Relevant bibliographies by topics / Food and Nutrition

Contents

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

Academic literature on the topic 'Food and Nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food and Nutrition.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food and Nutrition"

1

Zeshan, Muhammad. "A Review of Trade Challenges and Nutritional Opportunities in Asia Pacific." Global Trade and Customs Journal 19, Issue 7/8 (July 1, 2024): 555–65. http://dx.doi.org/10.54648/gtcj2024062.

Full text
Abstract:
Asia Pacific has undergone substantial economic growth and trade integration, yet food and nutrition security challenges persist. Different forms of malnutrition, including undernutrition, micronutrient deficiencies, and a rising prevalence of obesity and diet-related diseases, impose significant human and economic costs. This paper examines the opportunities to more strategically leverage regional agricultural trade policy to improve access to diverse, nutritious, and safe foods. Amid urbanization and dietary changes associated with income growth, demand for imported foods is rising across Asia. Meanwhile, pockets of food insecurity and nutritional inadequacy remain, especially among marginalized groups. Trade has potential to enhance year-round availability and affordability of fruits, vegetables, livestock products, and processed fortified foods to support nutritional diversity. However, proactive policy efforts are essential to build nutrition sensitivity. This analysis indicates that expanding regional trade networks, reducing transaction costs, upgrading value chains, utilizing food fortification, leveraging foreign investment strategically, and incorporating nutritional objectives within policy frameworks could significantly improve availability, affordability, diversity and safety of diets. But complementary investments in health systems, infrastructure, social protection, and women’s empowerment are equally critical given the multifaceted determinants of malnutrition. The present findings point to high potential nutrition and food security synergies from closer coordination between trade, health, agriculture and development policy realms. Mainstreaming nutrition across initiatives, assessing dietary impacts, and aligning incentives for food companies with public health goals are identified as priorities alongside value chain development for nutritious commodities. Further research should quantify expected nutrition outcomes of specific trade reforms. Overall, integrating nutrition sensitivity into Asia Pacific’s dynamic agricultural trade growth represents a promising opportunity to enable healthier, sustainable food systems across this populous region.
APA, Harvard, Vancouver, ISO, and other styles
2

Nordin, Stacia Marie, and Kristof J. Nordin. "Food, the source of Nutrition." World Nutrition 8, no. 1 (August 6, 2017): 87. http://dx.doi.org/10.26596/wn.20178187-94.

Full text
Abstract:
Food is the source of Nutrition. When taken at face value, this wouldn’t appear to be a very controversial statement, especially when espoused within a journal dedicated to food and nutrition. However, when we take a closer look at current efforts being made in the fields of agriculture and nutrition, one often gets the impression that many food, nutrition, and agriculture experts have become convinced that food can no longer provide all of the nutrients which are essential to the optimal growth and development of the human body. Highly nutritious foods, entirely capable of fulfilling human nutritional requirements, still exist. However, due to an over-reliance on monocropped and industrialized agricultural systems, nutritional diversity is increasingly being marginalized. Instead of asking ‘What happened to our food,’ a more pertinent question would be ‘What happened to our food system’? Throughout the world, governments are now spending billions of dollars to subsidize monocropped agriculture, but as agriculture is failing nutritionally, these same governments are forced into spending billions of dollars to subsidize nutritional treatments (through fortification, supplementation, and medicinal programs). Many assessments of industrialized agriculture fail to take into consideration the negative effects on humans and the environment as a result of depleted nutrition, exposure to toxic chemicals such as pesticides, herbicides, and fungicides, the mismanagement of soil and water resources, and the depletion of biodiversity to make room for expanded monocropping. When we begin to learn how to embrace the nature-enhancing models of sustainable agriculture such as agroecology, we begin to realize that all the questions soon merge into one resounding answer: Yes, we can use every single available square inch of land and/or space to produce enough highly-nutritious food to feed the world, as well as to elevate the health, growth, and development of all people in all countries to their maximum potential. This can, should, and already is being implemented in people’s yards, gardens, farms, businesses, schools, churches, hospitals, public green spaces, urban areas, road sides, roof spaces, communities, and nations.
APA, Harvard, Vancouver, ISO, and other styles
3

Wang, Xiaoying. "The Impact of Food Nutrition Labels on Consumer Behavior: A Cross-national Survey and Quantitative Analysis." International Journal of Public Health and Medical Research 1, no. 2 (May 30, 2024): 18–27. http://dx.doi.org/10.62051/ijphmr.v1n2.03.

