Literatura académica sobre el tema "Nutritional stre"
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Artículos de revistas sobre el tema "Nutritional stre"
Nekrasova, K. L. y V. G. Popov. "Scientific approach to the production of functional food ingredients based on unconventional plant materials". Proceedings of the Voronezh State University of Engineering Technologies 82, n.º 2 (18 de septiembre de 2020): 77–82. http://dx.doi.org/10.20914/2310-1202-2020-2-77-82.
Texto completoKusuma, Mutiara Tirta Prabandari Lintang, Ronny Tri Wirasto y Emy Huriyati. "Status stres psikososial dan hubungannya dengan status gizi siswa SMP Stella Duce 1 Yogyakarta". Jurnal Gizi Klinik Indonesia 6, n.º 3 (1 de marzo de 2010): 138. http://dx.doi.org/10.22146/ijcn.17722.
Texto completoLi, Yuan, Jingmin Ding, Yishan Wang, Chengyao Tang y Puhong Zhang. "Nutrition-Related Mobile Apps in the China App Store: Assessment of Functionality and Quality". JMIR mHealth and uHealth 7, n.º 7 (30 de julio de 2019): e13261. http://dx.doi.org/10.2196/13261.
Texto completoDubois, Pierre, Paulo Albuquerque, Olivier Allais, Céline Bonnet, Patrice Bertail, Pierre Combris, Saadi Lahlou, Natalie Rigal, Bernard Ruffieux y Pierre Chandon. "Effects of front-of-pack labels on the nutritional quality of supermarket food purchases: evidence from a large-scale randomized controlled trial". Journal of the Academy of Marketing Science 49, n.º 1 (24 de abril de 2020): 119–38. http://dx.doi.org/10.1007/s11747-020-00723-5.
Texto completoHollis, James y Shelley Woodall. "A Study Protocol to Investigate the Use of Virtual Worlds to Provide Nutrition Education". Current Developments in Nutrition 5, Supplement_2 (junio de 2021): 479. http://dx.doi.org/10.1093/cdn/nzab040_003.
Texto completovan Ommen, Ben, Jildau Bouwman, Lars O. Dragsted, Christian A. Drevon, Ruan Elliott, Philip de Groot, Jim Kaput et al. "Challenges of molecular nutrition research 6: the nutritional phenotype database to store, share and evaluate nutritional systems biology studies". Genes & Nutrition 5, n.º 3 (3 de febrero de 2010): 189–203. http://dx.doi.org/10.1007/s12263-010-0167-9.
Texto completoRummo, Pasquale E., Isabella Higgins, Christina Chauvenet, Annamaria Vesely, Lindsay M. Jaacks y Lindsey Taillie. "A Standardized Guide to Developing an Online Grocery Store for Testing Nutrition-Related Policies and Interventions in an Online Setting". International Journal of Environmental Research and Public Health 18, n.º 9 (24 de abril de 2021): 4527. http://dx.doi.org/10.3390/ijerph18094527.
Texto completoShin, Soye, Rob M. van Dam y Eric A. Finkelstein. "The Effect of Dynamic Food Labels with Real-Time Feedback on Diet Quality: Results from a Randomized Controlled Trial". Nutrients 12, n.º 7 (20 de julio de 2020): 2158. http://dx.doi.org/10.3390/nu12072158.
Texto completoFithriani, Zainun Wahida y Imroatus Sholihah. "Hubungan Tingkat Pengetahuan Gizi dan Tingkat Stres Dengan Status Gizi Remaja". SAKTI BIDADARI (Satuan Bakti Bidan Untuk Negeri) 6, n.º 1 (21 de marzo de 2023): 50–55. http://dx.doi.org/10.31102/bidadari.2023.6.1.50-55.
Texto completoKaur, A., P. Scarborough, S. Hieke, A. Kusar, I. Pravst, M. Raats y M. Rayner. "The nutritional quality of foods carrying health-related claims in Germany, The Netherlands, Spain, Slovenia and the United Kingdom". European Journal of Clinical Nutrition 70, n.º 12 (13 de julio de 2016): 1388–95. http://dx.doi.org/10.1038/ejcn.2016.114.
