International Journal of Gastronomy and Food Science最新文献

{"title":"Japanese female nurses' characteristics and diet quality associated with their food intake patterns: The Japan Nurses’ Health Study","authors":"Yukiko Okami ,&nbsp;Yuki Ideno ,&nbsp;Mikiko Kishi ,&nbsp;Yukiko Miyazaki ,&nbsp;Kazue Nagai ,&nbsp;Takumi Kurabayashi ,&nbsp;Yasuhiro Matsumura ,&nbsp;Kunihiko Hayashi","doi":"10.1016/j.ijgfs.2025.101236","DOIUrl":"10.1016/j.ijgfs.2025.101236","url":null,"abstract":"<div><div>Japanese women have the longest life expectancy of any population of women in the world. Insights regarding the background factors behind their diets may provide helpful information for improving health globally. The present study aimed to examine Japanese female nurses' characteristics and the diet quality associated with their food intake patterns. This cross-sectional study included 11,164 female Japanese nurses. Participants completed a 98-item semi-quantitative food frequency questionnaire and provided information about their demographic characteristics. Latent class analysis was used to classify participants’ food intake patterns on the basis of energy contribution, and the Alternative Healthy Eating Index was used to score diet quality from 0 (worst) to 110 (best). Four patterns were identified: “Class 1: Convenient and highly processed food,” “Class 2: Traditional Japanese food,” “Class 3: Vegetable/fruit-oriented,” and “Class 4: Seafood and high snacking.” Alternative Healthy Eating Index scores were best (73) in Class 2 and worst (61) in Class 1. Prevalence ratios were significantly higher for Class 1 among younger nurses, those working night shifts, registered/licensed practical nurses and smokers; for Class 2 among older nurses, those working in public health or midwifery, and not working night shifts; for Class 3 among public health nurses/midwifes with children; and for Class 4 among registered/licensed practical nurses, smokers, those working night shifts, and those without children. Diet quality among Japanese female nurses was high, especially for those who ate a traditional Japanese diet. Younger nurses and those who smoked or worked night shifts were more likely to have a poorer quality diet.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101236"},"PeriodicalIF":3.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-conventional freeze-dried fruits preserve their quality attributes through molecular gastronomy and microencapsulation techniques","authors":"C.A. Ortiz-Sánchez ,&nbsp;F.E. González-Jiménez ,&nbsp;M. Jiménez-Fernández ,&nbsp;M.P. Jiménez-Escobar ,&nbsp;A. Dominguez-Niño ,&nbsp;N. Gutiérrez-Casiano ,&nbsp;M.P. Rascón-Díaz","doi":"10.1016/j.ijgfs.2025.101235","DOIUrl":"10.1016/j.ijgfs.2025.101235","url":null,"abstract":"<div><div>Novel rehydratable fruits were developed by combining microencapsulation and molecular gastronomy. Strawberries were impregnated with pepper oleoresin, while black sapote and mango macrospheres were enriched with pepper or orange peel oil microcapsules. All fruits were freeze-dried and subsequently rehydrated. Particle size, color, texture, rehydration capacity, moisture content, and vitamin C levels were evaluated. A sensory evaluation was carried out on rehydrated fruits. Pepper oleoresin microcapsules (0.114 μm) were effectively incorporated into strawberry through impregnation, achieving a water loss of 0.666 g/g and a solids gain of 0.0163 g/g, and their rehydration capacity (RC) was 69.612 %. For macrospheres (1.5 cm diameter) made of mango-pepper and black-sapote orange, RC values were 37.363 % and 35.349 %, respectively. Texture profile analysis showed that macrospheres behaved like gummy candy. Vitamin C was preserved (Tukey, p &lt; 0.05) in all the fruits, while color parameters significantly changed (Tukey, p &lt; 0.05) in both macrospheres. Sensory evaluation with 120 panelists yielded an overall acceptability score of 7.26, with color being the attribute that has the most influence on this value, as showed by a Pearson's correlation test (R values 0.864–0.823). This study suggests that culinary culture can be innovative by merging molecular gastronomy, microencapsulation, and scientific approaches with local cuisines and raw materials.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101235"},"PeriodicalIF":3.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning","authors":"Siyuan Wang ,&nbsp;Yibo Bai ,&nbsp;Xing Gao ,&nbsp;Lijin Wang ,&nbsp;Huanlu Song ,&nbsp;Mingguang Yu","doi":"10.1016/j.ijgfs.2025.101234","DOIUrl":"10.1016/j.ijgfs.2025.101234","url":null,"abstract":"<div><div>Clear oil hot pot seasoning (COHPS) is a traditional Chinese culinary ingredient that offers a rich and multi-layered flavor experience, making it highly popular among consumers in China. In this study, the flavor changes of COHPS during various storage periods were comprehensively analyzed using solid-phase microextraction (SPME) combined with two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS). A total of 91 volatiles were detected in the hotpot seasoning during the storage. The volatile compound concentrations showed an increasing and then decreasing trend, with the total volatile compound concentration reaching a maximum at 35 days. Among these, the increase in aldehydes, ketones, and esters indicates the oxidation of