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Journal articles on the topic 'Food Science and Nutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Rowe, Sylvia B., and Nick Alexander. "Food and Nutrition Science Communications." Nutrition Today 52, no. 3 (2017): 151–54. http://dx.doi.org/10.1097/nt.0000000000000214.

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Balasasirekha, R. "Introducing Food Science." Indian Journal of Nutrition and Dietetics 54, no. 1 (2017): 115. http://dx.doi.org/10.21048/ijnd.2017.54.1.15450.

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Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the pres

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Hasan, M. N., M. Z. Sultan, and M. Mar-E-Um. "Significance of Fermented Food in Nutrition and Food Science." Journal of Scientific Research 6, no. 2 (2014): 373–86. http://dx.doi.org/10.3329/jsr.v6i2.16530.

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Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducin

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Willett, W. "NUTRITION: The Food Pushers." Science 297, no. 5579 (2002): 198–99. http://dx.doi.org/10.1126/science.1074485.

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5

Perez-Cueto, Federico J. A., and Annemarie Olsen. "The Multifaceted Dimensions of Food Choice and Nutrition." Nutrients 12, no. 2 (2020): 502. http://dx.doi.org/10.3390/nu12020502.

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The Special Issue “Food Choice and Nutrition” deals with the relationship between the food choices of different population groups or consumer segments and its impact on the nutritional status, improvement of dietary quality, food and nutrition-related behaviour, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc [...]

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Uauy, Ricardo. "Defining and addressing the nutritional needs of populations." Public Health Nutrition 8, no. 6a (2005): 773–80. http://dx.doi.org/10.1079/phn2005774.

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AbstractObjectiveTo examine the present methods used to define nutritional needs, and to analyse the intrinsic limitations of the reductionist chemical, biological and medical approaches to assess requirements. To establish the necessity to incorporate the complexities emerging from a broader understanding of the biological sciences as well as to include environmental and social dimensions in addressing nutritional needs.MethodExamples of the limitations of current approaches and the implications of these in defining potential solutions and policy options to address present nutritional problem

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Subba Rao, GM, T. Vijayapushapm, K. Venkaiah, and V. Pavarala. "Quantitative and qualitative analysis of nutrition and food safety information in school science textbooks of India." Health Education Journal 71, no. 6 (2011): 725–35. http://dx.doi.org/10.1177/0017896911422783.

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Objective: To assess quantity and quality of nutrition and food safety information in science textbooks prescribed by the Central Board of Secondary Education (CBSE), India for grades I through X. Design: Content analysis. Methods: A coding scheme was developed for quantitative and qualitative analyses. Two investigators independently coded the data and inter-coder reliability was assessed using Cohen’s Kappa. The inferences were then reviewed by an expert group. Results: There was high agreement (Kappa = 0.89) between coders. Nutrition topics got > 10% pages in textbooks of grades I to VII

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Ahern, Grace J., A. A. Hennessy, C. Anthony Ryan, R. Paul Ross, and Catherine Stanton. "Advances in Infant Formula Science." Annual Review of Food Science and Technology 10, no. 1 (2019): 75–102. http://dx.doi.org/10.1146/annurev-food-081318-104308.

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Human milk contains a plethora of nutrients and bioactive components to help nourish the developing neonate and is considered the “gold standard” for early life nutrition—as befits the only food “designed” by evolution to feed human infants. Over the past decade, there is considerable evidence that highlights the “intelligence” contained in milk components that contribute to infant health beyond basic nutrition—in areas such as programming the developing microbiome and immune system and protecting against infection. Such discoveries have led to new opportunities for infant milk formula (IMF) m

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Kliemann, Nathalie, Mariana Kraemer, Tailane Scapin, et al. "Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods." Nutrients 10, no. 7 (2018): 891. http://dx.doi.org/10.3390/nu10070891.

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The presentation of nutrition information on a serving size basis is a strategy that has been adopted by several countries to promote healthy eating. Variation in serving size, however, can alter the nutritional values reported on food labels and compromise the food choices made by the population. This narrative review aimed to discuss (1) current nutrition labelling legislation regarding serving size and (2) the implications of declared serving size for nutrition information available on packaged foods. Most countries with mandatory food labelling require that serving size be presented on foo

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Abbaspour, Nazanin. "Nutritional Adequacy: Integration of Food Security, Food System Efficiency, Sociocultural Determinants, Precision Nutrition, Sustainability, and Ecosystem Quality." Current Developments in Nutrition 5, Supplement_2 (2021): 619. http://dx.doi.org/10.1093/cdn/nzab045_001.

