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Artykuły w czasopismach na temat "Nutrition personnalisée"
Lecerf, Jean-Michel. "La nutrition personnalisée, entre espoirs et questionnements". Pratiques en nutrition 16, nr 64 (październik 2020): 1. http://dx.doi.org/10.1016/j.pranut.2020.09.001.
Pełny tekst źródłaWellBeNet. "La santé personnalisée : les objets connectés pour adopter de nouveaux comportements". Pratiques en nutrition 13, nr 50 (kwiecień 2017): 30–36. http://dx.doi.org/10.1016/j.pranut.2017.03.007.
Pełny tekst źródłaSchiffrin, E. "Comment adapter la nutrition entérale aux changements physiopathologiques du patient agressé? Le concept de nutrition entérale personnalisée: Nestlé Modulis TM". Nutrition Clinique et Métabolisme 21 (kwiecień 2007): S6—S10. http://dx.doi.org/10.1016/s0985-0562(07)80002-1.
Pełny tekst źródłaValensi, Paul. "Importance de l’évaluation du risque cardiovasculaire pour une préconisation personnalisée des nouveaux traitements anti-hyperglycémiants en prévention cardiovasculaire". Médecine des Maladies Métaboliques 14, nr 5 (wrzesień 2020): 461–71. http://dx.doi.org/10.1016/j.mmm.2020.04.015.
Pełny tekst źródłaGranat, C., C. Collart-Dutilleul, O. Dauriac, A. Lagarde i A. Marie-Daragon. "Guide de validation pharmaceutique des prescriptions personnalises de nutrition parentérale pédiatrique". Nutrition Clinique et Métabolisme 31, nr 1 (luty 2017): 41–42. http://dx.doi.org/10.1016/j.nupar.2016.10.030.
Pełny tekst źródłaGuy-Grand, Bernard. "Les choix alimentaires: un puzzle personnalisé sous influence!" Cahiers de Nutrition et de Diététique 41, nr 5 (październik 2006): 253. http://dx.doi.org/10.1016/s0007-9960(06)70635-6.
Pełny tekst źródłaMeuric, Jocelyne, i Isabelle Besnard. "Nutrition chez le patient adulte atteint de cancer : quand doit-on proposer un conseil diététique personnalisé ?" Nutrition Clinique et Métabolisme 26, nr 4 (grudzień 2012): 197–218. http://dx.doi.org/10.1016/j.nupar.2012.10.006.
Pełny tekst źródłaMahbouli, S., E. Lameignere, C. Dupont, Y. Elfassy, D. Mauger-Brouet, G. Cassuto i R. Levy. "Évaluation d’un programme de nutrition personnalisé, dans l’amélioration de la fragmentation de l’ADN spermatique chez l’homme hypofertile". Nutrition Clinique et Métabolisme 34, nr 1 (kwiecień 2020): 80. http://dx.doi.org/10.1016/j.nupar.2020.02.412.
Pełny tekst źródłaSenesse, Pierre, i Xavier Hébuterne. "Nutrition chez le patient adulte atteint de cancer : propositions de Plans Personnalisés de Soins (PPS) intégrant les recommandations". Nutrition Clinique et Métabolisme 26, nr 4 (grudzień 2012): 159–64. http://dx.doi.org/10.1016/j.nupar.2012.10.003.
Pełny tekst źródłaLauribe, R., A. S. Saugon, M. Lauribe i P. Matis. "P258: Nutrition et Insuffisance Cardiaque : Bénéfices de la pluridisciplinarité. Rôle spécifique du diététicien dans le Parcours Personnalisé de Santé". Nutrition Clinique et Métabolisme 28 (grudzień 2014): S204. http://dx.doi.org/10.1016/s0985-0562(14)70900-8.
Pełny tekst źródłaRozprawy doktorskie na temat "Nutrition personnalisée"
Portanguen, Stéphane. "Texturation d'une matrice protéique en vue de la conception d'un aliment fonctionnel par impression 3D". Electronic Thesis or Diss., Université Clermont Auvergne (2021-...), 2023. http://www.theses.fr/2023UCFA0143.
