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Ultra-Processed Food Consumption and Irritable Bowel Syndrome: Current Evidence and Clinical Implications. [PDF]
NutrientsDale HF, Kolby M, Valeur J.
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Environmental impacts from European food consumption can be reduced with carbon pricing or a value-added tax reform. [PDF]
Nat FoodPlinke C, Sureth M, Kalkuhl M.
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Tableware and food consumption: Tableware and food consumption
Progress in Nutrition, 2021We conducted a review to investigate whether the evidence for an association between tableware in the built food environment and food consumption is consistent and important. We systematically searched electronic databases for articles published in English since 2000. A total of 541 studies were identified.
Jung, Eun Young, Park, Eun Young
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2011
This article reviews the economic literature on the causes and consequences of current trends in food-related chronic diseases (FRCD) from a policy evaluation viewpoint. It focuses on policy interventions on the consumer side in developed countries. It recalls some key facts regarding historical trends in nutrition and FRCD, and highlights individual ...
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This article reviews the economic literature on the causes and consequences of current trends in food-related chronic diseases (FRCD) from a policy evaluation viewpoint. It focuses on policy interventions on the consumer side in developed countries. It recalls some key facts regarding historical trends in nutrition and FRCD, and highlights individual ...
openaire +3 more sources
EEG, ERPs and food consumption
Biological Psychology, 1998Baseline electroencephalographic (EEG) and auditory event-related brain potentials (ERPs) were assessed in subjects before and after consuming food and under eyes open and closed recording conditions in an attempt to replicate and extend previous food--ERP effects.
L D, Hoffman, J, Polich
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Predictors of Human Food Consumption
Science, 1963Efficient psychological and nutritional measures by which food acceptance can be predicted were sought. Three-fourths of the variation in percentage of enlisted military personnel who take the foods at the serving table is predictable from knowledge of food preferences, the subjective satiety or "fillingness" of the food, and the amount of two major ...
F J, Pilgrim, J M, Kamen
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