As Baha’is, we strive to raise our children to know and love God and contribute to the advancement of a better world. What does that look like in practice? There are many possible answers to that question. 

We — Elham and Lauren — are raising our children to be kind, to show forth sincere and deep compassion for all living beings, and to be champions of justice. For these reasons (and more) we have decided to raise our children as Baha’is and vegans. 

RELATED: 4 Benefits of Going Vegan for the World — and You

“Vegan” is coined from taking the first three and last two letters of the word “vegetarian.” Vegans do not consume or use animal products. 

General societal pressure and USDA dietary guidelines advise that children need meat and dairy to thrive, grow strong, and be healthy. It can feel intimidating to go against the status quo. Pediatric wellness visits often involve answering questions about a child’s dairy and meat intake. School lessons on nutrition discuss meat, dairy, and eggs as being good for us. This point of view is still prevalent even though the science is becoming clearer that animal products are detrimental to our health and to the planet’s health.  

We each have three children and have seen them grow strong and healthy on a plant-based diet.

Elham: I recall that when my daughter was five years old, she brought home a food pyramid she made at school, which included meat, dairy, and eggs as daily nutritional needs. I explained to my daughter that we should revise the food pyramid to reflect our beliefs and lifestyle. We removed the pictures of the animal products and replaced them with pictures of plant-based sources of protein and calcium.   

It can also be confusing to our children as they see family and friends consume animal products. 

Lauren: My children have a hard time understanding why people they love are knowingly contributing to suffering. It requires many conversations about how everyone is on their own path, and we love everyone and don’t judge anyone. Once at a family gathering where people were consuming lobsters, my middle child became extremely distressed. She kept screaming and screaming, and when I examined it through her eyes, I realized how traumatizing and grotesque that must have been for her as someone who has never seen animals as food to suddenly see whole lobsters ripped limb from limb and then eaten. I realized then that children have an innate sense of compassion for all living beings and that they have to be conditioned to view only certain animals as worthy of being cared for while others as food. 

Baha’is are not forbidden from eating meat — there are no dietary restrictions in the Baha’i Faith. Our understanding of the Baha’i teachings, however, provides us with continued strength and confirmation in our resolve to be vegan and to raise our children vegan.  

Lauren: When my husband and I first decided to stop eating animal products, it was like a veil was lifted. All of a sudden, I just had an “aha” moment. It was like a light bulb went off and I could no longer see the world the same way. We went vegan overnight and never looked back. I like to credit this to what I have come to call the “trifecta”: the Baha’i teachings, health, and ethics. Maybe it wouldn’t have been so easy if we only had one of those reasons driving us, but with all three it was effortless. 

One of the tenets of the Baha’i Faith is the harmony of science and religion. We both find strength in the Baha’i teachings that focus on science to explain our decision to be vegan. Regarding our teeth and anatomy, the Baha’i writings explain:

The food of man is cereals and fruit. Some of the teeth of man are like millstones to grind the grain, and some are sharp to cut the fruit. Therefore he is not in need of meat, nor is he obliged to eat it. Even without eating meat he would live with the utmost vigour and energy …

In a talk he gave in New York City in 1912, Abdu’l-Baha, the son and designated successor of Baha’u’llah, the prophet and founder of the Baha’i Faith, answered a question about what people who are united will eat:

[T]he teeth of man are not carnivorous. . . The human teeth, the molars, are formed to grind grain. The front teeth, the incisors, are for fruits, etc. It is, therefore, quite apparent according to the implements for eating that man’s food is intended to be grain and not meat.

This guidance in the Baha’i Writings provides us with scientific perspective and confidence as we raise our children vegan. 

The Baha’i Writings explain that it is “better,” “more pleasing,” and “preferable” to avoid killing animals if possible. 

Truly, the killing of animals and the eating of their meat is somewhat contrary to pity and compassion, and if one can content oneself with cereals, fruit, oil and nuts, such as pistachios, almonds and so on, it would undoubtedly be better and more pleasing.

As vegans, we avoid the unnecessary killing of animals and the exploitation of animals to the greatest extent possible and practicable. We teach our children that animals are sentient beings, capable of pain and suffering. In fact, the Baha’i teachings discuss the capacity of animals to suffer and encourage us to be kind to them:

It is not only their fellow human beings that the beloved of God must treat with mercy and compassion, rather must they show forth the utmost loving-kindness to every living creature. For in all physical respects, and where the animal spirit is concerned, the selfsame feelings are shared by animal and man. Man hath not grasped this truth, however, and he believeth that physical sensations are confined to human beings, wherefore is he unjust to the animals, and cruel. And yet in truth, what difference is there when it cometh to physical sensations? The feelings are one and the same, whether ye inflict pain on man or on beast. There is no difference here whatever . . . It is essential that ye show forth the utmost consideration to the animal, and that ye be even kinder to him than to your fellow man.

The Baha’i teachings also tell us to “train your children from their earliest days to be infinitely tender and loving to animals.” 

As we teach our children to show kindness and compassion to all living beings, we also seek to live a lifestyle that aligns with those ideals from the food we eat to the products we use and the entertainment we enjoy. We are on a path of learning and striving, and we make mistakes just like anyone else, but we find that being Baha’i and being vegan are in perfect harmony with one another. 

RELATED: How to Feel Happy: 9 Habits for a Happy Life

The Food of the Future 

The Baha’i teachings explain that human beings are naturally designed to eat plants (not animals) and that, because of this, the food of the future will only be plants. Abdu’l-Baha wrote:

The time will come when meat will no longer be eaten. Medical science is only in its infancy, yet it has shown that our natural diet is that which grows out of the ground. The people will gradually develop up to the condition of this natural food.

Could it be that we are reaching that “time” discussed by Abdul-Baha over 100 years ago? We recognize that there are parts of the world where access to fresh fruits, vegetables, and grains is limited, and therefore, people must consume animal products to survive. However, those places are becoming rare, and many of the poorest communities worldwide consume very little meat simply because it is not cost-effective. 

Medical science is beginning to understand the correlation between consuming animal products and chronic diseases. In 2015, the International Agency for Research on Cancer, the France-based cancer research arm of the World Health Organization, deemed processed meats to be a carcinogen and red meat to be a probable carcinogen. Studies have found that dairy consumption is linked with cognitive decline. Books such as “Eat to Live”, “Fit for Life”, and the “China Study” have linked animal products with cancers, osteoporosis, and heart disease.

We are also facing a climate emergency. In a report released in 2019, the United Nations Intergovernmental Panel on Climate Change stated that eating animals is a factor in the climate crisis. The panel encouraged a transition to eating more of a plant-based diet. Thanks to advancements in food science, plant-based alternatives are more widely available such as tofu, tempeh, and plant-based milks. 

