Journal articles: 'Food First'

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BEERS, LEE SAVIO. "First Food." Pediatric News 46, no. 12 (December 2012): 18. http://dx.doi.org/10.1016/s0031-398x(12)70279-5.

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MALVIYA, A. N. "Food comes first." Nature 340, no. 6229 (July 1989): 94. http://dx.doi.org/10.1038/340094b0.

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Capdevila Werning, Remei. "Food Comes First." Thresholds 34 (January 2007): 10–11. http://dx.doi.org/10.1162/thld_a_00220.

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Morrell, Erica. "First Food Justice: Infant Feeding Disparities and the First Food System." Breastfeeding Medicine 12, no. 8 (October 2017): 489–92. http://dx.doi.org/10.1089/bfm.2017.0088.

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Gura, T. "Nature's first functional food." Science 345, no. 6198 (August 14, 2014): 747–49. http://dx.doi.org/10.1126/science.345.6198.747.

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Davis, Janet, and Samuel A. Rebelsky. "Food-first computer science." ACM SIGCSE Bulletin 39, no. 1 (March 7, 2007): 372–76. http://dx.doi.org/10.1145/1227504.1227440.

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Cidro, Jaime, Tabitha Robin Martens, Lynelle Zahayko, and Herenia P. Lawrence. "First foods as Indigenous food sovereignty: Country foods and breastfeeding practices in a Manitoban First Nations community." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 5, no. 2 (May 23, 2018): 25–43. http://dx.doi.org/10.15353/cfs-rcea.v5i2.249.

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As a concept and in practice, Indigenous food sovereignty (IFS) offers insights into the social, cultural, and environmental challenges of a deficient food system. The associated poor health outcomes of this system include infant and child health issues such as early childhood caries and childhood obesity, and are a grave concern in many First Nations communities. Extant research has failed to consider the role of infant feeding traditions as an element of Indigenous food sovereignty. Breastfeeding and country food (also called traditional food or cultural food) consumption among infants has been long practiced in First Nations communities, resulting in healthier infants. The research described in this article originated with a research project called the Baby Teeth Talk study (BTT). This is a community-based trial which is testing a pre-natal/post-natal behavioural and preventive intervention for early childhood caries (ECC) among pregnant First Nations women and their infants in urban and on-reserve communities in Ontario and Manitoba. In Norway House Cree Nation, located in northern Manitoba, research participants shared stories on the methods used by caregivers for oral health care, including breastfeeding promotion. This paper reviews the literature relating to IFS, breastfeeding and the introduction of country food to infants. Through the voices of grandmothers in one community in Northern Manitoba, Canada, we connect the introduction of country food and breastfeeding to the larger IFS movement and positive health outcomes for infants, and improve the conceptualization and practice of IFS.

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Davison, Elaine. "First Words." Microbiology Australia 33, no. 1 (2012): 2. http://dx.doi.org/10.1071/ma12002.

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With more than 7 million mouths to feed, world food security (insecurity would be a better description), is high on the international radar. In his article, Les Baxter points out that the term food security means that sufficient quantities of food must be available, that people must have sufficient resources to obtain nutritious food, that it is used appropriately, and that a consistent food supply is not subject to sporadic or periodic shocks. Plant pathogens adversely affect all of these factors. They reduce the quantity and quality of food, they reduce income through reduced marketable yield, and disease epidemics result in sporadic reductions in food supply.

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Long, Sahira. "Juneteenth: First Food for Thought." Breastfeeding Medicine 16, no. 6 (June 1, 2021): 446. http://dx.doi.org/10.1089/bfm.2021.29184.sjl.

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Roberts, Scott W. "Food First, Educating Our Children." Health Education 18, no. 2 (May 1987): 17–18. http://dx.doi.org/10.1080/00970050.1987.10616011.

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Derige, Diana N. "Growing a First Food Movement." Breastfeeding Medicine 8, no. 5 (October 2013): 433–34. http://dx.doi.org/10.1089/bfm.2013.0073.