Full text
Abstract:
This study explores the impact of food nutrition labels on consumer behavior through a cross-national survey and quantitative analysis. Globally, food nutrition labels have become an essential reference for consumers when choosing food products, and their significance is increasingly evident. Firstly, we found that the accuracy of food nutrition labels significantly influences consumer behavior. Accurate label information helps consumers make informed purchasing decisions, choosing healthier and more nutritious foods. However, inaccurate or misleading label information can lead to consumer misunderstanding, potentially triggering unhealthy eating habits or excessive intake of certain nutrients. Secondly, the readability and comprehensibility of food nutrition labels are also crucial factors affecting consumer behavior. Labels that are easy to read and understand provide more authentic and accurate product nutrition information, helping consumers quickly grasp the main ingredients and nutritional value of foods. Therefore, when designing food labels, manufacturers should focus on improving information readability and comprehensibility to facilitate consumer access to the required information. Furthermore, our research indicates that health claims and nutrition facts tables on food nutrition labels positively guide consumers' health awareness. An increasing number of consumers are beginning to pay attention to the nutritional content and health value of foods, preferring those labeled with health claims or nutrition facts tables. These labels not only provide scientific dietary advice to consumers but also help them control calorie intake and maintain healthy eating habits. In the cross-national survey, we also observed variations in consumer attention to food nutrition labels across different countries and regions. In developed countries, consumers tend to place a higher emphasis on food labels, whereas in developing countries, due to a lack of nutritional knowledge, consumer attention to food labels is relatively low. Therefore, manufacturers and governments should tailor strategies to increase consumer awareness and utilization of food nutrition labels based on the characteristics of consumers in different regions. Finally, quantitative analysis further confirms the impact of food nutrition labels on consumer purchasing decisions. Information on labels, such as calorie content, fat, fiber, sugar, etc., can help consumers make more scientific and reasonable choices for their food products. Meanwhile, health slogans and related certification marks on labels can increase consumer recognition of the product's health value, thereby enhancing their willingness to purchase. In summary, food nutrition labels have a profound impact on consumer behavior. To ensure that consumers can make informed purchasing decisions, manufacturers and governments should strive to improve the accuracy, readability, and comprehensibility of food nutrition labels, and strengthen the popularization and education of related knowledge.
APA, Harvard, Vancouver, ISO, and other styles
4

Chen, Yu, Biing‐Hwan Lin, Lisa Mancino, Michele Ver Ploeg, and Chen Zhen. "Nutritional quality of retail food purchases is not associated with participation in the Supplemental Nutrition Assistance Program for nutrition-oriented households." PLOS ONE 15, no. 12 (December 18, 2020): e0240263. http://dx.doi.org/10.1371/journal.pone.0240263.

Full text
Abstract:
The Supplemental Nutrition Assistance Program (SNAP) provides millions of low-income Americans food benefits and other forms of nutrition assistance. Evidence indicates that SNAP reduces food insecurity. However, there is a concern that the food benefit may increase the demand for less healthy foods more than healthier foods, thereby reducing the overall nutritional quality of the participant’s food basket. This paper aims to examine the association of SNAP participation with the nutritional quality of food-at-home purchases of low-income households and to investigate the potential heterogeneity among consumers with different levels of nutrition attitude. This analysis used food purchase data from the USDA National Household Food Acquisition and Purchase Survey (FoodAPS). Our study sample included 2,218 low-income households, of which 1,184 are SNAP participants, and 1,034 are income-eligible nonparticipants. Multivariate regressions were performed to explore the SNAP-nutritional quality association. A household’s nutrition attitude was measured using its response to a question on whether the household searched for nutrition information online in the last 2 months. Households that affirmed they had an online nutrition search were treated as nutrition-oriented households (21.2% of the low-income sample), and households that did not were considered less nutrition-oriented households (78.8%). For robustness, we also created an alternative nutrition attitude measure based on reported use of the nutrition facts label. We found that among less nutrition-oriented households, SNAP participants had a statistically significant 0.097 points (p = 0.018) lower Guiding Stars rating than low-income nonparticipants. However, there was no significant SNAP-nutritional quality association among nutrition-oriented households. In conclusion, SNAP participation was associated with lower nutritional quality of food purchases among less nutrition-oriented households, but not among nutrition-oriented households. The results suggest that the intended nutritional benefits of restrictions on purchases of healthy foods may not reach the subgroup of nutrition-oriented SNAP participants.
APA, Harvard, Vancouver, ISO, and other styles
5

Putra, Anak Agung Ngurah Dwi Ariesta Wijaya, Ida Ayu Putu Ary Widnyani, and Pande P. Elza Fitriani. "Food Counseling With Balanced Nutrition for Teenagers." Jurnal Abdimas ITEKES Bali 1, no. 1 (May 17, 2022): 46–50. http://dx.doi.org/10.37294/jai.v1i1.404.

Full text
Abstract:
Nutritional knowledge plays an important role in shaping the mindset of choosing the type and amount of food consumed. A person with good nutritional knowledge is expected to pay attention to the nutritional state of each food he consumes. Unhealthy eating habits in choosing types of food can also have an impact on nutritional status problems. Nutritious food is not expensive and delicious food, but one that has a balanced nutritional value for the body. The food counseling with balanced nutrition for adolescents aims to provide information and knowledge to adolescents at SMK Erlangga. The result of this activity was that 96.39% of students understood the counseling material on balanced nutrition. This is good because it adds insight to students in order to find out optimal nutritional needs and improve daily eating patterns.
APA, Harvard, Vancouver, ISO, and other styles
6

Nurbaya, Nurbaya, Najdah Najdah, and Zaki Irwan. "Education on Balanced Nutrition and Healthy Snacks in the School Environment to Prevent Nutritional Problems among Adolescents." Poltekita: Jurnal Pengabdian Masyarakat 4, no. 3 (September 30, 2023): 821–27. http://dx.doi.org/10.33860/pjpm.v4i3.2618.

