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Добірка наукової літератури з теми "Health Food Promotion"

Автор: Grafiati

Опубліковано: 11 березня 2023

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Статті в журналах з теми "Health Food Promotion"

Yamaguchi, Michio. "Food choice for health promotion." Japanese Journal of Nutrition and Dietetics 43, no. 5 (1985): 223–32. http://dx.doi.org/10.5264/eiyogakuzashi.43.223.

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&NA;. "Building food security through health promotion." TOPICS IN CLINICAL NUTRITION 13, no. 4 (October 1998): 85. http://dx.doi.org/10.1097/00008486-199809000-00014.

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Kwon, T. W., J. H. Hong, G. S. Moon, Y. S. Song, J. I. Kim, J. C. Kim, and M. J. Kim. "Food technology: Challenge for health promotion." BioFactors 22, no. 1-4 (2004): 279–87. http://dx.doi.org/10.1002/biof.5520220155.

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Amevinya, Gideon S., Wilhemina Quarpong, and Amos Laar. "Commercial food advertising on the campus of Ghana’s largest University." World Nutrition 11, no. 2 (June 29, 2020): 57–73. http://dx.doi.org/10.26596/wn.202011257-73.

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Анотація:

Background Non-Communicable Diseases (NCDs) are a leading cause of death globally. NCD mortality attributable to unhealthy food environments (FEs) is significant. Heavy marketing of unhealthy foods is an important contributor to unhealthy FEs. Aims We examined the extent of commercial food advertising, messaging, and signage on the campus of Ghana’s oldest and largest university. Methods We cross-sectionally collected data on all sighted advertisements. Advertisements/signage were categorised as food or non-food adverts, and as healthy or unhealthy (if they were food). Results Of 503 advertisements recorded, 238 (47.3%) were food ads. Advertised food products were categorised as healthy (38.7%), unhealthy (57.6%), or other/miscellaneous (3.8%). The most advertised food product was sugar-sweetened drinks (37.0%). Different promotional techniques deployed included the use of claim pronouncement, promotional characters, emotional appeal, premium offer, and price promotion. Conclusions The preponderance of unhealthy food advertising on the campus of Ghana’s largest university has public health implications. Advertising may influence purchasing behaviour and consumption of unhealthy foods. Publicity and advocacy that motivate development of local policies to regulate various food promotion activities within this, and other Ghanaian food environments are urgently needed.

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Meléndez-Martínez, Antonio J., Volker Böhm, Grethe Iren Andersen Borge, M. Pilar Cano, Martina Fikselová, Ruta Gruskiene, Vera Lavelli, et al. "Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change." Annual Review of Food Science and Technology 12, no. 1 (March 25, 2021): 433–60. http://dx.doi.org/10.1146/annurev-food-062220-013218.

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Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org ) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu ). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.

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Khanna, Sunil K. "Dietary Transition, Food Security, and Health Promotion." Ecology of Food and Nutrition 58, no. 3 (May 4, 2019): 187–88. http://dx.doi.org/10.1080/03670244.2019.1619245.

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Szychowska, Agnieszka, Joanna Ruszkowska, and Wojciech Drygas. "Healthy Stadia Programme: innovative approach to health promotion." Polish Journal of Public Health 129, no. 1 (March 1, 2019): 5–8. http://dx.doi.org/10.2478/pjph-2019-0001.

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Abstract Sports stadia play an important role in local communities, therefore they are seen as very suitable places for various health promotion programmes. Since 2005, the Healthy Stadia programme has become a new standard for establishing policies regarding health promotion in local communities and during big international tournaments. This programme is an example of an effective setting-based approach to health promotion. Being funded by the European Union Public Health Programme, it has gained popularity in many European countries and also in Canada and Australia. Key parts of the programme include policies on tobacco and alcohol control, healthy food options and physical activity promotion on stadium grounds. Healthy Stadia programme proved to be an effective tool for promoting healthy lifestyle at many sports stadia. The programme is constantly improving and developing new projects, like Football Fans in Training (FFIT) or European Fans in Training (EuroFIT). This article provides an introduction to the programme’s main parts as well as its origins and future projects. Poland is active member of the Healthy Stadia since 2007.

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Adams, Jean, Rachel Tyrrell, and Martin White. "Do television food advertisements portray advertised foods in a ‘healthy’ food context?" British Journal of Nutrition 105, no. 6 (November 16, 2010): 810–15. http://dx.doi.org/10.1017/s0007114510004435.

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Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote ‘less healthy’ products, food advertising probably plays some role in the ‘obesity epidemic’. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a ‘healthy’, balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are ‘healthier’ than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as ‘primary’ (i.e. the focus of advertisements) or ‘incidental’. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be ‘healthier’ than the primary foods that were the focus of food advertisements – particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective.

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Truman, Emily, Madison Bischoff, and Charlene Elliott. "Which literacy for health promotion: health, food, nutrition or media?" Health Promotion International 35, no. 2 (February 21, 2019): 432–44. http://dx.doi.org/10.1093/heapro/daz007.

