Impact of decreasing the proportion of higher energy foods and reducing portion sizes on food purchased in worksite cafeterias: A stepped-wedge randomised controlled trial. by James P Reynolds, Minna Ventsel, Daina Kosīte, Brier Rigby Dames, Laura Brocklebank, Sarah Masterton, Emily Pechey, Mark Pilling, Rachel Pechey, Gareth J Hollands, Theresa M Marteau

“…Intervention categories included main meals, sides, cold drinks, snacks, and desserts. The study setting was worksite cafeterias located in distribution centres for a major United Kingdom supermarket and lasted for 25 weeks (May to November 2019). …”
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Associations of Calcium Intake and Calcium from Various Sources with Blood Lipids in a Population of Older Women and Men with High Calcium Intake by Maria Papageorgiou, Fanny Merminod, Serge Ferrari, René Rizzoli, Emmanuel Biver

“…Dairy calcium (<i>p</i> = 0.031), especially calcium from milk (<i>p</i> = 0.044) and milk-based desserts (<i>p</i> = 0.039), i.e., low-fat (<i>p</i> = 0.022) and non-fermented (<i>p</i> = 0.005) dairy products, were associated with a lower risk of high total cholesterol. …”
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Five year trends in the serve size, energy, and sodium contents of New Zealand fast foods: 2012 to 2016 by Helen Eyles, Yannan Jiang, Tony Blakely, Bruce Neal, Jennifer Crowley, Christine Cleghorn, Cliona Ni Mhurchu

“…Four of 12 food groups (Desserts, Pizza, Sandwiches, and Salads) and four of 10 fast food chains (Domino’s, Hell Pizza, Pizza Hut, and Subway) displayed large, undesirable changes for three or more (of five) outcomes (≥10%; p < 0.05). …”
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Diet as a Risk Factor for Early-Onset Colorectal Adenoma and Carcinoma: A Systematic Review by Kaitlin L. Carroll, Andrew D. Frugé, Martin J. Heslin, Elizabeth A. Lipke, Michael W. Greene

“…Those who consumed large amounts of deep-fried foods, refined foods, followed a high fat diet, consumed large amounts of sugary drinks and desserts, and had low folate and fiber consumption had a significantly higher occurrence of EOCRC. …”
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A Dietary Assessment App for Hospitalized Patients at Nutritional Risk: Development and Evaluation of the MyFood App by Paulsen, Mari Mohn, Hagen, Martina Lovise Lindhart, Frøyen, Marte Hesvik, Foss-Pedersen, Rikke Julie, Bergsager, Dagfinn, Tangvik, Randi Julie, Andersen, Lene Frost

“…Agreement between methods increased from day 1 to day 2 for bread and cereals, spreads, egg, yogurt, soup, hot dishes, and desserts. Ninety percent of participants reported that MyFood was easy to use, and 97% found the app easy to navigate. …”
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Sugar-sweetened carbonated beverage consumption correlates with BMI, waist circumference, and poor dietary choices in school children by Shoukri Mohammed, Al-Rubeaan Khalid, Subhani Shazia N, Zaidi Marya Z, Collison Kate S, Al-Mohanna Futwan A

“…Fast food meal intake, savory snacks, iced desserts and total sugar consumption correlated with SSCB intake in both boys (r = 0.39, 0.13, 0.10 and 0.52 respectively, P < 0.001) and girls (r = 0.45, 0.23, 0.16 and 0.55 respectively, P < 0.001). …”
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Evaluating the potential implications of canadian front-of-pack labelling regulations in generic and branded food composition databases by Christine Mulligan, Jennifer J. Lee, Laura Vergeer, Mavra Ahmed, Mary R. L’Abbé

“…Soups, Combination Dishes, and Desserts categories in CNF 2015 and Combination dishes, Soups, and Meats categories in FLIP 2017 would have the highest proportion of products that would display a FOP symbol. …”
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Défis d’approvisionnement en eau potable, facteur causal de la violence urbaine à Kinshasa. Un regard critique sur la situation des quartiers Mitendi et Kimvula by François LAYINGA KATETE, Séraphin KELEKELO BOLOKWA IKAT, Kevin AYAMEDA NDEGAZA, Willy M’PIANA YENGA