fats and oils, which results in undesirable flavors. A quantitative analysis of hydroxyl-α-sanshool, hydroxyl-β-sanshool, hydroxy-ε-sanshool, and capsaicin using high-performance liquid chromatography-diode array detection (HPLC-DAD) revealed that their concentrations decreased over time. The results showed that fat oxidation occurred at 7 days, and the total concentration of volatile compounds reached a maximum at 35 days, when the flavor of COHPS was most abundant, with a decrease in content starting at 42 days. At the same time, the content of sanshin and capsaicin showed a consistent decreasing trend. Therefore, we concluded that the optimal flavor storage time for COHPS was 35 days at 20 °C ± 5 °C. This study may offer new insights into the dynamic changes in the flavor of COHPS during storage.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101234"},"PeriodicalIF":3.2,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fresh fish consumption: The impact of fish yield on the financial performance of a fine dining restaurant","authors":"Priscila de Sousa ,&nbsp;Flávia Aline Andrade Calixto","doi":"10.1016/j.ijgfs.2025.101232","DOIUrl":"10.1016/j.ijgfs.2025.101232","url":null,"abstract":"<div><div>This proposal examines the impact of fresh fish consumption on the financial performance of a fine dining restaurant, with a focus on international tourists. Fish, as the main ingredient of the restaurant's best-selling dish, also represents one of its highest costs. The primary objective of the study is to prioritise the sale of species that generate the highest financial return, focusing on contribution margin and the application of menu engineering concepts.</div><div>Three species were analysed: Sandperch <strong><em><u>(Pseudopercis Numida</u></em></strong><em><u>)</u></em>, <strong><u>Acoupa</u> <em><u>Croaker (Cynoscion Acoupa)</u></em></strong> and <strong><u>Snowy</u></strong> Grouper <strong><em><u>(Hyporthodus Niveatus)</u></em></strong>, chosen by the chef based on their accessibility to customers, seasonality, size, and price. These species must ensure flavour, tenderness, and juiciness throughout the preparation stages, which include grilling and roasting. The fish are purchased whole and gutted, weighing between 10 and 12 kg, and are measured using an electronic scale. Smaller weights render the product unviable due to insufficient yield for dish preparation.</div><div>An analysis revealed that the lowest cost per portion is not necessarily associated with the lowest price per kilogram of fish. The study includes a detailed assessment of purchasing, preparation, and filleting processes, focusing on cost-per-portion calculations and the contribution margin analysis for each species.</div><div>The case study approach aligns with the Sustainable Development Goals (SDGs), particularly regarding the use of natural resources such as fishing, as it emphasises respect for species seasonality and the application of methods to maximise raw material usage while minimising waste. These practices are crucial to achieving broader sustainability goals.</div></div><div><h3>Practical application</h3><div>Strategies that balance fish quality and profitability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101232"},"PeriodicalIF":3.6,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An initiative to improve dysphagia care: Development of an educational cookbook ‘46 dysphagia diet menus’","authors":"Varanya Techasukthavorn ,&nbsp;Kamonchanok Khasuwan ,&nbsp;Apichaya Phitphol","doi":"10.1016/j.ijgfs.2025.101230","DOIUrl":"10.1016/j.ijgfs.2025.101230","url":null,"abstract":"<div><div>As dysphagia diet standards in Thailand do not provide detailed guidelines for preparing Texture-Modified Diet (TMD), there is a critical gap in resources to support individuals with swallowing difficulties. This study aimed to address this issue by developing an educational dysphagia diet cookbook and evaluating its user satisfaction through feedback gathered after implementation. Dysphagia diet recipes were designed using the International Dysphagia Diet Standardisation Initiative (IDDSI) framework to be nutrient-rich, high in energy and protein, encouraging adequate intake for individuals with dysphagia. A feedback survey was conducted among healthcare professionals using a structured online questionnaire to assess the cookbook's utility. The cookbook, written in Thai and launched in January 2023, is divided into three sections: an overview of dysphagia care, guidance on the IDDSI framework, and 46 dysphagia diet recipes. Overall, the survey results showed high satisfaction. Challenges such as preparation complexity and ingredient availability were noted. Suggestions for improvement included adding video tutorials, an e-book format, and regionally adapted recipes. The '46 Dysphagia Diet Menus' cookbook demonstrates significant potential as a practical resource for dysphagia management. Future enhancements will focus on replacing identified challenges to improve accessibility and usability for healthcare providers and caregivers.