Results 61 to 70 of about 31,818 (237)
The Milbank Quarterly, EarlyView.Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT +2 more
wiley +1 more source
Economic trends in Qing China: A response to Rawski's bold claims
Asia‐Pacific Economic History Review, EarlyView.Abstract Thomas Rawski challenges recent quantitative studies that find declining Chinese GDP per capita during 1700–1850 and suggests that the error margins around the component series for per capita grain supply should be widened, which would make it possible to accommodate stagnation, growth or decline.
Stephen Broadberry +2 more
wiley +1 more source
Trends in serving size, energy, and selected micronutrients for fast food restaurants in the United States, 1986-2016 [PDF]
, 2017 An integral part of the average American diet, fast food accounted for 4% of total caloric intake in 1977-78; in 2007-10, fast food made up 11% of daily total caloric intake. The same can be said for obesity: approximately 36% of U.S. adults 20 years and
Appeadu, Sarah
core
Food without fire: Environmental and nutritional impacts from a solar stove field experiment
American Journal of Agricultural Economics, EarlyView.Abstract Over 80% of the population in rural Sub‐Saharan Africa relies on biomass cooking fuel, a substantial source of anthropogenic greenhouse gases. We use a field experiment in Zambia to investigate the impact of solar stoves on biomass fuel use and cooking habits.
Laura E. McCann +4 more
wiley +1 more source
Development of nutritionally balanced and acceptable army ration packs : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Product Development at Massey University [PDF]
, 1987 Pg 198 not in original - misnumberedNutritionally balanced and consumer acceptable one man ration packs were developed for the N.Z. Army. The rations were designed quantitatively, using firstly mixed integer linear programming and secondly, menu planning
Soo, Bing David
core
Avoiding Corporate Greenwashing? Sustainability Silence Narratives in the Agri‐Food Industry
Business Ethics, the Environment &Responsibility, EarlyView.ABSTRACT The aim of this article is to shed more light on the reasons underlying companies' under‐communication or lack of communication to stakeholders about sustainability achievements in the agri‐food sector. A qualitative study based on 34 semi‐structured interviews with respondents from this sector shows the predominance of a rationale of ...
Olivier Boiral +3 more
wiley +1 more source
Annals of the New York Academy of Sciences, EarlyView.Achieving dietary adequacy in vitamin A, zinc, and/or folate can save child‐lives. Different amounts and combinations of micronutrients have different costs and different effects on child mortality. This study presents ten bouillon fortification options for Nigeria.
Stephen A. Vosti +8 more
wiley +1 more source
Obesity Reviews, EarlyView.ABSTRACT Introduction Meal delivery apps increase access to unhealthy foods, contributing to an obesogenic environment. Promotions are widely used on these apps to influence consumer choice. This systematic review aimed to synthesize evidence on the healthiness of foods promoted on meal delivery apps.
Jessica Morrison +3 more
wiley +1 more source
Topics in Cognitive Science, EarlyView.Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2190-2199, 15 March 2026.Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee +2 more
wiley +1 more source