“…L’article a été rédigé suite à une noyade d’un enfant à la rivière Ngeba et permet d’éviter une violence de grande ampleur suite au manque de desserte en eau potable dans les quartiers Mitendi et Kimvula. …”
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Food groups consumed by infants and toddlers in urban areas of China by Pan Yu, Liya Denney, Yingdong Zheng, Gerard Vinyes-Parés, Kathleen C. Reidy, Alison L. Eldridge, Peiyu Wang, Yumei Zhang

“…All foods, beverages and supplements reported were assigned to one of 64 food groups categorised into the following: milk and milk products, grains, vegetables, fruits, protein foods and desserts/sweets. The percentage of infants and young children consuming foods from specific food groups was calculated, regardless of the amount consumed. …”
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Estimating the environmental impacts of 57,000 food products by Clark, M, Scarborough, P, Springmann, M, Rayner, M, Hill, J, Tilman, D, Macdiarmid, JI, Fanzo, J, Bandy, L, Harrington, RA

“…Using the approach on 57,000 products in the United Kingdom and Ireland shows food types have low (e.g., sugary beverages, fruits, breads), to intermediate (e.g., many desserts, pastries), to high environmental impacts (e.g., meat, fish, cheese). …”

Impact of decreasing the proportion of higher energy foods and reducing portion sizes on food purchased in worksite cafeterias: a stepped-wedge randomised controlled trial by Reynolds, JP, Ventsel, M, Kosite, D, Rigby Dames, B, Brocklebank, L, Masterton, S, Pechey, RK, Pilling, M, Pechey, R, Hollands, GJ, Marteau, TM

“…Intervention categories included main meals, sides, cold drinks, snacks, and desserts. The study setting was worksite cafeterias located in distribution centres for a major United Kingdom supermarket and lasted for 25 weeks (May to November 2019). …”

Relation of preconception eating behaviours to dietary pattern trajectories and gestational weight gain from preconception to late pregnancy by Loh, Jason, Loy, See Ling, Appannah, Geeta, Colega, Marjorelee T., Godfrey, Keith M., Yap, Fabian, Chong, Yap Seng, Eriksson, Johan G., Chan, Jerry K.Y., Chan, Shiao-yng, Chong, Mary F.F., Lai, Jun S.

“…Two dietary patterns were derived: ‘Fast Food, Fried Snacks and Desserts (FFD)’ and ‘Soup, Fish and Vegetables (SFV)’. …”

PRELIMINARY STUDY ON THE RELATIONSHIP BETWEEN HIGH FAT DIET AND INTESTINAL FLORA OF SCHOOL-AGERS IN SHENZHEN, CHINA by X. Chen, J. Lun, X. Gao, M. Long, H. Cao

“…Intake of meat was negatively correlated with Alistipes (r=-0.334, P=0.003) and Ruminococcus was negatively correlated with milk intake (r=-0.296, P=0.008) and desserts intake (r=-0.330, P=0.003). Conclusion: The structure of gut microbiota is sensitive to diet, and a decrease in fat can result in notable community richness.…”
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Optimism is associated with diet quality, food group consumption and snacking behavior in a general population by Wassila Ait-hadad, Marc Bénard, Rebecca Shankland, Emmanuelle Kesse-Guyot, Margaux Robert, Mathilde Touvier, Serge Hercberg, Camille Buscail, Sandrine Péneau

“…Results Optimism was associated with greater overall diet quality (β (95% CI) = 0.07 (0.004–0.11), P < 0.0001) and higher consumption of fruit and vegetables, seafood, whole grains, fats, dairy and meat substitutes, legumes, non-salted oleaginous fruits, and negatively associated with consumption of meat and poultry, dairy products, milk-based desserts, sugar and confectionery. In addition, optimism was associated with less snacking (OR (95% CI) = 0.89 (0.84, 0.95)). …”
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Machine Learning Approaches for Predicting Fatty Acid Classes in Popular US Snacks Using NHANES Data by Christabel Y. E. Tachie, Daniel Obiri-Ananey, Nii Adjetey Tawiah, Nii Attoh-Okine, Alberta N. A. Aryee