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Afton, Mary K., Michele Nakata, Myra Ching-Lee, and Paul V. Effler. "Food Safety for First Responders." Emerging Infectious Diseases 11, no. 3 (March 2005): 508–9. http://dx.doi.org/10.3201/eid1103.040700.

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Sandquist, Laura. "Food First: Nutrition as the Foundation for Health." Creative Nursing 21, no. 4 (2015): 213–21. http://dx.doi.org/10.1891/1078-4535.21.4.213.

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The principles of integrative nursing advocate that food be considered as a primary intervention for health promotion, risk reduction, and generally improved well-being. Food provides information to the body, signaling basic biological functions and normalizing physiological processes. Health care professionals should query patients about their nutritional intake, recognizing that adjustments in the types of foods consumed can often address long-standing symptoms that create distress, including pain, fatigue, anxiety, and gastrointestinal dysfunction. A Food First approach to care offers a novel approach that champions whole person/whole systems emergent health and well-being.

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Berman, Elizabeth. "A Fight for Food Sovereignty: Food First (http://foodfirst.org/)." Journal of Agricultural & Food Information 17, no. 1 (January 2, 2016): 3–10. http://dx.doi.org/10.1080/10496505.2016.1113098.

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Hendy, Helen M. "Which comes first in food–mood relationships, foods or moods?" Appetite 58, no. 2 (April 2012): 771–75. http://dx.doi.org/10.1016/j.appet.2011.11.014.

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Morrell, Erica. "First Food Justice = Food Justice = Environmental Justice: A Call to Address Infant Feeding Disparities and the First Food System." Environmental Justice 11, no. 1 (February 2018): 1–5. http://dx.doi.org/10.1089/env.2017.0014.

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Wansink, Brian, and David Just. "Healthy Foods First: Students Take the First Lunchroom Food 11% More Often Than the Third." Journal of Nutrition Education and Behavior 43, no. 4 (July 2011): S8. http://dx.doi.org/10.1016/j.jneb.2011.03.032.

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Brigitte, Simon. "Food will be our First Medicine." Acta Scientifci Nutritional Health 3, no. 8 (July 25, 2019): 144–45. http://dx.doi.org/10.31080/asnh.2019.03.0382.

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FERGUSON, NIALL. "Food and the First World War." Twentieth Century British History 2, no. 2 (1991): 188–95. http://dx.doi.org/10.1093/tcbh/2.2.188.

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Christopher, Gail C. "First Food: Progress Is Not Enough." Breastfeeding Medicine 5, no. 5 (October 2010): 275–76. http://dx.doi.org/10.1089/bfm.2010.0075.

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Harris, Gillian. "Introducing the Infant’s First Solid Food." British Food Journal 95, no. 9 (September 1993): 7–10. http://dx.doi.org/10.1108/00070709310045004.

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KILGORE, CHRISTINE. "Epinephrine ‘First Line’ for Food Anaphylaxis." Internal Medicine News 44, no. 3 (February 2011): 36–37. http://dx.doi.org/10.1016/s1097-8690(11)70130-5.

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Jalava, Katri. "First respiratory transmitted food borne outbreak?" International Journal of Hygiene and Environmental Health 226 (May 2020): 113490. http://dx.doi.org/10.1016/j.ijheh.2020.113490.

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Forbes, Cathy. "The ‘Food First’ approach to malnutrition." Nursing and Residential Care 16, no. 8 (August 2, 2014): 442–45. http://dx.doi.org/10.12968/nrec.2014.16.8.442.

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Kharroubi, Samer, Nivin A. Nasser, Marwa Diab El-Harakeh, Abdallah Alhaj Sulaiman, and Issmat I. Kassem. "First Nation-Wide Analysis of Food Safety and Acceptability Data in Lebanon." Foods 9, no. 11 (November 22, 2020): 1717. http://dx.doi.org/10.3390/foods9111717.

