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Unhealthy diet and physical inactivity—major risk factors for the main non-communicable diseases—can be addressed by mobile health applications. Using an evidence-based systematic review design, we analysed studies on mobile applications to foster physical activity to determine whether they met the objective of increasing adults’ physical activity. A bibliographic search was conducted in October 2020 using PubMed, Cochrane Library Plus, Biomed Central, Psychology Database, and SpringerLink, retrieving 191 articles. After titles and abstracts were reviewed, 149 articles were excluded, leaving 42 articles for a full-text review, of which 14 met the inclusion criteria. Despite differences in study duration, design, and variables, 13 of the 14 studies reported that applications were effective in increasing physical activity and healthy habits as dietary behaviour. However, further longer-term studies with larger samples are needed to confirm the effectiveness of mobile health applications in increasing physical activity.

Two aspects that characterize the Mediterranean diet (MD) are “what” and “how” we eat. Conviviality relates to “how” we eat and to the pleasure of sharing meals with significant people. The most studied concept is “family meals”, which includes conviviality, which involves “enjoying” family meals. Given the lack of research on convivial family meals in Mediterranean countries, the purpose of this qualitative study was to analyze the family meal representations and practices of families with 12- to 16-year-old adolescents to assess whether they responded to a pattern of conviviality, and to examine their association with MD adherence. Twelve semi-structured interviews were conducted and food frequency and family meal questionnaires were administered. A food pattern analysis was carried out and digital photos of meals were analyzed to examine eating habits and meal composition, respectively. The findings showed that parents believed family meals are a space for socialization and communication. Items relating to the conviviality of family meals identified in the study were meal frequency, meals at the table, lack of digital distractions, pleasant conversations, and time spent on family meals. Attention should be paid to conviviality in Mediterranean families when designing multi-approach strategies to promote healthy eating among adolescents.

Background The rise of ultra-processed foods has led to unhealthy food environments in Southern Europe, including Catalonia, where Mediterranean diets are being replaced by Western eating habits. This shift is contributing to obesity and diet-related diseases. While food policies often focus on consumer choices, they overlook broader environmental factors. The aim of this study was to investigate the food environment and consumer perceptions and how these influence dietary choices. Methods This study used a mixed-methods design to examine food environment perceptions among adults aged 40 and over in Catalonia, Spain. Quantitative data were collected using the modified NEMS-P-MED survey, which assessed perceptions of the food environment and sustainability. Qualitative data were gathered through Photovoice and focus groups, allowing participants to share their experiences. Statistical analyses were performed using descriptive methods, and qualitative data were analysed using content analysis. Results Participants generally perceived their environment as supportive of healthy eating, with easy access to fresh fruits and vegetables. While food shopping focused on quality and variety, sustainability and cost were also considered. Convenience often outweighed health considerations, especially when eating out. Healthy food availability in stores and restaurants was positively viewed, but convenience frequently influenced decisions. Despite the availability of healthy foods, a gap remains between actual eating habits and dietary guidelines, driven by cost and taste preferences. Conclusion Food choices are shaped by factors such as health, affordability, culture, and sustainability. Interventions should focus on improving the affordability and accessibility of healthy foods, but structural changes and multi-sector collaboration are essential to promote sustainable diets.

The aim of the present article is to discuss the role of the Mediterranean diet as a part of Human Culture and Intangible Cultural Heritage. Until the present, Mediterranean diet has been observed as a healthy model of medical behaviour. After its proposal as a Cultural Heritage of the Humanity at UNESCO (United Nations Educational, Scientific and Cultural Organization), Mediterranean diet is actually being observed as a part of Mediterranean culture and starting its concept as an equivalent of Mediterranean Cultural Food System or Mediterranean Culinary System. At the candidacy of Mediterranean diet as a World Cultural Intangible Heritage to be presented at UNESCO in 2008, this new conception is making sense. A new point of view that will be capital in the future discussions about the Mediterranean diet, their challenges and their future perspectives.

