Peptide bonds of proteins and acetal bonds of carbohydrates are both hydrolyzed enzymatically and non-enzymatically in an acidic environment. A major problem of raising gastric pH permanently is impaired non-enzymatic as well as acid catalyzed cleavage of peptide and glycosidic bonds, i.e. malfunction of proteolysis and hydrolysis of di-, oligo-, and polysaccharides. In the modified gastric environment, drugs and nutritional components may be differently soluble, differently dissociated, and/or differently hydrolyzed, and therefore have modified absorption and bioavailability profiles. The topic is of major public health importance due to high prevalence of gastrointestinal pathologies and number of PPI prescriptions worldwide, estimated to some 120 million annually [3,4]. Multiple factors have an impact on bioavailability of drugs, i.e. [5] • The drug's profile related to solubility and dissolution, i.e. o Dissociation degree o Hydrogen bond building

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Objective To develop and evaluate the feasibility of a mobile application in Swiss households and assess its impact on dietary behavior and food acceptability between children who cooked with limited parental support (intervention group) with children who were not involved in cooking (control group). Methods A ten-week randomized controlled trial was conducted online in 2020. Parents were given access to a mobile-app with ten recipes. Each recipe emphasized one of two generally disliked foods (Brussels sprouts or whole-meal pasta). Parents photographed and weighed the food components from the child’s plate and reported whether their child liked the meal and target food. The main outcome measures were target food intake and acceptability analyzed through descriptive analysis for pre-post changes. Results Of 24 parents who completed the baseline questionnaires, 18 parents and their children (median age: 8 years) completed the evaluation phase. Mean child baseline Brussel sprouts and whole-meal pasta intakes were 19.0 ± 24.2 g and 86.0 ± 69.7 g per meal, respectively. No meaningful differences in intake were found post-intervention or between groups. More children reported a neutral or positive liking towards the whole-meal pasta in the intervention group compared to those in the control group. No change was found for liking of Brussel sprouts. Conclusions for practice The intervention was found to be feasible however more studies on larger samples are needed to validate feasibility. Integrating digital interventions in the home and promoting meal preparation may improve child reported acceptance of some healthy foods. Using such technology may save time for parents and engage families in consuming healthier meals.

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