We find support and inspiration in the Baha’i teachings to live a vegan lifestyle and raising our children vegan, but it is certainly not without its challenges. The following approaches have been helpful and useful:

• Explaining and communicating with our children early and often that the Baha’i Writings and science support eating a plant-based diet.
• Explaining to our children that not everyone is vegan, just like not everyone is the same religion. Everyone is on their own path, and this is the path that we have chosen. 
• Bringing plant-based food to parties and gatherings. 
• Cultivating empathy and compassion in our children through service projects. 
• Nurturing our children’s innate love and compassion for animals. 
• Educating ourselves on the science behind eating a plant-based diet. 

Ultimately, our children will need to practice the Baha’i principle of the independent investigation of truth and make their own choices. In the meantime, we strive to give them a strong foundation and live our lives by example.

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I recently saw Sadaguru, a reputable Indian guru who shares many views with the Baha’i teachings, speak about the sacredness of food. When one sits down to a meal, he…

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It has long been claimed that regularly eating ultra-processed foods – packaged products that contain lots of fat, sugar, salt and additives – can raise the risk of cancer, heart disease and diabetes.

But now some of the most high- profile scientists in nutrition are raising the alarm about another, surprising consequence of a junk food diet: mental illness.

On Thursday, top UK experts in the field of diet-related diseases and brain health came together for a major summit about the crisis in the quality of British food and its repercussions for our health.

The Mail on Sunday was granted a coveted seat at the prestigious event, held at the home of the country’s biggest motorsport convention – Goodwood. Amid the discussions about obesity and heart health were intriguing revelations from psychiatrists about the growing evidence of links between what we eat and our mental health.

Prof Edward Bullmore, a neuroscientist and psychiatrist, said ‘a revolution is inevitable’ in the way doctors treat mental illness. In some cases, the causes will be seen as the very same as those that trigger heart disease.

‘I am very sure that food affects mental health, and there is a good amount of evidence to link ultra-processed food with poor mental health outcomes,’ says Dr Chris van Tulleken, a BBC presenter and infectious disease expert

The warnings come a week after researchers from Harvard Medical School published one of the largest studies into the link between depression and ultra-processed food after tracking the eating habits of 31,000 women over 14 years

‘We used to think it wasn’t possible for harmful things entering the body to cause depression,’ he added. ‘But now we know this is conceivable.’

Others say it might not be a coincidence that as ultra-processed diets have become increasingly prevalent – made up of ready-to-eat meals, savoury snacks, processed meat and artificial sweeteners – the number of people seeking mental health treatment has soared.

‘I am very sure that food affects mental health, and there is a good amount of evidence to link ultra-processed food with poor mental health outcomes,’ says Dr Chris van Tulleken, a BBC presenter and infectious disease expert. ‘The data can be confusing, but I suspect we will find eventually that the relationship is causal.’

Dr van Tulleken spoke about his own mental health issues at the hands of ultra-processed food. Referring to his recent BBC documentary What Are We Feeding Our Kids?, he added: ‘My experience of going from having very little ultra-processed food to very high amounts was that I saw a direct impact on my mental health.’ In the programme, Dr van Tulleken ate virtually nothing but ultra-processed food for a month before undergoing health tests.

‘I felt awful. [Ultra-processed food] dehydrates and constipates you, and that leads to you to not sleeping very well. I had increased depression and anxiety. At the end of the experiment, when I stopped being constipated, sleepless and thirsty in the middle of the night, my frustrations diminished. Most of that just went away.’

The warnings come a week after researchers from Harvard Medical School published one of the largest studies into the link between depression and ultra-processed food after tracking the eating habits of 31,000 women over 14 years. Even after accounting for other factors that could affect mental health – such as alcohol intake, body weight and lack of sleep – eating nine portions of these foods per day was associated with a 50 per cent increased risk of depression, compared with those who ate four or less.

‘The research is now pointing to structural brain changes as a result of what we do or don’t eat,’ said Kimberley Wilson, a psychologist specialising in nutrition and a co-presenter of the BBC podcast Made Of Stronger Stuff

The scientists found this relationship was particularly strong in those who consumed above-average quantities of artificial sweeteners found in fizzy drinks, for example. What’s more, there is even research linking these foods to a greater risk of dementia.

So what exactly is going on?

The reasons why ultra-processed food is bad for the body are relatively well publicised.

First there are the large quantities of calories, salt, fat and sugar, increasing the risk of weight-gain along with heart disease. Then there are the plethora of additives, such as emulsifiers, artificial sweeteners and other flavourings, which are said to destroy the healthy bacteria in our gut – which can protect against disease – and interfere with natural hunger signals, making us eat when we’re full.

But until recently, the supposed harms to the brain were relatively unknown. The bulk of the research in this area was what’s known as observational – where scientists track the diets in groups of people over a long period and look for patterns in their health outcomes.

A number of studies from France and Italy have shown the more ultra-processed food a person eats, the more likely they are to develop depression and anxiety disorders

A number of studies from France and Italy have shown the more ultra-processed food a person eats, the more likely they are to develop depression and anxiety disorders. However, critics have argued that this evidence is not proof of ultra-processed food’s effect on mental health. They claim it could be the case that poor mental health leads people to seek out fast food.

‘It is very possible that people with depression change their diet and might decide to consume foods that are easier to prepare – which would often be foods considered ultra-processed,’ said Gunter Kuhnle, professor of nutrition and food science at the University of Reading.

But emerging evidence suggests diets high in this type of food do in fact directly impact brain health.

In 2020, a group of international researchers carried out a trial in which 50 adults were asked to eat eight Belgian waffles and two takeaways over the course of a week.

At the end, and once back to their normal diet three weeks later, they completed cognitive assessments to test the area of the brain called the hippocampus which is involved with memory, learning, emotional processing and mood. Their results were compared with another group who ate a typical, nutritious diet. Scientists found that the waffles and takeaway group performed far worse on the tests at the end of the week, and that their results improved significantly once back to their regular diet.

The authors argued that the results suggested that just a small amount of ultra-processed food can impair the hippocampus.

Previous studies have found that those who eat diets high in ultra-processed food were more likely than others to have an unusually small hippocampus.

‘The research is now pointing to structural brain changes as a result of what we do or don’t eat,’ said Kimberley Wilson, a psychologist specialising in nutrition and a co-presenter of the BBC podcast Made Of Stronger Stuff.

Some experts believe the explanation lies in the nutrients missing from most junk food products.

