Results 61 to 70 of about 69,432 (291)

Psychometric Properties of the Commitment to Exercise Scale in Inpatients With Anorexia Nervosa and Bulimia Nervosa

European Eating Disorders Review, EarlyView.
ABSTRACT Objective Compulsive exercise is a common behaviour among persons with eating disorders, particularly in those with anorexia nervosa (AN) and bulimia nervosa (BN). In the current study, we examined psychometric properties of a German version of the eight‐item Commitment to Exercise Scale (CES) with a four‐point scale response format.
Fiona M. Fabry, Sandra Schlegl, Nina Dittmer, Ulrich Voderholzer, David R. Kolar, Adrian Meule   +5 more
wiley   +1 more source

Nutrient Composition of Four Dietary Patterns in Italy: Results from an Online Survey (the INVITA Study)

Foods
Though Italy is a native land of Mediterranean diet, its adherence in the Italian population is low, witnessed by the high rates of overweight in its inhabitants.
Luciana Baroni, Chiara Bonetto, Gianluca Rizzo, Alexey Galchenko, Giada Guidi, Pierfrancesco Visaggi, Edoardo Savarino, Martina Zavoli, Nicola de Bortoli   +8 more
doaj   +1 more source

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

Do Danish consumers prefer an organic vegetarian meal or a non-organic meaty alternative? Evidence from a choice experiment [PDF]

, 2018
The paper aimed to analyse how different segments of consumers make trade-offs between the content of vegetables and meat in a meal and between organic and non-organic ...
Christensen, Tove, Denver, Sigrid
core   +1 more source

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, EarlyView.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

The Green and the Red: a Novel by Armand Chauvel [PDF]

, 2016
Review of Armand Chauvel\u27s The Green and the Red: A ...
Gersie, Jenna
core   +1 more source

Vegetarian diet and pregnancy outcome

European Journal of Obstetrics & Gynecology and Reproductive Biology: X
Objective: Vegetarian diets are becoming increasingly popular. Our aim was to evaluate the association of a vegetarian diet with pregnancy, labor, and newborn’s outcome.
Johanna Kristiina Reijonen, Kati Maaria Hannele Tihtonen, Tiina Hannele Luukkaala, Jukka Tapio Uotila   +3 more
doaj   +1 more source

Dietetics Program Directors in the United States Support Teaching Vegetarian and Vegan Nutrition and Half Connect Vegetarian and Vegan Diets to Environmental Impact

Frontiers in Nutrition, 2019
Registered Dietitian Nutritionists (RDNs) are clinicians trained in the application of food, nutrition, and dietetics. Vegetarians and vegans have a lower risk of many nutrition-related chronic diseases that are epidemic while vegetarian and vegan diets ...
Irana W. Hawkins, Irana W. Hawkins, A. Reed Mangels, Robert Goldman, Richard J. Wood   +4 more
doaj   +1 more source

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

Food Biomacromolecules, EarlyView.
Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat, Sweta Rai, Sabbu Sangeeta, Preethi Ramachandran, Anil Kumar, Satish Kumar Sharma, Akash Deep Shukla   +6 more
wiley   +1 more source

The Daily Texan [PDF]

, 2016
Texas Student ...
University of Texas at Austin
core   +1 more source