Results 71 to 80 of about 34,902 (258)

Upcoming: Pedagogical Approaches Utilized in Nutrition Education: A Scoping Review

Journal of the Scholarship of Teaching and Learning
Background: In nutrition and dietetics programs, active learning strategies are recommended to maximize student learning, but many instructors still default to a lecture-based teaching approach. Since instructors are trained as disciplinary experts, not
Krisha Thiagarajah, Alyssa Denneler, Amy Minix, Yiran Xiang, Shannon Sipes   +4 more
doaj  

Prevalence of Premenstrual Syndrome and Its Association With Dietary Inflammatory Index Among Young Females: A Cross-Sectional Study

Journal of Nutrition and Metabolism
This study investigated the prevalence and severity of premenstrual syndrome (PMS) among adult females and its relationship with the dietary inflammatory index (DII), which measures the inflammatory potential of a person’s diet.
MoezAlIslam Faris, Mona Hashim, Dana N. Abdelrahim, Falak Zeb, Iftikhar Alam, Alya Salim Alzaabi, Fatima Khalil Alhamadi, Noor Akram Issa, Hamda Sharif Al Ali, Maya Mohammad AlSaffarini   +9 more
doaj   +1 more source

Effect of a four-week ketogenic diet on exercise metabolism in CrossFit-trained athletes

Journal of the International Society of Sports Nutrition, 2019
Background The ketogenic diet is becoming a popular nutritional model among athletes. However, the relationship between its use and metabolism during exercise seems to have not been fully investigated.
Krzysztof Durkalec-Michalski, Paulina M. Nowaczyk, Katarzyna Siedzik   +2 more
doaj   +1 more source

Light‐Driven Butyrate Production by a Probiotic Clostridium tyrobutyricum Enabled by a Cell‐Semiconductor Hybrid Interface

Food Chemistry International, EarlyView.
This schematic illustrates a light‐driven biohybrid system where CdS nanoparticles, mineralized on the probiotic Clostridium tyrobutyricum, inject photoelectrons to elevate intracellular NADH. This boosts the flux through key NADH‐dependent enzymes (GapA, Hbd, and Bcd), reprogramming metabolism to enhance butyrate yield by 33.2% and selectivity to 95.7%
Qianru Zhao, Zhihan Yang, Bowen Shen, Ling Jiang   +3 more
wiley   +1 more source

Effect of Menstrual Cycle on Resting Energy Expenditure and Food Preferences

Advances in Women’s Studies
Objective: It was aimed to evaluate the participants' resting energy expenditure, nutrient intake, food preferences, mindful eating and body composition in the follicular and luteal phase. Method: The study included 58 participants between the ages of 18-
Yasemin Akdevelioğlu, Vildan Şimal Taşdemir, Mehlika Kabak, Edanur Berfu Uyduran, Büşra Atabilen   +4 more
doaj   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Benchmarking for continuous improvement in food retail environments: a systematic scoping review

BMC Public Health
Background Benchmarking, closely related to audit and feedback processes, is an implementation strategy that continuously measures performance against defined functions and metrics and implements change accordingly.
Molly Fairweather, Emma van Burgel, Amanda Hill, Meaghan Christian, Megan Ferguson, Emma McMahon, Julie Brimblecombe   +6 more
doaj   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source