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This paper's aim is to assess vegetable soup intake and its contribution to total vegetable intake among mothers of Portuguese schoolchildren as well as to examine the association between relative vegetable soup intake and sociodemographic characteristics.

A cross‐sectional survey was carried out in Portugal as part of the Pro Children study. In total 1,673 women, mothers of 11‐13 year old children, took part in the study. The vegetable intake and sociodemographic characteristics were collected with a self‐administered questionnaire in which a precoded 24‐hour recall was applied. The analysed sociodemographic characteristics were the number of people and composition of household, educational level, social class and region of residence. The associations between preferential or exclusive consumer mothers of vegetable soup (i.e. ≥50 per cent of total vegetable intake) and sociodemographic characteristics were analysed by a logistic regression model.

The mean intake of vegetable soup was 76.1 g/d and its contribution to total vegetable intake was approximately 45 per cent. The percentage of mothers that were preferential or exclusive consumers of vegetable soup was 41 per cent. Preferential or exclusive vegetable soup intake was less likely among mothers when the number of people in the household was less than four (vs 4; OR: 0.734, 95 per cent CI: 0.577‐0.934) and that did not live with their spouse/partner (OR: 0.617, 95 per cent CI: 0.424‐0.878).

The paper focuses on the consumption of vegetable soup, a traditional culinary preparation among Portuguese people. Also, it identifies factors associated with its consumption.

The purpose of the current application paper is to integrate previous literature with recent results from practitioners on effective practices for utilizing small groups in the leadership classroom.

We use these integrated findings to innovate practice on maximizing the role of undergraduate teaching assistants (UTAs) by matching their tasks to signature pedagogies in leadership education.

The integrated findings revealed three practice themes: (1) match UTAs to pedagogical approach, (2) create small groups by design and (3) providing training and reflection practice for UTAs.

In sum, leadership education can and should challenge historical practices in higher education whereby UTAs are used purely for grading and course logistics management.

While online classes have enabled many universities to carry out their regular academic activities, they have also given rise to new and unanticipated ethical concerns. We focus on the “dark side” of online class settings and attempt to illuminate the ethical problems associated with them. The purpose of this study is to investigate the affordances stemming from the technology-user interaction that can result in negative outcomes. We also attempt to understand the context in which these deleterious affordances are actualized.

We obtain the data from narratives written by students at a top private university in Bangladesh about their experiences of online classes and exams and from focus group discussions with them. We use the lens of affordance theory to identify the abilities that goal-oriented actors – primarily students – obtain from the technology-user interactions, which result in negative outcomes. We also attempt to understand the contextual actualization of those affordances through the lens of Routine Activity Theory (RAT).

We find three deleterious affordances and three associated deviant outcomes. Non-monitorability which results in academic dishonesty, disguiseability which results in cyber-truancy, and intrudeability which results in embarrassment and harassment. Our findings reveal a deeper underlying problem with the existing educational approach in the universities of Bangladesh and suggest that there is a need to introduce more modern teaching techniques focused on issues such as student engagement and interactive learning.

To the best of our knowledge, this is the first paper that combines affordance theory with RAT to identify unethical practices observed in online class settings in the context of a least developed country like Bangladesh and to examine the environmental components that give rise to the pre-conditions for the unethical practices to surface.

The objective of this study is to assess breakfast habits and foods mostly consumed as snacks during the school day among fourth grade Qatari schoolchildren.

A cross‐sectional survey on a random sample of fourth grade students was carried out using a questionnaire on food frequency, food habits and types of foods consumed in breakfast and during the school day. The study included 259 students, 124 (47.9 per cent) girls and 135 (52.1 per cent) boys aged 9‐10 years.

Results of the study revealed that 91.1 per cent of the boys and 89.5 per cent of the girls ate breakfast daily. Bread and breakfast cereals consumption at breakfast was significantly higher (p = 0.04) among girls (86.3 per cent) compared with boys (76.3 per cent). Cheese and eggs were consumed by 90.7 per cent of the children at breakfast. Sweets and chocolates consumption was significantly higher (p < 0.001) among girls (56.5 per cent) than boys (28.2 per cent). Consumption of bakery items was significantly higher (p = 0.035) among boys (45.9 per cent) compared with girls (33.1 per cent). About 80 per cent of the children consumed potato chips. More boys (80.7 per cent) than girls (48.4 per cent) bought their snacks from school (p < 0.001).

The paper reports some dietary habits among schoolchildren in Qatar that has not been reported before. The paper highlights some positive dietary habits that should be encouraged, e.g. eating breakfast daily, and some negative dietary habits that need to be addressed in nutrition education programs targeting schoolchildren in Qatar, e.g. high consumption of potato chips and low consumption of milk as snacks.

The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality.

An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones.

The results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products.

This study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production.

Intermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets.

The promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools.

Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field.

The purpose of this paper is to show how the intervention mapping (IM) protocol could be applied to the development of two school‐based interventions. It provides an extensive description of the development, implementation and evaluation of two interventions which aimed to increase fruit and vegetable (F&V) consumption among primary school children.

The paper describes how information drawn from relevant literature and theory, as well as additional data collected from primary school children, their parents and teachers, were applied to the development, implementation and evaluation of the interventions. The IM protocol consists of five steps: defining proximal program objectives; applying methods and strategies for behavioural change; creating a program plan; preparing program implementation; and evaluation. An extensive assessment of the perceived health problem was conducted prior to beginning step 1 of IM.

