Relevant bibliographies by topics / Fast food (ready meal)

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fast food (ready meal)'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Fast food (ready meal)"

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Langellier, Brent A., Ron Brookmeyer, May C. Wang, and Deborah Glik. "Language use affects food behaviours and food values among Mexican-origin adults in the USA." Public Health Nutrition 18, no. 2 (2014): 264–74. http://dx.doi.org/10.1017/s1368980014000287.

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AbstractObjectivePrevious studies have established that acculturation is associated with dietary intake among Mexican immigrants and their offspring, but few studies have investigated whether food purchasing, food preparation or food-related values act as mechanisms of dietary acculturation. We examine the relationship between language use and a wide range of food behaviours and food-related values among Mexican-American adults.DesignNationally representative probability sample of the US population.Setting2005–2010 National Health and Nutrition Examination Survey.SubjectsMexican-American adult
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Alkerwi, Ala'a, Georgina E. Crichton, and James R. Hébert. "Consumption of ready-made meals and increased risk of obesity: findings from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study." British Journal of Nutrition 113, no. 2 (2014): 270–77. http://dx.doi.org/10.1017/s0007114514003468.

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The consumption of ready-made meals, such as pre-packaged dishes, available at grocery stores and fast-food restaurants, is a habit related to our modern fast-paced lives. No study has examined the association of daily ready-made meal consumption with diet quality or health-related outcomes. The present study aimed to investigate the association between self-reported ready-made meal consumption and diet quality, as measured by compliance with dietary recommendations and with a set of adiposity measures, in a nationally representative sample of 1352 subjects, aged 18–69 years, participating in
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Sabuj, Abdullah Al Momen, Zobayda Farzana Haque, Md Iftekhar Younus, et al. "Microbial risk assessment of ready-to-eat fast foods from different street-vended restaurants." January-June 6, no. 1 (2020): 41–48. http://dx.doi.org/10.14202/ijoh.2020.41-48.

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Aim: Microbiological risk analysis of ready-to-eat fast foods for sale on the campus of Bangladesh Agricultural University was undertaken to understand the contribution of such foods to foodborne disease. Materials and Methods: From each of 10 randomly selected fast food outlets, a total of 120 samples of six food items were collected to assess common microbial load. In parallel, vendors were asked about their food production and selling practices, while consumers (n=200) were asked about their consumption of fast foods and whether they had experienced symptoms of foodborne disease. Results: A
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Nayak, Rakesh K. "Pattern of fast or junk food consumption among medical students of north Karnataka- a cross sectional study." International Journal Of Community Medicine And Public Health 7, no. 5 (2020): 1839. http://dx.doi.org/10.18203/2394-6040.ijcmph20201991.

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Background: The culture of fast food consumption is replacing the traditional meal. It is an emerging trend among the younger generation. Their ready availability, taste, low cost, marketing strategies and peer pressure make them popular. Stress in medical students’ life and study load would be factors that negatively influence their diet.Methods: A cross sectional study was carried out among undergraduate medical students of a medical college in north Karnataka from May to October 2018. 178 students consisting of both boys and girls participated in the study and were interviewed using a pre-t
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Banerjee, Swapan. "A Comprehensive Review on the Economic Status of the Global Convenience Food Industry." International Journal of Business, Management and Economics 2, no. 1 (2021): 43–52. http://dx.doi.org/10.47747/ijbme.v2i1.236.

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Nowadays, people worldwide are leading to fast lifestyles due to their official work and childrens’ education. The situations compel almost every earning member who does not have enough time to buy fresh vegetables and other essential food ingredients for cooking good foods both in the lunch and dinner at home. For the last two decades, mainly office goers are dependent on convenience foods called ready-to-eat foods. Disposable income, taste preferences, working stress, and psychological tenacity are the significant factors of the growing demand for fast food or ready meals among the middle-cl
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Johnson, Joel, Dianne Atkin, Kyunghee Lee, Marie Sell, and Shaneel Chandra. "Determining meat freshness using electrochemistry: Are we ready for the fast and furious?" Meat Science 150 (April 2019): 40–46. http://dx.doi.org/10.1016/j.meatsci.2018.12.002.

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Gramont, Baptiste, Martin Killian, Elodie Bernard, et al. "Therapeutic Fasting: Are Patients Aged 65 and Over Ready?" Nutrients 14, no. 10 (2022): 2001. http://dx.doi.org/10.3390/nu14102001.

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While being the main potential beneficiaries of therapeutic fasting’s health benefits, the elderly are frequently thought of as being too fragile to fast. The main objective of our survey was to review the knowledge, practices, and acceptability of therapeutic fasting in subjects aged 65 years and over. From September 2020 to March 2021, an online questionnaire was sent to subjects aged 65 and over, using the mailing list of local organizations working in the field of aging. The mean age of the 290 respondents was 73.8 ± 6.5 years, 75.2% were women and 54.1% had higher education. Among the res
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Korotkikh, Alla. "Encouraging demand on healthy food in the United States and the diversification of the U.S. Food Market." Russia and America in the 21st Century, no. 5 (2023): 0. http://dx.doi.org/10.18254/s207054760028388-3.

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Fast food, convenience foods, and ready-to-eat foods are growing in popularity, and eating out has long overtaken the healthier home-based meals in terms of cost and popularity. The obesity epidemic, recognized at the official level, forced the government to take measures to form the right choice of food among the population, and especially children. Expensive government food programs implemented by the USDA, advertising, involvement of the media for explanatory work give their results, but, according to American scientists, they are not effective enough, as the level of obesity in the country
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Reza, Agung Pratama, and Fajarindra Belgiawan Prawira. "Proposed Marketing Strategy to Increase Sales of SAMI RAOS." International Journal of Current Science Research and Review 07, no. 01 (2024): 401–9. https://doi.org/10.5281/zenodo.10526475.

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Abstract : Ready-to-cook food has become more popular since post-pandemic.  Remote work and government regulations to avoid crowds have shaped mealtime routines, making convenience a priority. Ready-to-cook foods are in demand because people want quick, easy meals without disrupting their work schedules.  This shift in consumer behaviour favours the ready-to-cook food industry because consumers want fast, convenient meals. Given the ready-to-cook industry’s remarkable progress and resilience in difficult pandemic circumstances, MSMEs are competing to produce products with diver
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İçöz, Aysel, and Serap Kayişoğlu. "Effects of Gender Difference on Fast Food Consumption among Associate Degree Students." European Journal of Nutrition & Food Safety 17, no. 1 (2025): 21–32. https://doi.org/10.9734/ejnfs/2025/v17i11616.

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Aims: This study aims to evaluate the attitudes of associate degree students about fast food and to determine the effect of gender. Study Design: Students who voluntarily agreed to participate in the study were included. Within the scope of the research, the questionnaire was conducted using a simple random sampling method to determine the students' consumption of ready-to-eat food. Questionnaire questions were developed based on the studies in the literature and organised by the purpose of the research. Place and Duration of the Study: The survey was conducted face to face with 326 students (
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Dissertations / Theses on the topic "Fast food (ready meal)"

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Prim, Mia. "Ready meals from the consumers perspective : attitudes, beliefs, contexts and appropriateness /." Doctoral thesis, Örebro : Örebro university : Universitetsbiblioteket, 2007. http://www.diva-portal.org/diva/getDocument?urn_nbn_se_oru_diva-1520-3__fulltext.pdf.

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Shields, Katherine S. "The Difference in Sodium Content of Meal Purchases by Fast-Food Consumers Pre- and Post- Menu-Labeling Regulation Enforcement in King County, Washington." University of Cincinnati / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1337351920.

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LIN, HSIU-YIN, and 林秀銀. "A Study of Chain Fast Food Restaurant Children's Meal." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/n9b2jp.

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碩士<br>朝陽科技大學<br>幼兒保育系<br>107<br>Background: With the advancements in technology, the changes in family structure and eating habits, so the ratio of Taiwanese people dining out has increased. Therefore, the convenient fast food chain stores wildly spread their branches in Taiwan. Most fast food chain restaurants in Taiwan designed several custom meals for kids. However, some studies had shown that such fast food the fast food restaurants specially designed for kids mainly contains chicken nuggets and fries, and the amount of calories in those meals easily exceeds the recommended calorie amount.
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Lee, Tsung-Yuan, and 李宗遠. "Meal Ordering Mobile Application Design for Western-style fast-food restaurant chain." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/76945141421314681500.

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碩士<br>龍華科技大學<br>商學與管理研究所<br>100<br>This study focus on Western-style fast-food restaurant chain in Taiwan, to provide a pipeline of new ordering service that can make the majority of smart phone users to facilitate the ordering. Planning and development a smart phone APP ordering application program to meet the needs of the majority of consumer groups in on the action ordering. Because now didn’t have that kind of product in the market, so this study use the Taiwan’s M fast-food restaurant to be a reference. Focus on the requirement analysis in the ordering process, and to set the function ite
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SU, YU-CHUNG, and 蘇育群. "Applying parallel Association algorithms to value meal design for a Chinese fast food chain restaurant." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/58562489898980753537.