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Abstract Education and literacy are important aspects of health promotion. The potential for health literacy to promote healthier choices has been widely examined, with studies variously incorporating food literacy, nutrition literacy and/or media literacy as components of health literacy, rather than treating each as unique concepts for health promotion. This study examines similarities and differences across health literacy, food literacy, nutrition literacy and health-promoting media literacy to highlight how each literacy type theorizes the relationship between education and health. A meta-review of existing scoping and systematic reviews examining literacy conceptualizations was conducted to examine the four literacies. Representative concept definitions were extracted and key competencies (or skills) and desired consequences were identified and grouped into subcategories for analysis. This study located 378 articles, of which 17 scoping/systematic reviews were included (10 for health literacy, 3 for food, 1 for nutrition and 3 for media). Representative concept definitions of the four literacy types revealed three skill categories (information acquisition, information analysis, and the application of information) and three categories of desired consequences (knowledge, attitudes and behaviors), with each of the four literacy types emphasizing varied collections of skills and desired consequences. Despite perceived similarities in content, health, food, nutrition and media literacy conceptualize the relationship between education and health differently, emphasizing the distinct types of knowledge to promote health-related outcomes. A better understanding of the differences between these four literacies will lead to informed decision making for researchers, educators and health practitioners in intervention design and implementation.

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Colles, Susan L., Elaine Maypilama, and Julie Brimblecombe. "Food, food choice and nutrition promotion in a remote Australian Aboriginal community." Australian Journal of Primary Health 20, no. 4 (2014): 365. http://dx.doi.org/10.1071/py14033.

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Contemporary diets of Aboriginal people living in remote Australia are characterised by processed foods high in fat and sugar. Within the ‘new’ food system, evidence suggests many Aboriginal people understand food in their own terms but lack access to consumer information about store-purchased foods, and parents feel inadequate as role models. In a remote Australian Aboriginal community, purposive sampling identified adults who participated in semistructured interviews guided by food-based themes relating to the contemporary food system, parental guidance of children’s food choice and channels through which people learn. Interpretive content analysis was used to identify salient themes. In discussions, people identified more closely with dietary qualities or patterns than nutrients, and valued a balanced, fresh diet that made them feel ‘light’. People possessed basic knowledge of ‘good’ store foods, and wanted to increase familiarity and experience with foods in packets and cans through practical and social skills, especially cooking. Education about contemporary foods was obtained from key family role models and outside the home through community-based organisations, including school, rather than pamphlets and flip charts. Freedom of choice was a deeply held value; carers who challenged children’s autonomy used strategic distraction, or sought healthier alternatives that did not wholly deny the child. Culturally safe approaches to information sharing and capacity building that contribute to the health and wellbeing of communities requires collaboration and shared responsibility between policy makers, primary healthcare agencies, wider community-based organisations and families.

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Дисертації з теми "Health Food Promotion"

McGinty, Susan. "Nutritional genomics : a new paradigm in food and health promotion?" Thesis, London South Bank University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.506711.

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The 21 s` century is witness to a dramatic rise in overweight, obesity and diabetes with its attendant social and economic costs. The influence of diet on a number of chronic diseases of ageing, including cardiovascular disease and osteoporosis, is now increasingly recognised. As a response to consumer demand for `health and wellness' products or `nutraceuticals', the food industry is investing heavily in functional `super' foods and supplements. To protect the consumer, foster innovation and harmonise the internal market, the EU has funded a number of research programmes to underpin its suite of legislative instruments, in particular the 2006 Nutrition and Health Claims Regulation. These include harmonisation of population reference intakes, dietary guidelines and maximum permitted levels of micronutrients in supplements and added to food. Entry to the EU register of approved health claims (structure/function and disease-risk reduction) on foods is through scientific substantiation procedures which follow a classical reductionist approach to biological science and epidemiology. However advances in genomic science are revealing the extent of inter-ancestral and inter-individual variation in response to, and requirements from, diet. The complex nature of the relationship between genome, diet and other environmental factors on health, highlights the inadequacies of traditional reductionist methodologies: new ways of looking at science and evidence through a stochastic prism are explored. As post-genome technologies refine and more precisely define health and dysfunction, the lack of any legal definition of `disease' in EU law threatens to blur an already opaque border between `food' and `medicine'. Where frameworks for population and personal nutrition and health guidelines are proposed, the reconciliation of food and medicine looks to lie in up-to-date biological definitions of `disease', `nutrient' and `essentiality'. Regulation of health claims and promotion of dietary guidelines will need to encompass the complexity of inter-ethnic and interindividual variation: this may necessitate use of appropriate qualifying or caveat statements (relating to action dynamics and/or weight of supporting evidence) fit for purpose in the new post-genome scientific reality. It will also demand new competencies of health professionals and regulators if the full potential of nutrigenomic advances for personal and public health is to be realised.

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Wythe, Helena Fleur. "Meeting food hygiene challenges in older people : mobilising health assets for health promotion." Thesis, University of the West of England, Bristol, 2016. http://eprints.uwe.ac.uk/25538/.

