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It is unknown whether the nutritional quality of children's menus varies depending on the cuisine type. This study aimed to investigate differences in the nutritional quality of children's menus by cuisine type in restaurants located in Perth, Western Australia (WA). Cross-sectional study. Perth, WA. Children's menus ( 139) from the five most prevalent restaurant cuisine types in Perth (i.e. Chinese, Modern Australian, Italian, Indian and Japanese) were assessed using the Children's Menu Assessment Tool (CMAT; range -5-21 with lower scores denoting lower nutritional quality) and the Food Traffic Light system, evaluated against Healthy Options WA Food and Nutrition Policy recommendations. Non-parametric ANOVA was used to test for a significant difference in total CMAT scores among cuisine types. Total CMAT scores were low for all cuisine types (range -2-5), with a significant difference between cuisine types (Kruskal-Wallis = 58·8, < 0·001). The highest total CMAT score by cuisine type was Modern Australian (mean = 2·27, sd = 1·41) followed by Italian (mean = 2·02, sd = 1·02), Japanese (mean = 1·80, sd = 2·39), Indian (mean = 0·30, sd = 0·97) and Chinese (mean = 0·07, sd = 0·83). When using the Food Traffic Light for assessment, Japanese cuisine had the highest percentage of green food items (44 %), followed by Italian (42 %), Modern Australian (38 %), Indian (17 %) and Chinese (14 %). Overall, the nutritional quality of children's menus was poor regardless of cuisine type. However, children's menus from Japanese, Italian and Modern Australian restaurants scored better in terms of nutritional quality than children's menus from Chinese and Indian restaurants.

The book Fellows' Menu Maker includes suggestions for arranging menus for hotels and restaurants.

Governments worldwide have implemented various interventions to improve the healthiness of food offered by out-of-home outlets. However, there is limited evidence on whether healthier menus would influence individual dietary behaviours and quality. In this cross-sectional study, we investigated associations between different measures of the neighbourhood out-of-home food environment, incorporating menu healthiness, and out-of-home meal purchasing and diet quality. We used a sample of 3,481 adults in Great Britain (GB) with valid home postcodes from the 2021 International Food Policy Study. We linked this sample to a national database of food outlet geographical locations to characterise individuals' exposure to the out-of-home food environment. The exposure metrics included menu healthiness scores, availability, proximity, and relative composition of out-of-home food outlets in various neighbourhood buffers around the home (i.e., 500 - 1600 m). Outcomes considered were out-of-home meal consumption and overall diet quality. Using multiverse analyses, where multiple reasonable analytical choices can be tested, we investigated the associations between different exposure measures and these outcomes. GB adults had access to an average of 97 (95% CI 91, 104) out-of-home food outlets within 1600 m of their homes. The number of both healthier and less healthy out-of-home food outlets was positively associated with the number of meals purchased out-of-home across all neighbourhood buffers, e.g., every 10 additional less healthy out-of-home food outlets within 500 m of the home corresponded to a 6% (95% CI = 2, 11) increase in the frequency of out-of-home meal purchases in the previous week. Proximity, relative composition, and menu healthiness of neighbourhood out-of-home outlets were not associated with out-of-home meal purchase frequency after adjusting for multiple comparisons. There were no consistent associations between out-of-home food environment exposures and diet quality. The only aspect of the neighbourhood out-of-home food environment associated with out-of-home meal purchase frequency was the number of out-of-home food outlets. Menu healthiness of out-of-home food outlets was not associated with how often people purchased out-of-home meals or overall diet quality. Interventions focusing on mitigating the proliferation of out-of-home food outlets may be more effective in changing individual dietary behaviour than those focusing on food served.

