Food Studies Commons^™

Comparison Of Sampling Methods For Predicting Wine Quality Based On Physicochemical Properties, Robert Burigo, Scott Frazier, Eli Kravez, Nibhrat Lohia

SMU Data Science Review

Using the physicochemical properties of wine to predict quality has been done in numerous studies. Given the nature of these properties, the data is inherently skewed. Previous works have focused on handful of sampling techniques to balance the data. This research compares multiple sampling techniques in predicting the target with limited data. For this purpose, an ensemble model is used to evaluate the different techniques. There was no evidence found in this research to conclude that there are specific oversampling methods that improve random forest classifier for a multi-class problem.

College Student Food Security During The Covid-19 Pandemic, Frances Rafferty, Tania Schusler, Mariana Valencia Mestre

School of Environmental Sustainability: Faculty Publications and Other Works

Food insecurity among college and university students has increased in the past decade. The COVID-19 pandemic has presented unique public health challenges, including increased food insecurity. In a cross-sectional survey of students at a private university in the midwestern U.S. (N=253) we examined how student food security status changed during the pandemic and what relation-ships exist between changes in food security and various aspects of student identities. Twenty-nine percent of responding students indicated that they became less food secure during the pandemic, and the overall reported food insecurity rate increased by 130.77%. Change in respondent food security status during the …

Connectivity And Racial Equity In Responding To Covid-19 Impacts In The Chicago Regional Food System, Rowan Obach, Tania Schusler, Paulina Vaca, Sydney Durkin, Ma'raj Sheikh

School of Environmental Sustainability: Faculty Publications and Other Works

The COVID-19 outbreak led to major disruptions in food systems across the globe. In the United States’ Chicago region, the outbreak created immediate concerns around increased hunger, food insecurity, supply chain disruptions, and loss of local livelihoods. This was especially evident in communities of color, which faced disproportionate impacts from the pandemic. In March 2020, the Chicago Food Policy Action Council (CFPAC) coordinated a Rapid Response Effort that convened people in working groups related to emergency food assistance, local food producers, small businesses, and food system workers to address urgent needs that arose due to the pandemic. Each working group …

Impact Of Cosmetic Standards On Food Loss, Pascale Crama, Yangfang (Helen) Zhou, Manman Wang

Research Collection Lee Kong Chian School Of Business

A significant portion of the food loss in agricultural supply chains occurs at the farm level and has been linked to high cosmetic standards adopted by retailers regarding the size, color, and shape of the produce. We examine the economic incentives for retailers to adopt such high standards and their impact on food loss. We build a sequential game between a retailer and a farmer, where the retailer signs a contract with the farmer specifying both the wholesale price and cosmetic quality standard. Setting a high standard allows the retailer to sell the products at a price premium but increases …

Food Resilience Toolkit, Neishaly Serrano-Cortés, Claire Whitehouse, David Conner, Robinson Rodríguez-Pérez Phd, Naomi M. Cunningham, Travis Reynolds Ph.D., Kerry Daigle, Valery Desravins, Jane Kolodinsky

College of Agriculture and Life Sciences Faculty Publications

This toolkit is intended to help community leaders and technical support professionals assess and build food system resilience in their regions. The toolkit is available in English and Spanish and in written and video format. In the introduction, we explore the concept of resilience and the Community Capitals framework and suggest possible indicators of food system resilience. In Chapter 2, we outline four tools for assessing community advantages and challenges and developing plans to address them. These tools are: asset mapping, focus groups, nominal groups, and strategic planning. While many research techniques can be deployed for resilience building, we have …

Caja De Herramientas: Desarrollando Resiliencia En El Sistema Alimentario, Neishaly Serrano-Cortés, Claire Whitehouse, David Conner, Robinson Rodríguez-Pérez Phd, Naomi Cunningham, Travis Reynolds Ph.D., Kerry Daigle, Valery Desravins, Jane Kolodinsky

College of Agriculture and Life Sciences Faculty Publications

En esta caja de herramientas encontrarán guías y estudios sobre evaluación y desarrollo de la resiliencia de los sistemas agroalimentarios. La meta de este trabajo es que personas de la comunidad, líderes y profesionales puedan utilizar este material para que a través de la colaboración se pueda catalizar un cambio positivo en los sistemas agroalimentarios de sus regiones. Además, con el fin de lograr que este material educativo sea accesible se ha desarrollado tanto en manuscrito como videos, en los idiomas del inglés y español.