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Background: Listeriosis is a serious foodborne infection with significant rates of morbidity and mortality in the older population. The majority of food safety research has focused on food behaviour, practices and perceptions of 'risk'; isolating actions from their social and health context and historical significance. The alternative, positive and novel approach presented in this dissertation is to identify the accumulated resources, or health 'assets', that older people draw upon in daily life at home to protect themselves against foodborne illness informing future health promotion interventions. This research will also further the theoretical development of the 'asset model' and its contribution to health promotion theory and practice. Methods: There were three chronological phases to the study. Phase I: Sought to gather contextual information about the older people recruited in Phase II through the collection of socio-demographic, health and summary current food hygiene asset related data collected through a researcher completed questionnaire at i) five AgeUK lunch clubs ii) one County Council-run lunch club and iii) via a 'University of the Third Age' webpage advert across Buckinghamshire and Hertfordshire. Fifty respondents were recruited via self-selection (20 men, 30 women, mean age of 78.98 years (SD 8.82) mean Visual Analogue Scale of subjective health, 6.89 cm/10cm). Quantitative data were analyzed using SPSS. Phase II: Fifteen semi-structured interviews with older people selected via purposive sampling from the questionnaire cohort to seek their accounts of how food is acquired, stored and cooked and the historical events and influences that shaped these practices (7 men and 8 women, mean age 77.87 (SD 8.06) years, mean Visual Analogue Scale of subjective health, 6.62cm/10cm). Phase III: Three semi-structured interviews with sheltered housing staff in Buckinghamshire recruited via snow-ball sampling. Qualitative data were analyzed using a Grounded Theory approach with NVivo software. Results and Discussion: All of the data indicated that older people have a multiplicity of external food hygiene assets through which to acquire 'safe' and 'fresh' food. Differences in the frequency and type of external asset utilisation were identified between men and women and those reporting severe restrictions in activities of daily living recorded by the EQ5D Quality of Life tool from the questionnaire employed in Phase I. The qualitative data from Phases II and III indicated that food hygiene assets were contextdependent, many being accumulated through the life course and fulfilling non-food related purposes. A number of historically formed internal assets were also identified which served to either facilitate or hinder access to the external food hygiene assets. Members of the social network, specifically the family, were identified as being the principal food hygiene asset throughout the life course from all data sources, fulfilling the newly conceptualised role of 'foodcarers' in the lives of (older) people in a context-dependent manner. Conclusions: The cause of foodborne infections in the older population may be influenced by complex historical factors beyond specific food hygiene knowledge and practice. Current competing or allied concerns in daily life may also serve to motivate or demotivate the employment of 'safe' food hygiene practice. Strategies aimed to reduce the incidence of foodborne illness in the older population could be addressed by placing health promotion within the home setting through the mobilisation of the social network. The contextdependent nature of asset mobilisation has called in to question the validity of some sections of the asset model for use in negotiated small-scale health promotion initiatives and whether the model can serve as a coherent whole.

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Brar, Kirandeep Kaur. "Analyzing Interrelationships Between Food Safety Practices and Inspections Among Food Staff in Manitoba." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2083.

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The incidence and prevalence of food safety practices among food staff working in food establishments in Manitoba is underrepresented and has not been adequately reviewed and researched. Uncertified food staff are at higher risk of not following food safety practices that can cause contamination of food and result in foodborne illness. The purpose of this quantitative study was to determine the prevalence of food safety practices among food staff in Manitoba and to determine the relationship between food safety certification and routine health inspections. Pender's health promotion model and Bandura's social cognitive theory were used to explain the relationships and associations between variables. Archived data dating from 2012 to 2014 of health inspection reports on 558 food establishments were collected and analyzed using the Manitoba Health Hedgehog database. Chi Square, Pearson Correlation Coefficients, and Fisher's Exact Tests revealed the association of food safety practices, routine health inspections, and food safety certification. Results indicated no statistical difference between food safety practices and routine health inspections. Pearson's r analysis revealed a weak relation between routine inspections, internal temperature, thermometer use, and food storage/food protection noncompliance. Logistic regression analysis revealed that food safety certification was not a predictor of food safety practice compliance. This study can provide a bridge to reevaluate current health policies pertaining to food safety practices in Manitoba. This study adheres to the need for social change in establishing and creating prevention programs for food staff. Food safety programs can safeguard the food industry and protect public health from foodborne illnesses.

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Dickinson, Angela Mary. "The food choices and eating habits of older people : a grounded theory." Thesis, Bucks New University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270298.

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Holmes, Catherine Ann. "Healthy marketplaces : insights into policy, practice and potential for health promotion /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20031031.160623/index.html.

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Lee, Michelle Lanphere. "IMPLEMENTATION AND EVALUATION OF A HEALTH PROMOTION PROGRAM ON UNIVERSITY CAMPUSES." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-170512/.

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Obesity is a national epidemic with approximately 66% of American adults overweight or obese, and more than 30% of Mississippians having a body mass index (BMI) of 30 or greater. Only 23% of adults eat the daily recommended servings of fruits and vegetables and 75% have sedentary lifestyles. Diet and exercise play pivotal roles in preventing chronic diseases. Mississippi In Motion (MIM) is a research based, peer-reviewed curriculum for a 12-week community program designed to promote healthy eating and physical activity, encourage social support, and build self-efficacy. Program objectives are for participants to consume 5-9 servings of fruits and vegetables, engage in 30 minutes of physical activity daily, and attend weekly educational sessions. Individuals form teams for social support, participate in a health fair and complete pre- and post-evaluations. MIM has been implemented on two university campuses with students, staff and faculty completing the program (n=283). A six month follow-up survey was sent to the 283 participants with 96 returned (34% response rate). Data were collected from pre-evaluations, post-evaluations and follow-up surveys, in addition to anthropometric data. SPSS was used for statistical analysis. In 12 weeks, body weight decreased from 83.52 kg±20.96 SD to 81.92 kg±20.61 SD (p<.001) and BMI decreased from 29.40 kg/m2±6.79 SD to 28.84 kg/m2±6.69 SD (p<.001). Physical activity levels increased as well as fruit, vegetable, and water intakes (p<.001). Independent t-tests determined that six months after program completion, individuals (n=96) continued to consume fruits and vegetables similar to amounts reported in the post-evaluations; however, participants had not maintained physical activity behaviors when compared to post-evaluations. These results indicate MIM was successful with improving eating habits that continued six months after participants completed the program but should emphasize physical activity maintenance. Seventy-eight percent reported they were willing to participate in MIM again if offered on campus. Universities are in a unique situation to develop long-term strategies to promote healthy eating and physical activity behaviors among students, faculty and staff. Mississippi leads the nation in obesity and MIM is having a positive impact on improving health status in Mississippi.