Governments worldwide have implemented various interventions to improve the healthiness of food offered by out-of-home outlets. However, there is limited evidence on whether healthier menus would influence individual dietary behaviours and quality. In this cross-sectional study, we investigated associations between different measures of the neighbourhood out-of-home food environment, incorporating menu healthiness, and out-of-home meal purchasing and diet quality. We used a sample of 3,481 adults in Great Britain (GB) with valid home postcodes from the 2021 International Food Policy Study. We linked this sample to a national database of food outlet geographical locations to characterise individuals' exposure to the out-of-home food environment. The exposure metrics included menu healthiness scores, availability, proximity, and relative composition of out-of-home food outlets in various neighbourhood buffers around the home (i.e., 500 - 1600 m). Outcomes considered were out-of-home meal consumption and overall diet quality. Using multiverse analyses, where multiple reasonable analytical choices can be tested, we investigated the associations between different exposure measures and these outcomes. GB adults had access to an average of 97 (95% CI 91, 104) out-of-home food outlets within 1600 m of their homes. The number of both healthier and less healthy out-of-home food outlets was positively associated with the number of meals purchased out-of-home across all neighbourhood buffers, e.g., every 10 additional less healthy out-of-home food outlets within 500 m of the home corresponded to a 6% (95% CI = 2, 11) increase in the frequency of out-of-home meal purchases in the previous week. Proximity, relative composition, and menu healthiness of neighbourhood out-of-home outlets were not associated with out-of-home meal purchase frequency after adjusting for multiple comparisons. There were no consistent associations between out-of-home food environment exposures and diet quality. The only aspect of the neighbourhood out-of-home food environment associated with out-of-home meal purchase frequency was the number of out-of-home food outlets. Menu healthiness of out-of-home food outlets was not associated with how often people purchased out-of-home meals or overall diet quality. Interventions focusing on mitigating the proliferation of out-of-home food outlets may be more effective in changing individual dietary behaviour than those focusing on food served.

Governments worldwide have implemented various interventions to improve the healthiness of food offered by out-of-home outlets. However, there is limited evidence on whether healthier menus would influence individual dietary behaviours and quality. In this cross-sectional study, we investigated associations between different measures of the neighbourhood out-of-home food environment, incorporating menu healthiness, and out-of-home meal purchasing and diet quality. We used a sample of 3,481 adults in Great Britain (GB) with valid home postcodes from the 2021 International Food Policy Study. We linked this sample to a national database of food outlet geographical locations to characterise individuals' exposure to the out-of-home food environment. The exposure metrics included menu healthiness scores, availability, proximity, and relative composition of out-of-home food outlets in various neighbourhood buffers around the home (i.e., 500 - 1600 m). Outcomes considered were out-of-home meal consumption and overall diet quality. Using multiverse analyses, where multiple reasonable analytical choices can be tested, we investigated the associations between different exposure measures and these outcomes. GB adults had access to an average of 97 (95% CI 91, 104) out-of-home food outlets within 1600 m of their homes. The number of both healthier and less healthy out-of-home food outlets was positively associated with the number of meals purchased out-of-home across all neighbourhood buffers, e.g., every 10 additional less healthy out-of-home food outlets within 500 m of the home corresponded to a 6% (95% CI = 2, 11) increase in the frequency of out-of-home meal purchases in the previous week. Proximity, relative composition, and menu healthiness of neighbourhood out-of-home outlets were not associated with out-of-home meal purchase frequency after adjusting for multiple comparisons. There were no consistent associations between out-of-home food environment exposures and diet quality. The only aspect of the neighbourhood out-of-home food environment associated with out-of-home meal purchase frequency was the number of out-of-home food outlets. Menu healthiness of out-of-home food outlets was not associated with how often people purchased out-of-home meals or overall diet quality. Interventions focusing on mitigating the proliferation of out-of-home food outlets may be more effective in changing individual dietary behaviour than those focusing on food served.

Grain-cooking traditions in Neolithic China have been characterised as a 'wet' cuisine based on the boiling and steaming of sticky varieties of cereal. One of these, broomcorn millet, was one of the earliest Chinese crops to move westward into Central Asia and beyond, into regions where grains were typically prepared by grinding and baking. Here, the authors present the genotypes and reconstructed phenotypes of 13 desiccated broomcorn millet samples from Xinjiang (1700 BC-AD 700). The absence in this area of sticky-starch millet and vessels for boiling and steaming suggests that, as they moved west, East Asian cereal crops were decoupled from traditional cooking practices and were incorporated into local cuisines.

If espresso and lemonade sound like a strange combination to you, assistant recipes editor Olga Massov urges you to try it anyway. After enthusiastically hosting a taste test of the unlikely pairing in the Post Food Lab, Massov was able to turn even the biggest skeptics into fans. Here's how to make it.