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The challenges to food safety in Lebanon are numerous and have coalesced to pose a serious public health concern. This is evident in well-documented food poisoning outbreaks and adulteration cases. In response, the Lebanese government initiated an unprecedented food safety campaign (2015–2017) that aimed to test food samples that were randomly collected from foodservices and industries across the country. The data were made available publicly, but they were never analyzed to prioritize and determine high risk foods and most prevalent contaminants nationally or across governorates. To answer these questions, we performed an in-depth statistical analysis of the data, which included 11,625 individual food samples. Our analysis showed that water (55% of tested water samples), spices (49.3%), red meat (34.4%), poultry (30.9%) and dairy (28.3%) were the main foods associated with the highest rejection rates. The most common biological contaminants detected in rejected foods were sulfate-reducing bacteria (34.7%), Escherichia coli (32.1%), coliforms (19.6%), Staphylococcus aureus (12.8%), and Salmonella (11.6%). We conclude that Lebanon needs rigorous and sustainable programs to monitor the quality and safety of foods. Given the lack of resources, we recommend putting emphasis on extensive outreach programs that aim at enhancing food safety knowledge from farm to fork.

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Moon, Michelle, and Cathy Stanton. "The First Course." Public Historian 36, no. 3 (August 1, 2014): 109–29. http://dx.doi.org/10.1525/tph.2014.36.3.109.

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The current enthusiasm for “local food” offers public historians an opportunity to strengthen civic dialogues about place, land and energy use, labor, economy, health, and governance. Moving beyond conventional exhibitry and living history approaches challenges public history practitioners and institutions to confront politicized “real-life” aspects of food systems, but it also offers important benefits to those engaged in the reshaping of both scaled-down food systems and civically engaged museums and historic sites. A nuanced, reflexive engagement with food and farm history can be a way to address much broader issues of economic, institutional, and environmental sustainability.

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Weber, Katharina Susanne, Jennifer Raab, Florian Haupt, Bärbel Aschemeier, Anja Wosch, Christiane Ried, Olga Kordonouri, Anette-Gabriele Ziegler, and Christiane Winkler. "Evaluating the diet of children at increased risk for type 1 diabetes: first results from the TEENDIAB study." Public Health Nutrition 18, no. 1 (January 2, 2014): 50–58. http://dx.doi.org/10.1017/s1368980013003406.

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AbstractObjectiveThe development of type 1 diabetes (T1D) is potentially influenced by nutrition. The aim of our study was to assess food and nutrient intakes of children at increased risk of T1D.DesignDietary intake of the last 4 weeks was assessed using a diet history interview. The daily nutrient and food intakes were compared with the German Dietary Reference Intakes, the Optimized Mixed Diet recommendations and those of a representative sample of children from the EsKiMo study.SettingChildren included in the analysis participated in the prospective TEENDIAB study.SubjectsFirst-degree relatives of people with T1D (n 268), aged 8–12 years.ResultsThe TEENDIAB children consumed 52·0 % of their total energy from carbohydrates, 32·6 % from fat and 14·3 % from protein. Compared with the reference values, their intake was lowest for folate at 61·3 % of the reference, for iodine at 58·1 % and for vitamin D at 8·9 %, and exceeded the reference for vitamin K about 5-fold, for Na about 3·5-fold and for protein about 1·5-fold. Their nutrient intakes were similar to those of a control cohort without increased T1D risk. The consumption of non-desirable food groups (meat products, sweets/snacks) was above the recommendations and the consumption of desirable food groups (fruits, vegetables, carbohydrate-rich foods) was below the recommendations.ConclusionsThe TEENDIAB children had intakes considerably below the recommendations for vitamin D, iodine, folate and plant-based foods, and intakes above for vitamin K, Na, protein, meat products and sweets/snacks. They showed similar dietary patterns to non-risk children.

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Burnett, Kristin, Kelly Skinner, Travis Hay, Joseph LeBlanc, and Lori Chambers. "Retail food environments, shopping experiences, First Nations and the provincial Norths." Health Promotion and Chronic Disease Prevention in Canada 37, no. 10 (October 2017): 333–41. http://dx.doi.org/10.24095/hpcdp.37.10.03.