Texto completoTesis sobre el tema "Nutritional stre"
CARRIERI, BARBARA. "The role of nutritional factors in cognitive aging of older adults". Doctoral thesis, Università Politecnica delle Marche, 2021. http://hdl.handle.net/11566/287761.
Texto completoIn the last century, due to progresses made by medicine, public health and social-economic conditions, life expectancy at birth increased in high income countries, including Italy, from 45 years to more than 80 years. Aging is a risk factor for chronic diseases which are mistakenly considered an unavoidable stage of aging. The increase in the prevalence of these diseases at a young age means that they are also related to an inadequate lifestyle. In this regard, the reduction of risk factors for certain chronic diseases can lead to a significant reduction in the risk of developing them. The prevalence of cognitive impairment increases with age, and in one third of the cases, it worsens to dementia which is a highly disabling condition associated with high healthcare and society costs. From a public health perspective, it is of primary importance to try to prevent or postpone the onset of cognitive decline and to try to slow its progression to dementia. Given that no pharmacologic treatment can prevent or delay cognitive impairment and dementia, it is mandatory try to intervene on modifiable risk factors, such as nutrition. Oxidative stress appears to play a key role in the pathogenesis of cognitive decline and dementia. The aim of the work carried out during the PhD was to investigate the role of nutritional factors in the cognitive decline associated with aging. Particular interest was addressed to nutrients with antioxidant action such as vitamin E and polyphenolic compounds. Vitamin E, in particular α-tocopherol, is a vitamin introduced with the diet with high antioxidant potential. However, there are conflicting evidences in the literature regarding its association with cognitive decline and dementia. The PhD activity was therefore aimed at verifying the presence of an association between plasma levels of vitamin E and cognitive impairment, in the older adult population, not demented at baseline, participating in the InCHIANTI study (Aging In CHIANTI area), followed for up to 17 years. Our results confirmed the presence of an association between plasma vitamin E level and cognitive status: the increase of 10 µmol / L of vitamin E was associated with a reduced HR of cognitive impairment by 20%. In addition, the research activity carried out was aimed at investigating the role of polyphenol introduced with the diet on chronic diseases that can be risk factors for cognitive impairment. This activity led to the publication of a systematic review entitled “Systematic Review on Polyphenol Intake and Health Outcomes: Is there Sufficient Evidence to Define a Health-Promoting Polyphenol-Rich Dietary Pattern?” which focuses on another important antioxidant, polyphenols, and chronic diseases which can be risk factors for cognitive impairment. In this review we reported the inverse association between polyphenols intake, and several outcomes of health and diseases risk. Because to the high heterogeneity of the studies, it was not possible to define a recommended range of daily polyphenol intake. In conclusion, the results obtained confirmed the role of diet as a risk factor for cognitive impairment. Therefore, it is possible to recommend a diet rich in antioxidants (vitamin E and polyphenols) as a preventive strategy to promote healthy cognitive aging.
CAVALLARO, VIVIANA. "SULFUR NUTRITION AND PARTITIONING IN RICE UNDER DIFFERENT STRESS CONDITIONS". Doctoral thesis, Università degli Studi di Milano, 2021. http://hdl.handle.net/2434/881847.
Texto completoTieman, Bradley. "Grocery Store Interventions Addressing Components of Food Literacy to Improve Diet Quality: A Systematic Review of Randomized Controlled Trials". University of Cincinnati / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1583998522281172.
Texto completoCARROZZINI, TATIANA. "Nutrition interventions in aging: study of coffee-derived compounds antioxidant properties in an in vitro model of ischemia". Doctoral thesis, Università degli Studi di Milano-Bicocca, 2021. http://hdl.handle.net/10281/309808.