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101230"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144364969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“It's not bad, but it's not chicken”: Sensorial drivers of liking and their correlates for plant-based chicken analogues in Sweden","authors":"Elizabeth S. Collier ,&nbsp;Greta van Huyssteen ,&nbsp;Annika Krona ,&nbsp;Kathryn L. Harris ,&nbsp;Astrid Ahlinder ,&nbsp;Anne Normann ,&nbsp;Marcus Bendtsen ,&nbsp;Johanna Eckardt","doi":"10.1016/j.ijgfs.2025.101229","DOIUrl":"10.1016/j.ijgfs.2025.101229","url":null,"abstract":"<div><div>Development of satisfying plant based (PB) meat analogues could be expedited through better understanding of the sensorial drivers of hedonic (dis)liking. To address this, here six commercially available PB chicken analogues and a chicken breast reference are evaluated. Consumers (<em>N</em> = 105) report hedonic liking (appearance, aroma, taste/flavour, texture, and overall), sensorially profile the samples with rate-all-that-apply (RATA) and just-about-right (JAR) scales and describe what they like and dislike about the tasted samples in their own words (free-text responses). The samples are also characterized instrumentally: microscopy to visualize the microstructure and cyclic compression testing to quantify key mechanical properties (maximum true stress, Young's modulus, and compressive energy). The sensory space is explored with principal component analysis and penalty analysis; associations between the modalities of liking and how these may determine overall liking is assessed using Bayesian network analysis; and multiple regression with Bayesian inference is used to contrast liking across samples and identify the drivers of (dis)liking within each hedonic modality. Chicken is preferred across all hedonic modalities, while samples made of mycoprotein are liked most of the PB samples. Drivers of liking are detected for all modalities except appearance. The drivers of texture liking include higher perceived tenderness and juiciness, the latter of which is also inversely correlated with Young's modulus on the first compression cycle. The free-text responses suggest that consumers readily recognized the chicken sample. That sensory responses reflect both the intrinsic properties of products (bottom-up) and cognitive (top-down) aspects, including familiarity, is thus discussed.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101229"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the unique characteristics of Bora rice: A key ingredient in Assamese cuisine and its comparative analysis","authors":"Pinky Deka,&nbsp;Nandan Sit","doi":"10.1016/j.ijgfs.2025.101233","DOIUrl":"10.1016/j.ijgfs.2025.101233","url":null,"abstract":"<div><div>The study compared physical, cooking, proximate, physicochemical, and pasting properties of Aijong and Bora rice varieties to assess their suitability for making traditional Assamese snacks like tilpitha. Aijong rice showed the highest sphericity, bulk density, amylose, and protein content, along with the greatest elongation ratio and water uptake during cooking, resulting in a firmer texture due to its high amylose content. Bhogali rice had the lowest values for these traits and the lowest fat content. Bora rice varieties, characterized by low amylose and high amylopectin, were stickier and less firm after cooking, making them more suitable for sticky snacks. Physicochemical analysis revealed that the water solubility and absorption indices were influenced by amylose content, with Bhogali having the highest water solubility and Aijong the lowest. X-ray diffraction showed Aijong had the highest crystallinity. In pasting properties, Bhogali rice had the highest peak viscosity, making it too firm for pitha, while the Nal Bora variety, with intermediate pasting and setback viscosity, offered the best balance of firmness and stickiness for tilpitha preparation. Overall, the findings guide the selection of rice varieties for specific food processing needs, especially for traditional Assamese snacks.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101233"},"PeriodicalIF":3.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144364968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and reproducibility of a questionnaire to assess drivers and barriers to consuming plant-based alternatives to dairy foods","authors":"Beatriz Philippi Rosane ,&nbsp;Julia Batalha ,&nbsp;Eduardo Yoshio Nakano ,&nbsp;Derek V. Byrne ,&nbsp;Susanne Gjdested Bügel ,&nbsp;Barbara Vad Andersen ,&nbsp;Renata Puppin Zandonadi ,&nbsp;Raquel Braz Assunção Botelho","doi":"10.1016/j.ijgfs.2025.101231","DOIUrl":"10.1016/j.ijgfs.2025.101231","url":null,"abstract":"<div><div>As a result of the greater search for alternative versions to animal-based products, food industries have been innovating and increasing the supply of plant-based alternatives to milk and dairy products (PBAMD). However, studies to evaluate why people consume plant-based products to replace cow's milk and dairy are lacking.</div><div>This study aims to develop a questionnaire to assess consumers’ attitudes towards and barriers and drivers to consuming sustainable food and plant-based analogues to dairy products and translate it into Danish and Brazilian Portuguese.