Fluoride is one of the anionic contaminants which is found in excess in surface or groundwater because of geochemical reactions or anthropogenic activities such as the disposal of industrial wastewaters. Among various methods used for defluoridation of water such as coagulation, precipitation, membrane processes, electrolytic treatment, ion-exchange, the adsorption process is widely used. It offers satisfactory results and seems to be a more attractive method for the removal of fluoride in terms of cost, simplicity of design and operation. Various conventional and non-conventional adsorbents have been assessed for the removal of fluoride from water. In this review, a list of various adsorbents (oxides and hydroxides, biosorbents, geomaterials, carbonaceous materials and industrial products and by-products) and its modifications from literature are surveyed and their adsorption capacities under various conditions are compared. The effect of other impurities on fluoride removal has also been discussed. This survey showed that various adsorbents, especially binary and trimetal oxides and hydroxides, have good potential for the fluoride removal from aquatic environments.

Local producers constitute a crucial segment of the local economy, playing a pivotal role in driving rural development and the progress of tourism. Their avenues for showcasing products extend beyond markets, bazaars, or food events, often being integrated into a destination’s tourism offerings. Moreover, they contribute to the culinary progress within tourism. Originating from wider rural areas or nearby villages, local producers significantly impact everyday migrations, services, and financial transactions in relationships spanning suburban–urban, village–town, and cross-border cooperation. This study aims to scrutinize the social facets of the organization and work of local producers, offering insights into contemporary market processes. It also serves to illustrate cross-border cooperation and the role of culinary tourism in local business. Through qualitative data processing, we will delve into the outcomes of cross-border projects, emphasizing ethical and sustainable values rooted in territory, landscape, local culture, authenticity, and the application of culinary elements in tourism. The results will shed light on the economic, social, and cultural ramifications on markets in border regions, influencing daily life and the economy. This study will define key aspects of rural development. These research findings can inform local governments, the economy, and communities in future strategic planning for developing this market segment. Tourism, especially in hospitality, will empower rural communities to enhance financial inflow and create local employment opportunities, such as roles for vineyard tour guides or local chefs. Simultaneously, it will bolster other sectors of the local economy, such as agriculture.

Recent studies revealed the similar chemism and appearance of heightened arsenic concentrations (over 200 μg/L) in groundwaters of the Pannonian basin (Hungary, Croatia, Serbia, and Romania) due to the geological composition. These are representing significant health issues since those groundwaters are the main source of drinking water for the population in these areas. The consumption of arsenic-contaminated water causes chronic poisoning, which manifests as various toxic and carcinogenic effects in humans. Due to similar physicochemical characteristics of Pannonian groundwaters, naturally arsenic-contaminated groundwater from well field “Vinogradi” in the area of Osijek town was used to remove arsenic using different types of iron coagulants: FeSO₄, Fe₂(SO₄)₃, FeCl₃, and oxidants: KMnO₄ and H₂O₂. During the experiments, up to 97% arsenic was removed from used groundwater (average initial arsenic concentration of 204 μg/L). This paper attempts to contribute to long-term quality improvement of drinking water in the area of Pannonian basin, since the coagulation and flocculation is a simple and affordable drinking water treatment usually applied in water treatment plants in most countries of the Pannonian basin.

Children with Down syndrome often face significant feeding difficulties and health comorbidities that may contribute to undernutrition or obesity. This study assessed dietary habits and nutritional status among 104 children with Down syndrome in Croatia, representing 11.5% of this population. Results showed that over 30% of children aged 1 to 15 were overweight. Over 60% never consumed whole grain bread, while more than 50% avoided fish, nuts, or seeds. Despite rural families more frequently producing their own food (meat p = 0.009; fruits/vegetables p = 0.035), no significant improvement was observed in the children’s diets compared to their urban counterparts. Urban children consumed milk (p = 0.008) and fermented dairy (p = 0.005) more often. Children of university-educated mothers had higher vegetable (p = 0.031), meat (p = 0.025), olive oil (p = 0.003), and nut (p = 0.029) consumption, and a lower intake of processed meats (p = 0.008) and salty snacks (p = 0.040). Families spending less than 50% of income on food also showed significantly healthier dietary patterns. Feeding difficulties in children with Down syndrome are commonly associated with sensory sensitivities, oral-motor impairments, and comorbid medical conditions. These challenges are often intensified by parental anxiety, delayed introduction of diverse foods, and inadequate professional support. Collectively, these factors contribute to selective eating, poor nutrient intake, and disordered eating behaviors. This study underscores the need for individualized nutritional interventions that address the unique physiological and sensory requirements of both children and adults with Down syndrome. Effective strategies should extend beyond general dietary recommendations to include early exposure to a variety of food textures, specialized feeding support, and the management of coexisting health conditions. Family education and engagement play a crucial role in achieving positive nutritional outcomes. Empowering parents and caregivers—especially those in socioeconomically disadvantaged or rural communities—can facilitate the alignment of food accessibility with healthy dietary practices. The findings of this research offer valuable guidance for the development and implementation of national strategies aimed at enhancing the nutrition and long-term health of individuals with Down syndrome.

The food processing waste, sunflower seed shells (SS), were chemically modified and tested as adsorbents for nitrate removal from water and wastewater. Chemical modification of the SS implied a quaternization reaction. Efficiency and mechanisms of nitrate removal from water by modified sunflower seed shells (MSS) were examined using model nitrate solution (MS) and samples of real wastewater (RW) in batch adsorption experiments while the regeneration capacity was tested by fixed bed adsorption column and regeneration experiments. The MSS had the highest nitrate adsorption capacity of 12.98 mg g⁻¹ for model nitrate solution, 12.16 mg g⁻¹ for model wastewater, 13.70 mg g⁻¹ for the wastewater generated by the confectionery industry (CI), and 12.52 mg g⁻¹ for the wastewater generated from the meat industry (MI). Equilibrium data were analyzed, and results demonstrated a better fit for the Freundlich isotherm model, while kinetic models showed that the adsorption has pseudo-second-order kinetics. Adsorption and desorption experiments in fixed bed columns showed good MSS regeneration performances and efficiency after a minimum of three cycles. Lower efficiencies of regenerated MSS were noted when real confectionery and meat industry effluent were treated. Environmental toxicity of nitrate saturated MSS was tested using an acute toxicity test with freshwater plankton Daphnia magna. SS showed very good properties and could be competitive among already known and existing “low-cost” adsorbents as potential adsorbents for nitrate removal from water and wastewater.