Статті в журналах: "Lite foods"

1

Mela, David J. "Foods design and ingredients for satiety: Promises and proof." Lipid Technology 19, no. 8 (August 2007): 180–83. http://dx.doi.org/10.1002/lite.200700060.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

2

Barrow, Colin J., Coleen Nolan, and Yulai Jin. "Stabilization of highly unsaturated fatty acids and delivery into foods." Lipid Technology 19, no. 5 (May 2007): 108–11. http://dx.doi.org/10.1002/lite.200600037.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

3

Gunstone, Frank. "Book Reviews: Reducing Saturated Fats in Foods. Edited by G. Talbot." Lipid Technology 24, no. 5 (May 2012): 118. http://dx.doi.org/10.1002/lite.201200193.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

4

Hernandez, Ernesto M. "Issues in fortification and analysis of omega-3 fatty acids in foods." Lipid Technology 26, no. 5 (April 16, 2014): 103–6. http://dx.doi.org/10.1002/lite.201400004.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

5

Roman, Olesea, Marie-Noëlle Maillard, Cédric Plessis, and Anne-Marie Riquet. "Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods." Lipid Technology 22, no. 4 (April 2010): 87–90. http://dx.doi.org/10.1002/lite.201000009.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

6

Konyole, Silvenus O., John N. Kinyuru, Bethwell O. Owuor, Glaston M. Kenji, Christine A. Onyango, Benson B. Estambale, Henrik Friis, Nanna Roos, and Victor O. Owino. "Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya." Journal of Food Research 1, no. 3 (July 2, 2012): 111. http://dx.doi.org/10.5539/jfr.v1n3p111.

Повний текст джерела

Анотація:

We assessed acceptability of two flours and porridges of complementary foods based on germinated grain amaranth and maize with or without edible termites and dagaa small fish named “Winfood Classic” (WFC) and “Winfood Lite” (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers and young children. A total of 57 children consumed each of the three foods on separate days with one-day washout between foods. Each food was considered acceptable if the child consumed at least 75% of the serving. Most mothers preferred WFL flour and porridge (63.2% and 70.2%, respectively) compared to WFC (24.4% and 10.5%) and CSB+ (12.3% and 19.3%). Children consuming at least 75% of served porridge were 43%, 19.6% and 21% for WFL, WFC and CSB+, respectively. No adverse effects were observed for all the foods throughout the study period and follow up lasting 4 weeks. All foods were acceptable and can be further developed and be tested for efficacy.

Стилі APA, Harvard, Vancouver, ISO та ін.

7

Kinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale, and N. Roos. "Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients." Journal of Insects as Food and Feed 1, no. 2 (January 1, 2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.

Повний текст джерела

Анотація:

Application of edible insects in complementary food production has not been studied much. This study developed and evaluated complementary foods based on edible termites to combat child malnutrition in Kenya. Two complementary foods, Winfood Classic (W-C; containing termites and dagaa fish) and Winfood Lite (W-L; without termites and dagaa fish) were formulated and processed by extrusion cooking. Their nutrient content, functional properties, storage stability and cost of the foods were evaluated using standard methods. W-C contained significantly higher (P<0.001) levels of 423.6 kcal/100 g energy, 19.1 g/100 g protein, 12.3 g/100 g fat, 6.3 mg/100 g zinc than W-L which contained 407.2 kcal/100 g energy, 14.6 g/100 g protein, 9.0 g/100 g fat and 5.5 mg/100 g zinc. Iron content in W-C (12.2 mg/100 g) and W-L (12.5 mg/100 g) were not significantly different (P=0.37). The energy contribution from fats (26.1 E%) from W-C was within the recommend levels in complementary foods while energy from proteins (protein E%) was higher from the two foods (18.0 and 14.3 E%, respectively). Bulk density was significantly different (P=0.02) amongst W-C and W-L and within the recommended levels of ≤0.5 g/cm3 in complementary foods. The foods were shelf stable for 6 months of storage with neither pathogenic microorganisms nor aflatoxins reported. Peroxide value was below the limits (≤10 meq/kg) after 6 months of storage. Production cost of the foods was 3.21 and 2.23 US$/kg for W-C and W-L, respectively, with termites contributing 42.3% of the basic cost of production in W-C. The study confirms that termites and dagaa fish can be utilised in processing of affordable and safe complementary foods with adequate nutrient density.

Стилі APA, Harvard, Vancouver, ISO та ін.

8

Low, Dorrain, Kai xuan Tee, Hye Jin Kim, Alicia Kang, Parasuraman Padmanabhan, Balazs Gulyas, John Chambers, et al. "Four Dietary Patterns Observed Within an Elderly Asian Cohort." Current Developments in Nutrition 6, Supplement_1 (June 2022): 922. http://dx.doi.org/10.1093/cdn/nzac067.042.

Повний текст джерела

Анотація:

Abstract Objectives Dietary indices are largely established in American and European populations to measure diet quality based on the predominant food type and quantity consumed in those countries. However, applying these dietary indices to Asian or South Asian populations is complicated by diverse region-specific eating patterns, cultures and food availability. A challenge exists to identify a more relevant dietary index that agrees with distinct dietary patterns within the multi-ethnic Singapore context and what measures of dietary quality are appropriate for the unique food availability. This study aimed to characterise dietary patterns and quality in older Singapore individuals. Methods Daily energy, food and nutrient intakes were estimated from 2 sets of 3-day food records (IRB-2018–01-011)using an in-house and public databases (Singapore Food and Nutrient Composition database, and Phenol-Explorer). Diet composition was categorised into 33 food groups and hierarchical clustering (Ward's method) was performed to characterise habitual dietary patterns based on energy intake. Adherence to Healthy Eating Index (HEI) and MEDI-LITE score were assessed. Differences in energy, food groups and nutrients were analysed using Kruskal-Wallis test and permutational multivariate analysis of variance. Results We observed four distinct dietary patterns- i) noodle/rice-based diet, ii) highly refined diet, iii) energy-dense diet and iv) high-fibre diet consumed by 21%, 27%, 36% and 16% of the cohort, respectively (66 ± 5 years old, 1640–1874 kcal/day). Two patterns comprised high intakes of refined foods (i.e., white rice, bread, noodles), differed substantially from Western or Mediterranean diets and were characterised by higher visceral trunk fat. In contrast, the high-fibre pattern had favourable cardiometabolic risk markers and reduced body fat. These dietary patterns did not fit with HEI and MEDI-LITE score, considering the preference for rice, noodles and spices in Asian diets, and reduced preference for cereals, olive oil and red wine (emphasised in MEDI-LITE score). Conclusions Studying populations exposed to regionally diverse food components challenge the relevance of applying previously established diet indices. Funding Sources This project was funded by LKC, CONIC and ARISE, NTU, and NTU-CSIRO Precision Health and Technologies Seed Fund.