To define the Mediterranean diet model inside a Mediterranean social and cultural food framework and from the perspective of a local model of consumption. Reflexion and review of literature available in relation to the Mediterranean diet, locality and proximity. Mediterranean region and its populations. The Mediterranean local food system under the term Mediterranean diet encourages local production and local consumption. From this perspective, this model takes part of every local Mediterranean lifestyles and encourages sustainability. From a local Mediterranean point of view and as a proximity model of consumption, Mediterranean food and diet can be a sustainable resource for the Mediterranean area.

[...]we also have to admit that these transformations have involved more and more professionals from different disciplines (medicine and nutrition, but also environmental studies, biology, food studies, social anthropology, sociology, economy, etc.) who have contributed their diverse points of view on a subject that, initially, was created with only health in mind. In turn, several variables related to lifestyle habits, such as social interaction around meals, exercising, eating some specific tasty products or a low body mass index, were also associated with subjective well-being. [...]the last of the studies published in this collection [32] is the result of a preliminary study on the impact of olive oil supplement intake after strenuous physical exercise. The results show that an extra-virgin olive oil (a very central element of the Mediterranean diet) supplement could reduce the inflammatory impact of intense aerobic effort and improve recovery at 24 h. 3.

The transition to university is a critical life stage characterized by increased autonomy, identity exploration, and new social and environmental influences. During this period, university students often exhibit low adherence to dietary guidelines. Among the determinants influencing healthy eating, cooking self-efficacy, the central construct of Social Cognitive Theory (SCT), is consistently associated with improved diet quality and is a frequent target of health interventions. However, no validated instrument exists to assess this construct among university students in Spain. Therefore, the goal was to develop and provide preliminary evidence of the Spanish Cooking Self-Efficacy Questionnaire (SCSEQ), a concise SCT-based instrument tailored to Mediterranean university settings. A 32-item questionnaire was developed through a review of existing instruments assessing cooking self-efficacy. Face validity was evaluated with Spanish food and nutrition experts (n = 12) to assess the clarity and pertinence of the initial items. The revised Spanish Cooking Self-Efficacy Questionnaire (SCSEQ) was then pilot-tested with Spanish university students (n = 73) from four Catalan universities. Exploratory factor analysis (EFA) was conducted to identify the underlying factor structure and detect problematic items. Internal consistency reliability was assessed using McDonald's ω, and test-retest reliability over a two-week interval was evaluated using Pearson correlations. Face validity indicated overall clarity and adequacy. Four items were excluded and recombined, two items were added, and nine items were rewritten based on experts' feedback. After pilot testing, the questionnaire overall demonstrated high internal consistency (ω = 0.9). Items were reviewed based on factor loadings, item redundancy, theoretical relevance, and their contribution to scale-level internal consistency. EFA suggested a two-factor structure with good internal consistency (ω = 0.88 and ω = 0.82) and test-retest reliability (ICC = 0.91, 95% CI [0.80, 0.96]). Three items with weak loadings were excluded. The final version consisted of 25 items and 2 subscales. The SCSEQ showed favorable preliminary psychometric properties.

This qualitative study explores the difficulties in experiencing eating-derived pleasure within a group of functionally diverse people, based on personal interviews and Grounded Theory. Understanding the feelings and subjective experiences of functionally diverse people can help develop new approaches to address their loss of pleasure and motivation regarding food intake. The study included 27 participants, aged between 18 and 75 years, all of whom had a functional deficiency that affected the occupational aspects of the eating process. Interviews were conducted in clinical settings and several centres for differently abled people. Four main themes emerged from the analysis: eating through obligation; fear of eating; the social life of food; and the importance of the taste and visual aesthetics of food. These themes underscore the importance of taking into account the phenomenological experiences of pleasure in the eating process.

Food is not only a source of nutrition for humans; it also encompasses social, cultural, and psychological dynamics [...].Food is not only a source of nutrition for humans; it also encompasses social, cultural, and psychological dynamics [...].