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碩士<br>淡江大學<br>資訊管理學系碩士班<br>103<br>As the growth of dining-out population in the recent years, the development of the food and beverage industry is getting attention, and Chinese fast-food restaurants are particularly considered as the way to improve the operating efficiency in the food and beverage industry. The case company of this study is a Chinese fast food chain restaurant. To enhance its operating efficiency, the company&apos;&apos;s tactics are to encourage the expenditure by customer per transaction and to improve the service speed by serving more value meals (i.e. combo) to customers.
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Lee, Yi-Chia, and 李儀家. "The Effects of Cross-Channel Service Design on Service Experience Quality and Customer Satisfaction - Evidence from fast-food meal ordering." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/47838614745654044548.

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碩士<br>國立臺灣科技大學<br>設計研究所<br>102<br>Since increasing interest in cross-channel service issues through the fast development of service industries and multiple channels, fast-food industries started to provide more flexible service journey of dining via applying cross-channel meal ordering services. The purpose of this study was to explore the effect of cross-channel service design on service experience quality and customer satisfaction, and evidence from the cross-channel meal ordering service of APP. Therefore, a three-phase study was designed to exercise the service design application. In the f
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HUNG, CHUNG CHENG, and 鍾政宏. "A Study of Smart Phone APP Meal Ordering Applet to Western Fast Food Chain Store-Validating TAM Model with MOS Burger Case." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/22753451309768626908.

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碩士<br>美和科技大學<br>經營管理研究所<br>101<br>The purpose of this study was to explore the acceptance of customers using smart phone APP meal ordering applet to western fast food chain stores. The Technology Acceptance Model was applied to this study. The studied subjects were those customers using the smart phone APP meal ordering applet in southern part of Taiwan. A snow-ball sampling methods was administered with 180 validate returned questionnaire. The findings are as follows: There are significant differences of means in Age and Educational Level factors regarding to the acceptance of the techno
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Aubé, Julie. "Attitudes et habitudes de Canadiens relativement à la préparation des aliments à la maison et au repas en famille." Thèse, 2009. http://hdl.handle.net/1866/3049.

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Objectif. Décrire les attitudes et habitudes de Canadiens relativement à la préparation des aliments à la maison et au repas familial, afin de saisir les motivations à exploiter lors de la promotion de ces habitudes. Méthodes. Un sondage électronique de 39 questions à choix multiples a été placé sur le site des Diététistes du Canada du 16 novembre au 22 décembre 2006. Les énoncés analysés abordent la perception des bénéfices associés à la cuisine maison, à la planification des soupers et au repas familial, les obstacles à cuisiner, le temps de préparation et la planification des soupers, l’ap
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Books on the topic "Fast food (ready meal)"

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Nigel, Slater. Real fast food: 350 recipes ready-to-eat in 30 minutes. BCA, 1993.

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Nigel, Slater. Real fast food: 350 recipes ready-to-eat in 30 minutes. Overlook Press, 1996.

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1960-, Lawson Nigella, ed. Real fast food: 350 recipes ready-to-eat in 30 minutes. Overlook Press, 2008.

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Clee, Ken. Tomart's price guide to kid's meal collectibles. Tomart Publications, 1994.

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Group, Mintel International, ed. Food and drink - April 2000: Alcoholic RTDs, ambient ready meals, barbecue foods, cat & dog food, the evening meal. Mintel International Group, 2000.

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Group, Mintel International, ed. Food and drink - May 2004: Ales and stouts, cat and dog food, chilled ready meals, home meal replacements, soup. Mintel International Group, 2004.

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Association, Reader's Digest, ed. Fast healthy food: Tasty, nutritious recipes for every meal, in 30 minutes or less. Reader's Digest Association, 2003.

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Pollan, Michael. The omnivore's dilemma: The search for a perfect meal in a fast-food world. Bloomsbury, 2007.

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Losonsky, Joyce. Collectibles 101: McDonald's Happy Meal toys. Schiffer, 1999.

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Vanderberg, Doug. Express cuisine: Real food real fast : easy to prepare traditional, contemporary and ethnic foods, ready in 30 minutes. Dakota Books, 1997.

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Book chapters on the topic "Fast food (ready meal)"

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Traill, Bruce, and Hanne Harmsen. "Pennine Foods: always prepared for a new ready meal." In Products and Process Innovation in the Food Industry. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1133-1_14.

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Hefnawy, Magdy. "Availability of Shelf-Stable Foods: Advances in Production of Meal Ready to Eat (MRE)." In Advances in Food Protection. Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-1100-6_10.