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Introduction This paper looks at the market food environments of First Nations communities located in the provincial Norths by examining the potential retail competition faced by the North West Company (NWC) and by reporting on the grocery shopping experiences of people living in northern Canada. Methods We employed two methodological approaches to assess northern retail food environments. First, we mapped food retailers in the North to examine the breadth of retail competition in the provincial Norths, focussing specifically on those communities without year-round road access. Second, we surveyed people living in communities in northern Canada about their retail and shopping experiences. Results Fifty-four percent of communities in the provincial Norths and Far North without year-round road access did not have a grocery store that competed with the NWC. The provinces with the highest percentage of northern communities without retail competition were Ontario (87%), Saskatchewan (83%) and Manitoba (72%). Respondents to the survey (n = 92) expressed concern about their shopping experiences in three main areas: the cost of food, food quality and freshness, and availability of specific foods. Conclusion There is limited retail competition in the provincial Norths. In Manitoba, Saskatchewan and Ontario, the NWC has no store competition in at least 70% of northern communities. Consumers living in northern Canada find it difficult to afford nutritious foods and would like access to a wider selection of perishable foods in good condition.

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Natcher, David, Shawn Ingram, and Ana-Maria Bogdan. "Understanding the Nature of Country Food Sales among First Nations in Alberta, Canada." Human Organization 81, no. 4 (December 1, 2022): 368–79. http://dx.doi.org/10.17730/1938-3525-81.4.368.

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This research was motivated by increased tensions that had arisen within First Nations communities in the Peace River region of Alberta over the selling of country foods and the belief among some that it has incentivized excessive hunting and the abandonment of food-sharing traditions. Our results indicate that rather than having deleterious ecological and social effects, country food sales are not being driven by profitability, nor are the norms associated with harvesting and food sharing being adversely affected. Although the sale of country foods has been motivated in part by the capital demands of hunting, country foods are not being treated as mere commodities, nor are they used as instruments for profit. With these results, community leaders are in a better position to challenge colonial policies that criminalize the selling of country foods and defend the distinctiveness of their own culturally sanctioned food systems. This research is an example of anthropological praxis where assumptions derived from modernization and household production theories are tested through applied research with the intent to resolve tensions over the speculative impacts of country food sales in First Nations communities.

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McIntyre, Lynn, Valerie Tarasuk, and Tony Jinguang Li. "Improving the nutritional status of food-insecure women: first, let them eat what they like." Public Health Nutrition 10, no. 11 (November 2007): 1288–98. http://dx.doi.org/10.1017/s1368980007702902.

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AbstractObjectiveTo determine the extent to which identified nutrient inadequacies in the dietary intakes of a sample of food-insecure women could be ameliorated by increasing their access to the ‘healthy’ foods they typically eat.DesignMerged datasets of 226 food-insecure women who provided at least three 24-hour dietary intake recalls over the course of a month. Dietary modelling, with energy adjustment for severe food insecurity, explored the effect of adding a serving of the woman's own, and the group's typically chosen, nutrient-rich foods on the estimated prevalence of nutrient inadequacy.Setting and subjectsOne study included participants residing in 22 diverse community clusters from the Atlantic Provinces of Canada, and the second study included food bank attendees in Toronto, Ontario, Canada. Of the 226 participants, 78% lived alone with their children.ResultsWhile nutritional vulnerability remained after modelling, adding a single serving of either typically chosen ‘healthy’ foods from women's own diets or healthy food choices normative to the population reduced the prevalence of inadequacy by at least half for most nutrients. Correction for energy deficits resulting from severe food insecurity contributed a mean additional 20% improvement in nutrient intakes.ConclusionsFood-insecure women would sustain substantive nutritional gains if they had greater access to their personal healthy food preferences and if the dietary compromises associated with severe food insecurity were abated. Increased resources to access such choices should be a priority.

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Lee, Jae-Woon, Sul Hoon-Ku, and 변찬복. "Food Service: Job Satisfaction at First? or Knowledge Management at First?" Journal of North-east Asian Cultures 1, no. 21 (December 2009): 267–79. http://dx.doi.org/10.17949/jneac.1.21.200912.016.