Pełny tekst źródłaThis thesis is part of a rapidly changing of worldwide demographic context. Indeed, nutritional solutions need to be developed to offset the ageing of the population, one of the consequences of which is the growing number of people with masticatory deficiencies. The texturing of foods, rich in proteins of good nutritional quality, is essential for good mastication and optimal assimilation of nutrients, but also for the act and pleasure of eating.3D food printing is one of the possible research ways for designing new functional foods for frail people. To meet current societal challenges, these foods need to be healthy, personalized and socially acceptable. To meet these ambitious specifications, a four-stage approach was used in this thesis work:1) The development of a 3D printer perfectly suited to the use of meat matrices. By controlling the printing parameters, we can now avoid the use of texturizing agents, enabling us to design foods with simpler and more natural formulations;2) In order to potentiate the structure of printed foods and extend the range of possible textures, the glycation reaction was studied and applied to a gelatin-based model medium. This raw material revealed all its complexity when the reaction was implemented, necessitating a study to elucidate the mechanisms involved. It was shown that the initial water content and Bloom index of the gelatin, by significantly influencing the secondary structure of the gelatin, strongly conditioned the fate of the glycation reaction;3) People with masticatory deficiencies may also suffer from salivary deficiencies. This third part of the thesis therefore involved studying the rheological properties of matrices rich in animal proteins, as well as how to incorporate a natural saliva substitute directly into the food in order to optimize the extrusion properties of the matrices. This functional food, based on flax protein and mucilage, will lubricate the oral cavity, reducing pain and the risk of wrong way during chewing and swallowing in people suffering from xerostomia, hyposialia and dysphagia;4) Coupling the design of a new functional food with a disruptive process such as 3D printing can lead to neophobia, or even rejection, on the part of consumers. The fourth part of this work aims to initiate a sociological approach designed to assess the social acceptability of this new process, drawing on new collaborations between the Life Sciences and the Human and Social Sciences.Future work will focus on determining the post-processing method best suited to respecting the food's properties, characterizing its nutritional properties, and defining and applying the methods needed to guarantee the sanitary and organoleptic qualities of functional foods
Pham-Scottez, Alexandra. "Troubles de la personnalité et troubles des conduites alimentaires : modèles théoriques et réalité clinique". Phd thesis, Université Pierre et Marie Curie - Paris VI, 2012. http://tel.archives-ouvertes.fr/tel-00833441.
Pełny tekst źródłaCôté, Mireille. "Le rôle modérateur du type de diagnostic et de la présence d'un trouble de la personnalité dans la relation entre les enjeux conjugaux et la sévérité des symptômes alimentaires". Thesis, Université Laval, 2008. http://www.theses.ulaval.ca/2008/25618/25618.pdf.
Pełny tekst źródłaBianchi, Clélia. "Élaboration et évaluation d’une méthode de conseils alimentaires personnalisés et pas-à-pas visant à améliorer l’adéquation nutritionnelle des régimes de femmes enceintes en France". Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLA025/document.
Pełny tekst źródłaPregnancy is a specific period in life characterized by an increase in nutrient needs that should be met for the health of both the mother and her baby. During this period, women would be keener on adopting healthier dietary practices. The objective of this thesis was to study these different aspects of nutrition during pregnancy and to design and evaluate a tailored, stepwise dietary advice method which aims to improve the nutrient adequacy of the diet of French pregnant women. The PANDiet score, a diet quality index, has been adapted to pregnancy by using the nutrient requirements established for this period. It has been shown that the absence of qualitative changes in a woman’s diet in the beginning of pregnancy prevented the maintenance of the nutrient adequacy. Three types of tailored dietary changes were then designed. They proved to be efficient in improving the nutrient adequacy of the diet. The more efficient the type of dietary changes was, the less acceptable it was by pregnant women. Thus, a trade-off has been considered to select the two types of dietary changes that were the most acceptable by pregnant women while showing efficiency in the improvement of the nutrient adequacy of their diet. These two types of tailored dietary changes, which respectively involved modifications of the amount consumed of foods and substitutions of foods within the same food subgroup, have been proposed to French pregnant women during a randomized controlled trial. Furthermore, qualitative data revealed that pregnant women sought for positive and trustworthy information about nutrition-related in order to contribute towards the well-being of both their baby and themselves. In the randomized controlled trial, the approach proposing tailored dietary advice, generated in a stepwise process, in addition to generic dietary guidelines proved to be more efficient in improving the nutrient adequacy of the diet of pregnant women than the approach using only generic dietary guidelines. Furthermore, according to semi-directive interviews led with some women included in the randomized controlled trial, it appeared that dietary counseling during pregnancy resulted in solving the confusion related to nutrition issues
Książki na temat "Nutrition personnalisée"
Colgan, Michael. Les vitamines: Votre programme personnalisé pour mieux vivre et plus longtemps. [Montréal]: Libre expression, 1986.
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