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Journal articles on the topic 'Food categories'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Furst, Tanis, Margaret Connors, Jeffery Sobal, Carole Bisogni, and Laura Winter Falk. "Food classifications: Levels and categories." Ecology of Food and Nutrition 39, no. 5 (2000): 331–55. http://dx.doi.org/10.1080/03670244.2000.9991623.

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Malamatenios, Olivia, Jessica L. Campbell, Grant Schofield, and Caryn Zinn. "The Human Interference Scoring System (HISS): A New Tool for Quantifying Food Quality Based on Its Level of Processing." Nutrients 16, no. 4 (2024): 536. http://dx.doi.org/10.3390/nu16040536.

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The Human Interference Scoring System (HISS) is a novel food-based diet-quality-classification system based on the existing NOVA method. HISS involves food and fluid allocation into categories from digital imagery based on food processing levels, followed by meal plan analysis using food-servings quantification. The primary purpose of this work was to evaluate the reliability of HISS. Trained nutrition professionals analyzed digital photographs from five hypothetical 24 h food recalls and categorized foods into one of four HISS categories. A secondary purpose was to assess the nutrient composi

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Kleiner, Leslie. "LATAM: Emulsifiers in all food categories." INFORM International News on Fats, Oils, and Related Materials 30, no. 3 (2019): 36–37. http://dx.doi.org/10.21748/inform.03.2019.36.

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Kolla, Jyothi Vishnu Vardhan, Poorna Chandra Vemula, Srinivasa Chakravarthy, Boya Naidu, and Dharmesh Patibandla. "Leveraging Transfer Learning to Identify Food Categories." Advances in Science and Technology Research Journal 15, no. 4 (2021): 101–9. http://dx.doi.org/10.12913/22998624/142738.

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Gupta, Khushboo, Mohd Ashaq, Rohit Sharma, et al. "The Application of Nanotechnology in Various Food Categories and Packaging." Archives of Current Research International 24, no. 10 (2024): 300–307. http://dx.doi.org/10.9734/acri/2024/v24i10933.

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Nanotechnology has the potential to revolutionize the food industry by enhancing safety, quality, and shelf life. However, public acceptance is crucial for successful commercialization. This study provides a comparative analysis of consumer perceptions, attitudes, and willingness to purchase nanotechnology-based products across various food categories (processed foods, beverages, dairy, meat, fresh produce) and packaging applications (active, intelligent, biodegradable). Findings indicate that acceptance varies significantly based on food category and packaging type. Key influencing factors in

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Caspi, Caitlin E., Katherine Y. Grannon, Qi Wang, Marilyn S. Nanney, and Robert P. King. "Refining and implementing the Food Assortment Scoring Tool (FAST) in food pantries." Public Health Nutrition 21, no. 14 (2018): 2548–57. http://dx.doi.org/10.1017/s1368980018001362.

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AbstractObjectiveHunger relief agencies have a limited capacity to monitor the nutritional quality of their food. Validated measures of food environments, such as the Healthy Eating Index-2010 (HEI-2010), are challenging to use due to their time intensity and requirement for precise nutrient information. A previous study used out-of-sample predictions to demonstrate that an alternative measure correlated well with the HEI-2010. The present study revised the Food Assortment Scoring Tool (FAST) to facilitate implementation and tested the tool’s performance in a real-world food pantry setting.Des

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Ananda, Jayanath, Gamithri Gayana Karunasena, and David Pearson. "Identifying interventions to reduce household food waste based on food categories." Food Policy 111 (August 2022): 102324. http://dx.doi.org/10.1016/j.foodpol.2022.102324.

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Zeki, Israa N. "Quality Assessment of Some Food Products in Iraq." IOP Conference Series: Earth and Environmental Science 1371, no. 6 (2024): 062001. http://dx.doi.org/10.1088/1755-1315/1371/6/062001.

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Abstract Food quality has received much attention in recent decades. This analytical study was conducted from January to December 2022. The data was collected from the Central Organization for Standardization and Quality Control. The study aimed to evaluate the quality of food products, monitor the application of Iraqi standards (IQS), and identify causes of non-conformity to avoid them. A total (438) samples classified into (4) main categories which subdivided into (12) food products. All of them subjected to precise (microbiological, chemical, physical) tests done by training professionals’

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Cardello, Armand V., Fabien Llobell, Davide Giacalone, Sok L. Chheang, and Sara R. Jaeger. "Consumer Preference Segments for Plant-Based Foods: The Role of Product Category." Foods 11, no. 19 (2022): 3059. http://dx.doi.org/10.3390/foods11193059.