Full text
Abstract:
Around 12% of male and 23% of female adolescents experience anemia due to iron deficiency. Several habits cause nutritional problems in adolescents are not always having breakfast, most adolescents do not consume enough fibre, fruit vegetables, and consuming flavorful foods. In addition, adolescents also tend to adopt a sedentary lifestyle, resulting in less physical activity. This community service activity aimed to increase adolescents’ knowledge about balanced nutrition and healthy snacks at school. The methods used in this activity were FGD, counseling, and simulation. The targets were students, teachers, and canteen managers, totaling 30 people. The training was carried out in April-May 2023 at SMAN 2 Mamuju. The evaluation was conducted through questions and answers and a simulation of reading nutritional information on food packaging. Results: Participants can determine healthy and safe foods to be consumed and read the nutritional information on food packaging. The canteen manager can sort out nutritious food for the school canteen. Counseling on balanced nutrition and healthy snacks can increase adolescents' knowledge about nutrition and healthy snacks in the school environment. The school and related stakeholders must provide balanced nutrition messages in the schools' teaching and learning process.
APA, Harvard, Vancouver, ISO, and other styles
7

Han, Yuzhe, Qimin Cheng, Wenjin Wu, and Ziyang Huang. "DPF-Nutrition: Food Nutrition Estimation via Depth Prediction and Fusion." Foods 12, no. 23 (November 28, 2023): 4293. http://dx.doi.org/10.3390/foods12234293.

Full text
Abstract:
A reasonable and balanced diet is essential for maintaining good health. With advancements in deep learning, an automated nutrition estimation method based on food images offers a promising solution for monitoring daily nutritional intake and promoting dietary health. While monocular image-based nutrition estimation is convenient, efficient and economical, the challenge of limited accuracy remains a significant concern. To tackle this issue, we proposed DPF-Nutrition, an end-to-end nutrition estimation method using monocular images. In DPF-Nutrition, we introduced a depth prediction module to generate depth maps, thereby improving the accuracy of food portion estimation. Additionally, we designed an RGB-D fusion module that combined monocular images with the predicted depth information, resulting in better performance for nutrition estimation. To the best of our knowledge, this was the pioneering effort that integrated depth prediction and RGB-D fusion techniques in food nutrition estimation. Comprehensive experiments performed on Nutrition5k evaluated the effectiveness and efficiency of DPF-Nutrition.
APA, Harvard, Vancouver, ISO, and other styles
8

Mossenson, Sharonna, Roslyn Giglia, Claire E. Pulker, Satvinder S. Dhaliwal, Miranda Chester, Ruby Bigwood, and Christina M. Pollard. "The Nutritional Quality of Food Donated to a Western Australian Food Bank." Nutrients 16, no. 4 (February 11, 2024): 509. http://dx.doi.org/10.3390/nu16040509.

Full text
Abstract:
Food banks provide an indispensable service to people experiencing severe food insecurity. Food banks source donations from across the food system; however, the food redistributed to clients across the developed world is nutritionally poor. This, together with the increasing prevalence of diet-related diseases and food insecurity, has prompted a focus on nutritional quality. Despite more food being distributed via food banks in Australia, the nutritional quality of donated food remains unreported. This study analyzed all food (84,996 kg (1216 products)) donated to Foodbank WA over a 5-day period using diet-, food-, and nutrient-based nutrition classification schemes (NCSs). A total of 42% (27% of total weight) of donated food products were deemed ‘unsuitable’ and 19% (23% by weight) were ‘suitable’ according to all NCSs. There was no agreement on 39% of products (50% by weight). Overall, NOVA and the Healthy Eating Research Nutrition Guidelines (HERNG) (κ = 0.521) had the highest level of agreement and the ADGs and HERNGs the lowest (κ = 0.329). The findings confirm the poor nutritional quality of food donated to food banks and the need to work with donors to improve the food they donate. Fit-for-purpose nutrition guidelines are urgently needed for Australian food banks to support them in providing nutritious food to their vulnerable clients.
APA, Harvard, Vancouver, ISO, and other styles
9

Tóth, Ildikó, and Zoltán Szakály. "The Role of Food Labels in Consumer’s Food Choices." Táplálkozásmarketing 10, no. 2 (January 4, 2024): 39–53. http://dx.doi.org/10.20494//tm/10/2/4.

