Results 131 to 140 of about 691,892 (384)
We See Ourselves as a Part of the Healthcare Team: Involving Patients and Their Caregivers in the Prevention of Hospital-acquired Pressure Injuries [PDF]
Journal of Client-centered Nursing CarePressure injuries are the most common adverse effect of shear and pressure in the hospital. Pressure ulcers usually occur on a bony prominence in hospitals and pose a risk to patient safety. These injuries indicate poor health care quality.
Nader Aghakhani +2 more
doaj
Behaviour and decision making of Czech consumers when buying beverages
Agricultural Economics (AGRICECON), 2006 The article deals with the problem of analysis of the factors that influence the behaviour and decision-making of consumers when buying beverages. The analysis was based on data about consumer behaviour obtained within the period of 1993-2004.
M. Foret, P. Procházka
doaj +1 more source
Improving Child Nutrition Policy: Insights From National USDA Study of School Food Environments [PDF]
, 2009 Highlights findings from the 2004-05 School Nutrition Dietary Assessment Study on the food environment in public schools and links to obesity.
core
PINE SOL: A HEALTHY SNACK OR DEADLY BEVERAGE? [PDF]
, 2023 AUSTIN SHUXIAO +2 more
openalex +1 more source
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Czech Journal of Food Sciences, 2013 A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data
Noelia MANCHÓN +6 more
doaj +1 more source
Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages
, 2017 Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract.
C. Ranadheera +4 more
semanticscholar +1 more source
AgriFood: Journal of Agricultural Products for Food, EarlyView.The study of Physical characteristics of agricultural materials is necessary for the design of processes and machines for food production. Length, width, thickness, sphericity, unit mass, and aspect ratio were the physical characteristics of ultrasound pretreated Dialium guineense whole fruits subjected to Neural network modeling.
Mfrekemfon Akpan +2 more
wiley +1 more source
Taxing Caloric Sweetened Beverages: Potential Effects on Beverage Consumption, Calorie Intake, and Obesity [PDF]
The link between high U.S. obesity rates and the overconsumption of added sugars, largely from sodas and fruit drinks, has prompted public calls for a tax on caloric sweetened beverages.
Biing-Hwan, Lin +2 more
core +1 more source
Beverages, 2019 Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment.
Claudia Gonzalez Viejo +3 more
semanticscholar +1 more source