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A survey of willingness to consume (WTC) 5 types of plant-based (PB) food was conducted in USA, Australia, Singapore and India (n = 2494). In addition to WTC, emotional, conceptual and situational use characterizations were obtained. Results showed a number of distinct clusters of consumers with different patterns of WTC for PB foods within different food categories. A large group of consumers did not discriminate among PB foods across the various food categories. Six smaller, but distinct clusters of consumers had specific patterns of WTC across the examined food categories. In general, PB Mi

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Missbach, Benjamin, Lukas Schwingshackl, Alina Billmann, et al. "Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods." PeerJ 3 (October 22, 2015): e1337. http://dx.doi.org/10.7717/peerj.1337.

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Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information

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Yaseen Abdullah, Yaser, and Rezgar Mostafa Mohammed. "Estimating Demand for Imported Food Categories in Iraq." Journal of Economics and Administrative Sciences 29, no. 137 (2023): 146–59. http://dx.doi.org/10.33095/jeas.v29i137.2759.

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Iraq is highly dependent on international markets to provide food for its residents. As imported food prices are highly dependent on crude oil prices in global markets, any shock in oil prices will have an impact on food consumption in the country. As a result, it is essential to study the demand for imported food at every time period. To the best of our knowledge as researchers, as not even a single study is available in the literature, this paper is considered the first to study the demand for imported food groups in Iraq. Therefore, the main objective of this research is to estimate demand

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Abdulaziz Murad, Manal, Hoda Jehad Abousada, Ghaida Abdullah Aldugman, Shahad Daifallaalsulaimani, Sahirajilan Al Nahari, and Nesreen Nabeel Qusti. "FOOD GROUPS THAT EXACERBATE SINUSITIS - A CROSS-SECTIONAL QUESTIONNAIRE STUDY." International Journal of Advanced Research 8, no. 12 (2020): 895–99. http://dx.doi.org/10.21474/ijar01/12230.

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Objectives: Chronic rhinosinusitis is an extremely common health complaint which decreases productivity and quality of life. The objective of this study was to identify associations between specific food categories and aggravation of symptoms of chronic rhinosinusitis Methods: This was a prospective, cross-sectional questionnaire study. Patients provided details about the categories of food that they consumed, as well as symptoms related to sinusitis. The data was extracted onto a spreadsheet and analysed using chi-square testing. Results:A small percentage of patients (4%) associated food cat

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Carrad, Amy M., Jimmy Chun Yu Louie, Heather R. Yeatman, Elizabeth K. Dunford, Bruce C. Neal, and Victoria M. Flood. "A nutrient profiling assessment of packaged foods using two star-based front-of-pack labels." Public Health Nutrition 19, no. 12 (2015): 2165–74. http://dx.doi.org/10.1017/s1368980015002748.

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AbstractObjectiveTo compare two front-of-pack nutrition labelling systems for the assessment of packaged foods and drinks with Australian Dietary Guidelines.DesignA cross-sectional nutrient profiling assessment. Food and drink products (n 20 225) were categorised into scoring levels using criteria for the Institute of Medicine (IOM) three-star system and the five-star Australian Health Star Rating (HSR). The effectiveness of these systems to categorise foods in accordance with Australian Dietary Guidelines was explored.SettingThe study was conducted in Australia, using a comprehensive food dat

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Perkovic, Sonja, and Jacob Lund Orquin. "Implicit Statistical Learning in Real-World Environments Leads to Ecologically Rational Decision Making." Psychological Science 29, no. 1 (2017): 34–44. http://dx.doi.org/10.1177/0956797617733831.

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Ecological rationality results from matching decision strategies to appropriate environmental structures, but how does the matching happen? We propose that people learn the statistical structure of the environment through observation and use this learned structure to guide ecologically rational behavior. We tested this hypothesis in the context of organic foods. In Study 1, we found that products from healthful food categories are more likely to be organic than products from nonhealthful food categories. In Study 2, we found that consumers’ perceptions of the healthfulness and prevalence of or

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Fangupo, Louise J., Jillian J. Haszard, Claudia Leong, Anne-Louise M. Heath, Elizabeth A. Fleming, and Rachael W. Taylor. "Relative Validity and Reproducibility of a Food Frequency Questionnaire to Assess Energy Intake from Minimally Processed and Ultra-Processed Foods in Young Children." Nutrients 11, no. 6 (2019): 1290. http://dx.doi.org/10.3390/nu11061290.

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NOVA is a food classification system that categorises food items into one of four categories according to the extent and purpose of their processing: minimally processed food (MPF), processed culinary ingredient (PCI), processed food (PF), or ultra-processed food (UPF). The aim of this study was to determine the relative validity and reproducibility of a food frequency questionnaire (EAT5 FFQ) for measuring daily energy intake (EI kJ) and percentage of daily energy intake (EI%) from each NOVA group in New Zealand children. One hundred parents of five year old children completed the 123 item EA

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Ezryn, S. Zahary Nur Faiqah, Gary Sacks, and Mohd Jamil Sameeha. "What Foods are Hypermarkets Promoting? A Content Analysis of Hypermarket Flyers in Malaysia." Current Research in Nutrition and Food Science Journal 13, no. 1 (2025): 473–83. https://doi.org/10.12944/crnfsj.13.1.32.

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Hypermarkets use marketing strategies that influence food choices and consumer buying behavior. This study aimed to identify the prevalence of promotions for ‘healthy’ and ‘unhealthy’ foods (on the front page vs the entire flyers) in hypermarket flyers in Malaysia and compare the healthiness of food products advertised during festive and non-festive seasons. The top three hypermarket chains (by market share) operating in Malaysia were selected and online flyers were collected for 16 weeks from January to August 2020 (n=23 flyers with 3559 food products). Food products were categorized into fou

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D’Addezio, Laura, Stefania Sette, Raffaela Piccinelli, Cinzia Le Donne, and Aida Turrini. "FoodEx2 Harmonization of the Food Consumption Database from the Italian IV SCAI Children’s Survey." Nutrients 16, no. 7 (2024): 1065. http://dx.doi.org/10.3390/nu16071065.

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Estimating the habitual food and nutrient intakes of a population is based on dietary assessment methods that collect detailed information on food consumption. Establishing the list of foods to be used for collecting data in dietary surveys is central to standardizing data collection. Comparing foods across different data sources is always challenging. Nomenclatures, detail, and classification into broad food groups and sub-groups can vary considerably. The use of a common system for classifying and describing foods is an important prerequisite for analyzing data from different sources. At the

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Ndanuko, Rhoda, Damian Maganja, Alex Kibet, et al. "Sodium Content and Labelling Completeness of Packaged Foods and Beverages in Kenya." Nutrients 13, no. 4 (2021): 1385. http://dx.doi.org/10.3390/nu13041385.

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Increased consumption of unhealthy processed foods, particularly those high in sodium, is a major risk factor for cardiovascular diseases. Nutrition information on packaged foods can help guide consumers toward products with less sodium, however the availability of nutrition information on foods sold in Kenya is currently unknown. The aims of this study were to estimate the proportion of packaged foods and beverages displaying nutrition information for sodium and determine the amount of sodium in packaged foods available for sale in Kenya. Data was collected in 2019 from five retail supermarke

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RICHARDSON, L. C., D. COLE, R. M. HOEKSTRA, A. RAJASINGHAM, S. D. JOHNSON, and B. B. BRUCE. "Foods Implicated in U.S. Outbreaks Differ from the Types Most Commonly Consumed." Journal of Food Protection 84, no. 5 (2021): 869–75. http://dx.doi.org/10.4315/jfp-20-293.

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ABSTRACT Foodborne disease outbreak investigations identify foods responsible for illnesses. However, it is not known the degree to which foods implicated in outbreaks reflect the distribution of food consumption in the U.S. population or the risk associated with their consumption. We compared the distribution of 24 categories of foods implicated in outbreaks with the distribution of foods consumed by the U.S. population. Beef, chicken, eggs, fish, herbs, mollusks, pork, sprouts, seeded vegetables, and turkey were implicated in outbreaks significantly more often than expected based on the freq

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Howe, Andrea, Leslie Hoo Fung, Gerald Lalor, Robin Rattray, and Mitko Vutchkov. "Elemental composition of Jamaican foods 1: A survey of five food crop categories." Environmental Geochemistry and Health 27, no. 1 (2005): 19–30. http://dx.doi.org/10.1007/s10653-004-5671-7.