Full text
Abstract:
One of the most important pillars of a healthy lifestyle is healthy nutritional value, in which FOP nutrition labels can support consumers in making the right decision. Nutrition-related diseases of civilization are a worldwide problem. A healthy diet is essential for overall well-being and the prevention of many chronic diseases. Special attention must be paid to the use of FOP nutrition values in order to prevention and healthy decision-making. It is important that people can interpret the nutritional quality of foods as simply as possible. The packaging has to provide realistic and accurate infromation about the product. This study describes four types of FOP nutrition labels used in the European Union: Nordic Keyhole, Nutri-Score, Traffic-Lights, NutrInform Battery. JEL-Code: M31
APA, Harvard, Vancouver, ISO, and other styles
10

Tóth, Ildikó, and Zoltán Szakály. "The Role of Food Labels in Consumer’s Food Choices." Táplálkozásmarketing 10, no. 2 (December 31, 2023): 39–53. http://dx.doi.org/10.20494/tm/10/2/4.

Full text
Abstract:
One of the most important pillars of a healthy lifestyle is healthy nutritional value, in which FOP nutrition labels can support consumers in making the right decision. Nutrition-related diseases of civilization are a worldwide problem. A healthy diet is essential for overall well-being and the prevention of many chronic diseases. Special attention must be paid to the use of FOP nutrition values in order to prevention and healthy decision-making. It is important that people can interpret the nutritional quality of foods as simply as possible. The packaging has to provide realistic and accurate infromation about the product. This study describes four types of FOP nutrition labels used in the European Union: Nordic Keyhole, Nutri-Score, Traffic-Lights, NutrInform Battery. JEL-Code: M31
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food and Nutrition"

1

Parkinson, Nancy S. "Educational attainment, food and nutrition knowledge, nutrition attitudes, nutrition behaviors, and nutrition training of Indiana school food service directors." Virtual Press, 2005. http://liblink.bsu.edu/uhtbin/catkey/1319832.

Full text
Abstract:
The National School Lunch Program (NSLP) was established to provide meals that would meet one-third of the daily nutritional needs of children. Administrators of NSLP understand the responsibility to address the rising increase of obesity in children today. The purpose of this study was to examine the educational attainment, food and nutrition knowledge, nutrition attitudes, nutrition behaviors and nutrition training of 411 Indiana School Food Service Directors, through the completion of a 50 itemized questionnaire. The hypothesis of this research was to show that the educational attainment of Indiana School Food Service Directors would not impact their food and nutrition knowledge, nutrition attitudes, nutrition behaviors or nutrition training.A statistical significance (p<0.036) was found when analyzing nutrition attitudes between the respondents in the 41-50 year age group and the 61-70 year age group. Results indicated the 41-50 year old group had a more positive nutrition attitude than the 61-50 year age group. Additional analysis of the questionnaire results revealed no statistical significant difference between Indiana School Food Service Directors' educational attainment and nutrition attitude, nutrition behaviors, or nutrition training.
Department of Family and Consumer Sciences
APA, Harvard, Vancouver, ISO, and other styles
2

Boggavarapu, Sravya. "Food nutrition program reporting system." Kansas State University, 2012. http://hdl.handle.net/2097/14032.

Full text
Abstract:
Master of Science
Department of Computing and Information Sciences
Daniel Andresen
FNPRS program offers nutrition education all over the counties in Kansas. It is necessary to keep track of the budget expenses for the program, resources used and many other parameters involved in the program. There exist number of commodities and products in the process of educating people. Research is needed to determine which value-added products or processes are economically possible and what percentage of it is accepted by people. For these issues, it is very important to maintain this information in a database and generate reports accordingly. The aim of the project is to create a web interface for users to enter the program information regarding the various programs conducted by Family Nutrition Program. The various kinds of data include information about the budget for the program, information about the various collaborating agencies, various kinds of resources used, services provided, proposed equipment and travel funds etc. Users for this application are county agents who take the responsibility of conducting the program and managing their data. Creating a web interface provides a solution to facilitate the agents to manage their data more efficiently and to monitor their records on a day to day basis. It also aims for generating reports for Family Nutrition Program in order to keep a check over their advancements in the program. This project involves handling of various kinds of information such as FNP Proposals, Agent information, FNP Funds, Collaborating Agencies. Database maintenance is made simple thereby allowing the administrators to add as much as data possible and manage accordingly.
APA, Harvard, Vancouver, ISO, and other styles
3

Hoover, Justine Reneè. "Evaluation of the Iowa Expanded Food and Nutrition Education Program and Food Stamp Nutrition Education." [Ames, Iowa : Iowa State University], 2007.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Raedeke, Maurine A. "Food security, nutrition and health of food pantry participants." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4839.

Full text
Abstract:
Thesis (Ph. D.)--University of Missouri-Columbia, 2007.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on October 9, 2007) Vita. Includes bibliographical references.
APA, Harvard, Vancouver, ISO, and other styles
5

PAIVA, GUILHERME FRANCA DOS SANTOS. "FUNCTIONAL LITERACY AND FOOD NUTRITION LABELING." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2010. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=16516@1.

