Results 31 to 40 of about 225,804 (310)

The association between sensory preference and household food waste: evidence from China

Frontiers in Sustainable Food Systems
Household food waste contributes to 60% of total global food waste. Based on an online questionnaire survey on household food waste in China, this paper explores the association between sensory preference and household food waste using an Oprobit model ...
Li Zhang, Linxiang Ye, Xiuping Zuo, Long Qian, Manli Zheng   +4 more
doaj   +1 more source

Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey

Frontiers in Public Health, 2022
ObjectiveStress is a major public health challenge and is associated with undesirable eating behavior. This cross-sectional study aimed to explore whether there is an association between perceived level of stress and food preference among Chinese adults ...
Fahui Yang, Fahui Yang, Ruonan Li, Xiaojian Ren, Bing Cao, Bing Cao, Xiao Gao, Xiao Gao   +7 more
doaj   +1 more source

PRODUCTION OF TILAPIA IN BIOFLOC WITH DIFFERENT SALT CONDICTIONS: AN EVALUATION OF BODY COMPOSITION AND ORGANOLEPTIC PROPERTIES

Boletim do Instituto de Pesca, 2020
Biofloc systems for aquaculture production are excellent options to attend the increasing demand for fish. Despite the advantages, these systems lead to accumulation of nitrogenous residues that need to be avoided, which can be achieved by the addition ...
Thales Serrano Silva, Pitágoras Augusto Piana   +1 more
doaj  

Jenis kelamin anak, pendidikan ibu, dan motivasi dari guru serta hubungannya dengan preferensi makanan anak sekolah pada anak prasekolah di TK Universitas Muhammadiyah Purwokerto

Jurnal Gizi Klinik Indonesia, 2008
Background: Preference to foods among children is a predictor of food consumption pattern. Therefore good under- standing on food preference of children, factors related to foods most likes and disliked needs to be studied for  nutrition education and ...
Atikah Proverawati, Endy Paryanto Prawirohartono, Tjahjono Kuntjoro   +2 more
doaj   +1 more source

Basal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular Risk

Behavioral Sciences, 2018
Salivary alpha-amylase (sAA) influences the perception of taste and texture, features both relevant in acquiring food liking and, with time, food preference.
Ernesto Tarragon, Jakob Stein, Jobst Meyer   +2 more
doaj   +1 more source

Diet digestibility and palatability and intestinal fermentative products in dogs fed yeast extract

Italian Journal of Animal Science, 2022
This study aimed to evaluate the effects of yeast extract on the apparent total tract digestibility (ATTD) of nutrients, metabolisable energy (ME), and palatability of diet, and on intestinal fermentative products in dogs.
Gislaine Cristina Bill Kaelle, Camilla Mariane Menezes Souza, Taís Silvino Bastos, Ricardo Souza Vasconcellos, Simone Gisele de Oliveira, Ananda Portella Félix   +5 more
doaj   +1 more source

Quality-assured treatment in certified cancer center networks in upper Franconia, Germany: a population-centered retrospective cohort analysis based on data of the Bavarian cancer registry

BMC Health Services Research
Background Cancer is the second most common cause of death in Germany, and treatment in certified cancer networks is recommended to ensure high-quality care.
Martin Emmert, Ingrid Gorodiscan, Andrea Thater, Doris Buchner, Alexander Kiani, Jacqueline Müller-Nordhorn, Stefan Rohrbacher   +6 more
doaj   +1 more source

Dietary Protein Intake and Peritoneal Protein Losses in Peritoneal Dialysis Patients

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Introduction Peritoneal dialysis (PD) patients lose protein in their waste dialysate, potentially increasing their risk for malnutrition. We wished to determine whether there was any association between losses and dietary protein intake (DPI). Methods DPI was assessed from 24‐h dietary recall using Nutrics software.
Haalah Shaaker, Andrew Davenport
wiley   +1 more source

Food neophobia levels of Lebanese and American college students

, 2009
Food neophobia, defined as the reluctance to eat novel foods, is a personality trait that influences everyday human food choices. The objectives of this work were first, to compare food neophobia levels among American and Lebanese college students (n ...
Najm N.E.O., Baghdadi O.K., Morton J.M., Olabi A.   +3 more
core   +1 more source

Anchoring effect in judgments of objective fact and subjective preference

, 2021
The way by which various sources of external information interact in their effects on judgment is rarely investigated. Here, we report two experiments that examine how two sources of external information—an anchor (a reference price) and an eco-label ...
Bökman, Fredrik, Bökman, Fredrik,, Wallhagen, Marita,, Andersson, Hanna,, Sörqvist, Patrik, Wallhagen, Marita, Ahonen-Jonnarth, Ulla, Sörqvist, Patrik,, Holmgren, Mattias,, Andersson, Hanna, Ahonen-Jonnarth, Ulla,, Holmgren, Mattias   +11 more
core   +1 more source