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Kaplan, Bonnie J. "Food Additives and Behavior: First Genetic Insights." American Journal of Psychiatry 167, no. 9 (September 2010): 1023–25. http://dx.doi.org/10.1176/appi.ajp.2010.10060795.

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Christopher, Gail C. "First Food: The Essential Role of Breastfeeding." Breastfeeding Medicine 4, s1 (October 2009): S—9—S—10. http://dx.doi.org/10.1089/bfm.2009.0039.

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Rezaei, Abdolmotalleb. "Food safety: The farmer first health paradigm." One Health 5 (June 2018): 69–73. http://dx.doi.org/10.1016/j.onehlt.2018.04.001.

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Rhoades, Deborah, and M. Stone. "P13: First Class, Fitness, Food, and Fun." Journal of Nutrition Education and Behavior 40, no. 4 (July 2008): S48. http://dx.doi.org/10.1016/j.jneb.2008.03.073.

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Jackson, Brian P., Vivien F. Taylor, Tracy Punshon, and Kathryn L. Cottingham. "Arsenic concentration and speciation in infant formulas and first foods." Pure and Applied Chemistry 84, no. 2 (January 16, 2012): 215–23. http://dx.doi.org/10.1351/pac-con-11-09-17.

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Arsenic (As) exposure to humans is pervasive, and, increasingly, studies are revealing adverse health effects at ever lower doses. Drinking water is the main route of exposure for many individuals; however, food can be a significant source of As to individuals, especially if their diet is rice-based. Infants are particularly susceptible to dietary exposure, since many first foods contain rice and infants have a low body mass. Here we report on As concentration and speciation in infant formulas and first foods. Speciation is essential for food analysis because of the much greater toxicity of inorganic As species and the possibility that As in food (unlike water) may be present in either inorganic or organic forms. Infant milk formulas were low in total As (2.2–12.6 ng g–1, n = 15). Non-dairy formulas were significantly higher in As than dairy-based formulas. Arsenic in formula was almost exclusively inorganic. Arsenic concentration in purees (n = 41) and stage 2/3 foods (n = 18) ranged from 0.3 to 22 ng g–1. Rice-fortified foods had significantly higher total As concentrations than non-rice-based foods. Again, As speciation was predominantly inorganic with lower concentrations of dimethylarsenic acid (DMA) also present. These data confirm that infants are exposed to As via diet, and suggest that careful attention to diet choices may limit this exposure.

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Pennell, Michael. "(Dis)comfort food: connecting food, social media, and first-year college undergraduates." Food, Culture & Society 21, no. 2 (February 23, 2018): 255–70. http://dx.doi.org/10.1080/15528014.2018.1429074.

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Tunc, Tanfer Emin. "Less Sugar, More Warships: Food as American Propaganda in the First World War." War in History 19, no. 2 (April 2012): 193–216. http://dx.doi.org/10.1177/0968344511433158.

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The use of food as American war propaganda finds its origins in the First World War, when anti-German sentiment prompted Americans to rename German foods. The First World War also signifies an important turning point in the history of American food consumption because it represents a shift in eating habits, culinary practices, and domestic food preparation, including the infiltration of fresh home-grown fruit and vegetables and preserved or canned foods into the US diet, and the introduction of supermarkets. All of these changes, however, would have been impossible without the mobilization of middle-class American women on the home front, and the synergy between civil society and government propaganda. By using poster and grass-roots campaigns to appeal to their activities in the private sphere of the household and their pre-existing activism in the public sphere, the United States Food Administration, under the leadership of Herbert Hoover, was able to convince women to ‘rally around the flag’ to change the dietary habits of both adults and children, and conserve valuable food which could be sent to the ‘starving people of Europe’ and Allied soldiers on the warfront.

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Thompson, Heather A., Courtney W. Mason, and Michael A. Robidoux. "Hoop House Gardening in the Wapekeka First Nation as an Extension of Land-Based Food Practices." ARCTIC 71, no. 4 (December 19, 2018): 407–21. http://dx.doi.org/10.14430/arctic4746.