Full text
Abstract:
COORDENAÇÃO DE APERFEIÇOAMENTO DO PESSOAL DE ENSINO SUPERIOR
O presente estudo tem como objetivo avaliar o nível de entendimento dos consumidores aplicado à rotulagem nutricional de alimentos industrializados. Ele suporta a idéia de que cada consumidor funciona de maneira distinta frente ao contexto de análise dos rótulos nutricionais. Através de uma pesquisa empírica que utiliza a metodologia de um sistema de avaliação de letramento funcional, traça-se o perfil dos consumidores e mensura-se a pontuação dos entrevistados frente ao conhecimento de aspectos da rotulagem nutricional aplicada pela Agência Nacional de Vigilância Sanitária. Os resultados mostram evidências de que existem consumidores desconhecedores de elementos nutricionais básicos, outros incapazes de desenvolver tarefas simples de análise de rótulos. Níveis diferentes de entendimento frente as variáveis sexo, renda, escolaridade, idade, leitura de rótulos, exercícios, prática de refeições fora de casa e compra de alimentos para a família revelam realidades heterogêneas de escolhas alimentares, trazendo subsídios importantes para a área de comportamento do consumidor e de políticas públicas.
This study aims to evaluate the level of understanding of consumers in the context of food nutrition labeling. It supports the idea that each consumer works differently against the background of the analysis of nutrition labels. Through an empirical research that uses the methodology of an assessment system for functional literacy, a profile of consumers is drawn and a score of the respondents related to nutrition label aspects knowledge applied by Anvisa is measured. Results show evidence that consumers are unaware of basic nutritional elements, unable to develop other simple tasks of label analysis. Different levels of understanding by the variables gender, level of income, level of education, age, reading labels habit, exercise habit, practice of eating out and buying food for the family reveal heterogeneous realities of food choices, bringing important benefits to the area of consumer behavior and public policy.
APA, Harvard, Vancouver, ISO, and other styles
6

Clark, Michelle L. "Relationships among television food advertisements, children's food requests, parental attitudes and knowledge about nutrition, and parental food purchases." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399624295.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Petty, Elizabeth Celia. "The impact of the newer knowledge of nutrition : nutrition science and nutrition policy, 1900-1939." Thesis, London School of Hygiene and Tropical Medicine (University of London), 1987. http://researchonline.lshtm.ac.uk/682222/.

Full text
Abstract:
Ideas concerning relationships between diet and health in the UK are traced from the 1904 Comittee on Physical Deterioration to the outbreak of World War II. Archive material is used to describe the often conflicting views of the Medical Research Council and the Ministry of Health and Board of Education concerning the public health applications of nutrition science. In particular, the work of the Ministry of Health's first Advisory Comittee on Nutrition, which was appointed in 1931, is reviewed and evaluated. The debate among public healh practitioners over the nature, cause and extent of the 'nutrition problem' is documented and the role in this debate of official dietary guidelines which appeared during the 1930s, is assessed. The Impact of the Newer Knowledge of Nutrition on welfare feeding policy Is evaluated in the context of the official promotion of milk feeding in schools. In particular, Corry Mann's experimental evidence which was used to endorse this policy, is reconsidered, and it is shown that the NRC view that the trial was proof of the presence in milk of a "growth factor" which produced preferential growth efficiency in adequately fed children , was in error. From a re-evaluation of the evidence it is suggested that the experiment merely recorded catch-up growth in a group of poorly nourished children. The view that there existed an extensive nutritional problem due to poor quality diets is examined and challenged. Both dietary survey data and anthropometric evidence are used to present the case that there was throughout the period studied a widespread problem of underfeeding among the poor and that intervention strategies based on the Newer Knowledge were not an appropriate method of dealing with this problem. This casts doubts on the widely held view that there was a need for nutrition education and suggests that the problem was one of poverty rather than Ignorance. Disaggregated anthropometric data located by the author are analysed according to NCHS standards to assess the prevalence of underfeeding. Significantly higher prevalences of stunting than low weight-for-age exist in all data sets; this phenomenon is considered in detail and low weight-for-age is proposed as the preferred index of malnutrition in 20th Century historical studies. Attention is drawn to the relevance of these studies for the current nutrition and public health debate.
APA, Harvard, Vancouver, ISO, and other styles
8

Martin, Lisa J. "Online nutrition education : perceived understanding, acceptance, and usability of food and nutrition bytes curriculum for the Expanded Food and Nutrition Education Program." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/370.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Barone, Adam J. "Availability of Food and Nutrition Education at Greater Cincinnati Food Pantries." University of Cincinnati / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1470043012.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Hitchcock, Kathryn. "Validity of a Food Literacy Assessment Tool in Food Pantry Clients." University of Cincinnati / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1535460317710244.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food and Nutrition"