Texto completoNowadays, the people get older and older thanks to a better life-style, but consequently, carrying on pathologies typical of the old age, included aging. The aging is a complex physiological process and age-related changes are evident anatomically and physiologically in the BBB. The accumulation of oxidative damage to macromolecules by RONS and ROS in BBB can be crucial in the development and progression of different CNS pathologies. In this situation, cerebral ischemia could further alter the oxidant/antioxidant balance in favour of oxidants. In this scenario, nutrition can counteract the oxidative impacts, polyphenol-enriched diets can provide beneficial effects, preventing cognitive decline and degenerative disorders. More recently, coffee has been described as a very important source of antioxidant compounds (Ricci A. et al., 2018) but its production generates large amount of waste. According to these guidelines, the aim of this study was to evaluate the antioxidant properties of several coffee-related compounds alone and combined together in an in vitro model of ischemia. The compounds used were: phytoextracts deriving from the waste of coffee production and enriched in specific polyphenolic components; and coffee metabolites found in plasma of people drinking coffee. The moment after reoxygenation causes a considerable increase in ROS, reaching a maximum peak within 1 hour of the restoration of normal culture conditions (Adibhatla RM et al., 2001). Therefore, for the evaluation of the antioxidant properties after OGD, the time span 0-1h immediately following recovery was chosen as the condition of greatest stress. Therefore, in order to evaluate the antioxidant properties of the coffee compound under OGD, the antioxidant pathway Nrf2 was analyzed within 0-1h, immediately following recovery. Evaluations were performed on the state of phosphorylation of Erk and Akt kinases, which if active promote Nrf2 migration in the nucleus, on the levels of the Nrf2 protein and on its intracellular distribution, and finally on the protein levels of HO-1, as one of its genes target. Furthermore, the protein Hsp70, which is involved in the control of protein folding, was also evaluated. Finally, malondialdehyde (MDA) production was measured as a marker of lipid peroxidation 24 hours after recovery. The results suggested the ability of coffee-related compounds to activate the Nrf2 signaling pathway differently and only the pre-treatment with metabolites modulated positively Hsp70. MDA results suggested that the presence of the antioxidant compounds, tested alone or combined, had a positive effect on its modulation. The results showed the antioxidant properties of phytoextracts and specific coffee metabolites, suggesting that the substances stimulate the antioxidant response by activating different pathways, which combined together in the mix, could enhance antioxidant defense. The antioxidant effect of coffee metabolites could indicate that the moderate intake of coffee every day in elderly subjects exposed to aging and greater risk of ischemic insult, could contribute to the reduction of oxidative stress by limiting reperfusion damage in the case of ischemic attacks. These defenses could be increased through the phytoextracts derived from coffee ingested as food supplements. The reuse of this waste biomass, would have a positive impact on both the economy and the ecosystem, as it would significantly reduce pollution.
Watowicz, Rosanna P. "Integrating Components of the Patient-Centered Medical Neighborhood into Nutrition Counseling for Hypertension within a Grocery Store: an Instrumental Case Study". The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1469053300.
Texto completoGolis, Kara L. "Corner Stores Offer Few Ingredients Needed to Prepare Healthy Recipes Promoted at Point-of-Purchase". The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu152353876865209.
Texto completoHall, Elizabeth. "The Effects of a Supermarket Tour on Improvement of Nutrition Knowledge and Eating Behavior". Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etd/3333.
Texto completoLINX, MICHAEL EDMUND. "AN URBAN SUPERMARKET". University of Cincinnati / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1148071099.
Texto completoHoughtaling, Bailey Elizabeth. "Prioritizing Food Retailer Perspectives for Environmental Change in Food Stores to Encourage Healthy Dietary Purchases Among Low-Income Consumers in the United States". Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/100729.
Texto completoDoctor of Philosophy
Anderson, Anjenique. "Food Store Audits: Examining Food Price, Availability, and Quailty, Before and After Relocation of Public Housing Residents". Digital Archive @ GSU, 2010. http://digitalarchive.gsu.edu/nutrition_theses/21.
Texto completoLibros sobre el tema "Nutritional stre"
Susan, Watson. Sugar-free toddlers: Over100 recipes plus sugar ratings for store-bought foods. Charlotte, Vt: Williamson, 1991.
Buscar texto completoSusan, Watson. Sugar-free toddlers: Over 100 recipes plus sugar ratings for store-bought foods. Charlotte, Vt: Williamson Pub., 1991.
Buscar texto completoB, Lust John, ed. What must I do?: Make your juicer your drug store. New York, N.Y: Benedict Lust Publications, 1992.
Buscar texto completoBerkeley, University of California, ed. The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every fresh food. New York: Rebus, 1992.