“…In the US, people frequently snack between meals, consuming calorie-dense foods including baked goods (cakes), sweets, and desserts (ice cream) high in lipids, salt, and sugar. …”
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Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption by Sara De Nucci, Roberta Zupo, Fabio Castellana, Annamaria Sila, Vincenzo Triggiani, Giuseppe Lisco, Giovanni De Pergola, Rodolfo Sardone

“…<b>Results:</b> A clear trend of an increasing consumption of sweets (chocolate, candy, cookies, pastries, cakes, desserts, and confectionery, 31.75% increase vs. 21.06% decrease), packaged fatty or salty snacks (23.71% increase vs. 20.73% decrease), and baked goods (bread products, pizza, and sandwiches, 28.03% increase vs. 13.5% decrease) emerged, versus a decrease in ready-to-eat dishes (16.2% increase vs. 22.62% decrease) and ready-made meals (10.6% increase vs. 31.43% decrease), such as instant soups, canned foods, fast food, and chips, as well as sugary drinks in general (14.55% increase vs. 22.65% decrease). …”
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Caries prevalence of the first permanent molar and associated factors among second-grade students in Xiangyun of Yunnan, China: A cross-sectional study by Mingshan Liu, Xiaoqin Xu, Qianqian Song, Hongmei Zhang, Fang Zhang, Guangyun Lai

“…Logistic regression analysis showed that the most significantly associated factors were: consuming desserts at least once a day, no fluoride varnish application experience, worse parental perception of children's oral health status, and incorrect parental knowledge of whether decayed primary teeth need treatment.ConclusionCaries prevalence of FPM among second-grade schoolchildren in Xiangyun was considerably higher than the average prevalence nationwide in China. …”
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Comparison of mechanical characteristics of different types of shales in the Ordos Basin by Liangbin Dou, Liangbin Dou, Liangbin Dou, Jingyang Chen, Jingyang Chen, Xiongdi Zuo, Xiongdi Zuo, Yonghui Liu, Lin Sun, Yong Fang, Yong Fang, Xuebin Cheng, Xuebin Cheng, Ting Wang, Ting Wang

“…This study provides some technical guidance for the identification of different types of shale fracturing desserts and fracturing processes.…”
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Duplex real-time PCR assay using SYBR Green to detect and quantify Malayan box turtle (Cuora amboinensis) materials in meatballs, burgers, frankfurters and traditional Chinese herb... by Asing, -, Ali, Md. Eaqub, Hamid, Sharifah Bee Abd, Hossain, M., Ahamad, M.N.U., Hossain, S.M.A., Naquiah, N., Zaidul, I.S.M.

“…The assay was used to screen 100 commercial samples of traditional Chinese herbal jelly powder from eight different brands; 22% of them were found to be MBT-positive (5.37 ± 0.50–7.00 ± 0.34% w/w), which was reflected through the Ct values (26.37 ± 0.32–28.90 ± 0.42) and melting curves (74.63–78.65 ± 0.22°C) of the amplified MBT target (120 bp), confirming the speculation that MBT materials are widely used in Chinese herbal desserts, exotic dishes consumed with the hope of prolonging life and youth.…”

Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial by Gareth J. Hollands, Emma Cartwright, Mark Pilling, Rachel Pechey, Milica Vasiljevic, Susan A. Jebb, Theresa M. Marteau

“…Methods Nine worksites in England were recruited to reduce by at least 10% the portion sizes of foods available in their cafeterias from targeted categories (main meals, sides, desserts, cakes). In a stepped wedge randomised controlled pilot trial, each site was randomised to a date of implementation, staggered fortnightly, following a baseline period of four weeks. …”
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