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To explore the nutrition opportunities and challenges for 3D food printing.

Using a qualitative design, semi-structured interviews were conducted with experts from the field of nutrition or with a technical understanding of 3D food printing and a thematic analysis undertaken.

Four themes emerged: potential uses, sustainability, technical issues and ethical and social issues. The primary use identified was for texture-modified diets. Other uses include personalised nutrition and for novelty purposes. Interviewees indicated food printing may aid sustainability by reducing food waste, using food by-products and incorporating eco-friendly foods. The main technical issues were speed, cost and inability of the technology to move between textures. The latter is a limiting issue if the technology is purported to be used for texture-modified diets. Ethical and social issues raised included the acceptability and high degree of processing involved in printed foods.

This research highlights the need for nutrition issues to be considered as 3D food printing technology develops.

Three-dimensional (3D) printing has great potential in the food industry. While 3D printing technology offers customised food products to consumers, it also allows producers to develop new products using a wide variety of alternative food ingredients, modernise the production process and carry out environmentally friendly production. This research aims to determine the attitudes of students towards 3D foods who are studying in the Department of Gastronomy and Culinary Arts, as they are both consumers and examine different food processing systems and use them in the field of application. As a result of the study, it was identified that the participants believed that 3D printing is a great modern technology that allows the development of new foods, that it will bring benefit to us in the future, reduce the cost of food and food waste, increase the sustainability of food and that they see it as environmentally friendly. In addition, it was determined that the participants did not think that 3D-printed foods were disgusting; they found these foods reliable, could try them in the future and were excited to experience them.

We are all aware of the UK's battle with obesity and the profile it was given by Jamie Oliver's campaign to make schools and local authorities rethink children's diets. So why isn't more attention paid to older people's diets? After all, when physical or mental health is vulnerable, nutritious food is vital. In this article, Lee Sheppard looks at the challenges facing care homes when catering for the needs of the dementia sufferer.

The purpose of this paper was to examine the rheological characterisation of thickened water under different temperature and pH conditions and thickened milk with different fat contents.

Beverages thickened with powdered thickeners are used in the medical management of individuals who suffer swallowing difficulties (dysphagia). Each individual requires a specific level of thickness to best meet the needs of their dysphagia. Although the level of thickness is defined, obtaining the correct consistency of thickened fluids is difficult. This is due to fluctuations associated with temperature and type of fluids to be thickened. Rheological characterisation of commercially available xanthan gum-based thickener was performed under different conditions of temperature, pH and fat contents.

The viscosity and the yield stress of thickened water was found to be unaffected by pH. Similarly, temperature did not affect the viscosity at a high thickener concentration, although it did at lower concentration levels. Conversely, viscosity and yield stress increased as fat levels increased in thickened milk. Furthermore, thickened water took less than 2 minutes to reach equilibrium viscosity, while thickened milk required approximately 15 minutes to reach equilibrium viscosity.

These findings have implications for the standing time required for different beverages before they are thickened to a consistency that has been deemed safe for the patient’s physiological needs. Additionally, it highlights that different liquid base substances required different amounts of thickener to achieve the same level of thickness.

Findings from this study confirms and explores the variability of thickened fluids under different conditions of temperature, pH and fat content for the medical management of dysphagia.

In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.

This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.

Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm³/s extrusion rate, with minimum alteration in colour.

Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well established, especially in studies with large samples. Therefore, this study aims to identify and evaluate the association between major dietary patterns and COVID-19 among adults from Iran.

In this cross-sectional study, the authors included 9,189 participants aged 20–70 who participated in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd study (TAMIZ). They used factor analysis to extract dietary patterns based on a food frequency questionnaire (FFQ). Then, they assessed the relationship between these dietary patterns and the odds of COVID-19.

This study identified two major dietary patterns: “high protein and high fiber” and “transitional”. Participants in the highest tertile of the “high protein and high fiber” dietary pattern, which included vegetables, fruits, dairy and various kinds of meats such as red meat, fish and poultry, had a lower odds of COVID-19 compared with those in the lowest tertile. However, the “transitional” dietary pattern did not affect the risk of COVID-19.