1

Fieldhouse, Paul. Food and Nutrition. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4899-3256-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Rose, Elizabeth. Food and nutrition. New York: PowerKids Press, 2005.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Tull, Anita. Food and nutrition. 2nd ed. Oxford: Oxford University Press, 1987.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Craig, Donnellan, ed. Food and nutrition. Cambridge: Independence, 2005.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Susan, Allingham, Meriorg Eva, and Toronto District School Board, eds. Food and nutrition. [Toronto]: Toronto District School Board, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Ross, Don. Food and nutrition. 2nd ed. Jaipur, India: Oxford Book Co., 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

NHMRC Expert Panel on National Food and Nutrition Monitoring and Surveillance Strategy (Australia) and Australian Institute of Health and Welfare., eds. Australia's food & nutrition. Canberra: Australian Govt. Pub. Service, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Kathleen, Mahan L., Escott-Stump Sylvia, and Krause Marie V, eds. Krause's food & nutrition therapy. Philadelphia, Pa: Elsevier Saunders, 2007.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Great Britain. Department of Health. Food & nutrition: Guidance on food & nutrition in primary teacher training. London: Department of health, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Kathleen, Mahan L., and Escott-Stump Sylvia, eds. Krause's food & nutrition therapy. St. Louis, Mo: Elsevier Saunders, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food and Nutrition"

1

Potter, Norman N. "Improving Nutritional Quality: Nutrition Labeling." In Food Science, 673–88. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_24.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Kilgour, O. F. G. "Food." In Mastering Nutrition, 106–33. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Kilgour, O. F. G. "Food Care." In Mastering Nutrition, 243–80. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Kilgour, O. F. G. "World Food." In Mastering Nutrition, 281–97. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kilgour, O. F. G. "Food Biology." In Mastering Nutrition, 35–56. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kilgour, O. F. G. "Food Components." In Mastering Nutrition, 57–85. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kilgour, O. F. G. "Food Energy." In Mastering Nutrition, 86–105. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Kilgour, O. F. G. "Food Processing." In Mastering Nutrition, 134–62. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Xu, Chuanlai, Hua Kuang, and Liguang Xu. "Food Nutrition Immunoassay." In Food Immunoassay, 339–63. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-9034-0_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Slavin, Joanne L. "Sports Nutrition." In Food Safety Handbook, 627–40. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch31.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food and Nutrition"

1

Nkirigacha, Dr Evayline M. "Nutrition-Sensitive Agriculture: Food Based Approach to All Ages." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-knt-2023-003.

Full text
Abstract:
NUTRITION-SENSITIVE agriculture is a food-based approach to agricultural development that puts nutritionally rich foods and dietary diversity at the heart of overcoming undernutrition, overnutrition and micronutrient deficiencies. Agriculture is already the source of most of the food we consume. Yet many people involved in agriculture do not consume enough food or benefit from a healthy diet. Indeed, although 63 per cent of low-income people worldwide work in agriculture – the overwhelming majority of them on small farms – many are at risk of food and nutrition insecurity. Farmers often must make difficult choices between what they consume and what they sell. Though they may grow nutritious crops and raise livestock, many of them sell most of what they produce, with little or nothing left for household consumption. The primary objective of investing in nutrition-sensitive agriculture and food systems is to ensure that acceptable, diverse, nutritious and safe foods, adequate to meet the dietary needs of people of all ages, are available and affordable at all times. This can mean, for example, introducing good practices that enable year-round access to a variety of nutritious food – either by making sure producers have the resources to produce the right foods for a healthy diet, or by equipping markets to sell a variety of nutritious foods at affordable prices. Empowering women and the impact of agriculture on women’s income is considered significant to nutrition security in households. Classical elements of food and nutrition security are income generation, increasing production, reducing post-harvest loses. Health aspects seen as most relevant in the context of nutrition-sensitive agriculture are; food-associated diseases, water pollution, and health hazards due to the use of chemicals. Of the three pillars of the modified UNICEF model, care has been considered by some studies to be significantly less in the context of nutrition-sensitive agriculture than food security or health.
APA, Harvard, Vancouver, ISO, and other styles
2

Imbo, Elizabeth, and Cornelia Speich. "Digitalization as a key driver for sustainable food system transformation: The case of Soluta-ag in Busia and Bungoma, Kenya." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-t.a.f.s-37.