En el Capítulo 1, se explora el concepto de resiliencia, el marco de los capitales …

Making And Unmaking Collective Memory Through Food: A Case Study Of Windsor, Ontario’S Yugoslav Diaspora, Amanda Skocic

Major Papers

The preparation and consumption of food is not merely a physical act, but a deeply social one, conveying cultural meaning that functions to tie us to our identity and profoundly influence our memory. Drawing upon interviews done with members of Windsor’s Yugoslav diaspora community, this research seeks to explore the ways in which this group has negotiated its collective memory within the host society through the use of food. I identify four central aspects of food’s relation to collective memory within the diaspora. First, the use of food as a means of connection to the homeland, and therefore, to collective …

Impact Of Vermont's Food Waste Ban On Residents And Food Businesses, Emily H. Belarmino, Claire Ryan, Qingbin Wang, Meredith T. Niles, Margaret Torness

College of Agriculture and Life Sciences Faculty Publications

In the United States, an estimated 30-40% of food produced each year is wasted, with most of this waste coming from households, food retailers, and food service businesses. To reduce the burden on Vermont’s only municipal landfill, the Vermont Legislature unanimously passed Act 148, a universal recycling and composting law, in 2012. Among other features, the law included a phased-in food waste ban that went into full effect on July 1, 2020. This ban requires everyone in Vermont – from residents to businesses and institutions – to keep their food waste out of the trash. To study the impact of …

Impact Of Vermont's Single-Use Plastics Ban On Consumers And Food Businesses, Emily H. Belarmino, Claire Ryan, Qingbin Wang, Meredith T. Niles, Margaret Torness

College of Agriculture and Life Sciences Faculty Publications

To mitigate the harmful effects of single-use plastic products and lessen the burden of plastics on Vermont's landfill, in 2019, Vermont’s State Government passed a single-use products law (Act 69 of 2019). The law, which went into effect on July 1, 2020, prohibits stores and food service establishments from providing single-use plastic carryout bags at the point of sale, expanded polystyrene (commonly called Styrofoam) food and beverage containers, plastic straws (except upon customer request), and plastic stirrers. Additionally, the law permits stores to provide single-use paper bags at the point of sale if the customer is charged at least 10 …

Strategic Thinking On China’S Food System Transition From Perspective Of Sustainable Development Goals, Xiaojie Liu, Siqi He, Weiqiang Chen, Dan Yan, Litao Liu, Gangqiang Ding, Zhongjie Zhang, Gang Liu

Bulletin of Chinese Academy of Sciences (Chinese Version)

Food system is the foundation of human society, thus the sustainable transition of food system is one of the key topics towards global sustainability. Facing the global climate crisis, regional conflict, and pandemic that unseen in a century, it becomes critical to build a sustainable food system in line with the Chinese context for ensuring its grain and food security, national nutrition and health, social justice, ecological balance, market effectiveness, and system resilience. To address these focuses, this study analyzed the main issues and challenges faced by China's current food system, and decoded the relationship between food system and sustainable …

Salary Negotiation Among Dietetics Professionals: Lived Experiences And A Three-Pronged Approach To Advancing Negotiation Skills And Confidence, Leila M. Shinn, Suzi Hinck, Lisa Jones, Katie Goldberg, Adrien B. Paczosa, Erin M. Mckinley

Journal of Dietetic Education

There is a lack of tools and training to assist in salary and benefit (S&B) negotiations within the nutrition profession. This study is the first to analyze thoughts, feelings, and experiences with S&B negotiations among nutrition and dietetics professionals. The 32-item, web-based, cross-sectional survey study was completed by English-speaking individuals of any gender who identified as a “nutrition and dietetics professional,” were 18 years of age or older in the United States or US Territory. Participant demographics, experience, confidence, and success with negotiation of S&B, value of negotiation, and interest in learning more were the primary outcome measures determined before …

Integration Of Disability Studies And Culinary Instruction Into Nutrition Curriculum Development, Joanne Sullivan, Regina Subach, Janice Goldschmidt

Journal of Dietetic Education

The Academy of Nutrition and Dietetics is currently promoting the advancement of cultural humility as a means for nutritional professionals to better appreciate the lived experience and identities of others as well as the power dynamics that create health inequalities. At the same time, the Academy has struggled to advance services to underserved populations such as those with Intellectual and Developmental Disabilities (IDD) and autism spectrum disorder. Here the authors argue that both goals can be achieved by involving nutrition students in the teaching of food preparation skills to individuals with IDD. Dietetic students emerge with an enhanced understanding of …

Navigating The Adoption Of Interprofessional Education As A Performance Standard In Dietetics Education, Paige Whitney, Mary Ann Kluge