In conclusion, a “high protein, high fiber” diet may lower the odds of COVID-19. This study suggests that dietary patterns may influence the severity and spread of future similar pandemics.

The provision of meals has long been regarded as an essential part of treatment of hospitalized patients complementing medical procedures and nursing management. Today, despite changes in the health-care landscape, which focused on improving the quality and efficiency of hospital care, malnutrition among inpatient was still a common worldwide concern.

This was a multi-centre, randomized study conducted in 21 study sites comprising 21 state and specialist government hospitals under the Ministry of Health, Malaysia. The sample size for this study was calculated with purposive sampling method, followed by proportionate sampling to determine the random sample size of each of the study sites. The total sample size required for this study was 2,759 subjects. A validated data collection form was used in the study.

Only 32.2 % and 37.6 % of subjects achieved adequate energy and protein intake, respectively, during their admission to medical ward. The study result showed that the overall mean energy and protein intake was 794.6 ± 487.8 kcal and 35.2 ± 24.3 g, respectively. The estimated energy (p = 0.001) and protein (p = 0.001) intake of all study sites was significantly lower compared to the adequacy value.

The adequacy intake in this study was only carried out in medical wards, thus reproducible result among other wards in different study sites could not be confirmed. Besides, this study assumed that the portion eaten by subjects during lunch and dinner was the same, and therefore, either one was recorded together with breakfast and either lunch or dinner to represent a subject’s daily intake.

This was the first nationwide study to report the adequacy of energy and protein intake of patients receiving therapeutic diets in the government hospital setting in Malaysia.

The purpose of this article is to estimate the relationship between acute care consumers' satisfaction with hospital foodservices, foodservice characteristics, demographic and contextual variables.

The acute care hospital foodservice patient satisfaction questionnaire was administered to 2,347 patients from 1996‐2001. Regression analysis was conducted to measure the influence of 21 foodservice attributes and seven contextual/demographic items on overall foodservice satisfaction.

Foodservice satisfaction was strongly associated with variety, flavour, meat texture, temperature, meal taste, and menu staff (p<0.01). Consumers aged 70 years or more rated their overall satisfaction significantly lower than younger consumers (p<0.01), but no statistically significant differences in overall ratings existed for other contextual or demographic groups.

This new foodservice instrument and the methods of analysis may be generalisable, but application is likely to be context‐specific. Further applications of the instrument are required to produce greater confidence in its validity and reliability across different foodservice settings.

Global statements often used in health service satisfaction surveys (e.g. a single rating of “food quality”) provide insufficient information to allow managers to adapt foodservices to suit consumers' preferences.

Detailed information of the kind produced here is required for the formulation of managerial and sectoral policies to improve the quality of health and consumer nutrition care. The findings are noteworthy and, as far as the literature review showed, no previously published study has produced this level of detail on consumer preferences across foodservice attributes or their relationship to overall foodservice satisfaction.

The training of care staff in care homes for older people is important to ensure the maintenance of evidence‐based and effective care. Moreover, training can assist in changing attitudes and promoting improved quality care for residents.To this end the Allied Health Professional (AHP) Care Homes Training Team provides training to care staff throughout the greater Glasgow area. This study sought to elicit service user views and opinions about the team's current provision to assist in informing prospective developments and enhancing future performance. Many of the responses discussed training in general in care homes and so should be of interest to all AHPs and others with an interest in care homes. Ten semi‐structured interviews were undertaken with home management staff, which were thematically analysed. The response rate was 100%. 648 care staff had received training from the team in the ten care homes. However, only 36% of these staff remained employed by the homes at the time of the study. Therefore, only the remaining staff received postal semi‐structured questionnaires. The response rate was 14% for these staff. A range of service users' opinions and views were elicited.Topics covered included: induction training, career progression through training, training records, team training and support provision, changes implemented as a result of training, barriers to implementing training, structure/times/content and delivery of training sessions, training gaps, information and training for managers and appropriate topics for training. Feedback was extremely positive but the study raised wider implications for older people's care in care homes, which merit further research and debate.