Full text
Abstract:
Background: Suboptimal diet is responsible that one-third of the world’s population suffers from malnutrition. However, in cities, current food systems cannot guarantee sustainable availability, accessibility and affordability of nutritious foods for the entire population. Digitalization can be a key driver for sustainable food system transformation for better outcomes in food and nutrition. Objective: In the frame of the Nutrition in City Ecosystems (NICE) project connecting the demand and supply of urban food systems, 16’000 Kenyan farmers should be connected to specific marketplaces in Busia and Bungoma, Western Kenya, using the Soluta-ag digital tool in order to improve availability, accessibility and affordability of nutritious foods for urban consumers. Results: In NICE, the Farmers’ Hub social business model is applied to increase the production of nutritious and agroecologically produced foods. Farmers’ Hubs are ‘one-stop-shops’ offering a range of services to farmers, e.g., access to quality inputs, mechanization, advisory services and a market place for sale for produce contributing to better dietary quality. The Soluta-ag application supports buying and selling activities of the Farmers’ Hubs, provides data-driven insights on market trends, and monitors Farmers’ Hubs performance for more informed decisions. Since the initiation of the NICE project in 2021, 92 NICE Farmers’ Hubs owners serving 10,528 farmers have been trained on the utilization of Soluta-ag in Busia and Bungoma and transacting an average of KES 100,000 per month via Soluta-ag between January to April 2023. Conclusion: Close connection between all food systems stakeholders and evidence-based data for decision-making are key for sustainable food system transformation. A sustainable and equitable food system is a priority to tackle nutrition challenges in city ecosystems. Digitalization can play a key role in these processes. Soluta-ag, applied and introduced to foster production of nutritious and agroecologically produced food in secondary cities and to better link producers and consumers clearly contributes to an increased availability, accessibility, and affordability of nutritious foods for city populations through improved connection of farmers’ produce to markets ensuring fair prices for all involved. Key words Nutritious and agroecologically produced foods, digitalization, city ecosystems, social business model, Soluta-ag
APA, Harvard, Vancouver, ISO, and other styles
3

Koivuniemi, Ella, Terhi Pohjanheimo, and Anu Hopia. "Food Neophobia Is Associated with Food Texture Pickiness and Lower Liking of Foods with Spongy Texture among Finnish Consumers." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091272.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

"Personalized nutrition and behavioral impact." In Smart Food Value Chain – The Solution to Asia’s Food Distribution. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2020. http://dx.doi.org/10.56669/aujp2921.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Garcia, Ada Lizbeth, Megan Breheny, and Saeko Yazaki. "A Workshop on Food Consciousness and Traditional Japanese Culinary Practice Increases Awareness of Sensory Food Properties, Mindful Eating, and Food Waste Reduction Actions." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091282.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Althubaiti, Heba. "Examining staff and students perception on daily fruit and vegetable." In Food Safety Nutrition Webinar. Herald Meetings, 2021. http://dx.doi.org/10.52437/fnc-0821/10001.

Full text
Abstract:
Introduction: There is a lack in the awareness in the fruit and vegetable (F&V) recommendation among Saudi society. Although the known facts of the benefits of F&V on health, information on Saudi society following the advised recommendation whether by WHO or local is still unknown. Aim: This cross- sectional study aim to examine the perception of F&V intake among students and staff at Umm Al-Qura University and to assess if they follow these recommendations of F&V locally and internationally. Method: Students and staff from Umm Al-Qura University participated in this study (n= 98, age between 18- 55). All data were collected using short online survey via Online survey - Survey Monkey in 2019. Result: 55% students and staff were not aware about these recommendations whereas 45% were aware about WHO recommendation. The majority of students and staff 53% have less than two portions a day of F&V. Only 14% have between two to four portions a day. 32% do not eat any portion of F&V daily. 59%, 14%, 5% of students and staff who believe that they should have five, seven, more than seven portions a day for being healthy respectively. Maintaining health, reduce the risk for chronic disease and providing essential vitamins and minerals to the body were all reasons why students and staff believe that they should have F&V everyday by 71%. Busy lifestyle, F&V cost, lack of the awareness about the health benefits, dislike the taste, some F&V spoil easily were all factors affecting eating F&V daily. Conclusion: People need educational and nutritional campaigns to spread the awareness about the health benefits of F&V. Most importantly the ministry of health should support those campaigns to increase people awareness and build a healthy society with a good habit. Keywords: Fruit intake, veg intake, F&V recommendation, students, staff, Umm Al-Qura University
APA, Harvard, Vancouver, ISO, and other styles
7

Rapinski, Michael, Richard Raymond, Damien Davy, Jean-Philippe Bedell, Thora Herrmann, and Priscilla Duboz. "Local Food Systems under a Global Influence: How Should We Holistically Assess Evolving Food Systems?" In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091420.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Sejbuk, Monika, Anna Zinkow, Małgorzata Kuczyńska, Monika Cyuńczyk, Iwona Mirończuk-Chodakowska, and Anna M. Witkowska. "Antioxidant Activity of Culinary-Processed Food." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091158.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Roodenburg, Annet J. C., Nadja Hanssen, and Gerlinde van Santen. "Marketing or Transparency? A Study into Misleading Labelling: With Food Experts, Consumers and the Food Sector." In European Nutrition Conference. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023091084.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Boyle, Neil, Flora Larcombe, Katie Adolphus, Nick Wilkinson, Fiona Croden, and Louise Dye. "Meeting UK Fibre Intake Recommendations in Food Insecure Households: The Availability of Fibre from Redistributed Surplus Food." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091366.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food and Nutrition"

1

Stanton, Elliot, and Natasha Mutebi. Food, diet, nutrition and cancer. Parliamentary Office of Science and Technology, UK Parliament, April 2024. http://dx.doi.org/10.58248/pn718.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Toossi, Saied, and Jordan W. (Jordan William) Jones. food and nutrition assistance landscape. Washington, D.C.: Economic Research Service, U.S. Department of Agriculture,, June 2023. http://dx.doi.org/10.32747/2023.8054020.ers.