Стилі APA, Harvard, Vancouver, ISO та ін.

9

Adams, Damian C., and Matthew J. Salois. "Local versus organic: A turn in consumer preferences and willingness-to-pay." Renewable Agriculture and Food Systems 25, no. 4 (April 23, 2010): 331–41. http://dx.doi.org/10.1017/s1742170510000219.

Повний текст джерела

Анотація:

AbstractDemand for local food in the US has significantly increased over the past decade. In an attempt to understand the drivers of this demand and how they have changed over time, we investigate the literature on organic and local foods over the past few decades. We focus our review on studies that allow comparison of characteristics now associated with both local and organic food. We summarize the major findings of these studies and their implications for understanding drivers of local food demand. Prior to the late 1990s, most studies failed to consider factors now associated with local food, and the few that included these factors found very little support for them. In many cases, the lines between local and organic were blurred. Coincident with the development of federal organic food standards, studies began to find comparatively more support for local food as distinct and separate from organic food. Our review uncovers a distinct turn in the demand for local and organic food. Before the federal organic standards, organic food was linked to small farms, animal welfare, deep sustainability, community support and many other factors that are not associated with most organic foods today. Based on our review, we argue that demand for local food arose largely in response to corporate co-optation of the organic food market and the arrival of ‘organic lite’. This important shift in consumer preferences away from organic and toward local food has broad implications for the environment and society. If these patterns of consumer preferences prove to be sustainable, producers, activists and others should be aware of the implications that these trends have for the food system at large.

Стилі APA, Harvard, Vancouver, ISO та ін.

10

Dinu, Monica, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini, and Francesco Sofi. "Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet: A Cross-Sectional Study." Nutrients 14, no. 10 (May 15, 2022): 2073. http://dx.doi.org/10.3390/nu14102073.

Повний текст джерела

Анотація:

Information on the consumption of ultra-processed foods (UPF) in relation to an adherence to the Mediterranean diet (MD) is limited. Our aim was to assess UPF consumption in a group of Italian adults and to evaluate the relationship with the MD adherence. A total of 670 participants (median age: 30 years) were included in the analysis. The consumption of UPF was assessed through the NOVA Food Frequency Questionnaire (NFFQ). Adherence to the MD was assessed through the Medi-Lite score. The percentage of UPF in the diet was 16.4% corresponding to 299 g of UPF per day. These amounts were significantly (p < 0.05) higher in men than in women and came mainly from ready-to-eat meals or pre-packaged bread, bread alternatives, pizza, frozen potato chips (24.5% of total UPF intake), pre-packaged biscuits and sweets (20.7%), soft drinks (15.8%), and dairy products such as flavored yogurt (12%). As to the MD adherence, a significant inverse association between the Medi-Lite score and the percentage of UPF in the diet (R = −0.35; p < 0.001) was observed. Participants with a low adherence to the MD had a significantly higher contribution of UPF in the diet (22.2%) compared to those with a moderate (16.2%) and high (12.6%) adherence. In terms of individual UPF, the largest difference between low and high MD adherents was observed for pre-packaged biscuits and sweets, soft and energy drinks, sausages and other reconstituted meat products, and pre-packaged bread and bread alternatives. These results suggest that public health strategies are needed to implement more effective actions to promote healthy eating habits in the population.

Стилі APA, Harvard, Vancouver, ISO та ін.

11

Skau, Jutta KH, Bunthang Touch, Chamnan Chhoun, Mary Chea, Uma S. Unni, Jan Makurat, Suzanne Filteau, et al. "Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth: a randomized trial in Cambodia." American Journal of Clinical Nutrition 101, no. 4 (January 28, 2015): 742–51. http://dx.doi.org/10.3945/ajcn.114.084889.

Повний текст джерела

Анотація:

ABSTRACT Background: Poor nutritional quality of complementary foods often limits growth. Animal source foods, such as milk or meat, are often unaffordable. Local affordable alternatives are needed. Objective: We evaluate the efficacy of 2 newly developed, rice-based complementary food products: WinFood (WF) with small fish and edible spiders and WinFood-Lite (WF-L) fortified with small fish, against 2 existing fortified corn-soy blend products, CSB+ (purely plant based) and CSB++ (8% dried skimmed milk). Design: In total, 419 infants aged 6 mo were enrolled in this randomized, single-blinded study for 9 mo, designed primarily to assess increments in fat-free mass by a deuterium dilution technique and change in plasma ferritin and soluble transferrin receptor. Secondary endpoints were changes in anthropometric variables, including knee-heel length. Data were analyzed by the intention-to-treat approach. Results: There was no difference in fat-free mass increment in WF or WF-L compared with CSB+ [WF: +0.04 kg (95% CI: −0.20, 0.28 kg); WF-L: +0.14 kg (95% CI: −0.10, 0.38 kg)] or CSB++ [WF: −0.03 kg (95% CI: −0.27, 0.21 kg); WF-L: +0.07 kg (95% CI: −0.18, 0.31 kg)] and no effect on iron status. The 1.7-mm (95% CI: −0.1, 3.5 mm) greater increase in knee-heel length in WF-L than in CSB+ was not significant. Conclusions: No difference was found between the locally produced products (WF and WF-L) and the CSBs. Micronutrient fortification may be necessary, and small fish may be an affordable alternative to milk to improve complementary foods. The dietary role of edible spiders needs to be further explored. This trial was registered at controlled-trials.com as ISRCTN19918531.