Application of the protocol resulted in two school‐based interventions aimed at making F&V consumption habitual: a free F&V distribution program; and a multi‐component, age‐specific program consisting of a classroom curriculum and parental involvement.

The matrices presented can provide health educators with a foundation for the development of future dietary interventions for children.

By providing a detailed description of the application of the IM, it was shown that the protocol can be used as a practical aid for the development of planned health promotion interventions. It proved to be an effective means for making well‐considered choices in every step of program development and implementation.

Excessive high caloric and nutritional intake has been associated with weight gain which is linked to an increased prevalence of cardiovascular disease, type 2 diabetes and several types of cancers. The purpose of this paper is to characterize the nutritional intake pattern of the population in terms of energy, macro and micronutrients.

There were assessed 513 workers of the University of Porto (UP) randomly selected. The Food Processor Plus was used to convert foods into nutrients and, to assess nutritional intake adequacy. Data were compared to Dietary Reference Intakes and with recommended ranges by the World Health Organization.

The intake of most individuals was above recommendations for protein, carbohydrates and sodium. The average of energy intake observed in UP employees was lower than data available for Portuguese general population. The protein, carbohydrates, total fat and water intake, cholesterol, saturated, monounsaturated, polyunsaturated fatty acids and sodium intake were found to be significantly higher for men. Significant differences were found for vitamin D and calcium between age ranges; Carbohydrates, sugar, monounsaturated fatty acids, cholesterol, water and vitamin K was significantly different between teachers and non-teachers.

According to nutritional intake analysis, food consumption of this population was unbalanced, attending to high protein, carbohydrates and sodium intake.

Food consumed at work can be brought from home or taken in private or university restaurants. Knowing the contribution of food consumption in the workplace allows for the identification of bad practices to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake. This paper aims to characterize food consumption and to determine the contribution of food consumption at the workplace to daily food intake of employees of the University of Porto (UP).

A cross-sectional observational study was conducted. The project was approved by Ethical Commission of the UP. The principles of Helsínquia Declaration were respected and the workers under examine accept to participate in the study, through an inform consent. Data were obtained through the application of a self-administrated questionnaire and through the application of a questionnaire including a 24 h recall. There were assessed 513 individuals randomly selected, and the majority of them were women.

In total, 92.8 per cent of them preferred to have meals at the workplace that contributed to about 39.6 per cent of the daily energy intake. Reported food consumption at the workplace contributed about 42.6 per cent of carbohydrates, 39.4 per cent of total fat and 36.8 per cent of proteins for daily intake. A low intake of water (39.2 per cent of whole ingestion) and a huge amount and contribution of the workplace (48.4 per cent) to daily sugar intake was observed. Higher nutritional intake was observed for women (p < 0.05). The energy contribution of meals at the workplace is in accordance with recommendations, except for breakfast, that is below.

This work allows to characterize food habits of university employees at the workplace and the identification of the contribution of meals eaten at the workplace for daily energy and nutritional intake. These data allow to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake.

This study aims to assess the alignment of South Korea’s government-certified social enterprises (GCSEs) with prevailing social enterprise (SE) models, notably the entrepreneurial nonprofit, social cooperative and social business models delineated in the “Emergence of Social Enterprises in Europe” (Defourny and Nyssens, 2012, 2017a, 2017b) and the “principle of interest” frameworks (Defourny et al., 2021). Thereby, it seeks to situate these enterprises within recognized frameworks and elucidate their hybrid identities.

Analyzing panel data from 2016 to 2020 for 259 GCSEs, this study uses tslearn for k-means clustering with dynamic time warping to assess their developmental trajectories and alignment with established SE models, which echoes the approach of Defourny et al. (2021). We probe the “fluid” identities of semi-public sector SEs, integrating Gordon’s (2013) notion that they tend to blend various SE traditions as opposed to existing in isolation.

Results indicate that GCSEs do align with prevalent SE frameworks. Furthermore, they represent a spectrum of SE models, suggesting the versatility of the public sector in fostering diverse types of SEs.

The concept of a semi-public sector SE model has been relatively uncharted, even though it holds significance for research on SE typologies and public sector entrepreneurship literature. This study bridges this gap by presenting empirical evidence of semi-public SEs and delineating the potential paths these enterprises might take as they amalgamate various SE traditions.

Food guides are graphic representations of food-based dietary guidelines that support national health policies and programming. They are visual aids simplifying complex nutritional messaging for the public. While pyramid and circle formats are the most common shapes in use worldwide, the dinner plate format is increasing in use due to its perceived effectiveness. However, research examining visual attributes of food guide graphics, and the dinner plate model specifically, is limited. The purpose of this paper is to systematically compare and analyse key visual attributes of plate food guide graphics (across multiple examples) to assess their potential for effective visual communication of nutrition messaging.

This study engages in a qualitative analysis of compositional elements of food guide graphics. Data collection and analysis are grounded in the methods of compositional interpretation, which includes a qualitative, descriptive approach to establishing a thematic survey of the data.

Unique visual attributes of the plate food guide (including image content, spatial organisation and expressive content) present challenges in the communication of key nutritional messaging regarding proportionality, moderation and overall usability.

A better understanding of the visual attributes of the plate food guide model will contribute to improved design and development of this key public health tool by researchers, educators and health practitioners. Additionally, the examination of visual attributes has implications for the study of food guide understanding and use.

This study highlights the need for critical visual skills in qualitative health research, and to address gaps in health education more broadly.