Results 11 to 20 of about 506,617 (293)

Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services

, 2021
Food handlers demonstrate an awareness of food safety but generally fail to translate that knowledge into safe practices. Optimistic bias can explain this phenomenon.
Carvalho Rossi, Maria de Sousa, Stedefeldt, Elke, de Rosso, Veridiana Vera, da Cunha, Diogo Thimoteo   +3 more
core   +3 more sources

The impact of the consumer’s decision on the life cycle assessment of organic pasta

SN Applied Sciences, 2021
Every consumer’s decision has an impact on the environment, and even basic food products such as pasta have an impact due to their high consumption rates.
Anna Elisabeth Gnielka, Christof Menzel
doaj   +1 more source

Climate smart, underutilised, healthful future cereal: Protein content, hydration properties, starch digestibility and consumer liking of pearl millet-based Oyster mushroom crackers

Food Chemistry Advances, 2023
Pearl millet is an underutilised cereal. This study investigated the use of undervalued pearl millet grain in the manufacturing of value-added low sugar crackers that are protein-enhanced by the incorporation of Oyster mushroom.
E.N. Uukule, W. Embashu, P.N. Kadhila, I.S.E. Ueitele, K.K.M. Nantanga   +4 more
doaj   +1 more source

How resilience innovations in food supply chains are revolutionizing logistics, wholesale trade, and farm services in developing countries

, 2023
Developing country food supply chains have been pummeled by a series (and often a confluence) of shocks over the past several decades, including the Russia-Ukraine war, COVID-19, climate shocks from hurricanes to floods to droughts, animal and plant ...
Reardon, Thomas; Vos, Rob, https://orcid.org/0000-0002-4496-080X Vos, Rob   +1 more
core   +1 more source

Results of the national biomonitoring program show persistent iodine deficiency in Israel

Israel Journal of Health Policy Research, 2022
Background Adequate iodine intake is essential for human health, for normal thyroid function, and for attainment of full intellectual potential in children.
Zohar Barnett-Itzhaki, Daniel Ehrlich, Aron M. Troen, Efrat Rorman, Luda Groismann, Moran Blaychfeld-Magnazi, Ronit Endevelt, Tamar Berman   +7 more
doaj   +1 more source

Criteria used by nutritionists for menu planning in early childhood education in the municipal education network of the state of Rio Grande do Sul

O Mundo da Saúde
This study aimed to analyze the criteria used by nutritionists in menu planning for daycare centers and preschools in the municipal education network of Rio Grande do Sul.
Ana Carolina Bohmer Ulguim, Wendryo Machado da Silva Galarça, Ana Luiza Soares de Souza, Livia da Silva Monckes, Nicolly Lima de Almeida, Chaiane Goulart Soares, Chirle de Oliveira Raphaelli   +6 more
doaj   +1 more source

Innovations and policy design for development for cross-value chain services (logistics and financial services)

, 2023
WP3 intends to address the question: How can cross-food value chain and market services function better to increase employment and boost income of smallholders and SMEs?
https://orcid.org/0000-0002-7344-5743 Balana, Bedru; http://orcid.org/0000-0001-6277-0930 Ambler, Kate; http://orcid.org/0000-0002-5045-8939 de Brauw, Alan; https://orcid.org/0000-0002-4995-3043 Bloem, Jeffrey, Balana, Bedru; Olanrewaju, Opeyemi; Ambler, Kate; de Brauw, Alan; Bloem, Jeffrey R.; Kadjo, Didier; Wossen, Tesfamicheal; Liverpool-Tassie, Saweda Onipede; Abdoulaye, Tahirou   +1 more
core   +1 more source

A Holistic Quality Improvement Model for Food Services: Integrating Fuzzy Kano and PROMETHEE II

Systems
Service quality is crucial to consumer loyalty. However, it is challenging to understand and meet customer expectations effectively. Translating customer feedback into actionable insights in the service industry poses difficulties, particularly without a
Claudia Editt Tornero Becerra, Fagner José Coutinho de Melo, Larissa de Arruda Xavier, André Philippi Gonzaga de Albuquerque, Aline Amaral Leal Barbosa, Lucas Ambrósio Bezerra de Oliveira, Raíssa Souto Maior Corrêa de Carvalho, Denise Dumke de Medeiros   +7 more
doaj   +1 more source

Designing a Model for Managing the Food Service Department in Iranian Hospitals

Rāhburdhā-yi Mudīriyyat dar Niẓām-i Salāmat, 2021
Background: Optimal management of food services in hospitals plays an important role in their performance, accelerating the patients’ recovery and increasing the level of patient satisfaction.
Esa Fathi, Amir Ashkan Nasiripour, Nader Khalesi, Reza Ziyari   +3 more
doaj  

Lost in Green Transformation; Comment on “A Review of the Applicability of Current Green Practices in Healthcare Facilities” [PDF]

International Journal of Health Policy and Management
This commentary refers to the scoping review “A Review of the Applicability of Current Green Practices in Healthcare Facilities” by Soares et al and intents to bring in additional aspects influencing the green transformation in healthcare and to propose ...
Anna K.S. von Eiff, Wilfried von Eiff
doaj   +1 more source