A novel food processing-based nutrition classification scheme for guiding policy actions applied to the Australian food supply [PDF]
Frontiers in Nutrition, 2023 Unhealthy diets are a leading risk factor for non-communicable diseases and negatively impact environmental sustainability. Policy actions recommended to address dietary risk factors, such as restrictions on marketing and front-of-pack labelling, are ...
Sarah Dickie +3 more
doaj +3 more sources
Nutrition transition in Vietnam: changing food supply, food prices, household expenditure, diet and nutrition outcomes [PDF]
Food Security, 2020 AbstractWhile literature has noted the presence of a nutrition transition in terms of changing nutrition outcomes in Vietnam, very limited evidence linking changes in upstream food system factors to downstream diet and nutrition changes exists. Combining available data from different sources and analyzing it through a conceptual food systems framework,
Jody Harris +3 more
semanticscholar +3 more sources
Frontiers in Nutrition, 2022 Branded foods databases are becoming very valuable not only in nutrition research but also for clinical practice, policymakers, businesses, and general population. In contrast to generic foods, branded foods are marked by rapid changes in the food supply
Igor Pravst +10 more
doaj +3 more sources
Nutrition transition in Zambia: Changing food supply, food prices, household consumption, diet and nutrition outcomes [PDF]
Food Security, 2019 The nutrition transition literature has generally drawn on epidemiologic and demographic changes to make its argument, because in many cases broader data are not available on the drivers of nutrition change. Going further, this paper draws on wider food systems literature, and includes food price and expenditure data, to join the dots from ...
Jody Harris +3 more
semanticscholar +4 more sources
Innovative Foods: The Future Food Supply, Nutrition and Health
Foods, 2023 In the coming decades, feeding the growing world population is going to become a global food-supply challenge for our existing food systems [...]
Malik Altaf Hussain +1 more
doaj +4 more sources
Examining the Prevalence, Nutritional Quality and Marketing of Foods with Voluntary Nutrient Additions in the Canadian Food Supply [PDF]
Nutrients, 2021 Foods with voluntary nutritional additions are a fast-growing sector of the global food industry. In Canada, while the addition of nutrients to foods has been regulated through fortification regulations, parallel policies which aim to encourage product innovation have also allowed for the voluntary addition of nutrients and other novel ingredients to ...
Anthea Christoforou +3 more
openalex +5 more sources
Food Supply and Nutrition in the Bulgarian Army [PDF]
Land Forces Academy Review, 2017 Abstract The main tasks of food logistics in the military formations are to provide the personnel with food, material and nutritional property, to maintain and refresh the stocks, as well as organize the nutrition of the personnel in peacetime and wartime according to the current nutrition norms.
Pavlin Glushkov
openalex +2 more sources
The Case for Advanced Recycling as a Path to Sustainable Food Packaging for Specialized Nutrition Products [PDF]
FoodsFood packaging helps in labeling, transport, preservation, and the safety of food. Safety is especially critical in processing foods for vulnerable populations like infants/children, individuals with medical conditions, and older adults.
Melvin A. Pascall +4 more
doaj +2 more sources
Assessing the extent to which front-of-pack labelling regulations could support healthy eating among Canadians. [PDF]
PLoS ONECanada mandated front-of-pack labelling (FOPL) regulations, requiring pre-packaged foods meeting and/or exceeding thresholds for nutrients-of-concern (saturated fat, sugars, sodium) to display a 'High in' nutrition symbol. Although FOPL regulations align
Jennifer J Lee +3 more
doaj +2 more sources
National Food Supply and Nutritional Value [PDF]
Nature, 1916 ONE of the remarks made in the article in NATURE of May 11 on my survey of the “Food Value of Great Britain's Food Supply” is certainly justified, namely, “the value for protein seems low.” It is too low. This has arisen from taking an analysis for wheat flour in which the protein was 7.9 per cent., whereas it should be, more correctly, something like ...
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