Studies from Brazil and Mexico involving more than 30,000 people have noted that the more junk food a person eats, the more likely they are to be deficient in vitamins and minerals that are vital for brain health

Studies from Brazil and Mexico involving more than 30,000 people have noted that the more junk food a person eats, the more likely they are to be deficient in vitamins and minerals that are vital for brain health. This includes a range of B vitamins found in leafy green vegetables such as kale and spinach, milk and fresh fish.

Research shows that these nutrients, in particular Vitamin B12 and folate, are essential for growing healthy brain cells and protecting them from age-related damage.

A number of trials have shown that giving a combination of B vitamins to older people can reduce the death of brain cells, and even improve scores on memory tests. But there’s also evidence of mood benefits, too. A 2015 trial, published in the British Journal of Psychiatry, showed that combining antidepressants with B12, folate and B6 greatly reduced the risk of relapse after a year compared with taking drugs alone.

Dr Carmine Pariante, professor of biological neuroscience at The Institute of Psychiatry at King’s College London, said that the psychological impact of weight gain caused by ultra-processed food is often underestimated

Another emerging area of research is the impact of ultra-processed food on the trillions of bugs inside the bowel, called the microbiome.

This collection of microscopic bacteria – often labelled ‘good’ or ‘friendly’ bacteria – play a vital role in many bodily processes, including the immune system, the gut and, increasing numbers of studies show, mental health. It is thought certain bacteria interact with enzymes in our food, releasing chemicals that send stress-relieving signals to the brain.

Dr James Kinross, a consultant colorectal surgeon at Imperial College London, highlighted the role of the vagus nerve, which connects the gut and brain and is involved in physical feelings of fear and anxiety.

‘Studies show the microbiome can influence how well the vagus nerve functions,’ he said. ‘If it operates erratically, there’s interference in the signals which could lead to increased feelings of anxiety.’

Over the past decade, scientists have identified foods that fuel our microbiome, as well as those that kill them off. Experts say some foods interact with gut bugs to generate inflammatory chemicals – substances that send the immune system into ‘attack’ mode.

‘The immune system releases harmful proteins which weaken the barrier between the brain and the body,’ Ms Wilson added. ‘It means pathogens can cross over and affect the brain’s ability to make new connections between cells. Studies show that this is a feature of depression.’

Prof Bullmore also highlighted recent studies by scientists at the University of Auckland in which participants were given a typhoid injection – a safe way to trigger inflammation – and underwent scans of their brains.

‘The people who had the inflammation showed a big spike in activity in brain areas associated with depression and anxiety,’ he said.

Foods that are known to benefit healthy gut bacteria are high in fibre and naturally fermented – such as fruits, vegetables, oats, pulses, including chickpeas and lentils, and yogurt.

‘If there is one, simple thing you can do to improve your physical and mental health, it’s to eat more fibre,’ Dr Kinross said.

He added that eating an extra seven grams of fibre per day (the equivalent of two large bananas) has been shown to improve mental health. It’s estimated that only about one in ten UK adults get their daily recommended intake of 30g of fibre.

Other experts have highlighted less complex, yet equally powerful, reasons why junk food affects our emotional health.

Dr Carmine Pariante, professor of biological neuroscience at The Institute of Psychiatry at King’s College London, said that the psychological impact of weight gain caused by ultra-processed food is often underestimated.

‘They are made with high quantities of salt, fat and sweeteners or sugar – a combination which stimulates the reward system in the brain, making it hard to stop eating.

‘It means people who eat diets high in ultra-processed food are more likely to gain weight easily, which can lead to issues with body confidence. The more someone feels unhappy about how they look, the more they may seek comfort in food, creating a vicious cycle.’

Dr Pariante added that more work needs to be done before we can be ‘100 per cent sure’ that ultra-processed food causes mental illness, though.

‘But a lot of different types of studies appear to be pointing in the same way,’ he accepted.

‘It is clear that if people eat more fresh, healthy ingredients, they experience fewer mental health issues.

‘But exactly how or why? That’s one question we’re very far from finding an answer to.’

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Name: Emma Detain

Age: 27

Job title: Sustainability manager

Company & location: Mindful Chef, London

Education: Geography, King’s College London

Why did you decide to go for a career in food & drink? I studied geography at university and became fascinated by the link between climate change and food. These two things are so deeply connected, but we seem to be so disconnected from the impact the daily choices we make have on the world around us. So when I left uni I knew I wanted to work in ‘sustainability’ in the food & drink industry, but at the time all that meant to me was working for a company that was trying to do something good. Roles like my current one didn’t really exist then.

Explain your job to us in a sentence (or two): I lead on all things relating to environmental and social impact at Mindful Chef. We have set ourselves the goal of becoming a regenerative business, which means making sure that we’re not just minimising our impact, but actually using our business to have a positive impact on people and the planet. My job is to engage with stakeholders and find ways to help us reach this goal.

I also take care of our proud B Corp certification (we’re in the top 3% of global B Corp food companies), work closely with charity partners on initiatives like our One Feeds Two programme, collaborate with commercial teams to innovate and reduce our use of packaging, and oversee our Net Zero 2030 strategy.

“Mindful Chef encouraged and supported me to explore something I had an interest in”

What does a typical day look like for you? In a role like mine you get to wear lots of different hats, so every day is different. I can go from collecting and analysing data for our carbon footprint, to organising a charity event, delivering a stakeholder engagement workshop or to being out on the farm with one of our suppliers. I also represent the company externally, speaking at events or on panels. Sharing information and collaborating with others is massively important in the sustainability space, as ultimately we’re all working towards the same goal.

Tell us about how you went about applying for your job: In some ways my journey into my current role was a unique one. I joined the finance team at Mindful Chef in 2019. I applied for the finance role because it was a relatively junior position and I had some experience from previous internship roles but I think what got me the job was my genuine belief in what they were doing as a business; from being early adopters of the B Corp certification to sourcing ingredients with care for the environment. We also seemed to share a similar set of values around being ‘Mindful, Personal and Unafraid’ and that’s what mattered to them.

Around a year into that role, I was asked to work on our first carbon footprint assessment as they knew this was something I was interested in – there’s also a surprising amount of data and number crunching in sustainability so my time in finance set me up well!. And that was the beginning of what my role is now. Knowing your company’s impact is only the first part, what you do with that information is the second and undoubtedly the most important.

I feel incredibly lucky that this opportunity opened up for me in the way that it did and that Mindful Chef encouraged and supported me to explore something I had an interest in.

What’s the best part about working for a food & drink company? The food & drink industry has a massive environmental impact (25% of all greenhouse gas emissions come from food production). So for me, the best part about working for a food & drink company is that you have a chance to deliver real, tangible positive change. At Mindful Chef, we’re doing things across our whole value chain from our suppliers to our customers to address our own impact, and looking for ways to inspire change in the industry.

And what’s the biggest misconception people have about working in food & drink? That food miles are bad and local food is good. It’s not always as simple as that. For instance, a tomato grown in a greenhouse in the winter in the UK will have a considerably higher carbon footprint than if it was grown in Spain and shipped over. This is due to all the energy that needs to go into the greenhouse to replicate the growing conditions of a warmer climate.

What advice would you give to other young people looking to get into the food & drink industry? Be prepared to try any role! I applied for the finance position because I really wanted to work for a food company, particularly a startup. Startups like Mindful Chef are great because often they will encourage you to get involved in lots of different areas of the business regardless of your ‘title’. I massively enjoyed the role and looking back, I can see it prepared me in so many ways for what I do now.

What’s your ultimate career dream? I truly believe businesses can be a force for good and I’m most passionate about using and leveraging the role companies can play in tackling the issues we face as a society, particularly climate change. This is what drives and inspires me each day.

Interested in finding out more about food & drink careers? Check out GrocerJobs for the latest vacancies

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Cathy Fitzgibbon, aka the Culinary Celt, is a keen promoter of the best of local and seasonal Irish produce and foodstuffs. Today The Menu wishes to give a warm nod to a production of her own, a lovely book/workbook, Eat With the Seasons, which is designed to foster a more mindful and healthy relationship with food and eating, by tuning in to the natural rhythms of the growing seasons. Anyone struggling with emotional eating patterns will find it to be a canny little tool when it comes to reappraising and understanding better their relationships with food and eating. It is full of practical and meaningful ways to self-reflect and recognise personal eating patterns, allowing the reader to develop a more positive relationship with food.

theculinarycelt.com/product/eat-with-the-seasons-2/

Wine in the Big Smoke

Whenever The Menu goes up to the Big Smoke, he very often stays with a doughty comrade in Terenure whose home comes with the additional allure of being just around the corner from David Gallagher’s very splendid Green Man Wines, which The Menu reviewed in August. What began as a retail wine outlet has now evolved into one of The Menu’s most favourite places to put on the nosebag and fill his glass, all the more so since new chef Dan Smith came on board.

Dan has a penchant for hale and hearty fare, and there is no greater pleasure than simply getting up from the table at GMW to select a bottle from the retail shelves and, with a small and fair corkage, instead open it there and then for consumption on the premises with your meal. Gallagher also hosts regular wine dinners and the next should be well worth the trip, an evening of very special Portuguese wines of Luis Seabra (Sept 27).

greenmanwines.ie

Setting the bar high

The Menu doesn’t get overly bogged down in listing awards doled out in the world of food and hospitality for they are many and very varied, ranging from the select few with any real credibility to a staggering amount of bottom feeders simply in the business to hoover up shekels from unsuspecting hospitality practitioners.

The Menu, however, is more than prepared to take the Irish Bar of the Year awards at face value and that is based alone on the list of very fine winners in 2023, including many in Cork and Munster which would easily crop up on his own list of personal favourites.

In this Rugby World Cup season, Best Bar To Watch The Match Gold Winner went to the Woolshed Baa & Grill, in Cork, while The Montenotte Hotel picked up gold for Best Designed Bar. The Locke, in Limerick, got the People’s Choice Award, while The Shelbourne on MacCurtain St thoroughly deserved its gold for Whiskey Bar of the Year. However, it was their near neighbour, Paladar, just around the corner on Bridge St, that truly triumphed on the night, with the new cocktail bar picking up Best Newcomer and crowning that achievement with the overall prize of Bar of the Year.

baroftheyear.ie

Supper club

One of The Menu’s most favourite venues in Dublin is Overends Kitchen, sited as it is in the splendid Airfield Estate, a 38-acre working farm and gardens in Dublin City, so the prospect of an autumn/winter supper club hosted by Gather & Gather in the same venue has him sliding around in a puddle of his own drool.

Each evening sees a guest chef showcase their menu in collaboration with the team from Overends Kitchen and Airfield Estate where much of the produce on each evening will be sourced, and the lineup for 2023 includes Jordan Bailey with Majken Bech-Bailey, Surya Davies with Isobel Farrelly, and Jess Murphy.

The Menu was extremely privileged to host the wonderful husband and wife pairing of Jordan Bailey and Majken Bech-Bailey at his Grub Circus extravaganza, at All Together Now, in Co Waterford this August.

The duo, most recently of Aimsir, where they earned the restaurant a staggering two Michelin stars within six months of opening, now operate their own hospitality and events consultancy, Bech-Bailey, and will stage a five-course feast menu for a special two-night residency (September 29 & 30) at Overends.

airfield.ie/overends-kitchen/

TODAY’S SPECIAL

The Menu’s diet ebbs and flows with the seasons and a recent drop in the temperature has him once more dipping his toes into the hot bath of comfort that comes with more wintery fare.

So the fresh produce of his summer breakfast went by the wayside on an especially wild and blustery morning when he wrapped his paws around a big bowl-sized mug of café au lait and chomped on hot sourdough toast, dripping with melting butter and smeared with marmalade. An especially fine classic Seville Orange Marmalade, from JamShack, in Wicklow, was his choice; they do a very nice line of preserves. Set to perfection, still retaining a wobble on the spoon but never likely to split or run, and sublimely sugared someway south of excess so that bittersweet citric orange flavour combo dances divinely across the palate, this marmalade is perfection indeed!

facebook.com/jamshackpreserves/

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Mass. doctor on how food insecurity affects mental health

Updated: 5:32 PM EDT Sep 20, 2023

NO INJURIES HAVE BEEN REPORTED ALL DAY TODAY, WE’VE BEEN TELLING YOU ABOUT THE IMPACT OF HUNGER ON LOCAL FAMILIES. EXPERTS TELL US IT’S NOT JUST THEIR PHYSICAL HEALTH THAT’S IMPACTED, BUT, OF COURSE, THEIR MENTAL HEALTH AS WELL. HERE TO TALK ABOUT THAT IS DR. ALICE CONNORS KELLGREN, A CLINICAL PSYCHOLOGY MATT AT TUFTS MEDICAL CENTER. ALWAYS GOOD TO SEE YOU, DOCTOR. HEY, DOCTOR, IT’S GREAT TO SEE YOU. SO THAT BRINGS UP THE QUESTION. LET’S START HERE. I KNOW THAT YOU SPECIALIZE IN TREATING VICTIMS OF TRAUMA. COULD YOU DESCRIBE FOOD INSECURITY AS TRAUMATIC? I WOULD. SO WE DEFINE TRAUMA AS ANY EXPERIENCE THAT OVERWHELMS AN INDIVIDUAL’S CAPACITY TO COPE. WHICH FOOD INSECURITY CERTAINLY DOES. HUNGER ACTIVATES OUR THREAT RESPONSE SYSTEM. WHAT YOU MAY HAVE HEARD CALLED FIGHT, FLIGHT OR FREEZE. WHEN THIS HAPPENS CHRONICALLY, IT CREATES STRESS ON THE NERVOUS SYSTEM, WHICH CAN LEAD TO MANY ADVERSE MENTAL HEALTH OUTCOMES SUCH AS ANXIETY, DEPRESSION, SUBSTANCE ABUSE. NOT ONLY ARE THESE CONDITIONS CAUSED BY THE EXPERIENCE OF DEPRIVATION, OFTEN THEY CAN BE EXACERBATED BY NOT GETTING ENOUGH NUTRITION. OUR BRAINS, LIKE OTHER PARTS OF OUR BODIES, NEED NUTRITION TO FUNCTION ADEQUATELY. SO MALNOURISHED ASIAN, WHICH CAN BE EITHER NOT GETTING ENOUGH CALORIES OR NOT GETTING ENOUGH OF A SPECIFIC VITAMIN, CAN LEAD TO A RANGE OF PSYCHOLOGICAL SYMPTOMS. AS WELL. SO SO, DOCTOR, LET’S JUST HAVE A CONVERSATION ABOUT THIS. THE GREATER BOSTON FOOD BANK SAYS 1 IN 3 FAMILIES HERE IN MASSACHUSETTS, 1 IN 3 OF THOSE FAMILIES ARE STRUGGLING WITH FOOD INSECURITY RIGHT NOW. SO IN YOUR EXPERIENCE, ARE CHILDREN AND THIS IS EVEN THIS IS A HARD QUESTION, BUT ARE THEY MORE RESILIENT OR CAN THIS IMPACT THEIR MENTAL HEALTH, TOO? AND I CAN IMAGINE THE ANSWER IS, OF COURSE IT CAN. YEAH, YOU’RE ABSOLUTELY RIGHT. OF COURSE IT CAN. AND CHILDREN ARE ACTUALLY MORE VULNERABLE TO THE EFFECTS OF FOOD INSECURITY THAN ADULTS ARE, BECAUSE THEIR BRAINS AND BODIES NEED NUTRITION TO GROW AND DEVELOP. THERE ARE ALSO FORMING THEIR UNDERSTANDING OF THE WORLD AND WHETHER IT’S A SAFE PLACE FOR THEM. SO WHEN THEY EXPERIENCE CHRONIC HUNGER OR INCONSISTENT ACCESS TO FOOD, THEIR BODIES ARE REALLY FREQUENTLY IN THAT FIGHT. FLIGHT FREEZE MODE. AND THEY LEARN THAT THE WORLD IS NOT A SAFE PLACE AND THAT THEIR NEEDS ARE NOT NECESSARILY GOING TO BE MET. AND SO, DR. ELLIS, YOU’VE SET THE TABLE REALLY WELL. SO LET’S TALK ABOUT SOLUTIONS. WHAT DO YOU WANT PEOPLE TO KNOW ABOUT GETTING HELP? FORTUNATELY, SHIRLEY RESEARCH HAS SHOWN THAT COMMUNITY BASED PROGRAMS SUCH AS THE GREATER BOSTON FOOD BANK ARE INCREDIBLY HELPFUL TO MANAGING HUNGER AND FOOD INSECURITY. THERE ARE ALSO A LOT OF STATE AND FEDERAL PROGRAMS THAT PROVIDE FOOD ASSISTANCE FOR PEOPLE WHO QUALIFY, AND YOU CAN ACCESS THESE THROUGH YOUR HEALTH CARE PROVIDER. OFTEN, THOUGH, THE BIGGEST BARRIER FOR PEOPLE WHEN IT COMES TO GETTING HELP CAN BE SHAME. SO PLEASE KNOW THAT THERE’S NO SHAME IN PROVIDING FOOD FOR YOU AND YOUR FAMILY. GOOD REMINDER, GOOD REMINDER. VERY GOOD. ALL RIGHT, DR. CONNORS

Mass. doctor on how food insecurity affects mental health

Updated: 5:32 PM EDT Sep 20, 2023

Dr. Alice Connors-Kellgren, a clinical psychologist at Tufts Medical Center, says it’s not just physical health that’s affected, but their mental health too.

Dr. Alice Connors-Kellgren, a clinical psychologist at Tufts Medical Center, says it’s not just physical health that’s affected, but their mental health too.

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By Slurrp Desk

Updated:Aug 06, 2023

Embark on a transformative culinary journey as we explore the sacred connection between Temple Food from five countries and spiritual meditation. Discover how mindfulness, gratitude, and seasonal ingredients blend to nourish body and soul. Savour each bite, finding inner peace and heightened awareness in the simplicity of temple cuisine.

Image Credit: Google Pics

Temple food is a unique culinary tradition that originated within the walls of ancient monasteries and temples across the globe. The preparation and consumption of temple food are not merely for sustenance but are also considered a form of spiritual practice. This sacred cuisine is deeply rooted in the principles of mindfulness, simplicity, and gratitude.

The Connection between Food and Spirituality

The Influence of Buddhism on Temple Food

Buddhism, one of the world’s major religions, has played a significant role in shaping the philosophy behind temple food. In countries like South Korea, Japan, Thailand, and Vietnam, Buddhism has been a driving force in developing unique temple cuisine.

1. South Korea: The Simplicity of Temple Food

In South Korea, Buddhist temple food is known as “Sunsik” or “Sangeumsik.” The preparation of this cuisine adheres to strict principles of simplicity and balance. Natural ingredients, such as grains, vegetables, and wild herbs, are meticulously combined to create dishes that are both delicious and nutritious.

The act of preparing and consuming temple food in South Korea is considered a form of meditation in itself. Monks and visitors alike engage in mindful eating practices, appreciating each bite as a moment of gratitude and reflection.

2. Japan: Shojin Ryori – Cuisine for the Mind

Japan’s Buddhist monastic cuisine, known as “Shojin Ryori,” embodies the principles of mindfulness and compassion. The dishes are entirely plant-based, with a focus on seasonal ingredients. This not only promotes sustainability but also encourages a deeper connection with nature.

Shojin Ryori is more than just a meal; it is an integral part of the Zen Buddhist practice. The meticulous preparation and presentation of the food mirror the attention to detail required in meditation.

3. Thailand: Temple Food as a Path to Purity

Thai temple food, often referred to as “Aharn Chao Wat,” is prepared with the intention of promoting purity of body and mind. The cuisine primarily consists of vegetarian dishes, meticulously crafted to avoid any harm to living beings.

The flavours of Thai temple food are a delicate balance of sweet, sour, salty, and spicy, reflecting the harmony sought in both culinary and spiritual practices.

4. Vietnam: Simple and Wholesome Temple Cuisine

Vietnamese temple cuisine, also known as “Monastery Food,” emphasizes simplicity and wholesomeness. With a focus on fresh vegetables, herbs, and grains, the dishes reflect the balance between mind, body, and spirit.

The preparation of Vietnamese temple food is a meditative process, with the cooks infusing each dish with positive intentions and prayers for well-being.

5. India: Prasad – Divine Temple Offering

In India, temple food is often referred to as “Prasad,” which translates to “divine offering.” It is considered a blessing from the deities and is distributed to devotees as a token of love and grace.

The preparation of Prasad involves the utmost purity and devotion. It is believed that consuming this blessed food can lead to spiritual upliftment and a deeper connection with the divine.

The Role of Temple Food in Meditation

The peaceful ambience of temples and monasteries, along with the intentional preparation of the food, creates an environment conducive to mindfulness. It encourages individuals to be present at the moment, fostering a deeper understanding of themselves and the world around them.

The Benefits of Temple Food on Spiritual Practice

Incorporating temple food into one’s spiritual practice can yield numerous benefits. Some of these include:

Eating temple food mindfully enhances the sensory experience of taste and texture, making individuals more attuned to the subtleties of flavours and aromas.

The act of mindful eating can lead to a better understanding of emotional eating patterns, helping individuals develop a healthier relationship with food.

3. Gratitude and Humility

Temple food encourages individuals to be grateful for the sustenance they receive, promoting a sense of humility and appreciation.

The practice of consuming temple food in serene surroundings helps individuals achieve a state of inner peace and tranquillity.

5. Connection with Nature

Many temple cuisines emphasize seasonal and locally sourced ingredients, fostering a deeper connection with the natural world.

Remember, whether you are in South Korea relishing Sunsik, in Japan savouring Shojin Ryori, in Thailand enjoying Aharn Chao Wat, in Vietnam indulging in Monastery Food, or in India partaking in Prasad, each bite can be a moment of enlightenment and spiritual growth.

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Toronto resident Rhonda Miller knows how difficult it can be to afford the basic necessities.

The 52-year-old lives in an apartment with her daughter and two granddaughters, who are nine and six.

Rising rent and food prices mean Miller has to sometimes choose between paying her bills or buying groceries.

“I leave the bills until I can afford it, because I have to get the food,” she told CBC News.

The Millers rely on social assistance and income from some part-time work, but they say it’s not enough to keep pace with the rising cost of living.

“It’s really difficult because sometimes the food, what I want [my grandchildren] to eat, I can’t afford it, because the budget,” said Miller, noting she worries about the impact on their health.

Rhonda Miller, 52, says the family relies on her social assistance paycheque of $900 a month. But with the rising cost of rent and groceries, Miller says they sometimes don’t have enough money left over to afford adequate food. She worries about the health impact on her grandchildren. (Melanie Glanz/CBC)

A new study published Monday in the Canadian Medical Association Journal (CMAJ) highlights the clinical impact a lack of access to affordable, healthy food can have on young people’s mental health.

It found that in food-insecure households, kids could ultimately end up relying more on the health-care system to cope with mental health and substance use disorders. 

In Canada, the number of people facing food insecurity — meaning they can’t afford an adequate diet — has significantly grown in recent years due high inflation and the fiscal constraints brought on by the COVID-19 pandemic.

“The more severe the food insecurity the household was experiencing, the more likely it was that children and adolescents would have a contact with health services,” said Kelly Anderson, the study’s lead author.

Kelly Anderson is the study’s lead author and an associate professor at Western University in London, Ont. (Kimberley McCready/Western University )

Anderson is an associate professor and Canada Research Chair in Public Mental Health Research at Western University in London, Ont. 

Past research on food insecurity has warned of the psychological distress it can cause kids, too. But to Anderson’s knowledge, this study is the first to show how food insecurity can likely lead to clinical disorders that strain the system. 

Last year, 6.9 million Canadians, including 1.8 million children, faced food insecurity. In Ontario, public health data says that one in five children live in a household that struggles to put healthy food on the table. 

Unmet basic needs can cause stress: researcher

To analyze the link between food and mental health, researchers looked at data between 2005 and 2014 that was connected to a community health survey on a lack of access to healthy foods. 

The study looked at information from more than 32,000 children, with more than 5,200 of them living in food insecure households. The children were between the ages of one and 17 years old. 

Results showed that kids living with food insecurity accessed medical services for mental health or substance use disorders 55 per cent more than those who had access to an appropriate diet.

They also recorded a greater prevalence of emergency department visits and hospital admissions — 74 per cent more — compared to those who were food secure.

Most commonly, the study said, health professionals were being contacted to address neurodevelopmental disorders, like autism, attention deficit hyperactivity disorder (ADHD), or a mood or anxiety diagnosis. 

“I think it’s an indicator of living in a state of chronic stress, where you’re unsure whether even your most basic needs will be met,” said Anderson. 

The results say that kids were less likely to have a psychotic disorder, substance use disorder or engage in deliberate self-harm. 

Dr. Gary Bloch is a family doctor at St. Michael’s Hospital in Toronto whose research focuses on the ways that poverty can impact someone’s health. He is also the co-founder of Inner City Health Associates, a group of doctors that work in homeless settings across the Greater Toronto Area. (CBC)

“It’s an especially devastating read,” Dr. Gary Bloch, a family physician at St. Michael’s Hospital in Toronto, said of the study. 

“It is incredibly sad to think about children who are growing up without access to enough food, without access to enough money to live, on a day-to-day basis.” 

Bloch’s career focuses on the health impacts of poverty and the inequities that exist in accessing care. 

While he says the study confirms what is already known, the focus on children creates an urgency to deal with this problem, as kids “have little ability to control the social environments they grow up in.” 

Data more than 10 years old 

A key drawback of the CMAJ study is that the data is more than a decade old.

Since the data was collected, even more Canadians have become food insecure, especially in recent years. Inflation hit a 39-year high last summer.

“We might expect that if we were to repeat the study using more recent data, that we would find even stronger effects and more frequent use of mental health and substance use services among children,” Anderson said. 

The findings also could not be generalized to First Nation communities and people living in remote parts of the province.

Dr. Anna Banerji, a pediatrician and infectious disease specialist in Toronto, says the impacts of food insecurity are far-reaching. (CBC)

Dr. Anna Banerji, a pediatrician and infectious disease specialist in Toronto, studies food insecurity in Indigenous youth. She says this issue impacts them in a “major way,” and often leads kids to lose focus at school and eventually drop out.

“That leads to that cycle of poverty,” she said. “These kids can have mental health issues as a consequence of food insecurity, and food insecurity is a consequence of their mental health issues. So it’s really both ways.” 

Calls for more income supports, food programs

The study’s researchers say their findings emphasize the need for more initiatives to tackle food insecurity as a way to lower strains on the health-care system and prevent poor mental health outcomes that can follow a person throughout their life.

“Many of the risk factors that we think about in the area of mental health are very difficult to change, but [food insecurity] is one where there is something we can do about it,” said Anderson.

WATCH | Why food banks aren’t a long-term solution: 

Why food banks aren’t a long-term solution

Food banks across Canada are reporting record-high numbers of visits. But food insecurity experts say relying on food banks is a Band-Aid solution that detracts from the main issue: inadequate income and a lack of federal policies that would help low-earning families afford food. Here are some solutions they want the federal government to focus on.

There are public policy interventions, like basic-income programs, that can ensure families have adequate resources to support themselves, she said.

Banerji adds that schools can include nutritious breakfast or lunch programs to help kids that might arrive hungry. 

Meanwhile, for Bloch, he says the study shows that resources should be put directly toward dealing with poverty — otherwise its impacts will likely end up costing more in the future. 

“If we don’t want to pay to prevent those visits, we will pay for the visits themselves, and pay for all the ramifications of those visits, through the health system, through increased supports in the education system [and] … in social services systems,” he said. 

“We have real choices to make about where we want to spend our money.”

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Amara and Liya at Debra Bahran Displaced People’s Camp supported by Self Help Africa with funds and help from Irish Aid.

Published:
Sun 16 Jul 2023, 6:48 PM

Ronan Scully

In my work with international development organisation Self Help Africa, who are so thankful to Irish Aid and the Irish public for their continuing support, I hear almost daily and see regularly on my trips to Africa the challenges being faced by communities, especially rural communities, who are being pushed to the brink of starvation and thirst by extreme climate events.

As I write, around 25 million people across Somalia, Ethiopia, and Kenya are on the verge of starvation, unable to access water, and struggling to grow the food that they need to survive. In Somalia alone over a million people have fled their homes in the past year. Across East Africa, extreme hunger is on the rise. The region is entering a sixth consecutive season without enough rainfall. This drought has now surpassed the failed rains of 2011, when an estimated 250,000 people died.

In its most recent update from Ethiopia, the UN Office for Coordination of Humanitarian Affairs (OCHA) said the situation in the country “is still extremely dire and the urgency to further scale up the humanitarian response is high”. It added that spring rains have returned to the region, but “only provided temporary solace through replenished surface water sources and rejuvenated pasture” without having a “long-term impact on the restoration of livelihoods”.

The report said: “The same rains have caused floods leading to destruction of shelter, houses and public infrastructures, livestock deaths and further displacements” in some areas.

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Amara and Liya at Debra Bahran Displaced People’s Camp supported by Self Help Africa with funds and help from Irish Aid.

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Ronan Scully of Self Help Africa with some young beneficiaries of the work of Self Help Africa supported by Irish Aid in North Ethiopia.

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Ronan Scully with some of the rural farmers women’s group who been supported and helped by Self Help Africa in the North Shewa Zone of Amhara in Ethiopia.

Successive years of drought and high food prices have weakened many people’s ability to grow crops, raise livestock, and buy food. The dramatic and severe food insecurity is expected to persist, driving high humanitarian needs well through 2023, with forecasts predicting a sixth failed rainy season in March-July 2023.

Harvests have yielded little and water sources have dried up. Conflict and insecurity continue to intersect with the drought emergency. As conditions continue to worsen, hundreds of thousands of people have been forced to flee in search of safety and assistance. Several East African nations appeared in the recent UN report “Hunger Hotspots,’ with climate threats in some cases piled on top of political and economic vulnerabilities.

The region’s string of weak rainy seasons is now the longest in 70 years, with the current drought exacerbated by baking high temperatures that have parched the land. Vegetation has withered and watering holes have dried up, leading to the death of millions of cattle, sheep, and goats. In a region where most people are employed in agriculture and few communities have irrigation systems or long-term water storage, the consequences have been profound. Farmers whose crops fail often couldn’t afford to purchase new seed for the next season’s planting. Most herders have no access to insurance; when their cattle died, they were forced to abandon the livelihood that may have sustained their families for generations.

A litany of other issues compounded the crisis: local conflict, high food prices triggered by the war in Ukraine, ongoing conflict in Ethiopia, Somalia ,and Sudan, and global economic fallout from the Covid-19 pandemic.

The environment in East Africa is burning. It’s melting. It’s flooding. It’s depleting. It’s drying. It’s dying and is evoking a dystopian type of future. Addressing climate change is a human rights issue for everyone and there is still time to act and make a better, more equal, and safer world for all. But that time is now.

At Self Help Africa, with help and support from Irish Aid, we are responding as best we can to this crisis, supporting communities who are on the frontline of changing climate in both Kenya and Ethiopia, as they struggle to make ends meet against near insurmountable odds. We are introducing new crop varieties to small-scale farming households, promoting alternate drought tolerant crops and supporting irrigation development, as just some of the ways that can help families to survive.

‘Climate smart’ farming might sound complex, but it can be a lot simpler than it sounds! For example – leaving stems and stalks of grain crops in the field after harvesting is one simple, yet effective way to retain moisture in the soil and keeping the sun from beating down directly on the earth, while ‘zero tillage’ planting – a method that encourages farmers to dig just a small hole for each seed, rather than tilling an entire field, is another way of keeping whatever moisture does exist, in the ground.

Other simple farming approaches – like growing ground cover crops – like groundnuts or sweet potato vines – also shade the earth from the sun’s rays, while they provide important and nutritious crops for the family to eat and the farmer to sell. And activities like manure making, composting, and tree planting are all activities that help restore depleted nutrients from the soil, and keep farmland healthy and productive from one year to the next.

Science has a vital role to play as we plot our course and ensure that the generations of today and the generations to come have the resilience to cope with the challenges that we will face. And as science is finding answers in the west – with the adoption of renewable energy in all its forms – so too it will find answers that will protect the poorest and the most vulnerable.

At Self Help Africa, our newly published five year strategy expressly identifies the changing climate and the problems it can create as the context within which we must implement our work. Yes, we are a farming organisation that supports farmers in some of the poorest and most disadvantaged places on earth, and yes, we will retain our focus on supporting small-scale farming communities to grow more and to earn more on their farms in the years ahead.

Self Help Africa can’t stop climate change, but we can help those who are suffering because of it. Together we can stop people from going hungry. Our team provides life-saving support and helps communities build resilience into the future. By donating to Self Help Africa you can help us to save more lives. Together, we can help protect those most vulnerable in various communities to the effects of climate change.

If you want to learn more about our work you can do so by visiting www.selfhelpafrica.org, or by contacting me at Westside Resource Centre on Seamus Quirke Road in Galway. You can also drop me a line at ronan.scully@selfhelpafrica.org if you would like to organise a fundraiser to support our much needed work.

*Ronan Scully is a Clara native working with Self Help Africa.

Published:
Sun 16 Jul 2023, 6:48 PM

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DUBLIN, June 13, 2023 /PRNewswire/ — The “Community And Individual Services Global Market Report 2023” report has been added to ResearchAndMarkets.com’s offering.

The global community and individual services market grew from $1,350.21 billion in 2022 to $1,432.54 billion in 2023 at a compound annual growth rate (CAGR) of 6.1%. The community and individual services market is expected to grow from $1,760.78 billion in 2027 at a CAGR of 5.3%.

The Russia–Ukraine war disrupted the chances of global economic recovery from the COVID-19 pandemic, at least in the short term. The war between these two countries has led to economic sanctions on multiple countries, surge in commodity prices, and supply chain disruptions, and affecting many markets across the globe.

Community service refers to voluntary work performed without pay to support and aid people in the community. Individual services such as counselling and advice, emergency assistance, medical care, and providing necessities or services to individuals are designed to minimize the effects of poverty, primarily for impoverished people.

The main types of community and individual services are community food, housing, relief services, and individual and family services. Community food service providers are establishments that prepare and deliver food for the needy. The different modes include online, and offline and are used in various applications such as food stamp programs, disaster relief services, adoption services, and self-help.

Community and individual services providers are increasingly using a data-driven approaches such as big data and predictive analytics to gather insights related to social assistance services. Predictive analytics involves the use of data, statistical algorithms, and machine learning techniques to identify the likelihood of future outcomes based on historical data.

Big data analytics involves extracting hidden patterns and useful information from a large set of data. These techniques help in reporting, detecting, or correcting non-compliance while monitoring the target population.

For instance, Hillside Family of Agencies, a human services provider for youth and families, is using predictive analytics to reduce the dropout rates among youth in high school. Good Samaritan Society, a non-profit provider of senior care and services, has partnered with IBM to use big data and analytics software for its clinical and operational data about the patients.

Western Europe was the largest region in the community and individual services market in 2022. Asia-Pacific was the second-largest region in the community and individual services market. The regions covered in the community and individual services market report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East and Africa.

Autism Spectrum Disorder (ASD) is a complex developmental disability. Symptoms of this disorder typically appear during early childhood and affect a person’s ability to communicate and interact with others. The Center for Disease Control and Prevention (CDC) reported that 1 in 59 children are diagnosed with an autism spectrum disorder (ASD) in the US.

Studies show that early diagnosis and intervention lead to significantly improved outcomes. To address this, many autism research organizations are expected to invest more time and money in the betterment of this condition. Training social service employees for autism child care counselors, the number of therapists, and psychologists will increase and they are expected to serve more individuals and eventually generate more revenues.

The community and individual services market consist of revenues earned by entities that provide services such as community food services, community housing services, temporary shelters, other community housing services, emergency and other relief services, vocational rehabilitation services. The market value includes the value of related goods sold by the service provider or included within the service offering. Only goods and services traded between entities or sold to end consumers are included.

Major companies in the community and individual services market include

• Bright Horizons Family Solutions
• Food For Poor
• G8 Education
• Goodstart Early Learning
• KinderCare Education
• Primrose Schools
• Sanctuary Housing
• Sanctuary Housing
• THE SALVATION ARMY INTERNATIONAL TRUST
• Unicef
• World Food Programme

Key Topics Covered:

1. Executive Summary

2. Report Structure

3. Community And Individual Services Market Characteristics
3.1. Market Definition
3.2. Key Segmentations

4. Community And Individual Services Market Product Analysis
4.1. Leading Products/Services
4.2. Key Features and Differentiators
4.3. Development Products

5. Community And Individual Services Market Supply Chain
5.1. Supply Chain
5.2. Distribution
5.3. End Customers

6. Community And Individual Services Market Customer Information
6.1. Customer Preferences
6.2. End Use Market Size and Growth

7. Community And Individual Services Market Trends And Strategies

8. Community And Individual Services Market – Macro Economic Scenario
8.1 COVID-19 Impact On Community And Individual Services Market
8.2 Ukraine-Russia War Impact On Community And Individual Services Market
8.3 Impact Of High Inflation On Community And Individual Services Market

9. Community And Individual Services Market Size And Growth
9.1. Market Size
9.2. Historic Market Growth, Value ($ Billion)
9.2.1. Drivers Of The Market
9.2.2. Restraints On The Market
9.3. Forecast Market Growth, Value ($ Billion)
9.3.1. Drivers Of The Market
9.3.2. Restraints On The Market

10. Community And Individual Services Market Regional Analysis
10.1. Global Community And Individual Services Market, 2022, By Region, Value ($ Billion)
10.2. Global Community And Individual Services Market, 2017-2022, 2022-2027F, 2032F, Historic And Forecast, By Region
10.3. Global Community And Individual Services Market, Growth And Market Share Comparison, By Region

11. Community And Individual Services Market Segmentation
11.1. Global Community And Individual Services Market, Segmentation By Type, Historic and Forecast, 2017-2022, 2022-2027F, 2032F, $ Billion

• Community Food, Housing, And Relief Services
• Individual And Family Services

11.2. Global Community And Individual Services Market, Segmentation By Mode, Historic and Forecast, 2017-2022, 2022-2027F, 2032F, $ Billion

11.3. Global Community And Individual Services Market, Segmentation By Application, Historic and Forecast, 2017-2022, 2022-2027F, 2032F, $ Billion

• Food Stamp Program
• Disaster Relief Services
• Adoption Services
• Self-help

12. Community And Individual Services Market Segments
12.1. Global Community Food, Housing, And Relief Services Market, Segmentation By Type, 2017-2022, 2022-2027F, 2032F, Value ($ Billion) – Community Food Services; Community Housing Services; Temporary Shelters; Other Community Housing Services; Emergency And Other Relief Services; Vocational Rehabilitation Services
12.2. Global Individual And Family Services Market, Segmentation By Type, 2017-2022, 2022-2027F, 2032F, Value ($ Billion) – Child And Youth Services; Services For the Elderly And Persons with Disabilities; Other Individual And Family Services

13. Community And Individual Services Market Metrics
13.1. Community And Individual Services Market Size, Percentage Of GDP, 2017-2027, Global
13.2. Per Capita Average Community And Individual Services Market Expenditure, 2017-2027, Global

For more information about this report visit https://www.researchandmarkets.com/r/natvhw

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