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Abstract Objectives To provide an overview of the relationship between the nutritional adequacy of food and its relationship to the food system, social determinants, precision nutrition, environmental sustainability, and ecosystem quality. Methods Comprehensive review of the latest literature Results Nutritional content of food can change from source to consumption as it goes through different stages where minimizing the cost is often the primary goal. Optimizing the nutritional content of food while maintaining environmental and ecosystem quality is a challenge that must be met in the coming

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Chandra, R. K. "Progress in food and nutrition science." Nutrition Research 6, no. 4 (1986): 473. http://dx.doi.org/10.1016/s0271-5317(86)80190-7.

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12

Rist, Manuela J., Uwe Wenzel, and Hannelore Daniel. "Nutrition and food science go genomic." Trends in Biotechnology 24, no. 4 (2006): 172–78. http://dx.doi.org/10.1016/j.tibtech.2006.02.001.

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13

Blanchfield, J. Ralph. "Dictionary of Food Science and Nutrition." International Journal of Food Science & Technology 44, no. 11 (2009): 2328. http://dx.doi.org/10.1111/j.1365-2621.2008.01747.x.

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Rowe, Sylvia, Nick Alexander, Fergus M. Clydesdale, et al. "Funding Food Science and Nutrition Research." Nutrition Today 44, no. 3 (2009): 112–13. http://dx.doi.org/10.1097/nt.0b013e3181a4b304.

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15

Feldman, Elaine B. "Food Science." Nutrition Today 33, no. 3 (1998): 106–12. http://dx.doi.org/10.1097/00017285-199805000-00011.

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Wahlqvist, Mark L. "The new nutrition science: sustainability and development." Public Health Nutrition 8, no. 6a (2005): 766–72. http://dx.doi.org/10.1079/phn2005780.

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AbstractObjectiveTo show that nutrition science is anchored in food systems and is influenced by the social, through the environmental to the cosmological, life's connections and rhythms. To indicate that an integrative approach is now becoming possible with advances in food technology, in the understanding of food choice and of human behaviour, and in a preparedness to recognise nutritional inputs in the full sweep of life-long well-being and health outcomes.MethodAn analysis of the much broader understanding of nutritionally related diseases from an ecological perspective, with attention to

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Táyfel, A. "Frontiers in Nutrition Research. Annual Meeting of the European Academy of Nutritional Sciences." Food / Nahrung 40, no. 1 (1996): 51. http://dx.doi.org/10.1002/food.19960400131.

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Miyachi, Motohiko. "Summary of the 9th Life Science Symposium: integration of nutrition and exercise sciences." Nutrition Reviews 78, Supplement_3 (2020): 40–45. http://dx.doi.org/10.1093/nutrit/nuaa083.

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Abstract The Life Science Symposium held by the Nutrition Research Committee of the International Life Sciences Institute (ILSI) Japan in 2018, “Fusion of Nutrition and Exercise Sciences Leading to Extension of Healthy Life Expectancy,” covered current topics in the science of nutrition and exercise to address extending healthy life expectancy. Presentation topics included (1) lifestyle and gut microbiota; (2) how to use lipids in sports nutrition; (3) the effect and molecular mechanism of improvement of arteriosclerosis by exercise and nutrition; (4) physical activity and nutrition that suppo

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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 (2020): e0240263. http://dx.doi.org/10.1371/journal.pone.0240263.

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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 heterogenei

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Sujai, Akhmad, Maria Goretti Adiyanti, and Emy Huriyati. "Ketahanan pangan rumah tangga, status gizi, dan prestasi belajar siswa sekolah dasar." Jurnal Gizi Klinik Indonesia 9, no. 3 (2013): 104. http://dx.doi.org/10.22146/ijcn.15442.

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Background: Poverty and lack of income will cause inability of the family to provide enough and nutritious food for all the family members. Fulfillment of nutritious food will bring direct impact to nutrition status of children. Malnutrition will affect brain development and intelligence that in the long run disrupts academic achievement.Objective: To identify association between food security of the household and nutrition status with academic achievement of elementary school students at Yogyakarta Municipality.Method: The study was observational with cross sectional design. Samples were stud

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Head, Richard J., and Jonathan D. Buckley. "Human variation in response to food and nutrients." Nutrition Reviews 78, Supplement_3 (2020): 49–52. http://dx.doi.org/10.1093/nutrit/nuaa068.

