This study aimed to conduct the first known systematic review concerning the evidence on probiotic-fermented food consumption among the young population across multiple countries and its dietary outcomes, including diet quality and nutrient intakes. Five databases were searched through December 8, 2025: Web of Science, Scopus, OVID Medline, EBSCO CINAHL, and ProQuest. English-language quantitative studies from 2004 to 2025 were included. Eligible studies reported probiotic-fermented food consumption patterns in youth aged 2–24 years and examined associations with dietary quality and nutrient intakes. Initial searches identified 11,844 records, of which twelve studies met the inclusion criteria. Included studies originated predominantly from high-income countries in North America and Europe, with limited representation from Africa and Asia. Consumption patterns varied widely, with both children and adolescents consuming probiotic-fermented foods at least once a week and having fewer daily servings, particularly for yogurt. Of the seven studies that examined dietary outcomes, six reported positive associations between consumption of probiotic-fermented foods and improved dietary quality scores, and six studies reported associations with higher nutrient intakes. The review underscored the need to increase the consumption of probiotic-fermented foods among the younger population to improve nutrient intake in the early stages. Further research is needed in under-represented regions, including Southeast Asia, Latin America, Africa, and the Middle East, where fermented food traditions are culturally significant but population-level consumption data among youth remain scarce.

Current agricultural and food systems literature suggests multiple opportunities for improving systemic sustainability. Especially in the popular press, many authors have conceptualized a return to smaller scale diversified production as a strategy to feed America sustainably. This study explores this notion for components of our meat supply using approaches reported in one of the most popular of these books, Michael Pollan's The Omnivore's Dilemma, as a touchstone. We examine the land footprint and number of farms required to produce beef, chicken and eggs for the state of Michigan (a population just under 10,000,000) using similar production strategies to those outlined in Pollan's book. To feed Michigan's population at a scale of production demonstrated on the highlighted farm in Pollan's book, and an average level of Midwest intake for beef, chicken and eggs would require approximately 3600 farms and 6.5 million acres of farmland to produce 100% of the beef, 100% of the eggs and about 50% of the broiler chickens for this population. The strategy is discussed in reference to existing farms and acreage in Michigan and put in the context of sustainability within our food supply.

The following review details the development and current status of poultry meat in terms of marketing, purchasing and consumer decisions within the country of Greece. The aim of this paper is to identify Greek consumers’ perceptions of poultry meat. Taking into account that little research has been conducted in the poultry sector in Greece generally and on consumer perceptions specifically, these results will help to provide solutions in strategic marketing.

The history of recommending certain food composition to the diet of the general public in Finland goes back to the 1950s. Since that time, the food circle with modifications has been the only official, and most widely used, tool for diet composition visualization for nutrition education. Official national dietary recommendations and guidelines have been launched in 1981, 1987 and the newest ones in 1998. Nordic Nutrition Recommendations have been used in Finland as a reference when national dietary guidelines have not been available or up to date. Specific quantitative food-based dietary guidelines have not been given, because dietary guidelines may be reached with a wide range of foods. Data from the 1992 Dietary Survey of Finnish Adults was used to identify differences in dietary intake and food consumption patterns between subgroups of the study population that represented the highest and lowest quartiles of fat, saturated fatty acid (SFA), fibre, and fruit and vegetable intake. The population groups having the lowest fat or SFA intakes or the highest fibre or fruit and vegetable intakes reached the nutrient recommendations of macronutrients and fibre reasonably well. Similarities in food consumption pattern associated with a nutrient profile close to the recommendations were high consumption of fruit, berries, vegetables, roots, legumes and rye. Differences, e.g. in fats used, were also found between diets that were close to the nutrient recommendations. More research is needed to determine the differences in food consumption patterns of different population groups before developing food-based dietary guidelines for these groups.