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Mihrete, Kifle. "Association Between Fast Food Consumption and Obesity and High Blood Pressure Among Office Workers." ScholarWorks, 2011. https://scholarworks.waldenu.edu/dissertations/1022.

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Fast food consumption among office workers is a common phenomenon. Frequent consumption of fast food is linked to cardiovascular risk factors. The pervasiveness of these risk factors has debilitated the office workers' health and contributed to low performance and absenteeism. However, there remains a significant gap in the current literature regarding the health impacts of frequent fast food consumption behavior of office workers. Consuming large portions of fast food has been associated with obesity. The purpose of this correlation study was to investigate the relationship between fast food consumption and obesity and hypertension among office workers. The theoretical foundations for this study are based on socio ecological model which is concerned with interactions between the individual and the different elements of the environment. Of 145 randomly selected office workers, 55 completed surveys about their food behavior and 36 of them had body mass index and blood pressure measured. Spearman rank-ordered correlations revealed significant correlations of moderate strength between fast food portion size and obesity (rs = .37) and between frequent fast food consumption and hypertension (rs = .40). These results constitute an important contribution to the existing literature and can be used by the health professionals and management to design workplace health intervention which focuses on the office workers and the social environment. Implications for positive social change include reducing the prevalence of obesity and hypertension.

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Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.

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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.

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Dreyfuss, M. S. "Foodborne or pandemic: An analysis of the transmission of norovirus-associated gastroenteritis and the role of food handlers." ScholarWorks, 2009. https://scholarworks.waldenu.edu/dissertations/659.

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This study examined the strength of association between food workers and food to norovirus in comparison to bacteria associated with foodborne-related gastroenteritis by whether norovirus had a direct (physical evidence), indirect (statistical evidence), or suspect (neither of the two) association with food or food handlers. The Centers for Disease Control and Prevention considers norovirus to cause the largest number of foodborne-related gastroenteritis cases in the United States. The association of norovirus with foodborne outbreaks through its information data collection form focuses on the food worker as the typical source. Yet, many outbreaks are not foodborne in nature. The gap in the research is the evidence supporting the theory that norovirus transmission is the same as bacterial transmission. A secondary data anaylsis was conducted on the data from the electronic Foodborne Outbreak Reporting System between 1998 and 2006. An odds ratio analysis showed no similarity between proportion of the implicated and nonimplicated numbers of outbreaks from norovirus and those from Salmonella. The odds ratios also showed a stronger similarity between proportions of food handler implicated outbreaks from norovirus than from Salmonella. An analysis showed, though, a significant emphasis was not placed on the food handler but on other indirect routes of transmission of norovirus in outbreaks. The analysis also indicated that norovirus transmission was not mainly through food. Norovirus transmission appeared to be through person-to-person rather than food and had more similarities with pandemic influenza than gastroenteritis-associated bacteria. A change in approach to norovirus by local, state, and federal agencies could have social change implications for prevention, surveillance, and public health programs to reduce infection and outbreaks.

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Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.

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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.

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Книги з теми "Health Food Promotion"

International, Conference on Food Factors for Health Promotion (2007 Tokyo Japan). Food factors for health promotion. Basel: Karger, 2009.

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Irvine, Jane. The diet for food lovers. London: ORION, 2012.

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I, Elmadfa, ed. Diet diversification and health promotion. Basel: Karger, 2005.

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Dr, Zhao Yanyun, ed. Berry fruit: Value-added products for health promotion. Boca Raton: Taylor & Francis, 2007.

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Shahidi, Fereidoon, Chi-Tang Ho, Shaw Watanabe, and Toshihiko Osawa, eds. Food Factors in Health Promotion and Disease Prevention. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2003-0851.

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1951-, Shahidi Fereidoon, American Chemical Society. Division of Agricultural and Food Chemistry, and American Chemical Society Meeting, eds. Food factors in health promotion and disease prevention. Washington, DC: American Chemical Society, 2003.

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Webb, Geoffrey P. Nutrition: A health promotion approach. 3rd ed. London: Hodder Arnold, 2008.

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H, Grimme L., Dumontet S, and European Communities Biologists Association, eds. Food quality, nutrition, and health. Berlin: Springer, 2000.

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De Meester, Fabien, and Ronald Ross Watson, eds. Wild-Type Food in Health Promotion and Disease Prevention. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1.

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Awika, Joseph M., Vieno Piironen, and Scott Bean, eds. Advances in Cereal Science: Implications to Food Processing and Health Promotion. Washington, DC: American Chemical Society, 2011. http://dx.doi.org/10.1021/bk-2011-1089.

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Частини книг з теми "Health Food Promotion"

Caraher, Martin, John Coveney, and Tim Lang. "Food, Health and Globalisation: Is Health Promotion Still Relevant?" In Promoting Health, 90–105. London: Macmillan Education UK, 2005. http://dx.doi.org/10.1007/978-0-230-21050-9_7.

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Ruge, Dorte. "Student Creativity and Professional Artwork in a School Food Intervention in Denmark." In Arts and Health Promotion, 53–66. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-56417-9_4.

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Imran, Muhammad, Masood Sadiq Butt, and Hafiz Ansar Rasul Suleria. "Capsicum annuum Bioactive Compounds: Health Promotion Perspectives." In Bioactive Molecules in Food, 159–80. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_47.

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Bolourch-Vaghefi, Simin. "Dietary Carotenoids in Health Promotion." In Wild-Type Food in Health Promotion and Disease Prevention, 443–62. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1_30.