Стилі APA, Harvard, Vancouver, ISO та ін.

12

Lovell, Amy L., Peter S. W. Davies, Rebecca J. Hill, Tania Milne, Misa Matsuyama, Yannan Jiang, Rachel X. Chen, Cameron C. Grant, and Clare R. Wall. "A comparison of the effect of a Growing Up Milk – Lite (GUMLi) v. cows’ milk on longitudinal dietary patterns and nutrient intakes in children aged 12–23 months: the GUMLi randomised controlled trial." British Journal of Nutrition 121, no. 6 (February 6, 2019): 678–87. http://dx.doi.org/10.1017/s0007114518003847.

Повний текст джерела

Анотація:

AbstractThe second year of life is a period of nutritional vulnerability. We aimed to investigate the dietary patterns and nutrient intakes from 1 to 2 years of age during the 12-month follow-up period of the Growing Up Milk – Lite (GUMLi) trial. The GUMLi trial was a multi-centre, double-blinded, randomised controlled trial of 160 healthy 1-year-old children in Auckland, New Zealand and Brisbane, Australia. Dietary intakes were collected at baseline, 3, 6, 9 and 12 months post-randomisation, using a validated FFQ. Dietary patterns were identified using principal component analysis of the frequency of food item consumption per d. The effect of the intervention on dietary patterns and intake of eleven nutrients over the duration of the trial were investigated using random effects mixed models. A total of three dietary patterns were identified at baseline: ‘junk/snack foods’, ‘healthy/guideline foods’ and ‘breast milk/formula’. A significant group difference was observed in ‘breast milk/formula’ dietary pattern z scores at 12 months post-randomisation, where those in the GUMLi group loaded more positively on this pattern, suggesting more frequent consumption of breast milk. No difference was seen in the other two dietary patterns. Significant intervention effects were seen on nutrient intake between the GUMLi (intervention) and cows’ milk (control) groups, with lower protein and vitamin B12, and higher Fe, vitamin D, vitamin C and Zn intake in the GUMLi (intervention) group. The consumption of GUMLi did not affect dietary patterns, however, GUMLi participants had lower protein intake and higher Fe, vitamins D and C and Zn intake at 2 years of age.

Стилі APA, Harvard, Vancouver, ISO та ін.

13

Tristan Asensi, Marta, Giuditta Pagliai, Sofia Lotti, Abigail Corrao, Barbara Colombini, Ilaria Giangrandi, Francesco Sofi, and Monica Dinu. "Adherence to the Mediterranean Diet and Ultra-Processed Foods Consumption in a Group of Italian Patients with Celiac Disease." Nutrients 15, no. 4 (February 13, 2023): 938. http://dx.doi.org/10.3390/nu15040938.

Повний текст джерела

Анотація:

Evidence on the consumption of ultra-processed foods (UPF) in adults with celiac disease (CD) and its impact on Mediterranean Diet (MD) adherence is still limited. Our aim was to determine UPF consumption and its relationship with MD adherence in a group of adults, according to the presence of CD. This case-control study included 103 adults with CD and 312 without CD. UPF intake was assessed using the NOVA Food Frequency Questionnaire (NFFQ), while MD adherence was assessed using the Medi-Lite score. UPF represented 14.5% of the diet of participants with CD (246 g/day) and came mainly from cereals-based products (29%) and sweets (24.2%). UPF consumption did not differ with the presence of CD, but participants with CD had significantly (p < 0.05) higher consumption of precooked pasta and pre-packaged breads. Participants with CD also reported a significantly lower MD adherence than participants without CD (9.4 vs. 10.4), with higher intake of meat and dairy products, and lower consumption of vegetables and fish. An inverse trend was found between UPF consumption and MD adherence in adults with CD, although not statistically significant. These findings highlight the importance of improving nutrition education for subjects with CD, which should not only focus on gluten exclusion.

Стилі APA, Harvard, Vancouver, ISO та ін.

14

Ngbolua, Koto-te-Nyiwa, Guy Kumbali Ngambika, Blaise Mbembo-wa-Mbembo, Ruphin Djolu DJoza, Gédéon Ngiala Bongo, Falanga Mawi Clarisse, Benjamin Gbolo Zoawe, Masengo Ashande Colette, and Libwa Momi Tabonge Bertin. "Epidemio-therapeutic Survey on Malnourished Children Aged 0-5 Years Old in the Gbado-Lite Health Zone (Nord Ubangi Province, Democratic Republic of the Congo)." Britain International of Exact Sciences (BIoEx) Journal 1, no. 1 (August 20, 2019): 22–28. http://dx.doi.org/10.33258/bioex.v1i1.24.

Повний текст джерела

Анотація:

Child malnutrition is one cause of death worldwide, but the greatest burden is borne by African countries, particularly in Sub-Saharan Africa. The Democratic Republic of Congo, despite its wealth of biodiversity, is confronted with this phenomenon which seriously hinders its development. A cross-sectional descriptive study was conducted in The Nord Ubangi Province from 01 to 31 December 2016 on a population of 133 malnourished children aged 0 to 5. The results show that the 2 to 3 year old age group (25-36 months) was the most affected by malnutrition. The most affected children were male, at 52.63%. Most of these children, 24.8%, resided in rural areas around Gbadolite. The majority of their parents, 61.6%, was farmers or only engaged in housework. 78.9% of respondents had edema in their bodies, and 91.7% did not meet the appetite test. These children were subjected to antibacterial treatment outside of ready-to-use therapeutic foods (ATPE). After this treatment, the cure rate was satisfactory at 73.6%.

Стилі APA, Harvard, Vancouver, ISO та ін.

15

Fushtey, I. M., Ye A. Solovyuk, and A. O. Solovyuk. "INTERRELATION BETWEEN THE CHANGES IN QUALITY OF LIFE AND ARTERIAL STIFFNESS IN PATIENTS WITH DIABETES MELLITUS TYPE 2 AND CONCOMITANT OBESITY." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 18, no. 4 (December 20, 2018): 71–75. http://dx.doi.org/10.31718/2077-1096.18.4.71.

