Results 31 to 40 of about 236,502 (308)

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Junk Food Consumption and its Associated Factors in High School Students in Rasht in 2017

Journal of Research Development in Nursing and Midwifery, 2020
Background: Junk food consumption is an unhealthy adolescent nutritional habit that is affected by family structure, peer groups, and socioeconomic status.
Leila Mirhadyan, Saeid Moradi Latreyi, Afsaneh Pasha, Ehsan Kazem Nejad Leili   +3 more
doaj  

Designing the eatwell week: the application of eatwell plate advice to weekly food intake [PDF]

, 2013
<p>To develop a menu and resource to illustrate to consumers and health professionals what a healthy balanced diet looks like over the course of a week.</p> <p>Development and analysis of an illustrative 7 d ‘eatwell week’ menu to ...
Catherine R Hankey, Fiona Comrie, Lang, Michael EJ Lean, Wilma S Leslie   +4 more
core   +1 more source

Using a gamified monitoring app to change adolescents' snack intake : the development of the REWARD app and evaluation design [PDF]

, 2016
Background: As the snacking pattern of European adolescents is of great concern, effective interventions are necessary. Till now health promotion efforts in children and adolescents have had only limited success in changing adolescents' eating patterns ...
B. Deforche, C. Braet, C. Lachat, J. Van Camp, J. Vangeel, K. Beullens, L. Goossens, L. Maes, L. Vervoort, N. De Cock, S. Eggermont, W. Van Lippevelde   +11 more
core   +2 more sources

Mind the Gap? : An Intensive Longitudinal Study of Between-Person and Within-Person Intention-Behavior Relations [PDF]

, 2016
Acknowledgments This work was supported by the University of Konstanz, Germany. The first author was supported by a fellowship of the Swiss National Science Foundation (Fellowship P2ZHP1_155103).Peer ...
Bolger, Niall, Inauen, Jennifer, Scholz, Urte, Shrout, Patrick E., Stadler, Gertraud   +4 more
core   +1 more source

The Effect of the Incorporation of Dried Moringa Leaf Powder on the Physicochemical and Sensory Properties of Snack Crackers

Biology and Life Sciences Forum
Food reformulation has become a critical concern for the food industry due to society’s growing interest in improving nutritional profiles. In this context, Moringa oleifera, a plant native to India with high nutritional value, offers an alternative for ...
Lourdes Cervera-Chiner, Andrea Sanz, Francisco José García-Mares, María Luisa Castelló, María Dolores Ortolá   +4 more
doaj   +1 more source

Development and Pilot Testing of the Snackability Smartphone Application to Identify Healthy and Unhealthy Snacks [PDF]

Healthcare Informatics Research, 2019
ObjectivesSnacks contribute to the diet quality in youth, which is often poor. Although the US Department of Agriculture (USDA) has guidelines for healthy snacks, this is lost in translation when youth are choosing snacks.
Lukkamol Prapkree, Masoud Sadjadi, Fatma Huffman, Cristina Palacios   +3 more
doaj   +1 more source

The development of technology and research of quality indicators of nachos from non-traditional raw materials

Алматы технологиялық университетінің хабаршысы, 2023
Currently, due to lifestyle changes, ready-made snacks are a popular and in-demand food product. The use of a large number of snacks leads to the development of a number of negative changes in human health.
A. Zh. Orazov, A. T. Abylgazinova, Zh. Zh. Koishieva, M. T. Zhalgasbayeva   +3 more
doaj   +1 more source

Smart snacks in universities: possibilities for university vending [PDF]

Health Promotion Perspectives, 2020
Background: The study goal was to evaluate the nutritional impact of a healthy snack intervention on a southern university campus. Methods: This quasi-experimental study was conducted during the fall 2017 semester weekly for 14 weeks in a large southern ...
Georgianna Mann, Laurel Greenway Lambert, Kritika Gupta, Megan Partacz   +3 more
doaj   +1 more source

Development of functional purpose snacks

Алматы технологиялық университетінің хабаршысы, 2021
The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's
Yu. A. Sinyavsky, D. N. Tuigunov, E. A. Deripaskina, H. S. Sarsembaev, S. M. Barmak, V. A. Redko   +5 more
doaj   +1 more source