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Ashraf, Syed Amir, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan, and Abdel Moneim Elhadi Sulieman. "Probiotic Fermented Foods and Health Promotion." In African Fermented Food Products- New Trends, 59–88. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82902-5_6.

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Ooraikul, Buncha, Anchalee Sirichote, and Sunisa Siripongvutikorn. "Southeast Asian Diets and Health Promotion." In Wild-Type Food in Health Promotion and Disease Prevention, 515–33. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1_36.

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Shahidi, Fereidoon, and Chi-Tang Ho. "Food Factors in Health Promotion and Disease Prevention." In ACS Symposium Series, 2–8. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2003-0851.ch001.

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Bombak, Andrea. "Ethics of Weight Loss Promotion in Public Health." In Encyclopedia of Food and Agricultural Ethics, 1–8. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_575-1.

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Bombak, Andrea. "Ethics of Weight Loss Promotion in Public Health." In Encyclopedia of Food and Agricultural Ethics, 822–29. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_575.

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Surai, Peter, and V. I. Fisinin. "Ill Health Effects of Food Lipids: Consequences of Inadequate Food Processing, Storage and Cooking." In Modern Dietary Fat Intakes in Disease Promotion, 251–74. Totowa, NJ: Humana Press, 2010. http://dx.doi.org/10.1007/978-1-60327-571-2_17.

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Тези доповідей конференцій з теми "Health Food Promotion"

Patshina, Marina, N. E. Bryanceva, and A. I. Puzyrnikova. "BARRIERS AND PROSPECTS FOR CREATING HEALTHY MEAT SNACKS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-102.

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The spread of alimentary-dependent diseases can be considered a national threat. The lack of prevention often leads to mortality and disability in Russia and the world. The promotion of a healthy lifestyle is gaining a global scale in the formation of a healthy society. Food producers in general and meat processing enterprises in particular play a key role in solving this problem. The vectordetermining trajectory of the development of the market of meat products for healthy nutrition is the presence of consumers, demand and niche. Today, the market of "healthy" meat snacks is developing and promising. Identifying development barriers and insights will allow businesses to occupy a niche and gain a market advantage.

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Sari, Indri Kartiko, Diah Mulyawati Utari, and Shigeru Yamamoto. "Weight Management with Daily Consumption of Recommended Vegetable Intake among Overweight Women in Jakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.04.15.

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ABSTRACT Background: Strengthening health promotion and disease prevention will provide extraordinary benefits. Promoting health and preventing diseases are major investments in reducing the burden of public health services. As part of Gerakan Masyarakat Hidup Sehat (GERMAS), the intake of vegetables and fruits of 250g and 150g is recommended to maintain health through lifestyle improvements from daily eating habits. This study aimed to observe the effect of daily consumption of recommended vegetables intake among overweight women in Jakarta. Subjects and Method: This was an experiment study. Twenty overweight women aged 55-year-old was selected for this study. The dependent variables were body weight, body mass index (BMI), and energy intake. The independent variable was vegetables consumption. 400 g vegetables were added into their daily meals for three weeks. Body weight and BMI were measured using weight scale. Energy intake were measured by the 3-day food records over 24-hour recall. Mean difference of body weight, body mass index, and energy intake before and after treatment were analyzed by t-test. Results: Women body weight (kg) after treatment (Mean=62; SD=6) was lower than before (Mean=64; SD=6.4) and it was statistically significant (p=0.001). BMI (kg/m2) after treatment (Mean=28.4; SD=2.4) was lower than before (Mean=29.3; SD=2.5) and it was statistically significant (p=0.001). Energy intake (kcal) after treatment (Mean=1,608; SD=130) was lower than before (Mean=2,080; SD=302) and it was statistically significant (p=0.001). Conclusion: Vegetables intake is commended intake of vegetables and fruits can help weight management in overweight women by reducing energy intake and increasing fiber intake. Keywords: weight management, vegetable intake, overweight, BMI, overweight Correspondence: Indri Kartiko Sari. Graduate School of Human Life Science, Jumonji University. Saitama, Japan. Email: indri.kartiko@yahoo.com. Phone: +6285691068652 DOI: https://doi.org/10.26911/the7thicph.04.15

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Guzanic, Jaroslav. "11 Chefs as agents in nutrition and transformation of food and health systems: global framework of actions on promotion and implementation of solutions in communities." In Oral Presentations and Abstracts from the 7th International Summit on Nutrition and Health, July 2021. BMJ Publishing Group Ltd, 2022. http://dx.doi.org/10.1136/bmjnph-2022-summit2022.14.

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Eltai, Nahla Omer, Hadi M. Yassine, Sara H. Al-Hadidi, Tahra ElObied, Asmaa A. Al Thani, and Walid Q. Alali. "Retail Chicken Carcasses as a Reservoir of Antimicrobial- Resistant Escherichia coli." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0115.

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The dissemination of antimicrobial resistance (AMR) bacteria has been associated with the inappropriate use of antibiotics in both humans and animals and with the consumption of food contaminated with resistant bacteria. In particular, the use of antibiotics as prophylactic and growth promotion purposes in food-producing animals has rendered many of the antibiotics ineffective. The increased global prevalence of AMR poses a significant threat to the safety of the world’s food supply. Objectives: This study aims at determining the prevalence of antibiotic-resistant Escherichia coli (E. coli) isolated from local and imported retail chicken meat in Qatar. Methodology: A total of 270 whole chicken carcasses were obtained from three different hypermarket stores in Qatar. A total of 216 E. coli were isolated and subjected to antibiotic susceptibility testing against 18 relevant antibiotics using disc diffusion and micro- dilution methods. Furthermore, extended-spectrum β-lactamase (ESBL) production was determined via a double-disc synergetic test. Isolates harboring colistin resistance were confirmed using multiplex-PCR and DNA sequencing. Results: Nearly 89% (192/216) of the isolates were resistant to at least one antibiotics. In general, isolates showed relatively higher resistance to sulfamethoxazole (62%), tetracycline (59.7%), ampicillin and trimethoprim (52.3%), ciprofloxacin (47.7%), cephalothin, and colistin (31.9%). On the other hand, less resistance was recorded against amoxicillin/clavulanic acid (6%), ceftriaxone (5.1%), nitrofurantoin (4.2%) and piperacillin/tazobactam (4.2%), cefepime (2.3%), meropenem (1.4%), ertapenem (0.9%), and amikacin (0.9%). Nine isolates (4.2%) were ESBL producers. Furthermore, 63.4% were multidrug-resistant (MDR). The percentage of MDR, ESBL producers, and colistin-resistant isolates was significantly higher among local isolates compared to imported chicken samples. Conclusion: We reported a remarkably high percentage of the antibiotic-resistant E. coli in chicken meat sold at retail in Qatar. The high percentage of MDR and colistin isolates is troublesome to the food safety of raw chicken meat and the potential of antibiotic resistance spread to public health. Our findings support the need for the implementation of one health approach to address the spread of antimicrobial resistance and the need for a collaborative solution.

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De-Regil, Luz Maria, Marjorie Rafaela Lima do Vale, Lina Mahy, Nitya Rao, Narindra Andriamahefalison, Sterling Crew, Jørgen T. Johnsen, et al. "2 Promoting resilient and sustainable health and food systems." In Oral Presentations and Abstracts from the 7th International Summit on Nutrition and Health, July 2021. BMJ Publishing Group Ltd, 2022. http://dx.doi.org/10.1136/bmjnph-2022-summit2022.2.

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BRAN, Mariana, Simona Roxana PĂTĂRLĂGEANU, Mihai DINU, and Silviu Ionut BEIA. "SUPPORTING A HEALTHY ENVIRONMENT THROUGH LIVESTOCK." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2019/8/04.

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The importance of animal husbandry reaches all aspects (social, economic and environmental) of sustainable development in rural areas. People produce for sale, but also for consumption. At the same time, considering the location of this economic activity and the practice of farm technology, it is necessary to observe certain norms in order to ensure good environmental conditions. Of course, the future points to the mistakes of the past. Today, modern animal technology is coordinated through IT programs, which anticipate not only the production but also the risks. Specialized literature indicates the environmental risks arising from cattle breeding at planetary level: accumulation of methane as a specificity of digestion, but also through accumulated manure. In this sense, however, the bibliographic studies and the statistical analyses are in favour of maintaining the herds of cattle, on condition there is genetic improvement in the nutritional aspect, as well as judicious waste management. These considerations are appreciated by Romanian farmers in the economic activity of cattle breeding, promoting measures to reduce greenhouse gases in this field.

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"Promoting Healthy Nutrition through Educational Escape Games." In InSITE 2019: Informing Science + IT Education Conferences: Jerusalem. Informing Science Institute, 2019. http://dx.doi.org/10.28945/4362.

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Aim/Purpose: The increased production of processed food, rapid urbanization, and changing lifestyles have led to a shift in dietary patterns so people are now consuming more unhealthy foods. To change unhealthy dietary patterns, there is a need to educate the individuals to keep a balanced diet that is rich in nutritional requirements. One way to educate a heterogeneous population, from preschool to adults, is by learning through games. Background: In recent years, the use of games as a pedagogical method is gaining momen-tum. Game-based learning (GBL) refers to any learning environments or activities that use games to support learning and teaching. GBL enables learners to practice skills that traditional teaching may not offer and promote more efficient learning. GBL includes various types of games; one of them is escape games (EG), which have become a popular trend in the world. Because EG are a relatively new phenomenon, the research on their development and educational value is still in its initial stages. Methodology: The current study is set to develop a methodology for ‘educational EG’ and to examine its role in promoting knowledge, awareness, and motivation toward a healthy nutrition. The study’s theoretical framework is guided by the situated learning theory, as EG are situated in a unique setting that instigates interactions between the players and between them and the learning environment. The research questions are 1. What is the educational potential of escape games? 2. Whether and how can EG promote knowledge, awareness, and motivation toward a healthy nutrition? 3. What are the predicting factors of knowledge, awareness, and motivation toward a healthy nutrition, in the context of educational EG? Contribution: The research’s contributions are in three levels: In the theoretical level, the study contributes a layer of knowledge on situated learning environments, offering a new model for the development and implementation of educational EG. In the methodological level, the study presents valid and reliable research tools for examining the effectiveness of educational EG. In the practical level, the study provides a tangible EG kit on healthy nutrition. Findings: Initial findings indicated on an overall increase in the participants’ positive views about EG as a situated learning environment. The findings also indicated that participation in an EG has a potential to promote knowledge and awareness of nutrition-related issues. The players’ motivation to learn about nutrition increased after participating in the game, mainly due to an increase in their sense of self-efficacy.

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del Gaudio, Rosanna. "VISUAL FOOD: FRUITS AND VEGETABLE AS EDUCATIONAL AND LEARNING TOOL PROMOTING HEALTHY EATING." In 13th International Technology, Education and Development Conference. IATED, 2019. http://dx.doi.org/10.21125/inted.2019.0368.