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Abstract The application of science to human nutrition over the centuries has served societies well. One example is the identification of key nutrients to overcome nutritional deficiencies, which has enhanced life expectancy. Enhanced life expectancy, however, is associated with an increased prevalence of chronic disorders related to food and nutrition. Findings of studies indicating that individual responses to nutrients differ substantially between individuals make it necessary to re-examine the relationship between nutrition and human health. The emergence of new genomic-based technologies

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Hulan, H. W. "The Science of Food—An Introduction to Food Science, Nutrition and Microbiology." Food Research International 25, no. 1 (1992): 81–82. http://dx.doi.org/10.1016/0963-9969(92)90029-5.

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23

Sampson, Susan. "Functional Foods: The Connection Between Nutrition, Health, and Food Science." Journal of Nutrition Education and Behavior 47, no. 1 (2015): 117.e1. http://dx.doi.org/10.1016/j.jneb.2014.07.005.

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Lang, Tim. "Food control or food democracy? Re-engaging nutrition with society and the environment." Public Health Nutrition 8, no. 6a (2005): 730–37. http://dx.doi.org/10.1079/phn2005772.

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AbstractObjectiveTo explore the terms on which nutrition should engage with the global challenges ahead.DesignAnalysis of current orientation of nutrition and policy.ResultNutrition faces four conceptual problems. The first is that nutrition has fissured into two broad but divergent directions. One is biologically reductionist, now to the genome; the other sees nutrition as located in social processes, now also requiring an understanding of the physical environment. As a result, nutrition means different things to different people. The second problem is a misunderstanding of the relationship b

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Monsen, Elaine. "Developing Science-Based Food and Nutrition Information." Journal of the American Dietetic Association 101, no. 10 (2001): 1144–45. http://dx.doi.org/10.1016/s0002-8223(01)00280-2.

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Rowe, Sylvia. "Communicating Science-Based Food and Nutrition Information." Journal of the American Dietetic Association 101, no. 10 (2001): 1145–46. http://dx.doi.org/10.1016/s0002-8223(01)00281-4.

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Rowe, Sylvia B. "Communicating Science-Based Food and Nutrition Information." Journal of Nutrition 132, no. 8 (2002): 2481S—2482S. http://dx.doi.org/10.1093/jn/132.8.2481s.

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Reicks, M., and Z. Vickers. "Food science and nutrition student recruitment strategies." Journal of the American Dietetic Association 93, no. 9 (1993): A61. http://dx.doi.org/10.1016/0002-8223(93)91196-w.

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Copolo, Cindy, and Paul B. Hounshell. "Nutrition & Food Science: A Curriculum for Secondary Science." American Biology Teacher 50, no. 7 (1988): 460–62. http://dx.doi.org/10.2307/4448792.

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Hassel, Craig A., Asha Lal Tamang, Lea Foushee, and Ryan Bad Heart Bull. "Decolonizing Nutrition Science." Current Developments in Nutrition 3, Supplement_2 (2019): 3–11. http://dx.doi.org/10.1093/cdn/nzy095.

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ABSTRACT Colonization and decolonization are common concepts within the discourse of Indigenous scholars and show significance within the recently emerging Native Nutrition conferences. Yet these words and the meanings they convey rarely appear within scholarly literature of nutrition professionals. To what extent are the concepts of colonization and decolonization relevant to the scope of nutrition education, practice, and research? If they are relevant, why are they not more common within professional discourse? Here we briefly describe these concepts and address these questions. We report f

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Freeman, Andrea. "Transparency for Food Consumers: Nutrition Labeling and Food Oppression." American Journal of Law & Medicine 41, no. 2-3 (2015): 315–30. http://dx.doi.org/10.1177/0098858815591520.

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Transparency for consumers through nutrition labeling should be the last, not the first, step in a transformative food policy that would reduce dramatic health disparities and raise the United States to the health standards of other nations with similar resources. Nonetheless, transparency in the food system is a key focal point of efforts to improve health by providing consumers with necessary information to make good nutritional choices, as well as to achieve sustainable food chains and ensure food safety and quality. In fact, nutrition labeling on packaging and in restaurants is the centerp

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Harris, Jody, Phuong Hong Nguyen, Lan Mai Tran, and Phuong Nam Huynh. "Nutrition transition in Vietnam: changing food supply, food prices, household expenditure, diet and nutrition outcomes." Food Security 12, no. 5 (2020): 1141–55. http://dx.doi.org/10.1007/s12571-020-01096-x.

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Abstract While literature has noted the presence of a nutrition transition in terms of changing nutrition outcomes in Vietnam, very limited evidence linking changes in upstream food system factors to downstream diet and nutrition changes exists. Combining available data from different sources and analyzing it through a conceptual food systems framework, our study examines different pathways of nutrition transition through food supply, food prices, household food expenditures, diets, and nutrition outcomes in Vietnam. Our findings show that while Vietnam is at the start of its nutrition transit

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Martirosyan, Danik, Jessica Von Brugger, and Sarina Bialow. "Functional food science: Differences and similarities with food science." Functional Foods in Health and Disease 11, no. 9 (2021): 408. http://dx.doi.org/10.31989/ffhd.v11i9.831.

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Many nations are facing rising healthcare costs. The field of functional food science (FFS) has been introduced to combat this. Functional foods are foods with added bioactive compounds which provide a clinically proven health benefit. However, FFS and food science (FS) are often viewed as one and the same. To progress in development and research in the field of FFS, the two must be viewed as separate. Currently, the FDA has not issued or accepted a formal definition for functional foods. In contrast, the FDA accepts and actively uses FS. This makes it difficult to regulate functional foods an

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Norheim, Frode, Ingrid Gjelstad, Marit Hjorth, et al. "Molecular Nutrition Research—The Modern Way Of Performing Nutritional Science." Nutrients 4, no. 12 (2012): 1898–944. http://dx.doi.org/10.3390/nu4121898.

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Abad-Segura, Emilio, Mariana-Daniela González-Zamar, José Gómez-Galán, and César Bernal-Bravo. "Management Accounting for Healthy Nutrition Education: Meta-Analysis." Nutrients 12, no. 12 (2020): 3715. http://dx.doi.org/10.3390/nu12123715.

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Unequal economic growth shapes food systems. Nutrition problems incorporate inappropriate practices, so nutrition education is key to empowering consumers to choose healthy foods. However, increasing the accessibility of healthy diets is related to reducing the cost of nutritious foods. The accounting management of healthy nutrition should allow for optimal global decision-making. The evolution of scientific production and global research trends on this topic between 1968 and 2019 have been studied. Statistical and mathematical methods have been applied to 1738 documents from the Scopus databa

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Okoro, Chioma Sylvia, Innocent Musonda, and Justus Agumba. "Evaluating the Influence of Nutrition Determinants on Construction Workers’ Food Choices." American Journal of Men's Health 11, no. 6 (2016): 1713–27. http://dx.doi.org/10.1177/1557988315625775.

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Nutritional knowledge as well as economic, social, biological, and cultural factors have been known to determine an individual’s food choices. Despite the existence of research on the factors which influence nutrition globally, there is little known about the extent to which these factors influence the food choices of construction workers, which in turn influence their health and safety during construction activities. The present article investigates the extent to which construction workers’ nutrition is influenced by nutritional knowledge, as well as economic, environmental, social, psycholog

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Brown, Louise, and Frans van der Ouderaa. "Nutritional genomics: food industry applications from farm to fork." British Journal of Nutrition 97, no. 6 (2007): 1027–35. http://dx.doi.org/10.1017/s0007114507691983.

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Nutritional genomics is a new and promising science area which can broadly be defined as the application of high throughput genomics (transcriptomics, proteomics, metabolomics/metabonomics) and functional genomic technologies to the study of nutritional sciences and food technology. First utilised in the food industry by plant biotechnologists to manipulate plant biosynthetic pathways, the use of genomic technologies has now spread within the agriculture sector, unleashing a host of new applications (e.g. approaches for producing novel, non-transgenic plant varietals; identification of genetic

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Chandra, Ranjit K. "‘Progress in food and nutrition science’ to merge with ‘nutrition research’." Nutrition Research 14, no. 1 (1994): 1. http://dx.doi.org/10.1016/s0271-5317(05)80361-6.

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Chandra, Ranjit K. "“Progress in Food and Nutrition Science” to merge with “Nutrition Research”." Nutrition Research 13, no. 1 (1993): 1. http://dx.doi.org/10.1016/s0271-5317(05)80650-5.

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Kobayashi, Minatsu, Sayo Uesugi, Reiko Hikosaka, and Rieko Aikawa. "Relationship between professional experience as a practicing dietitian and lifestyle and dietary habits among graduates of a department of food science and nutrition." Nutrition & Food Science 45, no. 5 (2015): 716–27. http://dx.doi.org/10.1108/nfs-02-2015-0013.