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Elina, Petkova1 Kalin Ivanov2 Stanislava Ivanova2* Stanislav Gueorguiev3 Radiana Staynova3. "MOST SOLD CATEGORIES FOOD SUPPLEMENTS IN BULGARIAN PHARMACIES - RESEARCH." Indian Journal of Medical Research and Pharmaceutical Sciences 4, no. 5 (2017): 15–18. https://doi.org/10.5281/zenodo.572583.

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The aim of this study is to investigate which are the most sold categories food supplements in Bulgarian pharmacies. The survey covers 820 pharmacies across the country. We have found that the leading category of food supplements is “Immune and digestive health” (41.5%). The second place is for the “Bone and joint health” (12.9%). The “Urology” category (consisted mainly by plant extracts) is about 7.9%. Food supplements in the “Urology” category are not only recommended by pharmacists but often are prescribed by doctors, to improve treatment of kidney stone disease, for prevention of other pa

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Uddin, M. A., T. Jabin, E. A. Siam, M. T. Afreen, S. S. Uddin, and U. Sayeda. "Microbiological analysis of different categories of food items in Dhaka city, Bangladesh." Food Research 4, no. 4 (2020): 1351–56. http://dx.doi.org/10.26656/fr.2017.4(4).099.

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Pathogenic microorganisms have been so far reported to contaminate a wide range of foods triggering food borne infections or intoxications including the enteric complications, abdominal pain, fever, bloodstream infection etc. The current study was attempted to observe the microbiological quality of some popular foods collected from different places of Dhaka city, Bangladesh. Conventional cultural, microscopic and biochemical tests were followed for the detection and enumeration of bacterial isolates associated with these food samples. The investigation encompassed detection of total viable bac

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when fro

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Garcia, Armelle, Alya Hammami, Lucie Mazellier, et al. "Social modeling of food choices in real life conditions concerns specific food categories." Appetite 162 (July 2021): 105162. http://dx.doi.org/10.1016/j.appet.2021.105162.

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Lee, Jae-young, and Soon-kak Kwon. "Recommendation Method Based on Glycemic Index for Intake Order of Foods Detected by Deep Learning." Electronics 14, no. 3 (2025): 457. https://doi.org/10.3390/electronics14030457.

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In this paper, we propose a recommendation method for food intake order based on the glycemic index (GI) using deep learning to reduce rapid blood sugar spikes during meals. The foods in a captured image are classified through a food detection network. The GIs for the detected foods are found by matching their names or categories with the information stored in the database. If the detected food name or category is not found in the database, the food information is found from a public API. The food is classified into one of the food categories based on nutrients, and the median GI of the corres

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Tzoutzou, Milia, Eirini Bathrellou, and Antonia-Leda Matalas. "Food consumption and related messages in animated comic series addressed to children and adolescents." Public Health Nutrition 22, no. 8 (2019): 1367–75. http://dx.doi.org/10.1017/s1368980019000338.

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AbstractObjectiveTo analyse the food content in animated comic series addressed to young audiences both in terms of the kinds of foods presented and the cues accompanying them.DesignOne hundred episodes of ten animated cartoon series with high television audience viewing (based on Average Minute Rating %) were reviewed and food items were classified into ten categories. In each episode, food cues (i.e. every mention of food, visual, oral or referring to foods consumed) was noted down and characterized as positive, negative or neutral. The rate of overall consumption and the food categories sho

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Kanter, Rebecca, Marcela Reyes, Boyd Swinburn, Stefanie Vandevijvere, and Camila Corvalán. "The Food Supply Prior to the Implementation of the Chilean Law of Food Labeling and Advertising." Nutrients 11, no. 1 (2018): 52. http://dx.doi.org/10.3390/nu11010052.

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This study aimed to evaluate the composition of the food supply ahead of the implementation of the Chilean Law of Food Labeling and Advertising (Law 20.606) in June 2016. The INFORMAS (International Network for Food and Obesity/Non-communicable Diseases (NCDs) Research, Monitoring and Action Support) framework for monitoring the composition of the food supply was used. The Law’s initial (2016) and final (2019) limits were used to evaluate if foods would receive a “High in” warning for Calories, Sodium, Sugars and/or Saturated Fats (initial/final, solids: >350/275 kcal; >800/400 mg; >2

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Silveira, Tatiana Feitoza Vianna da, Cid Manso de Mello Vianna, and Gabriela Bittencourt Gonzalez Mosegui. "Brazilian legislation for functional foods and the interface with the legislation for other food and medicine classes: contradictions and omissions." Physis: Revista de Saúde Coletiva 19, no. 4 (2009): 1189–202. http://dx.doi.org/10.1590/s0103-73312009000400015.