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Best, Amy L. "The Family Meal." In Fast Food Kids. NYU Press, 2017. http://dx.doi.org/10.18574/nyu/9781479842704.003.0002.

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This chapter explores food and family life, focusing on changes to modern families as expressed in the interviews and narratives about family meals as a form of private food provisioning that is increasingly shaped by tensions between commodified social relations on the one hand, and food as object of care, tied to a gift exchange between parents and children, on the other. Drawing on 260 written narratives about family and food by young adults between the ages of eighteen and twenty-three, collected between 2007 and 2012, the chapter reveals a marked tension between the precariousness of fami
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Nickel, Vira Réka. "„A gyerekek nem szívesen eszik azt, amit előírás szerint enniük kellene…” A gyermek-közétkeztetés vizsgálata történeti távlatokban." In Menzadimenziók. A gyermek-közétkeztetés társadalmi beágyazottsága. HUN-REN Bölcsészettudományi Kutatóközpont Néprajztudományi Intézet, 2023. http://dx.doi.org/10.61380/978-963-567-072-7-02.

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Children’s nutrition is an important element of lifestyles studies, since the regularity, method, and nutritional content of childhood meals determine our physical and mental health and our entire adult life. Prior to 2018, there had been no interdisciplinary basic research on the topic in Hungary, so to fill the gap, in 2018, an interdisciplinary research group was established at the Institute of Ethnology, which carried out nationwide research. The present study is based on the fieldwork experience from two schools investigated by the author: the János Lenkey Primary School in Eger (formerly P
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Laidlaw, James. "The Values and Perils of Exchange." In Riches and Renunciation. Oxford University PressOxford, 1995. http://dx.doi.org/10.1093/oso/9780198280316.003.0013.

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Abstract Shvetambar renouncers obtain their food as alms, under a very elaborate set of rules and restrictions. Dressed in full habit and carrying their staffs, they go out in pairs or alone, just before meal-times when food will be ready in Jain homes. At each of a number of households they are shown to the kitchen and given a little of the family meal. When they have collected enough to feed the whole group, they return to the upashraya where it is shared out and eaten.
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Meshreki, Hakim A., and Maha Mourad. "Simply Food." In Cases on Branding Strategies and Product Development. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-7393-9.ch007.

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Simply food is the first food brand that was launched in September 2013 by “Orange International” company. Simply food's aim is to provide a high quality food round the corner for young students and business professionals who are seeking a high quality meal during their lunch break or their evening outing. Simply Food team has many prospects to work upon in terms of the management of the stores in addition to expansion and creation of other simply brands. Issues facing management are which simply sub-brands to launch that would be integrated into the simply brand and how to expand simply store
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Swainson, M., and L. McWatt. "Sensory quality assurance in the chilled and frozen ready meal, soup and sauce sectors." In Sensory Analysis for Food and Beverage Quality Control. Elsevier, 2010. http://dx.doi.org/10.1533/9781845699512.3.203.

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Berton-Ofouémé, Yolande. "Chapter 5 - Urban cuisine in Brazzaville (Republic of the Congo)." In Eating in the city. éditions Quae, 2020. http://dx.doi.org/10.35690/978-2-7592-3282-6/c5.

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This chapter highlights the results of a baseline survey conducted in Brazzaville in 1992-1993 and a follow-up survey in 2018 on changes in food consumption patterns based on meal monitoring and interviews with food consumers, caterers and food processing companies. Trends regarding meals created by city dwellers, meals from other African cities disseminated by immigrants and by the catering industry are also analysed. Urban catering has undergone major changes over the past 25 years, and Congolese city dwellers now have ready access to international meals as well as new locally invented dishe
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Haider Julfikar, Petty David, Tebboune Sofiane, and Kennedy Ian. "Improving Efficiency in Food Manufacturing Operations and Systems." In Advances in Transdisciplinary Engineering. IOS Press, 2018. https://doi.org/10.3233/978-1-61499-902-7-291.

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This paper summarises the lessons learnt from a study of continuous improvement and information system implementation in a ready-meal food manufacturing company. The objectives of the study were to increase flexibility and capacity within the manufacturing operation by reducing wastage and improving efficiency, and by implementing a more robust Enterprise Resource Planning (ERP) system to enable further growth by improving transaction processing efficiency, customer service, standards and regulatory compliance, traceability, product cost, production and materials planning and performance analy
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Tunde Olorunsogo, Samuel, and Bolanle Adenike Adejumo. "Development and Optimization of Flakes from Some Selected Locally Available Food Materials." In Food Processing [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109820.