Повний текст джерела

Анотація:

The purpose of this work was to study the general characteristics of quality of life (QoL), the effect of overweight on QoL, the nature of eating behaviour in patients with diabetes mellitus (DM) type 2 and concomitant overweight (OW) and obesity, as well as to establish the correlation with indicators of functional state of the arterial vessels. 64 people (34 women and 30 men) with DM and concomitant overweight and obesity (average age 56.3 ± 10.23 years) formed the 1 group, 34 people (19 women and 15 men), whose average age was 55.6 ± 11.92 years constituted the 2 group, and 28 healthy individuals formed the control group. SF-36v2 questionnaires were used to evaluate QoL. The effect of overweight on QoL was analyzed according to the IWQOL-Lite questionnaire data, the patterns of eating behaviour were determined by the COEQ4 for 7 days using FPRS questionnaire. The functional state of the arterial vessels was assessed by estimating the pulse wave velocity using the automated rheographic complex ReoCom (KhAI Medika (Ukraine)). The patients with DM and concomitant overweight and obesity were found to experience some changes in QoL according to the SF-36v2 questionnaire. The changes were primarily characterized by a decrease in physical activity, as well as in social and emotional status. These changes differed not only from the QoL assessment by healthy individuals, but also from those of patients with DM and normal body weight. The nature of eating behaviour in overweight or obese patients with DM was characterized by an increased hunger in parallel with a worsened emotional state and an increased desire to eat certain types of foods that can contribute to weight gain. Structural changes in arterial vessels that typically are indicative of arterial stiffness correlate with indicators of emotional state and physical activity in patients with DM and comorbid overweight and obesity.

Стилі APA, Harvard, Vancouver, ISO та ін.

16

Watkins, Ivan, and Bo Xie. "Older Adults’ Perceptions of Using iPads for Improving Fruit and Vegetable Intake: An Exploratory Study." Care Management Journals 16, no. 1 (March 2015): 2–13. http://dx.doi.org/10.1891/1521-0987.16.1.2.

Повний текст джерела

Анотація:

Fruit and vegetable (FV) consumption can improve older adults’ health outcomes, but conventional interventions can be resource demanding and make it difficult to provide just-in-time intervention content. iPad-based interventions may help overcome these limitations, but little is known about how older adults might perceive and use iPads for FV consumption. To address this gap in the literature, we conducted a qualitative study to explore older adults’ perceptions and use of iPads for improving FV consumption between February and August of 2012. Five focus group sessions each lasting 120 min were conducted with 22 older adult participants. During each session, participants received guided exposure and instruction on iPad use and then explored three iPad applications targeting FV consumption (MyFood, FiveADay Lite, and Whole Foods Market Recipes). Detailed notes from focus group interviews were analyzed with a grounded theory approach that applied a constant comparative method to enable themes to emerge from the data. Three themes were identified from the data regarding participants’ baseline perceptions of iPads. These included (a) limited knowledge on iPad’s functions, (b) iPads were intended for younger users, and (c) iPads were too expensive. Themes identified regarding participants’ perceptions of iPads after guided exposure included (a) the touchscreen was easier to use than a computer mouse, (b) tapping the interface required practice, (c) portability was an asset in conjunction with functionality, (d) portability and functionality supported personal interests, (e) the difficulty of learning an iPad’s functions varied, and (f) practice and instruction helped overcome fear of the iPad. Finally, participants recommended iPad app features that could help them overcome barriers to their FV intake. These included (a) locating inexpensive FV from nearby sources, (b) providing tailored food and recipe suggestions, and (c) tracking and communicating FV intake with a doctor. These findings have important implications for future research on mobile app-based eHealth interventions to improve older adults’ FV intake.

Стилі APA, Harvard, Vancouver, ISO та ін.

17

Gunstone, Frank D. "Non-food uses of vegetable oils." Lipid Technology 21, no. 7 (July 2009): 164. http://dx.doi.org/10.1002/lite.200900039.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

18

Gunstone, Frank D. "Non-food uses of vegetable oils." Lipid Technology 23, no. 1 (January 2011): 24. http://dx.doi.org/10.1002/lite.201100078.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

19

Gunstone, Frank D. "Non-food uses of vegetable oils." Lipid Technology 24, no. 4 (April 2012): 96. http://dx.doi.org/10.1002/lite.201200187.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

20

Gunstone, Frank D. "Non-food use of vegetable oils." Lipid Technology 25, no. 3 (March 2013): 72. http://dx.doi.org/10.1002/lite.201300258.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

21

List, Gary. "Non-food uses of vegetable oils." Lipid Technology 28, no. 3-4 (April 2016): 76. http://dx.doi.org/10.1002/lite.201600016.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

22

List, Gary. "Non-food uses of vegetable oils." Lipid Technology 29, no. 3-4 (April 2017): 43. http://dx.doi.org/10.1002/lite.201700011.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

23

Gunstone, Frank D. "Non-food use of oils and fats." Lipid Technology 18, no. 12 (December 2006): NA. http://dx.doi.org/10.1002/lite.200690007.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

24

Gunstone, Frank D. "Endstocks since 2000 and food supplies in the future." Lipid Technology 23, no. 3 (March 2011): 72. http://dx.doi.org/10.1002/lite.201100093.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

25

Vetter, Walter, and Markus Schröder. "Phytanic acid - a tetramethyl-branched fatty acid in food." Lipid Technology 23, no. 8 (August 2011): 175–78. http://dx.doi.org/10.1002/lite.201100127.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

26

Vetter, Walter, and Christine Wendlinger. "Furan fatty acids - valuable minor fatty acids in food." Lipid Technology 25, no. 1 (January 2013): 7–10. http://dx.doi.org/10.1002/lite.201300247.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

27

Shinn, Sara E., Rohana Liyanage, Jackson O. Lay, and Andrew Proctor. "Using MALDI MS for rapid analysis of food lipids." Lipid Technology 27, no. 11 (November 2015): 255–57. http://dx.doi.org/10.1002/lite.201500055.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

28

De Oliveira, Fabiano Mendes, Déborah Cristina de Souza Marque, Andressa Alves Coelho, Marilene Ghiraldi de Souza Marques, Cynthia Gobbi Alves Araújo, and Braulio Henrique Magnani Branco. "Effects of a multiprofessional approach on anthropometric variables, body composition and food profile of overweight or obese adolescents." Journal of Human Growth and Development 31, no. 2 (August 3, 2021): 257–66. http://dx.doi.org/10.36311/jhgd.v31.10185.