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Rural Indigenous communities in Canada’s North face many challenges getting regular access to nutritious foods, primarily because of the high cost of market food, restricted availability of nutritious foods, and lack of government support for nutritious food programs. The consequences of food insecurity in this context are expressed in high rates of diabetes, heart disease, and childhood obesity. Many Indigenous communities are responding to issues related to healthy food access by attempting to rebuild local food capacity in their specific regions. Important first steps have been taken in developing local food initiatives, yet whether these initiatives are improving northern food security remains to be seen. We explore this question by working with the Oji-Cree First Nation in the community of Wapekeka, northern Ontario, to construct a hoop house and develop a school-based community gardening program. Using a community-based participatory approach, we determined that hoop house and gardening initiatives in rural, northern settings have the potential to build up local food production, develop the skills and knowledge of community members, engage youth in growing local food, and align with land-based food teachings. We show that despite widespread and multidimensional community hardships, there was considerable community buy-in and support for the project, which gives hope for future development and provides important insight for those seeking to initiate similar gardening, hoop house, or greenhouse initiatives in northern Indigenous communities.

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Hastings, Justine, and Ebonya Washington. "The First of the Month Effect: Consumer Behavior and Store Responses." American Economic Journal: Economic Policy 2, no. 2 (May 1, 2010): 142–62. http://dx.doi.org/10.1257/pol.2.2.142.

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Previous research has demonstrated that benefit recipients decrease expenditures on, and consumption of, food throughout the benefit month. Using detailed grocery store scanner data, we ask two questions: whether cycling is due to a desire for variety that leads to within-month substitution across product quality, and whether cycling is driven by countercyclical retail pricing. We find that the decrease in food expenditures is largely driven by reductions in quantity, not quality, and that prices for foods purchased by benefit households vary pro-cyclically with demand, implying that households could save money by delaying their food purchases until later in the month. (JEL D12, I38)

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Castle, Jill, Shannon Cunningham, and Sunanda Vadapalli. "First Foods." ICAN: Infant, Child, & Adolescent Nutrition 5, no. 5 (September 19, 2013): 271–73. http://dx.doi.org/10.1177/1941406413504190.

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Baron, Steve, Anthony Patterson, Roger Maull, and Gary Warnaby. "Feed People First." Journal of Service Research 21, no. 1 (November 5, 2017): 135–50. http://dx.doi.org/10.1177/1094670517738372.

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Service research highlights the utility of adopting a service ecosystem approach to studying service innovation. It suggests that service innovations can arise from challenging and developing the institutions (i.e., norms, rules, practices, meanings, and symbols) which underpin an ecosystem. Also, recent emphasis on consumer well-being posits that studies of service provision to poor consumers are needed. Reflecting these research priorities, the context of this case study on service innovation is the food waste ecosystem, whereby service innovations can contribute to the alleviation of food poverty for thousands of citizens. The central actor of the ecosystem is the leading UK charity organization fighting food waste. The paper’s contribution lies in using data from ecosystem actors to clarify the distinctions between institutions, thereby enhancing understanding of the application of institutional theory within the ecosystem and highlighting some theoretical implications for service innovation both within- and between-system levels. An actor institutions matrix is offered as a fruitful outcome of the analysis of the institutions, and suggested recommendations for operationalizing service ecosystem studies are outlined.

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Yung, Kathleen, and Casey Neathway. "Community Champions for Safe, Sustainable, Traditional Food Systems." Current Developments in Nutrition 4, Supplement_1 (October 21, 2019): 49–52. http://dx.doi.org/10.1093/cdn/nzz119.

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ABSTRACT Access to traditional Indigenous foods is a priority to improve food security and recognize the role of food in sustaining cultural and social connections. First Nations Health Authority (FNHA) is Canada's first province-wide, Indigenous-led health authority and delivers services in a community-driven manner. FNHA collaborated with First Nations to implement a Community Champion model, whereby each Nation could identify an individual who worked in food programming to attend a train-the-trainer workshop on safe food preservation methods. The Champions then took this knowledge, along with provided resources, to lead canning workshops in their home communities. Throughout the first year, a community of practice was nurtured, and a gathering of this community was held at the end of the first year. Nations were able to meet food safety considerations through interactive learning, and access to traditional Indigenous foods was strengthened. The Community Champion model supports capacity building and creates a community of practice.

