Results 1 to 10 of about 1,201,079 (362)
Contemporary dining room professionals: towards a “hip” style of hospitality identity
Research in Hospitality Management, 2023 Interest in having an occupation that connects with consumption practices of taste has increased in the contemporary creative economy. In addition, the restaurant scene in Sweden as well as globally has recently been moving towards a casualisation of ...
Kajsa Hult, Henrik Scander, Ute Walter
doaj +1 more source
Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties
Food & Nutrition Research, 2022 Background: Finger foods, foods that can be eaten without cutlery, may be a strategy to increase autonomy and food intake amongst older adults with motoric eating difficulties. In order to develop optimal finger foods, knowledge about sensory preferences
Sarah Forsberg +2 more
doaj +1 more source
The clinicians’ view of food-related obstacles for treating eating disorders: A qualitative study
Food & Nutrition Research, 2023 Background: Good health requires healthy eating. However, individuals with eating disorders, such as anorexia nervosa, require treatment to modify their dietary behaviours and prevent health complications.
Billy Langlet +3 more
doaj +1 more source
Psychological Review, 2004 In most individuals, food intake occurs as discrete bouts or meals, and little attention has been paid to the factors that normally determine when meals will occur when food is freely available. On the basis of experiments using rats, the authors suggest that when there are no constraints on obtaining food and few competing activities, 3 levels of ...
Jan H, Strubbe, Stephen C, Woods
openaire +2 more sources
Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?
Challenges, 2023 This article explores sustainable development from a gastronomic perspective. Humanistic perspectives on food offered by gastronomy are explored as an asset in cultivating self-awareness capacities needed for sustainable transformations of society.
Daniel Östergren +3 more
doaj +1 more source
Food & Nutrition Research, 2021 Background: An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes.
Karin Wendin +5 more
doaj +1 more source
The psychobiology of meals [PDF]
Psychonomic Bulletin & Review, 1994 Meals are considered as bouts of behavior that, although necessary for supplying nutrients to the body, result in undesirable perturbations of homeostatically controlled parameters. If the environment dictates that an animal mainly eat very large meals, these meal-associated perturbations become potentially dangerous. When the opportunity to eat a very
S C, Woods, J H, Strubbe
openaire +2 more sources
Future Foods, 2021 The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in
K. Wendin +8 more
doaj +1 more source
Food & Nutrition Research, 2023 Background: A healthy diet is important not only for the growth and development of the human body but also for the prevention of chronic diseases. However, most Swedish adolescents do not follow dietary recommendations, especially the intake of whole ...
Anna Calvén +3 more
doaj +1 more source
Cultural aspects of meals and meal frequency [PDF]
British Journal of Nutrition, 1997 AbstractsThe present paper presents a certain number of cultural elements which interact in the determination of the frequency of food intake. Approaches from various perspectives (historical, ethnological, anthropological, sociological) draw attention to two major aspects relating to the periodicity of food intake: the extreme cultural diversity and ...
openaire +2 more sources