Повний текст джерела

Анотація:

Introduction: To investigate the effects of a multiprofessional approach on anthropometric parameters and body composition and the level of food processing in adolescents. Methods: Twelve overweight/obese male adolescents between 13-17 years old participated in a series of 12-week multiprofessional interventioms led by physical education, nutrition and psychology professionals. The participants were assessed before the intervention as well as at 6 and 12 weeks into it. Anthropometric assessments were performed, including body weight, stature and body mass index; body composition, with fat mass (FM), body fat (%BF), skeletal muscle mass (SMM) and resting metabolic rate (RMR) and by filling in a three-day food record, in order to calculate the ingested foods, by the level of processing of the food: fresh, minimally processed, processed and ultra-processed. Results: No differences were observed for the anthropometric parameters performed at different stages (p>0.05). Reductions for FM and %BF and increases in SMM and RMR (p<0.05) were identified, all after 12-week of the intervention. There was an increase in the consumption of natural foods/g, and an increase in the caloric consumption of processed foods/kcal, after 12-week of interventions (p<0.05). Conclusion: The model resulted in decreases in FM and %BF, an increase in SMM, RMR, natural foods/g and processed foods/kcal.

Стилі APA, Harvard, Vancouver, ISO та ін.

29

Mukanu, Mulenga Mary, Anne Marie Thow, Peter Delobelle, and Zandile June-Rose Mchiza. "School Food Environment in Urban Zambia: A Qualitative Analysis of Drivers of Adolescent Food Choices and Their Policy Implications." International Journal of Environmental Research and Public Health 19, no. 12 (June 17, 2022): 7460. http://dx.doi.org/10.3390/ijerph19127460.

Повний текст джерела

Анотація:

Identifying context specific points for reforming policy to promote healthier food environments and consumer behavior in critical life stages like adolescence is crucial in addressing the double burden of malnutrition. Using a qualitative study design, we conducted 20 focus group discussions with grade 10 pupils from ten secondary schools in Lusaka. Turner’s framework which conceptualizes the food environment into two domains—the external domain (availability, pricing, vendor and product properties, and marketing and regulation of food) and the internal domain (accessibility, affordability, convenience, and desirability of food)—was used to guide thematic data analysis and results interpretation. Adolescents stated their food choices are largely based on personal preference linked to the need for social acceptability among peers. Adolescents felt their food choice is limited to ‘cheap junk foods’ which are affordable and readily available at school. Healthy foods like fruits were said to be inaccessible and unaffordable by the majority of adolescents. Some adolescents stated they were attracted to certain foods by adverts they see on TV and social media. School food environments in urban Lusaka do not support healthy food choices. Policy reforms are required to increase access to affordable healthy food options in schools, and to curb the indiscriminate marketing of unhealthy foods to adolescents.

Стилі APA, Harvard, Vancouver, ISO та ін.

30

Loh Moong Ming, Henry. "Specialty fats – How food manufacturers can get more out of them." Lipid Technology 20, no. 2 (February 2008): 35–39. http://dx.doi.org/10.1002/lite.200800002.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

31

Wijesundera, Chakra, and Zhiping Shen. "Mimicking natural oil bodies for stabilising oil-in-water food emulsions." Lipid Technology 26, no. 7 (July 2014): 151–53. http://dx.doi.org/10.1002/lite.201400036.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

32

Macfarlane, Neil. "Book Review: Antioxidants in Food and Biology. Edited by Edwin N. Frankel." Lipid Technology 19, no. 11 (November 2007): 266. http://dx.doi.org/10.1002/lite.200700083.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

33

Burling, Hans, and Gitte Graverholt. "Milk - A new source for bioactive phospholipids for use in food formulations." Lipid Technology 20, no. 10 (October 2008): 229–31. http://dx.doi.org/10.1002/lite.200800058.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

34

Inchingolo, Raffaella, Vladimiro Cardenia, and Maria Teresa Rodriguez-Estrada. "The effects of microwave heating on edible oils and lipid-containing food." Lipid Technology 25, no. 3 (March 2013): 59–61. http://dx.doi.org/10.1002/lite.201300259.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

35

Karmee, Sanjib Kumar, and Carol Sze Ki Lin. "Lipids from food waste as feedstock for biodiesel production: Case Hong Kong." Lipid Technology 26, no. 9 (September 2014): 206–9. http://dx.doi.org/10.1002/lite.201400044.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

36

Silva, Graziele, Carol Freiria, Tábatta Brito, Flávia Arbex Silva Borim, and Ligiana P. Corona. "ASSOCIATION OF COGNITIVE STATUS AND CONSUMPTION OF UNPROCESSED AND ULTRA-PROCESSED FOODS IN BRAZILIAN OLDER ADULTS." Innovation in Aging 6, Supplement_1 (November 1, 2022): 822. http://dx.doi.org/10.1093/geroni/igac059.2957.