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Willows, Noreen, Louise Johnson-Down, Tiff-Annie Kenny, Hing Man Chan, and Malek Batal. "Modelling optimal diets for quality and cost: examples from Inuit and First Nations communities in Canada." Applied Physiology, Nutrition, and Metabolism 44, no. 7 (July 2019): 696–703. http://dx.doi.org/10.1139/apnm-2018-0624.

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This review summarizes aspects of the 2017 Canadian Nutrition Society symposium, “Modelling diets for quality and cost: examples from Inuit and First Nations in Canada”. Indigenous peoples in Canada experience a high prevalence of nutrition-related chronic disease because of the poor quality and high cost of their food supply. Since European colonization, they have transitioned from a diet of minimally processed traditional foods (game, fish, and plants) procured using pursuits such as hunting, fishing, gathering, and horticulture to a diet comprised mostly of processed market foods. This nutrition transition is the result of factors such as colonial policies and practices; climate change; environmental degradation; contaminants in traditional foods; and limited availability of, or access to, economical and healthful market foods. Presenters Malek Batal and Laurie Chan characterized the contemporary diets of First Nations and Inuit populations and demonstrated novel methods for modelling more optimal diets using 2 datasets: the First Nations Food, Nutrition, and Environment Study and the Inuit Health Survey. It was demonstrated how the NOVA classification characterized the portion of the diet consisting of processed foods. Dietary components were then manipulated to reduce ultra-processed food and drink intake to increase the Healthy Eating Index score. Linear programming was explained as a way to mathematically design theoretical diets that aim to optimize food cost, nutrition quality, and contaminant level of traditional foods. While diet-modelling methodologies have limitations, they provide a basis for engaging Indigenous peoples and governments to develop nutrition goals and policies anchored in contemporary food realities.

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Hertog, Maarten L. A. T. M., Ismail Uysal, Ultan McCarthy, Bert M. Verlinden, and Bart M. Nicolaï. "Shelf life modelling for first-expired-first-out warehouse management." Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 372, no. 2017 (June 13, 2014): 20130306. http://dx.doi.org/10.1098/rsta.2013.0306.

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In the supply chain of perishable food products, large losses are incurred between farm and fork. Given the limited land resources and an ever-growing population, the food supply chain is faced with the challenge of increasing its handling efficiency and minimizing post-harvest food losses. Huge value can be added by optimizing warehouse management systems, taking into account the estimated remaining shelf life of the product, and matching it to the requirements of the subsequent part of the handling chain. This contribution focuses on how model approaches estimating quality changes and remaining shelf life can be combined in optimizing first-expired-first-out cold chain management strategies for perishable products. To this end, shelf-life-related performance indicators are used to introduce remaining shelf life and product quality in the cost function when optimizing the supply chain. A combinatorial exhaustive-search algorithm is shown to be feasible as the complexity of the optimization problem is sufficiently low for the size and properties of a typical commercial cold chain. The estimated shelf life distances for a particular batch can thus be taken as a guide to optimize logistics.

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Barling, David, and Tim Lang. "A Reluctant Food Policy? The First Five Years of Food Policy under Labour." Political Quarterly 74, no. 1 (January 2003): 8–18. http://dx.doi.org/10.1111/1467-923x.00507.

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Zhu, L., K. Early, and S. Himmelheber. "Understanding Public Food Donations: A First Step in Improving Healthy Food Pantry Options." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (September 2014): A69. http://dx.doi.org/10.1016/j.jand.2014.06.229.

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Gillies, Christina, Anna Farmer, Katerina Maximova, and Noreen D. Willows. "Alexander First Nations Parents’ Perceptions of a School Nutrition Policy." Canadian Journal of Dietetic Practice and Research 81, no. 2 (June 1, 2020): 66–71. http://dx.doi.org/10.3148/cjdpr-2019-026.