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Functional foods are generally defined as foods that, due to their physiologically active substances, benefit health in addition to providing basic nourishment. As Brazilian legislation does not provide a definition for functional foods, the only possible actions is to claim that some foods have functional health proprieties. Based on a review of legislation, this paper discusses not only the lack of transparency in relation to the categories of products classified as foods and medicinal plants, but also the interactions and contradictions of functional food product legislation. Products may b

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Hudak, Katelin M., Emily Friedman, Joelle Johnson, and Sara E. Benjamin-Neelon. "Food Bank Donations in the United States: A Landscape Review of Federal Policies." Nutrients 12, no. 12 (2020): 3764. http://dx.doi.org/10.3390/nu12123764.

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Rates of food insecurity have increased substantially in the United States (US), and more families are turning to the charitable food system to help meet their needs. Prior studies have examined the nutritional quality of foods offered through food banks, but little is known about what government policies may shape the healthy food donation landscape. The purpose of this study was to review US federal policies that impact food and beverage donations to food banks and assess whether policies encourage healthy food donations. In spring 2020, two researchers independently reviewed federal food an

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Sánchez-Bravo, Paola, Edgar Chambers, Luis Noguera-Artiaga, et al. "Consumers’ Attitude towards the Sustainability of Different Food Categories." Foods 9, no. 11 (2020): 1608. http://dx.doi.org/10.3390/foods9111608.

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Currently, poverty, climate change, environmental pollution and the depletion of natural resources have generated a greater concern for sustainability. The objective is the survival of the human species and the persistence of all components of the biosphere. To achieve sustainability, human participation is essential; sustainable consumption depends on consumers’ perceptions of sustainability and how they affect their behavior. The aim of this study was to understand consumers’ perceptions and attitudes towards food sustainability based on country, age, gender, income and education level. An o

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Rajh, Edo, Tihomir Vranesevic, and Davor Tolic. "Croatian food industry – brand equity in selected product categories." British Food Journal 105, no. 4/5 (2003): 263–73. http://dx.doi.org/10.1108/00070700310477059.

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Lynch, Elizabeth B., and Shane Holmes. "Food Group Categories of Low-income African American Women." Journal of Nutrition Education and Behavior 43, no. 3 (2011): 157–64. http://dx.doi.org/10.1016/j.jneb.2010.02.011.

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Pearson, Joanne M., Oral Capps, and Julein Axelson. "Food Use in Households in Three Work-Shift Categories." Home Economics Research Journal 13, no. 4 (1985): 400–408. http://dx.doi.org/10.1177/1077727x8501300407.

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Avery, Jason, Madeline Carrington, Alexander Liu, and Alex Martin. "Representation of naturalistic food categories in the human brain." Journal of Vision 22, no. 14 (2022): 3426. http://dx.doi.org/10.1167/jov.22.14.3426.

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Sousa, Antônia Flávia Lopes de, and Raquel Teixeira Terceiro Paim. "Food habits of different worker categories: an integrative review." Revista Brasileira de Medicina do Trabalho 20, no. 04 (2022): 624–32. http://dx.doi.org/10.47626/1679-4435-2022-703.

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Miller, Ashley E., Edgar Chambers, Alicia Jenkins, Jeehyun Lee, and Delores H. Chambers. "Defining and characterizing the “nutty” attribute across food categories." Food Quality and Preference 27, no. 1 (2013): 1–7. http://dx.doi.org/10.1016/j.foodqual.2012.04.017.

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Putsis, William P. "Empirical analysis of competitive interaction in food product categories." Agribusiness 15, no. 3 (1999): 295–311. http://dx.doi.org/10.1002/(sici)1520-6297(199922)15:3<295::aid-agr1>3.0.co;2-t.

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Yılmaz, Gökhan, Doğuş Kılıçarslan, and Meltem Caber. "How does a destination’s food image serve the common targets of the UNESCO creative cities network?" International Journal of Tourism Cities 6, no. 4 (2020): 785–812. http://dx.doi.org/10.1108/ijtc-07-2019-0115.

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Purpose As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to

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Franco-Arellano, Beatriz, Laura Vergeer, Gabriel B. Tjong, and Mary L'Abbé. "Gluten-Free Claims Are Displayed Mostly on Processed and Ultra-Processed Foods in Canada." Current Developments in Nutrition 4, Supplement_2 (2020): 751. http://dx.doi.org/10.1093/cdn/nzaa052_020.

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Abstract Objectives Celiac disease is an autoimmune condition characterized by an adverse response to gluten ingestion. While only 1% of the population must follow a gluten-free diet (e.g., those with celiac disease), gluten-free products are becoming increasingly prevalent in Canada, particularly among packaged products, which are largely processed or ultra-processed. Yet, excess consumption of processed and ultra-processed foods has been associated with poor diet quality, a risk factor for obesity and other non-communicable diseases. Objectives To examine whether the presence of gluten-free

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Coyle, Daisy, Maria Shahid, Elizabeth Dunford, et al. "Contribution of Major Food Companies and Their Products to Household Dietary Sodium Purchases in Australia." Current Developments in Nutrition 4, Supplement_2 (2020): 1790. http://dx.doi.org/10.1093/cdn/nzaa067_017.

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Abstract Objectives To support the work of the Australian federal governments proposed sodium reformulation targets, this study sought to identify the relative contribution that different food companies and their products make to household sodium purchases in Australia. We also examined differences in household sodium purchases from packaged foods and beverages by income level. Methods We used one year of grocery purchase data from a nationally representative consumer panel of Australian households who reported their grocery purchases (the Nielsen Homescan panel), combined with a packaged food

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Trapeznikova, Elena. "Improving the Storage of Some Food Categories to Reduce the Irretrievable Losses of a Retailer: Methodology Analysis." E3S Web of Conferences 295 (2021): 01031. http://dx.doi.org/10.1051/e3sconf/202129501031.

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Retailers conventionally store perishable foods in refrigerated display cases to keep them at specific temperatures; air conditioning dries the air in the room, which in turn causes these foods to lose moisture. Water as a dispersing medium and a solvent affects the consistency, structure, and appearance of foods in storage. However, excessive moistness will also jeopardize the quality of foods by providing fungi and bacteria with good conditions for growth. Conventional food storage technology does not involve humidity control; as a result, food appearance and quality degrades, and the intens

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Lim, Geraldine Songlen, Jun Cheng Er, Kalpana Bhaskaran, et al. "Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety." Foods 13, no. 4 (2024): 511. http://dx.doi.org/10.3390/foods13040511.

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A total diet study is often used to evaluate a population’s baseline dietary exposure to chemical hazards from across the diet. In 2021–2023, Singapore carried out a TDS, and this article presents an overview of the study design and methodological selections in Singapore’s TDS, as well as its relevance to ensuring food safety. A food consumption survey was conducted on Singapore citizens and permanent residents, where food consumption patterns of the Singapore population were identified. The selection of chemical hazards and foods for inclusion in Singapore’s TDS, as well as principal consider

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Charlebois, Sylvain, Marie-Ève Ducharme, Mélanie Morrison, Janèle Vézeau, and Stacey Taylor. "The Local Food Paradox: A Second Study of Local Food Affordability in Canada." Sustainability 15, no. 6 (2023): 5199. http://dx.doi.org/10.3390/su15065199.

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The price of food has been affected in recent months in response to events such as the war in Ukraine, energy costs, inflation, the COVID-19 pandemic, and climate change. Indeed, supply problems, as well as the repercussions of global issues, have had an impact on grocery bills. Just between September and October 2022, the price of food increased by 11.4% and 11% year-to-year. In addition, with the pandemic, buying locally has become a key factor for some in choosing which products to consume. This second edition of the report aims to answer the question Does eating local in Quebec cost more?

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Purnomo, Agustina Multi, Gumilar Rusliwa Somantri, and Ricardi S. Adnan. "“Local Food” Consumption: Does Locality Matter?" JAS (Journal of ASEAN Studies) 11, no. 1 (2023): 1–20. http://dx.doi.org/10.21512/jas.v11i1.7537.

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The research examined the possibility of food being socialized as local food to replace local food’s role in food tourism. Food was one of the major attractions during a vacancy in ASEAN. The study of food in tourism rarely considered local food diversity in urban areas. The research addressed the other type of local food that is typical city food. In this case, there is no connection between the food and culture, traditions, history, or place, but the food is socialized as being indigenous. The local food consumption model was used to test whether the factors that affect tourists' local food

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Shahid, Maria, Gade Waqa, Arti Pillay, et al. "Packaged food supply in Fiji: nutrient levels, compliance with sodium targets and adherence to labelling regulations." Public Health Nutrition 24, no. 13 (2021): 4358–68. http://dx.doi.org/10.1017/s136898002100224x.

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AbstractObjective:To estimate the proportion of products meeting Fiji government labelling regulations, assess compliance with national Na reformulation targets and examine the Na and total sugar levels in packaged foods sold in selected major supermarkets.Design:We selected five major supermarkets in 2018 and collected the product information and nutritional content from the labels of all packaged foods sold. We organised 4278 foods into fourteen major food categories and thirty-six sub-categories and recorded the proportion of products labelled in accordance with the Fiji labelling regulatio

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Blanco-Metzler, Adriana, Jaritza Vega-Solano, Beatriz Franco-Arellano, et al. "Changes in the Sodium Content of Foods Sold in Four Latin American Countries: 2015 to 2018." Nutrients 13, no. 11 (2021): 4108. http://dx.doi.org/10.3390/nu13114108.

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In 2015, the Pan American Health Organization (PAHO) published sodium targets for packaged foods, which included two distinct levels: one “regional” and one “lower” target. Changes to the sodium content of the food supply in Latin American Countries (LAC) has not been evaluated. A repeated cross-sectional study used food label data from 2015 (n = 3859) and 2018 (n = 5312) to determine changes in the proportion of packaged foods meeting the PAHO sodium targets and the distribution in the sodium content of foods in four LAC (Argentina, Costa Rica, Paraguay, Peru). Foods were classified into the

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Harrison, Stéphanie, Didier Brassard, Simone Lemieux, and Benoît Lamarche. "Consumption and Sources of Saturated Fatty Acids According to the 2019 Canada Food Guide: Data from the 2015 Canadian Community Health Survey." Nutrients 11, no. 9 (2019): 1964. http://dx.doi.org/10.3390/nu11091964.

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The 2019 revised version of Canada’s Food Guide (CFG) recommends limiting the consumption of processed foods that are high in saturated fatty acids (SFA). Yet, the contributions of each CFG group to the total SFA intake of Canadians are not specifically known. The objectives of this study were to quantify the total SFA intake of Canadians, determine the sources of SFA consumed by Canadian adults, and identify potential differences in these sources. A nation representative sample from the Canadian Community Health Survey (CCHS – Nutrition 2015) was used for these analyses. Dietary intakes were

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Dinkha, Edwardo, and Fakhir Mohammed. "INVESTIGATING SEMANTIC PROTOTYPES OF FOOD IN BAHDINI KURDISH." Humanities Journal of University of Zakho 13, no. 1 (2025): 167–77. https://doi.org/10.26436/hjuoz.2025.13.1.1537.

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Prototype theory is a vital categorization theory in cognitive semantics that Rosch introduced in the 1970s. It serves as a fundamental framework in cognitive semantics for comprehending the formation and organization of categories in the human mind. The current study aims to identify the prototypes of various food categories in Bahdini Kurdish, thereby, it addresses a gap in contemporary research regarding this issue. It examines food semantics by emphasizing categorization, the most typical example in the selected category, and the impact of gender on their perception and categorization. The

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Jain, Anoop, Smriti Sharma, Rockli Kim, and S. V. Subramanian. "Food deprivation among adults in India: an analysis of specific food categories, 2016–2021." eClinicalMedicine 66 (December 2023): 102313. http://dx.doi.org/10.1016/j.eclinm.2023.102313.

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Kane, Alé, Ngoné Fall Bèye, Alioune Sow, Papa Amadou Diakhaté, Ndèye Yacine Ndiaye, and Mady Cissé. "Profile of the Functional Categories of Food Additives in Industrial Foods Marketed in Senegal." Food and Nutrition Sciences 14, no. 12 (2023): 1244–58. http://dx.doi.org/10.4236/fns.2023.1412078.

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