Повний текст джерела

Анотація:

Abstract The decrease in consumption of fresh or minimally processed foods and the increase in ultra-processed foods are being observed in the diet of older adults and these changes may lead to worsening health status and cognition. We aimed to evaluate the association between cognitive status and food consumption according to the level of processing in Brazilian older adults. Cross-sectional study, with a sample of 585 older adults (≥60 years). Cognition was evaluated using the Cognitive Skills Screening Instrument (CASI-S), considering cognitive deficit when scores < 23 in participants aged 60–69 and < 20 in those aged ≥70 years. Foods reported in 24-hour food recall were classified according to their processing level into four groups of NOVA proposal: 1) unprocessed/minimally processed foods, 2) culinary ingredients, 3) processed foods (products made only from groups 1 and 2); and 4) ultra-processed foods. We estimated the means of total CASI-S score and its four domains according to the quartiles of intake of each food group, and evaluated the association between cognitive decline and each food group intake using logistic models adjusted for gender, age, schooling. Individuals in the highest quartile of unprocessed/minimally processed foods intake had higher scores in temporal orientation (p=0.034), verbal fluency (p=0.002), and total CASI-S score (p=0.004). The scores did differ according to the intake of the other food groups. The ultra-processed was the only group associated with cognitive deficit (OR:1.02; p=0.002). Results suggest nutritional counselling for older adults should focus in reducing ultra-processed and increasing unprocessed foods to help preventing cognitive deficit.

Стилі APA, Harvard, Vancouver, ISO та ін.

37

El-Sayed, Sara, and Christy Spackman. "Follow the Ferments." Gastronomica 22, no. 1 (2022): 20–33. http://dx.doi.org/10.1525/gfc.2022.22.1.20.

Повний текст джерела

Анотація:

Fermented foods/drinks are one of many traditional food preservation practices known to ameliorate flavor and nutritional value and extend shelf life. They are also an essential element in creating a regenerative food system, one that seeks to create conditions that enhance already existing systems rather than just sustaining them. However, many gastronomic, traditional, and heritage foods such as noncommercial fermented products are not eligible to be sold at local or global markets and are considered hazardous and unfitting of food safety standards. Subsequently, these foods are often produced in homes, or as cottage industry products sold at farmers markets. In the United States, many of these products are made by marginal communities, Latin, Middle Easterners, Southeast Asians, and Indigenous communities. These foods carry meanings of value, identity, and sacredness and have created a trans-local food ecosystem. This paper explores how Arizona, with its large and growing population of marginal communities, governs such modes of food production. Using an ethnographic multisite methodology of “follow the thing,” the authors follow two fermented foods—gundruk, and yoghurt/soft cheese—observing how they are produced, consumed, and valorized in Arizona. We explore how the production of these foods unravels microbiopolitical entanglements, described through personal narratives and contextualized within the history of a larger regulatory structure. Like fermentation itself, these narratives reveal that we should welcome the unseen actors for a more diverse and inclusive food governance atmosphere while redefining what a local and place-based food system should look like.

Стилі APA, Harvard, Vancouver, ISO та ін.

38

Stortz, Terri A., Alexander K. Zetzl, Shai Barbut, Andrea Cattaruzza, and Alejandro G. Marangoni. "Edible oleogels in food products to help maximize health benefits and improve nutritional profiles." Lipid Technology 24, no. 7 (July 2012): 151–54. http://dx.doi.org/10.1002/lite.201200205.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

39

Feng, Shaolong, and Xiaonan Lu. "Molecularly imprinted polymers integrated with surface enhanced Raman spectroscopy: Innovative chemosensors in food science." Lipid Technology 27, no. 1 (January 2015): 14–17. http://dx.doi.org/10.1002/lite.201400073.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

40

Denkenberger, David, Joshua Pearce, Andrew Ray Taylor, and Ryan Black. "Food without sun: price and life-saving potential." foresight 21, no. 1 (March 11, 2019): 118–29. http://dx.doi.org/10.1108/fs-04-2018-0041.

Повний текст джерела

Анотація:

Purpose The purpose of this study is to estimate the price and life-saving potential of alternate foods. The sun could be blocked by asteroid impact, supervolcanic eruption or nuclear winter caused by burning of cities during a nuclear war. The primary problem in these scenarios is loss of food production. Previous work has shown that alternate foods not dependent on sunlight, such as bacteria grown on natural gas and cellulose turned into sugar enzymatically, could feed everyone in these catastrophes, and preparation for these foods would save lives in a manner that is highly cost-effective. Design/methodology/approach This study estimates the price of alternate foods during a catastrophe in line with global trade and information sharing, but factors such as migration, loans, aid or conflict are not taken into consideration. Findings Without alternate foods, for a five-year winter, only approximately 10 per cent of the population would survive. The price of dry food would rise to approximately $100/kg, and the expenditure on this food would be approximately $100tn. If alternate foods were $8/kg, the surviving global population increases to approximately 70 per cent, saving >4billion lives. Research limitations/implications A nongovernmental mechanism for coordinating the investments of rich people may be possible. Identifying companies whose interests align with alternate food preparations may save lives at a negative cost. Practical implications The probability of loss of civilization and its impact on future generations would be lower in this scenario, and the total expenditure on food would be halved. Originality/value Preparation for alternate foods is a good investment even for wealthy people who would survive without alternate foods.

Стилі APA, Harvard, Vancouver, ISO та ін.

41

Oladipo, Iyabo Christianah, and S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview." International Journal of Current Microbiology and Applied Sciences 11, no. 6 (June 10, 2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.

Повний текст джерела

Анотація:

The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt reviewed in this work have shown credible antimicrobial properties against spoilage/food borne pathogenic and toxigenic microorganisms thus served as good bio-preservative agents suitable for a dispensation yearning for green solution areas of food improvement and preservation. This review provides an overview of the importance of bio-preservatives in food safety and nutritional augmentation needed in food industry as a whole.

Стилі APA, Harvard, Vancouver, ISO та ін.

42

Berardy, Andrew, Ujué Fresán, Rodrigo A. Matos, Abigail Clarke, Alfredo Mejia, Karen Jaceldo-Siegl, and Joan Sabaté. "Environmental Impacts of Foods in the Adventist Health Study-2 Dietary Questionnaire." Sustainability 12, no. 24 (December 9, 2020): 10267. http://dx.doi.org/10.3390/su122410267.