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Flakes are one of the most popular ready-to-eat breakfast cereals meals. Most traditional instant breakfast meals are from mono-cereals. This work aims to develop, characterize and optimize value-added instant cereal breakfast flakes using flours of rice, sorghum, and soybean. A three-component constrained optimal (custom) mixture experimental design was employed for the formulation. The formulation design constraints were: rice flour (30%–35%), sorghum flour (20%–25%), and soybean flour (5%–10%). Other ingredients were water (19%), sugar (8%), malt (2%), egg (3%), sweet potato (3%), ginger (2
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Conference papers on the topic "Fast food (ready meal)"

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Wang, B., J. P. Yu, Z. N. Ye, L. L. Luo, F. Y. Zheng, and J. W. Jiang. "Research on Time-Temperature-Integrators of Meal-Ready-to-Eat Military Food Made by Thermo-sensitive Dyeing." In 2015 International Conference on Advanced Engineering Materials and Technology. Atlantis Press, 2015. http://dx.doi.org/10.2991/icaemt-15.2015.2.

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Kerkadi, Abdelhamid. "Nutritional Value of Kid's Meal offered by International Fast Food Restaurants in Qatar." In Qatar Foundation Annual Research Conference Proceedings. Hamad bin Khalifa University Press (HBKU Press), 2018. http://dx.doi.org/10.5339/qfarc.2018.hbpd216.

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Abedini, Zahra Salman. "Nutritional Value of Kid's Meal offered by International Fast Food Restaurants in Qatar." In Qatar Foundation Annual Research Conference Proceedings. Hamad bin Khalifa University Press (HBKU Press), 2018. http://dx.doi.org/10.5339/qfarc.2018.hbpd497.

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Shan Lee, Yi, I. Wen Yen, and Meng-Cong Zheng. "Usability Evaluation of Self-Ordering Kiosks in Fast Food Restaurants." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003203.

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In recent years, the introduction of technology and digital management into the service industry has gradually changed consumers' lifestyles. With the popularization of equipment systems, the development and use of self-ordering kiosks have gained much attention in the restaurant industry. However, the utilization rate of self-ordering kiosks has been meager since their establishment, and they cannot relieve the queues at the counter. This study investigates whether self-ordering kiosks in fast food restaurants can meet customers' needs to achieve a self-ordering process and improve ordering e
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Figge, A., S. Sydor, C. Wenning, et al. "Gender and microbiota determine hepatic bile acid and metabolic response to a single fast-food meal in healthy adults." In 37. Jahrestagung der Deutschen Arbeitsgemeinschaft zum Studium der Leber. Georg Thieme Verlag KG, 2021. http://dx.doi.org/10.1055/s-0040-1722026.

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Mackay, Sally, Teresa Gontijo de Castro, Helen Eyles, Leanne Young, Grace Shaw, and Cliona Ni Mhurchu. "Benchmarking the Energy, Sodium, Sugar and Saturated Fat Content of Products and Meal Combos at NZ Fast-Food Outlets in 2020." In NSNZ 2021. MDPI, 2022. http://dx.doi.org/10.3390/msf2022009034.

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu
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Bandigamapalage, Wasana, Thilini Chandrasir, and Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC
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Rossa-Sierra, Alberto, Fabiola Cortes Chavez, Marcela De Obaldia, and Mariel Garcia-Hernandez. "Food packaging design that help reduce consumer-generated waste." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001942.

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Estimations affirm that by 2030 there will be 9 billion people on our planet, which makes the problem of food a priority issue. A large part of the food, especially in industrialized countries, is packaged, either fresh produce from the field (fruits and vegetables) or cooked products, many of them in the ready-to-take mode.The recent COVID-19 pandemic increased the consumption of food prepared for home delivery, causing more waste in municipal landfills. In countries like Spain, takeaway fast food services have increased during the pandemic by 83% compared to 2019, already representing 3% of
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Thomas, David, Emma Bermingham, Mark Roberts, and Wayne Young. "An investigation into the effect of high fat and carbohydrate diets on a range of biomarkers associated with pancreatitis in dogs." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvdt4784.

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Studies suggest that dogs preferentially choose fat as their major dietary energy source (59-63% of the total metabolisable energy (ME) content of the diet). However, high fat diets have been linked to the development of pancreatitis in dogs. This study investigated several biomarkers associated with pancreatitis in dogs fed either a high fat (HF; Protein: Fat: Carbohydrate content; 35%:63%:2% ME; n= 10 dogs) or high carbohydrate (HC; Protein: Fat: Carbohydrate content; 17%:32%:51% ME) diet.A high fat meal tolerance test (MTT) was undertaken on dogs (n=20) at baseline consuming a commercial dr
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