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Chirico Scheele, Stefania, Mohammed Naimul Hoque, Gordon Christopher, and Paul F. Egan. "Printability and Fidelity of Protein-Enriched 3D Printed Foods: A Case Study Using Cricket and Pea Protein Powder." In ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/detc2021-67783.

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Abstract 3D food printing has received high attention in personalized meal production and customized food designs in recent years due to its potential advantages over traditional food manufacturing methods. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention. Additives such as starches and gums have been employed to improve food printability, however, these often detrimentally affect taste, texture, and nutrients. Our study explores the printability and shape fidelity of mashed potatoes when adding protein-rich cricket and pea protein powders. Different percentages of these additives (5%, 15%, and 30%) with varied water to protein ratios (0, 1, 2, and 3) were added to 100g of mashed potatoes. Mashed potatoes with the addition of cricket powder and pea powder provided the highest fidelity prints for water to additive ratios of 2 and 3, respectively. Rheological testing demonstrated these high-fidelity prints had complex modulus values ranging from 15Pa to 25Pa. Trade-offs were explored between print fidelity, complex modulus, and protein content for mashed potatoes with cricket protein that highlighted the relative trade-offs in 3D food printing recipes. These findings demonstrate that a design space including shape fidelity, printability, and nutritional profile provides rich trade-offs for promoting user satisfaction and health, thereby providing designers new opportunities to leverage 3D food printing to provide value for consumer needs and health.

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Kalaitzi, Christina. "PECULIAR NUTRITIONAL HABITS IN ROALD DAHL WORKS: A STORYTELLING INTERVENTION ON PROMOTING PRESCHOOLERS’ DIETARY SELF-REGULATION." In International Conference on Education and New Developments. inScience Press, 2022. http://dx.doi.org/10.36315/2022v1end113.

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"One of the recurring motifs in Roald Dahl works whether leading to the plot’s unfolding or not, is the peculiar nutritional habits and, by extension, everything connected with it, such as socio-emotional behaviors and concepts of the dietary rules’ infringement. Looking at The Twits’ distorted dietary hygiene, George’s Marvellous Medicine’s disorientated nutritional advices and The BFG’s disgusting essential goods, it can be observed that the food as an act and its processes, are cultural notions identifying current concepts of not only the excesses and the adult’s control upon children, but also the pedagogically proper nutrition. A reading of the interpretations carried by food’s humorous representations in Dahl’s aforementioned classics is ventured. The ways of how children’s literature depicts the characters’ nutritional attitudes and their possible implications on their behavior are analyzed. While proceeding, the design of a storytelling intervention on promoting dietary self-regulation is proposed for kindergarten. A series of narrative and creative writing activities of subverting and parodying Dahl’s works, which aim to familiarize preschoolers with notions such as nutritional balance, food hygiene and eating habits, is presented. Dahl’s humorous and extreme carnivalesque depiction of nourishment, followed by an exaggerated deviation of normal eating habits, is what could provoke and motivate preschoolers to shape a healthy nutritional attitude and a dietary self-regulation. The contribution of this particular study is to highlight children’s literature significant role as a means of influencing children’s thinking on fundamental issues related with their health, and to demonstrate storytelling’s dynamics as a teaching tool for shaping their attitudes towards life matters."

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Звіти організацій з теми "Health Food Promotion"

Research Institute (IFPRI), International Food Policy. Understanding urban consumers’ food choice behavior in Ethiopia: Promoting demand for healthy foods. Washington, DC: International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133202.

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Haynes, Dr Edward, Chris Conyers, Dr Marc Kennedy, Roy Macarthur, Sam McGreig, and Dr John Walshaw. What is the Burden of Antimicrobial Resistance Genes in Selected Ready-to-Eat Foods? Food Standards Agency, November 2021. http://dx.doi.org/10.46756/sci.fsa.bsv485.

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This study was designed to get a broad estimate of the presence and the types of antimicrobial resistance genes across 52 simple ready-to-eat foods. It was also carried out to understand the benefits and drawbacks of using metagenomic sequencing, a fairly new technology, to study AMR genes. An antimicrobial is any substance that kills or inhibits the growth of microorganisms. It includes antibiotics which are used to treat bacterial infections in both humans and animals. Given the relevant selective pressures, the bacteria itself can change and ﬁnd ways to survive the effects of an antimicrobials. This results in the bacteria becoming resistant to the ‘killing’ effects of antimicrobials and is known as ‘antimicrobial resistance’. The more we use antimicrobials and antibiotics and the way that we use them can increase the chance that bacteria will become resistant to antimicrobials. This is important as it can lead to infections that become more difficult to treat with drugs and poses a risk to the public health. T Addressing AMR is a national strategic priority for the UK Government which has led to the development of a new 20-year Vision for AMR and the 5-year National Action Plan (NAP), which runs until 2024. The NAP lays out how the UK will address the AMR challenge and takes a ‘One-Health’ approach which spans people, animals, agriculture, food and the environment. The NAP includes a specific section on the importance of better food safety to limit the contamination of foods and spread of AMR. This section emphasises the need to strengthen the evidence base for AMR and food safety through research, surveillance and promoting good practice across the food chain. The FSA is playing its part by continuing to fill evidence gaps on the role that food plays in AMR through the commissioning of research and surveillance. We are also promoting and improving UK food hygiene (‘4Cs’ messages) across the food chain that will help reduce exposure to AMR bacteria.

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Gillison, Fiona, Bas Verplanken, Julie Barnett, Tania Griffin, and Liam Beasley. A rapid evidence review of the Psychology of Food Choice. Food Standards Agency, March 2022. http://dx.doi.org/10.46756/sci.fsa.blc589.