Повний текст джерела

Анотація:

The objective of this study was to use life cycle assessment to estimate the environmental impacts (from farm to factory gate) of the 198 hard-coded line-items included in the food frequency questionnaire of the Adventist Health Study-2 survey and to assess differences among food groups. Life cycle inventories were created using existing data sources and primary data, and their global warming potential (GWP), land use, and water consumption impacts were assessed using the ReCiPe 2016 methodology. In addition to presenting the impacts according to weight and protein content across food groups, we include the novel addition of presenting impacts according to the NOVA classification indicating various levels of processing. Food categories were compared based on one kilogram of edible food, protein food sources were compared based on one kilogram of protein, and NOVA comparisons were based on one serving. In general, meats had the highest environmental impacts per both weight and protein content, while the lowest overall impacts per kilogram came from fruits. Meat analogs had the lowest overall impacts per kilogram of protein, contrary to expectations that additional processing would result in higher environmental impacts when compared to whole plant-based foods. Per serving, ultra-processed foods had the highest GWP, processed foods the highest land use, and minimally processed foods the highest water consumption. Results from this analysis were consistent with other studies. Results from this study suggest that meat and ultra-processed foods have the overall worst environmental impacts, but high water consumption in some minimally processed foods means that those should be carefully considered as well.

Стилі APA, Harvard, Vancouver, ISO та ін.

43

Mara Paterlini Marques, Nina, Monica Cattafesta, Fabíola Lacerda Pires Soares, Glenda Blaser Petarli, Mirian Patrícia Castro Pereira Paixão, Cleodice Alves Martins, Edson Theodoro dos Santos Neto, and Luciane Bresciani Salaroli. "Consumption of minimally processed and ultra-processed foods by individuals on hemodialysis in southeastern Brazil." Journal of Human Growth and Development 32, no. 3 (October 31, 2022): 237–51. http://dx.doi.org/10.36311/jhgd.v32.13856.

Повний текст джерела

Анотація:

Introduction: The individuals with chronic kidney disease show low adherence to a diet rich in vegetables. Objective: To evaluate the association of minimally processed and ultra-processed food consumption with socioeconomic factors, lifestyle habits, and clinical characteristics of hemodialysis service users in southeastern Brazilian. Methods: Cross-sectional study with 1,024 individuals on hemodialysis from southeastern Brazil. The individuals answered a questionnaire of sociodemographic data, lifestyle habits, and food consumption. After stipulating the frequency of consumption, we classified the foods as minimally processed and ultra-processed. We investigated the association between independent variables and the consumption of minimally processed and ultra-processed foods through the binary logistic regression model with Odds Ratio (OR) and their confidence intervals (95%CI). Results: Users with less than eight years of education (OR=1.706; 95%CI1.125–2.589) and with income less than two minimum wages (OR=1.349; 95%CI1.007–1.806) had lower consumption of minimally processed foods. However, individuals aged 19 to 29 years (OR=2,857, 95%CI1.464–5.576), smokers (OR=2.349; 95%CI1.237–4.462), drinkers (OR=1.835; 95%CI1.122–3.001), and with more than 6 years on hemodialysis (OR=1.975; 95%CI1.227–3.180) were more likely to have higher consumption of ultra-processed foods. Individuals that did not practice physical activity were less likely to this consumption (OR=0.638; 95%CI0.459–0.888). Conclusion: Being younger, smoking, consuming alcohol, and having been on hemodialysis for more than 6 years increased the chances of greater consumption of ultra-processed foods. In addition, we associated less education and lower income with a lower consumption of minimally processed foods.

Стилі APA, Harvard, Vancouver, ISO та ін.

44

Wijesundera, Chakra, Soressa Kitessa, Mahinda Abeywardena, Will Bignell, and Peter D. Nichols. "Long-chain omega-3 oils: Current and future supplies, food and feed applications, and stability." Lipid Technology 23, no. 3 (March 2011): 55–58. http://dx.doi.org/10.1002/lite.201100091.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

45

Lay, Jackson O., Jennifer Gidden, Rohana Liyanage, Beth Emerson, and Bill Durham. "Rapid characterization of lipids by MALDI MS. Part 1: Bacterial taxonomy and analysis of food oils." Lipid Technology 24, no. 1 (January 2012): 11–14. http://dx.doi.org/10.1002/lite.201100162.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

46

Dash, Soumya Ranjan, Soumya Ranjan Mishra, Puja Priyadarshini Debata, and Prof Monali Madhusmita. "Review on Design and Development of IOT Based Food Storage System and Quality Parameters Analysis of Tomato." International Journal for Research in Applied Science and Engineering Technology 10, no. 5 (May 31, 2022): 1282–88. http://dx.doi.org/10.22214/ijraset.2022.42536.

Повний текст джерела

Анотація:

Abstract: Now a day’s people are getting more advanced using different technology for making their life a comfortable one. We can see rapid advancement in technology in the world. People of this generation busy with their personal life. Due to their busy life schedule they cannot go to the market for again and again in a week. They want for storing the foods like fruit and vegetables for a period of time in a bulk. The features of the system are equipped with IOT based technology and controlled by mobile phone. It maintains a control level of temperature. This is called a smart container. Because the temperature inside the system is control by its shelf. The foods are getting spoiled after some months because the humidity and temperature is the main physical quantity that is caused for spoiling of foods. So if we control the environment in a short system then the lifespan of food will increase. But to check the quality of food we had made an experiment to find the pH and titratable acidity. Keywords: IOT based food storage system, Temperature, humidity, controlled environment

Стилі APA, Harvard, Vancouver, ISO та ін.

47

Mason, Marc A., Marie Fanelli Kuczmarski, Deanne Allegro, Alan B. Zonderman, and Michele K. Evans. "The impact of conventional dietary intake data coding methods on foods typically consumed by low-income African-American and White urban populations." Public Health Nutrition 18, no. 11 (December 1, 2014): 1922–31. http://dx.doi.org/10.1017/s1368980014002687.