Buscar texto completoBeszczyńska, Beata. Zależność hormonalnej i behawioralnej reakcji na stres od stanu metabolicznego organizmu. Toruń: Wydawn Uniwersytetu Mikołaja Kopernika, 2006.
Buscar texto completoFood stamp fraud as a business model: USDA's struggle to police store owners : hearing before the Committee on Oversight and Government Reform, House of Representatives, One Hundred Twelfth Congress, second session, March 8, 2012. Washington: U.S. G.P.O., 2012.
Buscar texto completoLapchick, J. Michael. The brand-name guide to low-fat and fat-free foods: A comprehensive listing of over 1,000 packaged low-fat and fat-free foods found in almost every grocery store--with complete nutritional information. Minneaplois, MN: Chronimed Pub., 1995.
Buscar texto completoReinagel, Monica. Nutrition Diva's Grocery Store Survival Guide. St. Martin's Press, 2011.
Buscar texto completoCrockett, Kyle A. Navigating Your School Cafeteria and Convenience Store. Mason Crest, 2014.
Buscar texto completoStore sparkle fun. Sydney, Australia: Book Co. Pub., 2003.
Buscar texto completoCapítulos de libros sobre el tema "Nutritional stre"
Frayn, Keith N. y Rhys D. Evans. "Nutrition: Macronutrient metabolism". En Oxford Textbook of Medicine, editado por Katherine Younger, 1839–54. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0218.
Texto completoCanto, Sugandhi del y Rachel Engler-Stringer. "Prohibitive property practices: The impact of restrictive covenants on the built food environment". En A Handbook of Food Crime, 141–56. Policy Press, 2018. http://dx.doi.org/10.1332/policypress/9781447336013.003.0010.
Texto completoFrayn, Keith N. "Nutrition: macronutrient metabolism". En Oxford Textbook of Medicine, 1479–86. Oxford University Press, 2010. http://dx.doi.org/10.1093/med/9780199204854.003.1101_update_002.
Texto completo"37. From The Grocery Store To The Home: Stocking The Kitchen". En The Yale Guide to Children's Nutrition, 273–76. Yale University Press, 2017. http://dx.doi.org/10.12987/9780300174892-040.
Texto completoQureshi Quarshi, Huma, Waseem Ahmed, Rafia Azmant, Nabila Chendouh-Brahmi, Abdul Quyyum y Asad Abbas. "Post-Harvest Problems of Strawberry and Their Solutions". En Recent Studies on Strawberries. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.102963.
Texto completoDaly, Blánaid, Paul Batchelor, Elizabeth Treasure y Richard Watt. "Prevention for people with disabilities and vulnerable groups". En Essential Dental Public Health. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199679379.003.0022.
Texto completoRosinger, Asher Y. y Hilary J. Bethancourt. "Chicha as Water". En Alcohol and Humans, 147–62. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0010.
Texto completoRakow, Donald A., Meghan Z. Gough y Sharon A. Lee. "Access to Healthy Food and Promoting Healthy Lives". En Public Gardens and Livable Cities, 69–89. Cornell University Press, 2020. http://dx.doi.org/10.7591/cornell/9781501702594.003.0004.
Texto completoActas de conferencias sobre el tema "Nutritional stre"
Juodziukynaite, Egle. "DESIGN CONTRIBUTION TO CONSUMERS KNOWLEDGE REGARDING HEALTHIER AND MORE SUSTAINABLE NUTRITIONAL CHOICES AT THE GROCERY STORE". En 23rd International Conference on Engineering and Product Design Education. The Design Society, 2021. http://dx.doi.org/10.35199/epde.2021.42.
Texto completoLi, Yucheng, Deyuan Chen, Tianshi Li, Yuvraj Agarwal, Lorrie Faith Cranor y Jason I. Hong. "Understanding iOS Privacy Nutrition Labels: An Exploratory Large-Scale Analysis of App Store Data". En CHI '22: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3491101.3519739.
Texto completoInformes sobre el tema "Nutritional stre"
Aharoni, Asaph, Zhangjun Fei, Efraim Lewinsohn, Arthur Schaffer y Yaakov Tadmor. System Approach to Understanding the Metabolic Diversity in Melon. United States Department of Agriculture, julio de 2013. http://dx.doi.org/10.32747/2013.7593400.bard.
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