Results 31 to 40 of about 290,890 (379)

Nutrition in remote Aboriginal communities: lessons from Mai Wiru and the Anangu Pitjantjatjara Yankunytjatjara Lands

Australian and New Zealand Journal of Public Health, 2016
Objective: To examine the impact of efforts to improve nutrition on the Anangu Pitjantjatjara Yankunytjatjara (APY) Lands from 1986, especially in Mai Wiru (good food) stores. Methods: Multiple methods were employed.
Amanda Lee, Stephan Rainow, John Tregenza, Liz Tregenza, Liza Balmer, Suzanne Bryce, Milyika Paddy, Jamie Sheard, David Schomburgk   +8 more
doaj   +1 more source

Organic food in the hospitality industry: Supply and demand [PDF]

Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, 2017
The quality of life with a focus on nutrition increasingly occupies modern consumers as well as the hospitality-tourist market. The goal of proper nutrition and health-safe food put organic food at the forefront, conditioning contemporary hospitality ...
Dević-Blanuša Jelena, Kalenjuk Bojana, Gagić Snježana   +2 more
doaj   +1 more source

Emulsifiers in ultra-processed foods in the UK food supply

Public Health Nutrition, 2023
Objective: Ultra-processed foods (UPF), including those containing food additive emulsifiers, have received research attention due to evidence implicating them in the pathogenesis of certain diseases.
Alicia Sandall, Leanne Smith, Erika Svensen, Kevin Whelan   +3 more
doaj   +1 more source

Consumers’ Exposure to Nutrition and Health Claims on Pre-Packed Foods: Use of Sales Weighting for Assessing the Food Supply in Slovenia

Nutrients, 2015
Insights into the use of health-related information on foods are important for planning studies about the effects of such information on the consumer’s understanding, purchasing, and consumption of foods, and also support further food policy decisions ...
I. Pravst, A. Kušar
semanticscholar   +1 more source

A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period

Food Production, Processing and Nutrition, 2023
Progression of today’s world has been given setback due to the adversity of a novel, viral, deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of ...
A. Hussain, T. Kausar, S. Sehar, A. Sarwar, M. Quddoos, Jawed Aslam, A. Liaqat, T. Siddique, Qurat Ul An, S. Kauser, Abdul Rehman, Rizwan Nisar   +11 more
semanticscholar   +1 more source

Food consumption, its aspects and consequences

Czech Journal of Food Sciences, 2000
Food consumption recording is a social need because the consumption is an indicator of the nutrition status that means the health status, of the population, and an economic factor. Food consumption trends in the nineties are characterized by a steep fall
J. Hrubý
doaj   +1 more source

Facilitating Consumers Choice of Healthier Foods: A Comparison of Different Front-of-Package Labelling Schemes Using Slovenian Food Supply Database

Foods, 2020
Summary indicator front-of-package nutrition labelling schemes are gaining momentum. In Europe, an example of such a scheme is Nutri-Score, which was first introduced in France.
Urška Pivk Kupirovič, Hristo Hristov, Maša Hribar, Živa Lavriša, Igor Pravst   +4 more
doaj   +1 more source

Perspectives from the front line

Journal of Agriculture, Food Systems, and Community Development, 2021
The novel coronavirus pandemic has had an immediate effect on food and nutrition security, leading to the most widespread increase in need for food assistance in modern history. At its onset, the pandemic led to emergency food providers experiencing the “
Amanda Hege, Nikki McCormick, Peggy Robinson, Kina Charles, Jan Jones, Eric Aft   +5 more
doaj   +1 more source

A brief review of the science behind the design of healthy and sustainable plant-based foods

npj Science of Food, 2021
People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand ...
D. Mcclements, L. Grossmann
semanticscholar   +1 more source

Proceedings of the workshop ‘Biofortified food - Working together to get more nutritious food to the table in India’

Journal of Nutrition & Intermediary Metabolism, 2019
HarvestPlus is the global leader in biofortification and has been leading biofortification efforts in India for nearly a decade. A workshop hosted by HarvestPlus was held in April 2019 in New Delhi to discuss ways to increase the scale, reach and impact ...
Tora Mitra-Ganguli, Katrina Boyd, Benjamin Uchitelle-Pierce, Jenny Walton   +3 more
doaj   +1 more source