</div><div>This experimental study was performed in two main steps: (i) development of the instrument: problem formulation, literature search, development of the questions, internal review, translation and back translation, regional adaptations; (ii) reproducibility test: Test-retest study and statistical analysis. The instruments tested in Denmark and Brazil regarding reproducibility using the test-retest. For variables on a continuous scale, where respondents answered with a visual analogue scale (VAS) (from 0 to 100), the intraclass correlation coefficient (ICC) was used, and for ordinal variables, test-retest agreement was assessed using a weighted kappa coefficient.</div><div>The developed questionnaire consisted of 27 questions covering socio-demographics, dietary patterns, adoption of sustainable eating habits, consumption of plant-based substitutes for cow's milk and its derivatives, and acceptance. The original questionnaire (English) was successfully translated into Danish and Brazilian Portuguese. The reproducibility results showed 68/86 and 65/86 with good agreement in Denmark and Brazil, respectively.</div><div>This study developed a questionnaire to assess drivers and barriers to consuming plant-based alternatives to milk and dairy, translated and adapted to different social-cultural contexts.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101231"},"PeriodicalIF":3.2,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Local amphibious cuisine: Toward the rediscovery of the gastronomic traditions of the palafito town of buenavista, Cienaga Grande Santa Marta, Colombia","authors":"Ana Ruby Correa ,&nbsp;Aycardo Robayo ,&nbsp;Fabián Andrés Llano ,&nbsp;Alexander Niño Soto","doi":"10.1016/j.ijgfs.2025.101218","DOIUrl":"10.1016/j.ijgfs.2025.101218","url":null,"abstract":"<div><div>The aim of this study was to identify the main food sources and traditional gastronomic preparations of the palafito town of Buenavista in Colombia. During the fieldwork, the process of preparing traditional dishes was documented, and the sources of food, cooking techniques and traditional gastronomic preparations were identified to characterize the amphibious cuisine of the palafito town of Buenavista, Cienaga Grande Santa Marta, Colombia. The main findings of this study are as follows. The people in this region eat mainly fish products, cereals, tubers, some fruits and vegetables. Food is prepared in traditional three-stone stoves, and traditional cooking techniques include deep frying, stewing, stir frying, grilling, boiling, and reducing in sugar. Through culinary dialog, new gastronomic preparations were proposed without suppressing the cultural and traditional elements offered as snacks, main meals, desserts and drinks. In conclusion, from food sources to traditional gastronomic preparations and the passing on of culinary knowledge, the amphibious cuisine of the palafito town of Buenavista is characterized by food obtained from fishing and agricultural products purchased from nearby towns. This cuisine, which operates through a system of gastronomic routes, should be disseminated through food tourism and preserved through audiovisual records to value and rediscover this ancestral gastronomic tradition.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101218"},"PeriodicalIF":3.2,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multidimensional assessment of menus of public schools in the interior of Brazil","authors":"Gicinayana Luz Sousa Pachêco Bezerra ,&nbsp;Aline Martins de Carvalho ,&nbsp;Brena Barreto Barbosa ,&nbsp;Larissa Loures Mendes ,&nbsp;Lia Silveira Adriano ,&nbsp;Antonio Augusto Ferreira Carioca","doi":"10.1016/j.ijgfs.2025.101227","DOIUrl":"10.1016/j.ijgfs.2025.101227","url":null,"abstract":"<div><div>The school food environment plays an essential role in promoting healthy habits among students, and school menus are a strategic tool to ensure the provision of nutritionally balanced and sustainable meals. This study aimed to qualitatively and quantitatively assess the menus of public schools in the state of Piauí, Brazil through a multidimensional analysis, considering nutritional and environmental aspects. This exploratory study analyzed 146 monthly menus from 15 state schools, all located in the same city, collected during the 2023 school year. The assessment included the Quality Index of the Food and Nutrition Security Coordination (IQ COSAN) for qualitative assessment, the Menu Planning of the National School Feeding Program (PNAE Plan) for nutritional evaluation, and carbon and water footprint indicators to measure the environmental impact of meals. The menus presented an average score of 67.2 in the IQ COSAN, classifying them as “in need of improvement”. The mean energy content of the meals was 388.1 kcal, with carbohydrates representing 67.8 % of the total energy. Beef was the food with the highest mean carbon footprint (4.2 kgCO₂eq/kg), while rice had the highest mean water footprint (127.5 L/kg). There was a correlation between dietary diversity and the water (r = 0.905, p &lt; 0.001) and carbon (r = 0.902, p &lt; 0.001) footprints, and an inverse correlation between the carbon footprint and the participation of carbohydrates in the meals (r = −0.795, p &lt; 0.001). Menus need to be changed to meet nutritional recommendations and reduce environmental impact. Strategies such as diversifying protein sources and valuing regional foods can contribute to more nutritionally balanced and sustainable menus.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101227"},"PeriodicalIF":3.2,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}