Results 211 to 220 of about 416,566 (269)

Antioxidant nutritional quality of tomato

Molecular Nutrition & Food Research, 2007
AbstractRegular consumption of tomatoes has been associated with decreased risk of chronic degenerative diseases. Epidemiological findings confirm the observed health effects are due to the presence of different antioxidant molecules such as carotenoids, particularly lycopene, ascorbic acid, vitamin E and phenol compounds, particularly flavonoids.
FRUSCIANTE L, CARLI P, ERCOLANO M. R, PERNICE R, DI MATTEO A, FOGLIANO V, PELLEGRINI, Nicoletta   +6 more
openaire   +4 more sources

Nutritional Quality of Emergency Foods

Journal of the American Dietetic Association, 2011
Food insecurity is associated with increased risk of diet-related disease. A key initiative of the Oregon Food Bank is to improve nutritional quality of emergency foods. The purpose of this study was to categorize products distributed by the Oregon Food Bank into food groups by pounds (as-purchased) and MyPyramid units (edible portion).
Anne, Hoisington, Melinda M, Manore, Carolyn, Raab   +2 more
openaire   +2 more sources

Nutrition between sustainability and quality.

Annali di igiene : medicina preventiva e di comunita, 2015
This lecture describes the complex interrelations existing between human nutrition, quality of aliments, their safety and the sustainability of the feeding habits adopted by the different cultures in the World. At present, a significant part of the developing World is still affected by insufficient availability of nutricious and safe food, and these ...
Fara, G.M., Fara, G.M.
openaire   +3 more sources

Improvement in the Nutritional Quality of Bread

1991
To assess whether the dipeptide N-epsilon-(gamma-L-glutamyl)-L-lysine (glutamyl-lysine) can serve as a nutritional source of lysine, we compared the growth of mice fed (a) an amino acid diet in which lysine was replaced by six dietary levels of glutamyl-lysine; (b) wheat gluten diets fortified with lysine; (c) a wheat bread-based diet (10% protein ...
M, Friedman, P A, Finot
openaire   +2 more sources

The Stratification of Foods on the Basis of Overall Nutritional Quality: The Overall Nutritional Quality Index

American Journal of Health Promotion, 2009
Purpose. Consumer understanding of nutrition information is key to making dietary choices consistent with guidelines. The development of an objective, science-based, and universally applicable system of nutrition guidance would be of considerable potential value to the public health.
David L, Katz, Valentine Y, Njike, Zubaida, Faridi, Lauren Q, Rhee, Rebecca S, Reeves, David J A, Jenkins, Keith T, Ayoob   +6 more
openaire   +2 more sources

Nutritional Quality and Nutrition Marketing

1991
Recent years have brought a much wider recognition of the contribution that fruits and vegetables can make toward better health and physical fitness. The extent of this contribution is still being determined, but there is a general belief that consumer awareness of their nutritional attributes has been responsible in large part for the growth in ...
openaire   +1 more source

Nutritional Quality of Milk Proteins

2012
The first part of this chapter outlines general aspects concerning dietary proteins, i.e. protein requirements in human diet, role and nutritional quality of proteins and methods for its evaluation (CS, Protein Digestibility Corrected AA Score [PDCAAS]), protein digestibility and efficiency of protein utilisation.
L. Pellegrino, F. Masotti, S. Cattaneo, J.A. Hogenboom, I. De Noni   +4 more
openaire   +2 more sources

Assaying Sorghum Nutritional Quality

2019
Sorghum (Sorghum bicolor L. Moench) is a major drought-tolerant cereal crop grown mainly in the semi-arid regions of the world. It is an important basic food cereal in these regions which encompasses most of the developing world in many parts of Africa and Asia. Therefore, sorghum is an important source of nutrients for millions of inhabitants in these
openaire   +2 more sources

Nutritional quality in formulated foods

Journal of the American Oil Chemists' Society, 1972
AbstractWith advances in food technology, fortification of foods for proper nutrition is becoming more complex. Eating patterns are changing; snack foods and formulated products are becoming a larger part of the diet. An added nutrient must be regarded as a food additive and its safety must be established.
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Quality of life and enteral nutrition

Current Opinion in Clinical Nutrition & Metabolic Care, 2008
The quality of life is in essence, the patients' subjective view of their own health status and can add another dimension to the evaluation of a treatment as the enteral nutrition.The recent clinical investigations on this topic are critically summarized in this review.Three areas of potential impact of enteral nutrition on quality of life of patients ...
openaire   +2 more sources