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Purpose: A school nutrition policy (SNP) is one promising school-based health promotion strategy to improve the food environments of First Nations children. The aim of this study was to explore First Nations parents’ perceptions of a SNP. Methods: A process evaluation of policy implementation was conducted using a mixed-methods design. Parents (n = 83) completed a 19-question survey to capture their perceptions of the policy. Survey responses informed questions in an 11-question semi-structured interview guide. Transcripts from interviews with parents (n = 10) were analyzed using content analysis to identify barriers and facilitators to policy implementation. Results: Parents were supportive of the SNP and the school’s food programs, which they perceived as helping to address community concerns related to nutrition. However, some parents opposed the restriction of unhealthy foods at school celebrations and fundraisers. In addition, despite being aware of the SNP, parents were unable to demonstrate an understanding of the SNP content. Finally, parents struggled to provide their children with healthy foods to bring to school due to lack of affordable and accessible food in the community. Conclusions: Although SNPs may be well-received in First Nations communities, their implementation must be supported by parent involvement and consideration of wider socioeconomic conditions.

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Lytton, Timothy D. "Banning front-of-package food labels: First Amendment constraints on public health policy." Public Health Nutrition 14, no. 6 (November 17, 2010): 1123–26. http://dx.doi.org/10.1017/s1368980010002843.

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AbstractIn recent months, the FDA has begun a crackdown on misleading nutrition and health claims on the front of food packages by issuing warning letters to manufacturers and promising to develop stricter regulatory standards. Leading nutrition policy experts Marion Nestle and David Ludwig have called for an even tougher approach: a ban on all nutrition and health claims on the front of food packages. Nestle and Ludwig argue that most of these claims are scientifically unsound and misleading to consumers and that eliminating them would ‘aid educational efforts to encourage the public to eat whole or minimally processed foods and to read the ingredients list on processed foods’. Nestle and Ludwig are right to raise concerns about consumer protection and public health when it comes to front-of-package food labels, but an outright ban on front-of-package nutrition and health claims would violate the First Amendment. As nutrition policy experts develop efforts to regulate front-of-package nutrition and health claims, they should be mindful of First Amendment constraints on government regulation of commercial speech.

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Batal, Malek, Hing Man Chan, Karen Fediuk, Amy Ing, Peter R. Berti, Genevieve Mercille, Tonio Sadik, and Louise Johnson-Down. "First Nations households living on-reserve experience food insecurity: prevalence and predictors among ninety-two First Nations communities across Canada." Canadian Journal of Public Health 112, S1 (June 2021): 52–63. http://dx.doi.org/10.17269/s41997-021-00491-x.

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Abstract Objective To describe the prevalence of food insecurity in First Nations households across Canada while identifying barriers and enablers to traditional food (TF) consumption. Methods The First Nations Food, Nutrition and Environment Study is a cross-Canada participatory study of on-reserve First Nations from 2008 to 2018. The Household Food Security Survey Module was used to capture income-related challenges experienced by First Nations households. Households were classified as food secure, or marginally, moderately, or severely food insecure. Barriers and enablers to TF access and use were identified describing the Indigenous experience. Results Almost half of on-reserve First Nations households were food insecure and the prevalence was higher than that for non-Indigenous households in Canada. On-reserve food insecurity prevalence was higher in western regions of Canada. First Nations households with children experienced greater food insecurity than those without children. More adults experienced severe food insecurity than children. Most adults would like to have more TF in their diet but state that factors such as financial and household constraints, industrial activities, government regulations, climate change, and fear of contamination impede greater access. Food costs were substantially higher in remote First Nations communities, but remoteness was not associated with food security in multivariable analysis. Conclusion Existing systems have been unsuccessful in curbing the food insecurity in First Nations households. Improving food security hinges on achieving Indigenous Food Sovereignty, the key to long-term conservation and stewardship of the land and the co-management of these by Indigenous Peoples. Studies investigating the feasibility of increasing TF from an Indigenous perspective are required.

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Journal articles on the topic 'Food First'

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