Background: Family interactions play a pivotal role in shaping well-being across physical, psychological, and social domains. While substantial research has focused on the nutritional and physical health benefits of family meals, the impact of shared cooking and dining practices on psychological flourishing and overall family well-being remains underexplored. Objectives: This study examines the relationships among family function, shared culinary practices, psychological flourishing, and family well-being, with particular emphasis on the mediating and moderating roles of psychological flourishing. Methods: A cross-sectional survey was conducted involving 461 participants from Chinese families with diverse family structures in Taipei, Taiwan. Data were analyzed using multiple regression analysis, as well as mediation and moderation analyses, to assess the interrelationships between family function, shared cooking and dining practices, and family well-being. Results: The findings indicate that family function significantly enhances psychological flourishing, which, in turn, mediates the association between family function and family well-being. Furthermore, shared cooking and dining practices were found to positively influence family well-being, underscoring their critical role in strengthening emotional bonds, fostering communication, and improving family cohesion. Conclusions: This study contributes to family nursing science and positive psychology by highlighting shared cooking and dining practices as effective interventions for enhancing family well-being. By incorporating the concept of psychological flourishing, this research expands our understanding of how family dynamics and shared culinary activities contribute to emotional resilience and life satisfaction. Implications: Given the cross-sectional nature of the study, future research should employ longitudinal designs to explore causal relationships and the long-term effects of family interactions on well-being. Practical recommendations include the promotion of family-centered nutrition education programs and the development of public policies that encourage shared family meals as a strategy to enhance both emotional health and physical well-being.

Rapid developments in motion media technology have prompted the dessert industry to incorporate both motion multimedia and social media into their marketing strategies. Modern consumption patterns have shifted dramatically toward motion multimedia, with data searching and cost-related decision-making gradually becoming a new type of consumption experience. As a result, the effective application of motion multimedia and computational thinking has become a critical skill in culinary education, as it improves students’ learning outcomes and enables them to enter the workforce with a practical modern skill. This study examines the learning outcomes of Chinese Culture University students enrolled in a dessert-making course that experimentally incorporated motion media and computational thinking into its curriculum. The results show that this approach significantly enhances students’ learning outcomes, especially in terms of creativity and teamwork, both of which are critical in dessert-making. This study makes a strong contribution to the literature by demonstrating that motion multimedia-based teaching methods and computational thinking boost learning outcomes in dessert-making education.

Smart home technologies are increasingly integrated into residential environments jointly inhabited by older adults and young children. However, existing research remains largely ageing-centered and insufficiently addresses the governance challenges arising from generational asymmetries in vulnerability, spatial agency, and authority within shared domestic space. Rather than merely complicating design, these asymmetries fundamentally reshape how safety, autonomy, access, and surveillance are structured in everyday residential practice. This study reconceptualizes senior–child intergenerational co-living as a governance-oriented socio-technical system in which generational asymmetry functions as a structuring principle of design prioritization. An expert-based decision framework integrating interdisciplinary focus groups and the Analytic Hierarchy Process was developed to evaluate five design dimensions and thirty indicators. The findings reveal a differentiated priority structure in which intelligent safety, accessibility, and risk governance together with spatial integration and technological accessibility constitute the foundational architecture of inclusive intergenerational housing, while interaction-oriented functions receive comparatively lower weights. By embedding generational asymmetry within a formal hierarchical evaluation model, this study extends smart housing scholarship beyond ageing-centered optimization and provides a structured decision-support logic for inclusive multi-generational residential design aligned with the objectives of the United Nations Sustainable Development Goals (SDGs), particularly those promoting inclusive communities and health equity.

Evaluating functional foods intended for children involves nutritional and health-related value, safety, sensory qualities, and suitability for family use. This study examined the relative priorities assigned to these attributes by adult stakeholders. An online Analytic Hierarchy Process (AHP) questionnaire was administered in Taiwan to parents and four professional stakeholder groups using a framework comprising six dimensions and 18 criteria. Of 39 completed questionnaires, 35 met the predefined consistency requirement and were retained. Mean weights were calculated using aggregation of individual priorities (AIP), with standard deviations, bootstrap confidence intervals, and leave-one-out analyses used to assess variability and sensitivity. Safety and ingredient trust received the highest mean weight (0.247), followed by nutritional and functional value (0.217) and sensory appeal (0.179), together accounting for 64.3% of the total weight. Food safety ranked first among the criteria (0.113), followed by taste and flavor (0.085), functional health benefits (0.085), and ingredient quality and naturalness (0.084), with rankings based on unrounded weights. The five stakeholder profiles showed relatively high rank concordance (W = 0.739, χ²(5) = 18.486, p = 0.002). Sensory appeal ranked first among industry and product development practitioners, whereas parental and family considerations ranked second among parents. These descriptive findings provide a preliminary framework for prioritizing attributes during early-stage product evaluation. They represent adult judgments rather than children’s directly measured food acceptance and warrant product-specific assessment alongside children’s sensory responses and family purchasing and consumption behavior.