Angélica Kohl, Jonathan Schmidth, Nádia Kunkel Szinwelski, Marcelo Augusto Kessler Machado, Marcia Orth Ripke, Cristieli Florão Secchi, Maria Clara da Silva Fracasso, Milena Vivian Xavier Marocco & Junir Antônio Lutinski·European Journal of Nutrition & Food Safety·2026
Introduction: The COVID-19 pandemic and the suspension of in-person classes required the reorganisation of school food distribution in Brazil. Law No. 13,987/2020 authorised the direct distribution of food kits to students through the Brazilian National School Feeding Program (PN...
Open access
Research Article10.9734/ejnfs/2026/v18i82126
Background: Vitamin D deficiency, often described as a form of hidden micronutrient hunger, remains relevant among populations with limited effective sunlight exposure and low intakes of vitamin-D-rich foods. Because most natural dietary sources of vitamin D are animal-derived, p...
Open access
Research Article10.9734/ejnfs/2026/v18i82125
Ready-to-serve (RTS) beverages offer a practical means of utilising underexploited horticultural produce while improving palatability and storage stability. This study standardised an RTS drink prepared from aonla, rangpur lime and ginger blends and evaluated physicochemical and...
Open access
Research Article10.9734/ejnfs/2026/v18i82123
Karonda and mango pulps were blended to develop a fruit syrup and optimise the proportions of karonda pulp, mango pulp, sugar, and citric acid using response surface methodology. A four-factor Box–Behnken design comprising 27 experimental runs was used to evaluate total soluble s...
Open access
Research Article10.9734/ejnfs/2026/v18i82124
Single-use plastic cutlery contributes to persistent environmental waste, creating a need for biodegradable alternatives derived from renewable materials. This study developed edible cutlery using orange peel powder, wheat flour, finger millet flour, pectin, salt, and water. Thre...
Open access
Research Article10.9734/ejnfs/2026/v18i82121
This study aimed to evaluate the nutritional qualities and consumer acceptability of pumpkin seed cake. Pumpkin seeds were solar-dried, milled into flour, and used to prepare cakes from composite flours containing varying proportions of wheat and pumpkin seed flour (100:0, 70:30,...
Open access
Research Article10.9734/ejnfs/2026/v18i82122
Athanasius Aondohemen Aende, Achussah Terwase Solomon, Amile Tersoo Jude, Oshimagye Michael Ibagye, Samuel Bem Umma & Donald Torsabo·European Journal of Nutrition & Food Safety·2026
This study investigated microbial contamination and insect pest infestation in smoked fish sourced from Wurukum and Wadata, two major retail fish markets in Makurdi, the capital of Benue State. Smoked fish remains an accessible source of animal protein in Nigerian markets; howeve...
Open access
Research Article10.9734/ejnfs/2026/v18i82120
Aim: This study aimed to identify the socioeconomic and cultural determinants of dietary practices among pregnant women attending antenatal care (ANC) in Sierra Leone and to develop and validate a predictive model of dietary practices. Methods: The study employed a descriptive cr...
Open access
Research Article10.9734/ejnfs/2026/v18i82119
Food safety knowledge and self-reported practices among food handlers in ten restaurants—five local and five contemporary—in Port Harcourt metropolis were assessed. The restaurants were selected using simple random sampling, and quantitative data were obtained through a pretested...
Open access
Research Article10.9734/ejnfs/2026/v18i82117
Hele Christopher Njopin, Akat Heroine Ma-Ndip, Gujung Sharone Afumbi, Chedjou Jean Paul, Arrey Oben Ebob Ashu, Achidi Aduni Ufuan & Eric Akum Achidi·European Journal of Nutrition & Food Safety·2026
Oxidative stress plays a central role in the development of metabolic disorders, prompting increased interest in synergistic antioxidant formulations derived from natural and synthetic sources. This study aimed to evaluate and optimise the antioxidant potential of vitamin C, vita...
Open access
Research Article10.9734/ejnfs/2026/v18i82118