Full text
Abstract:
The U.S. Department of Agriculture (USDA) administers 15 domestic food and nutrition assistance programs that affect the lives of millions of people and account for roughly two-thirds of USDA's annual budget. In response to the Coronavirus (COVID-19) pandemic, USDA launched additional temporary programs and implemented numerous policy changes that expanded the scope and coverage of existing programs. Together, these programs contributed to $183 billion in spending on food and nutrition assistance programs in fiscal year (FY) 2022 (October 1, 2021-September 30, 2022). This report uses preliminary data from USDA, Food and Nutrition Service (FNS) to examine program trends and policy changes in USDA's largest U.S. food and nutrition assistance programs through FY 2022. It also summarizes a recent USDA, Economic Research Service (ERS) report examining the prevalence of household food insecurity in the United States in 2021 and another USDA, ERS report examining changes in food choices in the USDA Foods program.
APA, Harvard, Vancouver, ISO, and other styles
3

Hoynes, Hilary, and Diane Whitmore Schanzenbach. U.S. Food and Nutrition Programs. Cambridge, MA: National Bureau of Economic Research, March 2015. http://dx.doi.org/10.3386/w21057.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Research Institute (IFPRI), International Food Policy. Resilience for food and nutrition security. Washington, DC: International Food Policy Research Institute, 2014. http://dx.doi.org/10.2499/9780896296787.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Jones, Jordan W. (Jordan William), and Saied Toossi. The food and nutrition assistance landscape. [Washington, D.C.]: Economic Research Service, U.S. Department of Agriculture, June 2024. http://dx.doi.org/10.32747/2024.8453401.ers.

Full text
Abstract:
The U.S. Department of Agriculture (USDA) administers 16 domestic food and nutrition assistance programs that affect the lives of millions of people and account for roughly two-thirds of USDA's annual budget. In response to the Coronavirus (COVID-19) pandemic, USDA launched additional temporary programs and implemented numerous policy changes that expanded the scope and coverage of existing programs. Together, these programs contributed to $166.4 billion in spending on food and nutrition assistance programs in fiscal year (FY) 2023 (October 1, 2022-September 30, 2023). This report uses preliminary data from USDA, Food and Nutrition Service (FNS) to examine program trends and policy changes in USDA's largest domestic food and nutrition assistance programs through FY 2023. It also summarizes two 2023 USDA, Economic Research Service (ERS) reports including one that examines the prevalence of household food insecurity in the United States in 2022 and another that documents the share of households with school-aged children reporting that paying for school meals made it difficult to pay for other expenses after pandemic waivers allowing schools to serve free meals expired in 2022.--
APA, Harvard, Vancouver, ISO, and other styles
6

Jagadeesh, Keerthana, and Amrutraj R. Benahal. Food Glossary. Indian Institute for Human Settlements, 2022. http://dx.doi.org/10.24943/foo08.2022.

Full text
Abstract:
Urban studies look at food in a broad perspective. Since existent glossaries on food are biased towards cooking, nutrition, and culinary arts, the necessity to compile a more expansive glossary on food was felt. The Dictionary of Food Science and Nutrition, Glossary on Right to Food (2009) and Food Control System Assessment Tool: Introduction and Glossary were the main sources consulted. Additionally, various online resources, particularly the Food and Agriculture Organization (FAO), were used for out of context definitions.
APA, Harvard, Vancouver, ISO, and other styles
7

JHA, Anil. Pathways to enhance millet production and consumption in Bhutan - Policy Brief. International Centre for Integrated Mountain Development (ICIMOD), December 2023. http://dx.doi.org/10.53055/icimod.1040.

Full text
Abstract:
Communities across the world have consumed foods from millet “ as a traditional food and source of nutrition “ for generations. However, with changes in lifestyle and dietary habits, millet has lost its prominence, making many countries dependent on import-driven cereals like rice, wheat, and maize. Despite the potential to address food and nutritional security, millet production has declined. Millet is a climate-resilient crop that have been identified as an alternative to potential cereals in the hilly regions of the Hindu Kush Himalayan region in addressing food and nutrition security, especially under the current climate change scenarios. The UN Food and Agriculture Organization (FAO) has designated the year 2023 as the International Year of Millets.
APA, Harvard, Vancouver, ISO, and other styles
8

Research Institute (IFPRI), International Food Policy. Food security and nutrition in an urbanizing world. Washington, DC: International Food Policy Research Institute, 2017. http://dx.doi.org/10.2499/9780896292529_01.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Kenya. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133781.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Ghana. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133782.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food and Nutrition' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography