed to identify studies that have already discussed CSs among health professionals. PRISMA guidelines were followed, and Scielo, Pubmed, Scoppus, and Web of Science databases were searched in January 2024. From the identified 527 potentially relevant studies, 9 met the inclusion criteria. The studies analyzed address topics such as the suitability of CS as a professional competency, professionals’ viewpoints regarding culinary aptitude, integrating CSs into training, and assessment of their impact on enhancing professionals’ competencies. Results suggest that developing CSs can improve professionals’ confidence, potentially benefiting community eating behaviors. Despite available validated tools, a clearer CS definition is needed for consistent evaluation and a better understanding of its role among health professionals. Full article

Background: Autism spectrum disorder (ASD) presents diverse challenges that significantly impact feeding, nutrition, growth, and development. The heterogeneity of ASD manifestations adds complexity to assessments due to the broad range of factors to be considered. Moreover, the literature lacks a comprehensive tool specifically addressing nutritional aspects in ASD. Methods: Conducted in two steps, this study first involved researchers selecting evidence-based elements related to ASD and nutrition to develop a preliminary tool. Content validation was subsequently undertaken using a modified Delphi method, whereby expert consensus was sought from 30 dietitians with experience in ASD, who evaluated the tool through a digital questionnaire. Four quality criteria were evaluated: functionality, organization, language and comprehensibility, and comprehensiveness. Results: Levels of strong agreement with the quality criteria ranged from 63.3% to 80%, specifically functionality (76.7%), organization (73.3%), language and comprehensibility (80%), and comprehensiveness (63.3%). Thematic analysis highlighted six key areas for improvement. The instrument assesses nutritional aspects across seven domains: life history, food-related aspects, feeding behavior, dietary intake, daily routines, clinical aspects, and anthropometry. Conclusions: This is the first known tool to comprehensively address the nutritional needs of individuals with ASD, offering a detailed framework for clinical application. It supports initial assessments, ongoing monitoring, and targeted interventions, supporting dietitians worldwide in clinical decision-making. Full article

Type 2 Diabetes (T2D) is a prevalent metabolic disease with a strong association with cardiovascular complications. This study evaluated glycemic control and lipid profiles (total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglycerides) in patients with T2D, based on glycated hemoglobin and fasting glucose levels, through a cross-sectional analysis of 4814 individuals (mean age: 66.2 ± 16.07 years with normal distribution; 51.5% male) from the Hospital Universitario Lucus Augusti in Northwest Spain. The aim was to assess the metabolic differences and potential influences of age, sex, and geographic setting. We observed that patients with T2D had lower low-density lipoprotein cholesterol, but higher triglycerides and high-density lipoprotein cholesterol levels compared to patients without T2D. A positive correlation was found between age and fasting glucose levels (r = 0.182; p < 0.05), with the highest glucose concentrations occurring in postmenopausal women. No significant differences were observed between rural and urban participants. These findings support the integration of targeted nutritional strategies and education programs in the clinical management of T2D, particularly in older adults. Full article

Protein-rich foods, such as meats, eggs, nuts, legumes, and dairy foods, can be important sources of micronutrients, especially those micronutrients that tend to be widely under-consumed. The source of dietary protein, animal or plant origin, is therefore a relevant consideration in the transition to healthier and sustainable diets. In this study, 1589 Australian adult diets with higher diet quality and lower environmental impact were isolated from Australian Health Survey data. These diets were primarily differentiated by lower intake of energy-dense/nutrient-poor discretionary foods. These diets were grouped according to the proportion of total protein obtained from animal and plant sources. On average, 55% of protein was from animal sources and 45% was plant derived. As the proportion of animal protein increased, total dietary protein intake also increased, and total energy intake decreased. Diets with between 60 and 80% of protein from animal sources met the greatest number of Estimated Average Requirements (EARs). Furthermore, diets with this ratio of animal protein were closest to benchmarks when assessed as a proportion of EAR met. That said, across all identified “sustainable healthy diets”, calcium, vitamins B6 and A, zinc, and magnesium were at risk of inadequate intake. This evidence suggests that a diet with around 60–80% of total protein coming from animal sources can reduce the risks of inadequate intake of micronutrients in a sustainable diet. Full article

The growing demand for health-promoting and eco-friendly foods has driven interest in biofunctional dairy products. Goat milk yogurt, though nutritionally beneficial, faces sensory challenges, while antioxidant-rich spent coffee grounds (SCGs), a coffee by-product, offer sustainable enhancement potential. This study assessed the consumer acceptance of goat milk yogurt enriched with 2% and 3% SCG extract. A total of 137 untrained consumers evaluated six sensory attributes—appearance, aroma, taste, texture, coffee–yogurt balance, and aftertaste—on a five-point hedonic scale. Due to non-normal data, Wilcoxon rank-sum tests and Spearman correlations were applied. No significant differences emerged between formulations (p > 0.05). Taste, aftertaste, and aroma were strongly correlated (r > 0.65). All attributes significantly predicted purchase intent (p < 0.01), with taste as the strongest driver (OR = 2.24). Consumers aged 26–35, usually presenting health or environmental concerns, showed greater acceptance. The addition of SCG extract did not compromise sensory quality, supporting its viability as a sustainable functional ingredient. These findings present high acceptance of a newly developed eco-friendly and nutritionally beneficial product, responding to consumers’ current qualitative demands related to the food they consume. Full article

This study investigates the association between Low-Carbohydrate Diet (LCD) score and the incidence of hypertension in the Japanese population. This cohort study was conducted in an ongoing longitudinal study, the Toon Health Study. Hypertension was defined by measured blood pressure levels and self-reported treatment information, and dietary intake was measured through a validated food frequency questionnaire. Total, animal and plant-based LCD scores were calculated. Participants were divided into sex-specific tertiles of LCD scores. A multivariable-adjusted logistic regression model was used to calculate odds ratio (OR) and 95% confidence interval (95% CI) of incidence of hypertension. Total and plant-based LCD scores showed a borderline negative association with incidence of hypertension. The ORs (95% CI) for the highest versus lowest tertile of the total LCD score were 0.61(0.37–1.03, p for trend = 0.07) and 0.65(0.39–1.10, p for trend = 0.09) for the plant-based LCD score. Stratified analysis by drinking status showed significant negative association among alcohol drinkers, multivariable ORs (95% CI) for the highest versus lowest tertile of total LCD score was 0.38 (0.17–0.83, p for trend = 0.01) and for the plant-based LCD score was 0.39 (0.17–0.90, p for trend = 0.01). No significant association observed in non-drinkers. In conclusion, an increased LCD score was associated with the lower incidence of hypertension, especially in the drinking population. Full article

This pilot, randomized, double-blind, placebo-controlled trial investigated the effects of branched-chain amino acids (BCAAs)—provided in a 2:1:1 ratio of leucine:isoleucine:valine—combined with exercise on fatigue, physical performance, and quality of life in older adults. Twenty participants (63% female; BMI: 35 ± 2 kg/m²; age: 70.5 ± 1.2 years) were randomized to 8 weeks of either exercise + BCAAs (100 mg/kg body weight/d) or exercise + placebo. The program included moderate aerobic and resistance training three times weekly. Physical function was assessed using handgrip strength, chair stands, gait speed, VO₂ max, and a 400 m walk. Psychological health was evaluated using the CES-D, Fatigue Assessment Scale (FAS), Insomnia Severity Index (ISI), and global pain, fatigue, and quality of life using a visual analog scale (VAS). Significant group x time interactions were found for handgrip strength (p = 0.03), chair stands (p < 0.01), and 400 m walk time (p < 0.01). Compared to exercise + placebo, exercise + BCAAs showed greater improvements in strength, mobility, and endurance, along with reductions in fatigue (−45% vs. +92%) and depressive symptoms (−29% vs. +5%). Time effects were also observed for ISI (−30%), FAS (−21%), and VAS quality of life (16%) following exercise + BCAA supplementation. These preliminary results suggest that BCAAs combined with exercise may be an effective way to improve physical performance and reduce fatigue and depressive symptoms in older adults. Full article

Introduction: Living with coeliac disease (CD) requires lifelong adherence to a strict gluten-free diet (GFD). This study assessed GFD adherence, symptom burden, autoimmune comorbidities, and dietetic support among Hellenic CD patients. Methods: A cross-sectional survey was completed by 272 adults with CD. Adherence was measured using the Hellenic version of the Celiac Dietary Adherence Test (H-CDAT). Results: The mean H-CDAT score was 13.5 ± 3.5. Good adherence was observed in 44.9% of participants, while 14.3% showed poor adherence. Symptom burden was high: 39.3% reported partial symptom resolution and 3.7% had ongoing symptoms. Among patients, 25.0% had multiple autoimmune conditions, ranging from two to four. Dietetic support was limited: 61.5% were not referred to a dietitian at diagnosis, and 75.4% had no regular follow-up. Higher H-CDAT scores, indicating poorer adherence, were significantly associated with younger age (p = 0.014), earlier diagnosis (p = 0.01), and ongoing symptoms (p < 0.01). Age at diagnosis was also positively associated with autoimmune comorbidity count. Conclusions: These findings highlight the need for earlier diagnosis, improved access to structured dietetic support, and individualized care to optimize GFD adherence and improve outcomes in patients with CD. Full article

Methylation is a biochemical process involving the addition of methyl groups to proteins, lipids, and nucleic acids (both DNA and RNA). DNA methylation predominantly occurs on cytosine and adenine nucleobases, and the resulting products—most frequently 5-methylcytosine and N⁶-methyladenine epigenetic marks—can significantly influence gene activity at the affected genomic sites without modifying the DNA sequence called nucleotide order. Various environmental factors can alter the DNA methylation pattern. Among these, methyl donor micronutrients, such as specific amino acids, choline, and several B vitamins (including folate, pyridoxine, thiamine, riboflavin, niacin, and cobalamin), primarily regulate one-carbon metabolism. This molecular pathway stimulates glutathione synthesis and recycles intracellular methionine. Glutathione plays a pivotal role during oocyte activation by protecting against oxidative stress, whereas methionine is crucial for the production of S-adenosyl-L-methionine, which serves as the universal direct methyl donor for cellular methylation reactions. Because local DNA methylation patterns at genes regulating fertility can be inherited by progeny for multiple generations even in the absence of the original disrupting factors to which the parent was exposed, and DNA methylation levels at specific genomic sites highly correlate with age and can also be passed to offspring, nutrition can influence reproduction and life span in a transgenerational manner. Full article

While hospital meals are designed to meet the nutritional requirements associated with illness or surgery, competing priorities often take precedence over food quality, contributing to poor patient satisfaction, in-hospital malnutrition, and high food waste. The environmental impacts of hospital food services are a less well-characterized dimension of this complex problem. A prospective cohort study of patients admitted for select abdominal surgeries between June and October 2021 was conducted at a tertiary care hospital in Canada. Greenhouse gas emissions and land-use impacts associated with all food items served were estimated, and patient food waste was weighed for each meal. Patients’ experience of hospital food was measured at discharge. Nutrition was assessed by comparing measured oral intake to minimum caloric and protein requirements. On average, food served in hospital resulted in 3.75 kg CO₂e/patient/day and 6.44 m²/patient/day. Average food waste was 0.88–1.39 kg/patient/day (37.5–58.9% of food served). Patients met their caloric and protein requirements on 9.8% and 14.8% of days in hospital, respectively. For patient satisfaction, 75% of overall scores were lower than the industry benchmark, and food quality scores were inversely correlated with quantities of food wasted. Redesigning inpatient food offerings to feature high-quality, low-emissions meals could lessen their environmental impacts while improving patient nutritional status and experience. Full article

American adults struggle with accurately assessing the quality of their diet, with the majority overrating their diet quality. Thus, the objective of the study was to explore what individuals think about when asked to rate their diet quality. Virtual focus groups were conducted from October 2023 to April 2024, using a semi-structured interview with open-ended questions. Convenience samples of small-scale farmers, school food service directors, health clinic patients, and university students and staff in Mississippi and Arkansas participated (N = 27). Themes and subthemes from NVivo-transcribed discussions were identified and coded inductively. Four subthemes emerged for description of diet: balance, consideration for others, convenience, and location. Four subthemes emerged for quality of diet: availability/access, culture/tradition, health considerations, and making better choices. Three subthemes emerged for healthy food: composition/preparation, nourishing benefits, and taste/flavor. Three subthemes emerged for unhealthy food: addicting/overconsumption, composition/preparation, and undesirable effects. Three subthemes emerged for nutrition knowledge: audience specific, general knowledge, and ambivalence. Three subthemes emerged for food shopping: food types, family influence/preference, and planning. Factors shaping how individuals perceive their diet quality are complex with intertwining components. Understanding the complexity involved in self-perceptions of diet quality will help us better quantify perceptions and link them to measurable outcomes. Full article

In April 2018, South Africa became the first African country to implement a Health Promotion Levy (HPL) on sugar-sweetened beverages (SSBs). This study assessed sugar tax awareness among rural-based university students and involved 342 participants, with an additional 10% to account for attrition. However, only 257 students, randomly selected from six university residences at the University of Venda, reported consuming SSBs. Systematic sampling determined the room selection, and the data was collected through an interviewer-administered questionnaire (8–28 October 2022). A knowledge questionnaire assessed the students’ understanding of the sugar tax. The results showed that 65.8% purchased SSBs five to six times a week, while 41.2% spent over R200 monthly on these beverages. The results showed that students had limited awareness and little perception of the sugar tax, reflecting a broader knowledge gap. Their negative behaviors toward sugar-sweetened beverages indicated that changing their consumption patterns would be challenging. Raising public awareness through taxation is widely recognized as an effective obesity prevention strategy, but misinformation, negative perceptions, and pessimistic attitudes may contribute to continued high consumption. Full article

Background: While previous research on children’s diets has primarily focused on individual nutrients or foods, recent years have seen increasing attention to the analysis of dietary patterns. In school-aged children enrolled in the CroCOSI study, this research focused on identifying the dietary patterns and examining their potential links with childhood obesity. Methods: Data were collected from a nationally representative sample comprising 5608 children aged 7–10 years and their parents in this cross-sectional study. To evaluate the nutritional status of the children, BMI-for-age was assessed using z-score values. Results: A factor analysis using data from the FFQ revealed three dietary patterns: Western, Healthy, and Breakfast. Children who scored high for consumption of fruits, vegetables, fish, cheese, dairy products, and 100% fruit juice were categorized into the Healthy dietary pattern, whereas those with high scores for cereals and milk were assigned to the Breakfast dietary pattern. Conclusions: The Western dietary pattern did not show a significant relationship with obesity among school-aged children (OR = 1.00, 95% CI: 0.98–1.00; p = 0.11). The risk of obesity was lower among children following the Healthy (OR = 0.98, 95% CI: 0.98–0.99; p = 0.045) and Breakfast (OR = 0.96, 95% CI: 0.95–0.99; p = 0.001) dietary patterns.The results can help in creating food policies with the aim of reducing childhood obesity in Croatia. Full article

Background: Nutrition literacy, defined as “the skills to comprehend and implement nutrition information into everyday practice”, is a new area of study. Preschool teachers affect children’s perception of nutrition and health and contribute to their nutrition literacy skills. Objective: This cross-sectional study aimed to assess the level of nutrition literacy (NLS-Gr) of preschool teachers. Methods: The research included two stages of cluster sampling in a sample of kindergarten teachers in Greece (Rhodes Island). Nutrition literacy was assessed with the NLS-Gr, the Greek version of the NLS, and adherence to a Mediterranean diet with the MedDiet score. Results: The mean NLS-Gr score was 25.87 (SD ± 2.2) and is considered adequate. The correct answers range from 65.1% to 100%. The MedDiet score was calculated at 33.94 (SD ± 3.8), and no correlation was found between the MedDiet score and the NLS-Gr. The NLS-Gr score of kindergarten teachers was adequate, higher than that of previous research on different populations. Conclusions: The study concluded that adherence to the Mediterranean diet requires improvement, and food waste needs to be reduced. Educators should be empowered through targeted educational interventions to improve their dietary habits and, therefore, enhance students’ health and nutritional behaviors. Further research is needed to contribute to formulating nutrition strategies and policies in kindergarten. Full article