Results 21 to 30 of about 280,145 (263)

Requested meals versus scheduled meals

International Journal of General Medicine, 2012
Scheduled meals are considered to be equivalent to those requested by the infant (null hypothesis). In adults, we have found high blood glucose before scheduled meals and low blood glucose after recognition of validated initial hunger. Low preprandial blood glucose is associated with a decrease in energy intake and body weight both in adults who are ...
openaire   +5 more sources

Gastronomy in Public Meals—A Scoping Review

Gastronomy
Many meals are consumed in public settings such as schools, hospitals, and elderly care. These meals have the potential to impact public health as well as promote sustainable lifestyles.
Susanne Bryngelsson, Stina-Mina Ehn Börjesson, Anna Calvén, Bo Ekstrand, Sarah Forsberg, Karin Höijer, Maria Nyberg, Viktoria Olsson, Elisabet Rothenberg, Emily Sonestedt, Karin Wendin   +10 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

Mealworms as Food Ingredient—Sensory Investigation of a Model System

Foods, 2019
The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals.
Karin Wendin, Viktoria Olsson, Maud Langton   +2 more
doaj   +1 more source

It’s Complicated: Maillard, Umami and Flavor Complexity Are Not Key Factors in Liking of Gray Pea Burgers in a Real Consumption Context

Foods
Literature suggests that umami, Maillard reaction, and flavor complexity could contribute to sensorial acceptability of plant-based alternatives, but that was yet to be tested.
Iuri Baptista, Agnes Harcevic, Magnus Westling, Åsa Öström   +3 more
doaj   +1 more source

Outdoor recreation, nature-based tourism and food: experiences and adaptations in the hospitality industry during the COVID-19 pandemic—a review

Frontiers in Sustainable Tourism
During the COVID-19 pandemic, participation in outdoor recreation increased in several countries, with nature taking on an expanded role as a social space for meetings and activities with food.
Anna Calvén, Thomas Beery, Hannah Kristofers, Hannah Kristofers, Marcus Johansson, Mats Carlbäck, Karin Wendin, Karin Wendin   +7 more
doaj   +1 more source

Development and validation of a food frequency questionnaire for Japanese athletes (FFQJA)

Journal of the International Society of Sports Nutrition, 2021
Background Food frequency questionnaires are considered an effective method for assessing habitual dietary intake, but they must be developed or validated with the target population.
Kazuko Ishikawa-Takata, Kaori Okamoto, Motoko Taguchi   +2 more
doaj   +1 more source

Sonia Cihangir’in Mealinin (Cinsiyet Temelli) Modern Yorumlar Bağlamında İncelenmesi

Kadem Kadın Araştırmaları Dergisi, 2023
Türkiye'de meal çalışmaları 1920'de başlamıştır. Fakat kadın yazarların bu alana dahil olmaları ancak 1990’larda gerçekleşecektir. Kuran yorumunda erkek egemen söylemin hâkimiyetini tartışmaya açan İslamcı kadınlar, ataerkil yapıya eleştiri ...
Filiz Orhan
doaj   +1 more source

Design and analysis strategies for robust microbiome ageing research

FEBS Letters, EarlyView.
The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik, İsmail Güderer, Yi Wang, Tayyaba Alvi, Prasoon Pandey, Handan Melike Dönertaş   +5 more
wiley   +1 more source

Effects of Add‐On Icosapent Ethyl With Standard Treatment on Functional Outcomes and Inflammatory Biomarkers in Acute Ischemic Stroke: A Blinded Randomized Controlled Trial

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Background Ischemic stroke, a major cause of mortality and long‐term disability, results from the abrupt cessation of cerebral blood flow due to vascular occlusion or rupture. Icosapent Ethyl (EPA‐EE), approved for hypertriglyceridemia, has anti‐inflammatory and antithrombotic properties that may lessen ischemic damage.
Mitra Mahmoudi Meymand, Seyed Hossein Aghamiri, Saeed Mohmammad Soleymani, Shadiyeh Bararpoor Poshkohi, Samaneh Masoudi, Hadi Esmaily   +5 more
wiley   +1 more source