Journal of Dietetic Education

Abstract: The purpose of this collective case study was to explore the diffusion of interprofessional education (IPE) in response to specific Future Education Model (FEM) Graduate Program accreditation standards and performance indicators. Data were collected via semi-structured interviews with a purposive sample of 12 FEM program directors from geographically diverse US states. Website and document review were triangulated with the interview data, and Roger’s Diffusion of Innovation (DOI) was used as a theoretical framework to add dimension to the study. Three themes emerged from analysis: 1) Accreditation standards are not the driving force of IPE; 2) Program Directors can serve …

Exploring Dietary Patterns With The Rapid Eating And Activity Assessment For Patients (Reap) Tool In A Dental School Clinic, Katherine Wiley, Rena Zelig, Hamed Samavat, Diane Rigassio Radler

Journal of Dietetic Education

Background: Dietary pattern assessment by healthcare providers leads to a better understanding of usual intake and evaluation of nutritional status, systemic health, and disease. Interprofessional team members can use such information to provide interventions leading to improved health outcomes. Objective: The aim was to explore the dietary patterns of adults seen in a dental clinic using the Rapid Eating and Activity Assessment for Patients (REAP) tool. Methods: This was a cross-sectional study of data from 220 adult patients (aged 18-89 years) who had a diet evaluation completed in a dental school clinic. Demographic information and REAP responses were obtained from …

Table Of Contents, Editors' Message, Editorial Board, Diana Cuy Castellanos, M. Elizabeth (Beth) Miller

Journal of Dietetic Education

No abstract provided.

Emotional Eating And Diet-Related Self-Efficacy, Motivation, And Norms In Adolescents, Tyler Mason, Rachel Dayag, Anna Dolgon-Krutolow, Kathy Lam, Diana Zhang, Vivienne Hazzard, Kathryn Smith

Health Behavior Research

The objective of the current study was to examine the association between emotional eating and self-efficacy, motivation, and social norms for consumption of fruits and vegetables (F/V) and energy-dense, nutrient-poor (EDNP) foods and beverages, as well as interactions with body mass index-z score (BMI-z). Adolescents completed self-report measures of demographics, emotional eating, and dietary health behavior theory constructs. Emotional eating was associated with lower self-efficacy for consumption of F/V and for limiting EDNP foods/beverages; greater motivation for limiting of EDNP foods/beverages; lower social norms for consumption of F/V; and greater social norms for consumption of EDNP foods/beverages. There were no …

Perspectives From Frontline Organizations In The Portland Metro Region On Addressing Food Insecurity During The Covid-19 Pandemic, Megan Horst, Meg Grzybowski, Huijun Tan

Institute of Portland Metropolitan Studies Publications

See video of related event: https://pdxscholar.library.pdx.edu/metropolitianstudies/155/

The main goal of this project was to contribute to an understanding of how frontline-serving food security organizations in the Portland region adapted during the COVID-19 pandemic and other emergencies in 2020-2022 and how they addressed increased rates of food insecurity among the region’s residents. We discuss the experiences of these organizations in serving the region’s food insecure residents, the many adaptations they made in the past few years, barriers experienced, and positive and critical reflections on local government. We identify lessons learned and promising ideas for how to better prepare our region, in …

The Most Environmentally Sustainable Diet For Adolescents In Terms Of Land Use, Food Waste, And Greenhouse Gas Emissions., Lina Elsehelly

Papers, Posters, and Presentations

The current food system is directly responsible for much environmental damage including severe climate change, biodiversity loss, and land scarcity. This research aims to find some strategies to mitigate these damages through diet by specifically targeting adolescents because they are potential problem-solvers. This period is also when personality and habits are articulated. By focusing on reducing greenhouse gas emissions, land use, and food waste, a more environmentally sustainable diet can be formulated. The key findings of the research can be summarized by reducing ultra-processed foods, choosing sustainably produced food, generally reducing meat consumption from the current rate, substituting red and …

Review: Savoir-Faire: A History Of Food In France By Maryann Tebben, Beth Forrest

Early College Folio

Review: Savoir-Faire: A History of Food in France (Reaktion Books, 2020) by Maryann Tebben. Tebben, faculty at Bard College at Simon's Rock, also serves as the Head of the Center of Food Studies.

Model Of Community, Local, And Regional Food Systems Extension Programming, Kim L. Niewolny, Eric Bendfeldt, Joyce Latimer, Lorien Macauley

The Journal of Extension

Community, local, and regional food systems (CLRFS) programming reflects important issues and priorities that intersect with Extension and the sustainability of our food system. CLRFS programming in Extension, however, is still developing slowly while food movements grow nationally. This article describes a CLRFS model and complementary process for conducting listening sessions with Extension professionals and community leaders to develop and enhance CLRFS programming to address critical food system needs. A recommendation for Cooperative Extension is that such a tool may aid CLRFS program potential as an integrated “food, farm, and health” approach for community-level application.