Повний текст джерела

Анотація:

AbstractObjectiveAnalysing dietary data to capture how individuals typically consume foods is dependent on the coding variables used. Individual foods consumed simultaneously, like coffee with milk, are given codes to identify these combinations. Our literature review revealed a lack of discussion about using combination codes in analysis. The present study identified foods consumed at mealtimes and by race when combination codes were or were not utilized.DesignDuplicate analysis methods were performed on separate data sets. The original data set consisted of all foods reported; each food was coded as if it was consumed individually. The revised data set was derived from the original data set by first isolating coded foods consumed as individual items from those foods consumed simultaneously and assigning a code to designate a combination. Foods assigned a combination code, like pancakes with syrup, were aggregated and associated with a food group, defined by the major food component (i.e. pancakes), and then appended to the isolated coded foods.SettingHealthy Aging in Neighborhoods of Diversity across the Life Span study.SubjectsAfrican-American and White adults with two dietary recalls (n 2177).ResultsDifferences existed in lists of foods most frequently consumed by mealtime and race when comparing results based on original and revised data sets. African Americans reported consumption of sausage/luncheon meat and poultry, while ready-to-eat cereals and cakes/doughnuts/pastries were reported by Whites on recalls.ConclusionsUse of combination codes provided more accurate representation of how foods were consumed by populations. This information is beneficial when creating interventions and exploring diet–health relationships.

Стилі APA, Harvard, Vancouver, ISO та ін.

48

Graham, Dan J., and Robert W. Jeffery. "Predictors of nutrition label viewing during food purchase decision making: an eye tracking investigation." Public Health Nutrition 15, no. 2 (July 7, 2011): 189–97. http://dx.doi.org/10.1017/s1368980011001303.

Повний текст джерела

Анотація:

AbstractObjectiveNutrition label use could help consumers eat healthfully. Despite consumers reporting label use, diets are not very healthful and obesity rates continue to rise. The present study investigated whether self-reported label use matches objectively measured label viewing by monitoring the gaze of individuals viewing labels.DesignThe present study monitored adults viewing sixty-four food items on a computer equipped with an eye-tracking camera as they made simulated food purchasing decisions. ANOVA and t tests were used to compare label viewing across various subgroups (e.g. normal weight v. overweight v. obese; married v. unmarried) and also across various types of foods (e.g. snacks v. fruits and vegetables).SettingParticipants came to the University of Minnesota's Epidemiology Clinical Research Center in spring 2010.SubjectsThe 203 participants were ⩾18 years old and capable of reading English words on a computer 76 cm (30 in) away.ResultsParticipants looked longer at labels for ‘meal’ items like pizza, soup and yoghurt compared with fruits and vegetables, snack items like crackers and nuts, and dessert items like ice cream and cookies. Participants spent longer looking at labels for foods they decided to purchase compared with foods they decided not to purchase. There were few between-group differences in nutrition label viewing across sex, race, age, BMI, marital status, income or educational attainment.ConclusionsNutrition label viewing is related to food purchasing, and labels are viewed more when a food's healthfulness is ambiguous. Objectively measuring nutrition label viewing provides new insight into label use by various sociodemographic groups.

Стилі APA, Harvard, Vancouver, ISO та ін.

49

Leone, Alessandro, Ramona De Amicis, Chiara Lessa, Anna Tagliabue, Claudia Trentani, Cinzia Ferraris, Alberto Battezzati, et al. "Food and Food Products on the Italian Market for Ketogenic Dietary Treatment of Neurological Diseases." Nutrients 11, no. 5 (May 17, 2019): 1104. http://dx.doi.org/10.3390/nu11051104.

Повний текст джерела

Анотація:

The ketogenic diet (KD) is the first line intervention for glucose transporter 1 deficiency syndrome and pyruvate dehydrogenase deficiency, and is recommended for refractory epilepsy. It is a normo-caloric, high-fat, adequate-protein, and low-carbohydrate diet aimed at switching the brain metabolism from glucose dependence to the utilization of ketone bodies. Several variants of KD are currently available. Depending on the variant, KDs require the almost total exclusion, or a limited consumption of carbohydrates. Thus, there is total avoidance, or a limited consumption of cereal-based foods, and a reduction in fruit and vegetable intake. KDs, especially the more restrictive variants, are characterized by low variability, palatability, and tolerability, as well as by side-effects, like gastrointestinal disorders, nephrolithiasis, growth retardation, hyperlipidemia, and mineral and vitamin deficiency. In recent years, in an effort to improve the quality of life of patients on KDs, food companies have started to develop, and commercialize, several food products specific for such patients. This review summarizes the foods themselves, including sweeteners, and food products currently available for the ketogenic dietary treatment of neurological diseases. It describes the nutritional characteristics and gives indications for the use of the different products, taking into account their metabolic and health effects.

Стилі APA, Harvard, Vancouver, ISO та ін.

50

Lee, Hyun-Joo. "The Impact of Consumer Competence in Purchasing Foods on Satisfaction with Food-Related Consumer Policies and Satisfaction with Food-Related Life through Perceptions of Food Safety." Foods 9, no. 8 (August 12, 2020): 1103. http://dx.doi.org/10.3390/foods9081103.

Повний текст джерела

Анотація:

Based on the knowledge-deficit model, this study proposes a relationship between consumer competence in purchasing foods and perceptions of the safety of imported and domestic foods. This study also examines how perceptions of the safety of imported and domestic foods affect satisfaction with food-related consumer policy and satisfaction with food-related life. Using data from the “2019 Consumer Behavior Survey for Food,” which has been conducted every year since 2013 by the Korea Rural Economic Institute, we analyzed the responses of a final sample of 5869 respondents. The hypothesized conceptual model was assessed through structural equation modeling. All but one of the proposed relationships between consumer competence in purchasing foods and perceptions of food safety were supported. The relationship between perceptions of food safety and satisfaction with food-related consumer policies depends on whether foods are imported or domestic. Food origin also affected the relationship between perceptions of food safety and satisfaction with food-related life. Satisfaction with food-related consumer policies is significantly connected with satisfaction with food-related life. We discuss how the findings of this study can be applied to the development of food-related consumer policies.

Стилі APA, Harvard, Vancouver, ISO та ін.

Статті в журналах з теми "Lite foods"

Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями