Obesity is an epidemic and costly disease affecting 13% of the adult population worldwide. Obesity is associated with adipose tissue hypertrophy and hyperplasia, as well as pathologic endocrine alterations of adipose tissue including local and chronic systemic low-grade inflammation. Moreover, this inflammation is a risk factor for both metabolic syndrome (MetS) and insulin resistance. Basic and clinical studies demonstrate that foods containing bioactive compounds are capable of preventing both obesity and adipose tissue inflammation, improving obesity-associated MetS in human subjects and animal models of obesity. In this review, we discuss the anti-obesity and anti-inflammatory protective effects of some bioactive polyphenols of plant origin and omega-3 polyunsaturated fatty acids, available for the customers worldwide from commonly used foods and/or as components of commercial food supplements. We review how these bioactive compounds modulate cell signaling including through the nuclear factor-κB, adenosine monophosphate-activated protein kinase, mitogen-activated protein kinase, toll-like receptors, and G-protein coupled receptor 120 intracellular signaling pathways and improve the balance of pro- and anti-inflammatory mediators secreted by adipose tissue and subsequently lower systemic inflammation and risk for metabolic diseases.

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Objectives An innovative school nutrition program, Sustainable Life Skills to Reduce Obesity Risk (SuLiSRO), was developed. A pilot study was conducted to evaluate the program and to understand main factors and implementation strategies for preventing obesity and risky behaviors among youth aged 11–14. Methods Using Social Cognitive theory, 2015–2020 USDA Dietary Guidelines for Americans, and literature reviews, SuLiSRO's curriculum was developed by a multidisciplinary research team including registered dietitians, design faculty, and a youth expert. The intervention (3 weeks) was delivered in one Texas middle school. The first two weeks, nutrition interventions (e.g., MyPlate, healthy drinks, & food safety) along with cooking activities were delivered. The final week focused on healthy body image education. Each week also included 5–10 minutes of guided exercises. After the intervention, three focus group interviews (45 minutes, with twenty seven 8thgraders) were conducted and analyzed using Krueger's framework analysis. Results The focus groups determined program aspects that would best suit a longer intervention at an earlier stage (6thgrade). The students expressed the desire for more advanced cooking activities, so that they would feel confident using household items to prepare healthy and simple foods. Students requested further education to demonstrate appropriate clothing choices for their age and body sizes. They also requested the addition of mental health education into SuLiSRO to teach practical stress management tactics. Conclusions Evaluations provided key factors (e.g., body shape/size, physical activity, healthy eating, and mental health) and considerations (e.g., involvement of parents) for future implementation. Funding Sources Come N Go funding from the College of Human Sciences at Texas Tech University.