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This literature review aimed to provide insight into the situational, social, emotional and psychological roles of food and how variation among them influence buying and eating decisions. The report aims to respond to the following questions: What are the key psychological processes that we should consider when thinking about our food choices? What characteristics of a person, place or product can influence these processes? What approaches to influence food choice have been tried and found effective – and what is the psychology behind them? Which approaches to promoting positive food choices show the greatest promise? ‘Positive choices’ in this case infer those leading to better health or sustainability. How have inequalities been incorporated into research, and where is greater consideration needed? A scoping review of systematic reviews between 2016 and 2021 was conducted, with 39 reviews retrieved and used as primary evidence on which this report is based.

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Frisari, Giovanni Leo, and Max Messervy. Investing in Sustainable Infrastructure in Latin America: Instruments, Strategies and Partnerships for Institutional Investors Mobilization. Inter-American Development Bank, May 2021. http://dx.doi.org/10.18235/0003676.

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Despite the significant challenges in mobilizing investors resources towards sustainable infrasctrure investments in Latin America and the Carribbean, an investment opportunity in low carbon and resilient assets exists and represents a critical step towards a sustainable economic recovery from the financial duress due to the COVID-19 pandemic and its impacts on health and economic systems of the region. This papers contribuition is two-fold: it attempts to estimate and size an ideal sustainable investable pipeline accross the region generated by several policies promoting public-private-partnerships (PPP) in the transport and energy sectors. Then it identifies and details different investment strategies and financial instruments available to institutional investors to invest in the region while mitigating the risks they perceived and hinder the mobilization of their resources. Such strategies discussed in the paper include: joint ventures with local counterparties, direct and active investments in the national markets, and/or access to markets via partnerships with development financial institutions.

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Peitz, David, and Naomi Reibold. White-tailed deer monitoring at Arkansas Post National Memorial, Arkansas: 2005–2020 trend report. Edited by Tani Hubbard. National Park Service, April 2021. http://dx.doi.org/10.36967/nrr-2285087.

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From 16 years (2005–2020) of monitoring trends in white-tailed deer within a defined survey area of Arkansas Post National Memorial, we have been able to demonstrate both population declines and recoveries. The adjusted count of deer had a seven-fold increase between 2007 and 2011 following a two-year decline and a three-fold increase between 2017 and 2019 following a six-year decline. Overall, the deer population has declined slightly, averaging a 0.5% reduction in herd size annually. The number of deer in the survey area ranged from 16.77 ± 21.26 (mean + 95% CI) individuals/km2 in 2007 to 118.95 ± 39.03 individuals/km2 in 2011. The amount of visible area surveyed each year varied between 0.25 and 0.47 km2 (coefficient of variation = 16.47%). If the white-tailed deer population becomes too large, this poses several problems for Arkansas Post National Memorial. First, it adds a level of complexity to implementing active natural resource management critical to preventing the cultural landscapes of Arkansas Post National Memorial from changing into something that has little resemblance to the historical character of the park. Deer deferentially browse native vegetation over exotic vegetation, thus promoting the spread of exotic species, and the success of tree planting can be curtailed by heavy deer browsing. Second, controlling deer related disease, some of which can affect domestic livestock and human health in and around the park, becomes increasingly difficult when there are more deer. Third, as additional ancillary data suggests, the largely unreported and costly deer-vehicle collisions in and around Arkansas Post National Memorial have the potential to increase if the deer populations grow.

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COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022. National Center for Emerging and Zoonotic Infectious Diseases, June 2022. http://dx.doi.org/10.15620/cdc:117915.

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CDC’s COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022, provides a snapshot of how the COVID-19 pandemic impacted antimicrobial resistance in the United States. Data have shown national progress in slowing the spread of antimicrobial resistance and preventing these infections is possible. However, the pandemic has undone much of the nation’s progress on antimicrobial resistance, especially in hospitals. CDC’s Special Report highlights the impact of COVID-19 on five core to combat antimicrobial resistance and on 18 pathogens, identified by CDC as urgent, serious, and concerning threats. The United States must continue to invest in the prevention-focused public health actions to combat antimicrobial resistance. CDC’s Antimicrobial Resistance Solutions Initiative has invested in domestic and global capacity to detect, respond, contain, and prevent the spread of resistance across health care, food, environment, and communities. These investments are working, but more work is needed. This was emphasized by the COVID-19 pandemic. CDC is exploring investments needed moving forward in the U.S. and global public health infrastructure to ensure a simultaneous response to the challenges of antimicrobial resistance and other emerging threats. The United States must continue to invest in preparing public health systems to address threats from multiple angles, simultaneously, and across One Health. If properly resourced, the United States can continue to build resilient domestic and global public health systems to keep our nation safe against the threats of antimicrobial-resistant pathogens. COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022, is a publication of the Antimicrobial Resistance Coordination and Strategy Unit within the Division of Healthcare Quality Promotion, National Center for Emerging and Zoonotic Infectious Diseases, Centers for Disease Control and Prevention. Suggested citation: CDC. COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022. Atlanta, GA: U.S. Department of Health and Human Services, CDC; 2022. https://www.cdc.gov/drugresistance/covid19.html

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Let’s Connect – Children’s Mental Health Week 2023. ACAMH, January 2023. http://dx.doi.org/10.13056/acamh.22528.

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With the theme of Children’s Mental Health Week 2023 being ‘Let’s Connect’, Rasanat Fatima Nawaz and Professor Tamsin Ford explore the importance of connectedness in promoting mental health and well-being for children and young people.

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