Results 41 to 50 of about 4,331,785 (249)

How to Nudge a Modern Consumer towards Healthier Food Choices

Proceedings
Food environments have a major influence on consumers’ food choices. The increasing abilities and accessibility of technology have caused food choices to be made in digital environments.
Eva Valenčič, Barbara Koroušić Seljak, Tamara Bucher, Clare E. Collins, Emma Beckett   +4 more
doaj   +1 more source

Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting

Foods, 2021
Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A
João P. M. Lima, Sofia A. Costa, Teresa R. S. Brandão, Ada Rocha   +3 more
doaj   +1 more source

Food safety in Finland 2021 [PDF]

, 2022
This report presents the 2021 results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments.
Finnish Food Authority, Finnish Food Authority
core  

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study

Foods, 2021
The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and
Tiffany Wiriyaphanich, Jean-Xavier Guinard, Edward Spang, Ghislaine Amsler Challamel, Robert T. Valgenti, Danielle Sinclair, Samantha Lubow, Eleanor Putnam-Farr   +7 more
doaj   +1 more source

The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial [PDF]

, 2007
Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.
Longbottom, Pat J, Dowler, E., Lang , Tim, Caraher, M., Wrieden, Wendy L, Wrieden, W. L., Anderson, A. S., Valentine, Karen, Gray, Bill, Valentine, K., Stead, Martine, Anderson, Annie S., Caraher, Martin, Longbottom, Pat J., Dowler, Elizabeth, Longbottom, P. J., Stead, M., Lang, T., Wrieden, Wendy L., Lang, Tim, Anderson, Annie S, Anderson, Annie S.; id_orcid, Gray, B.   +22 more
core   +1 more source

The Importance of Food Perception in Food Choices and Nutrition [PDF]

Recent Patents on Food, Nutrition & Agriculture, 2018
Nowadays, there is a growing interest in understanding and modulating consumer choices, both for healthy and economic reasons. However, food preferences are influenced by a diversity of factors, which interact among them to a final behaviour. The understanding of food choices is linked with the comprehension of how consumers perceive food and how the ...
Lamy, Elsa, Capela e Silva, Fernando
openaire   +3 more sources

The human gut microbiome across the life course

FEBS Letters, EarlyView.
Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero, Basak Bahcivanci, Antonietta Hayhoe, Animesh Acharjee, Ezgi Özkurt   +4 more
wiley   +1 more source

Nudging food choice in a prison setting: an investigation using food choice data

Journal of Human Nutrition and Dietetics, 2023
AbstractBackgroundThe prison population presents complex health needs and is disproportionately affected by poor health, compared to the general population. Diet has a clear role in prisoner health, and the prison food environment within which food choices are made is relatively under–researched.
Fennessy, A., Homer, M.S., Ensaff, H.
openaire   +3 more sources

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source