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Purpose – This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired a dietitian license. The dietary habits of students of departments of food science and nutrition have been reported. However, no study has compared the dietary habits of graduates with and without actual clinical experience. Design/methodology/approach – In total, 206 participants who graduated from the department of food science and nutrition of a university located in Tokyo between 1975 and 1984 completed

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Schroen, Karin, Claire Berton-Carabin, Denis Renard, et al. "Droplet Microfluidics for Food and Nutrition Applications." Micromachines 12, no. 8 (2021): 863. http://dx.doi.org/10.3390/mi12080863.

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Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter. In particular, food and nutritional sciences still have many research questions unsolved, and conventional laboratory methods are not always suitable to answer them. In this review, we present how microfluidics have been used in these fields to produce and investigate various droplet-based systems, namely simple and double emulsions, microgels, micropartic

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Md Noh, Mohd Fairulnizal, Rathi Devi-Nair Gunasegavan, Norhayati Mustafa Khalid, Vimala Balasubramaniam, Suraiami Mustar, and Aswir Abd Rashed. "Recent Techniques in Nutrient Analysis for Food Composition Database." Molecules 25, no. 19 (2020): 4567. http://dx.doi.org/10.3390/molecules25194567.

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical

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Almeida Castro, Luis Henrique, Diego Bezerra de Souza, Geanlucas Mendes Monteiro, et al. "Food Science from the Perspective of the Nutrition Professional." International Journal for Innovation Education and Research 8, no. 2 (2020): 160–66. http://dx.doi.org/10.31686/ijier.vol8.iss2.2181.

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This work had as thematic the study in analysis of foods from the perspective of the nutrition professional. The objective of the research was to seek the training of this professional for the then analysis of the performance in quality control and formulation of products, with the perspective of assistance to projects carried out on site. This research was conducted in a community cafeteria located in a university in the interior of the State of Mato Grosso do Sul - Brazil. As a data collection tool, preparation technical sheets were used in which costs were collected, the preparation order,

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Perez-Cueto. "An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019." Nutrients 11, no. 10 (2019): 2398. http://dx.doi.org/10.3390/nu11102398.

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The objective of this umbrella review was to provide an update on the latest knowledge in the field of food choice and nutrition. Databases Scopus and ISI-Web of Science were searched for “food choice” AND nutrition. Papers were included if they were systematic reviews published between January 2017 and August 2019 on any subpopulation group. In total, 26 systematic reviews were kept. Data were extracted with a predetermined grid including first author, publication year, country, population group, explanatory constructs (intervention focus) and reported outcomes. Common indicators for outcome

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Cannon, Geoffrey, and Claus Leitzmann. "The new nutrition science project." Public Health Nutrition 8, no. 6a (2005): 673–94. http://dx.doi.org/10.1079/phn2005819.

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AbstractObjectiveTo show that nutrition science, with its application to food and nutrition policy, now needs a new conceptual framework. This will incorporate nutrition in its current definition as principally a biological science, now including nutritional aspects of genomics. It will also create new governing and guiding principles; specify a new definition; and add social and environmental dimensions and domains.MethodA narrative review of nutrition science, its successes and achievements, and its dilemmas, paradoxes, shortcomings, dissonances and challenges. Reference is made to 16 associ

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Cagarirmak, Necla. "An evaluation of basic food science and main food biotechnology processes products from point of nutrition and obesity." Advances in Obesity, Weight Management & Control 10, no. 5 (2020): 129–32. http://dx.doi.org/10.15406/aowmc.2020.10.00318.

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Food biotechnology comprise sorts of scientific disciplines including food chemistry, biochemistry, molecular biology, microbiology, bioreactors, fermentation process, nutrition and food quality assurance. In the Daily diet, fermented food and drinks have and special importance because of their functional properties and biochemical compounds. Food biotechnology products have great importance from point of nutrition and obesity. Alcohol consumption must be reduced because of high calorie intake and harmful effect to some organs such as brain, liver and also cause social problems when consumed e

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Lang, Tim, and David Barling. "Nutrition and sustainability: an emerging food policy discourse." Proceedings of the Nutrition Society 72, no. 1 (2012): 1–12. http://dx.doi.org/10.1017/s002966511200290x.

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It is well known that food has a considerable environmental impact. Less attention has been given to mapping and analysing the emergence of policy responses. This paper contributes to that process. It summarises emerging policy development on nutrition and sustainability, and explores difficulties in their integration. The paper describes some policy thinking at national, European and international levels of governance. It points to the existence of particular policy hotspots such as meat and dairy, sustainable diets and waste. Understanding the environmental impact of food systems challenges

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Coad, Jane, and Kevin Pedley. "Nutrition in New Zealand: Can the Past Offer Lessons for the Present and Guidance for the Future?" Nutrients 12, no. 11 (2020): 3433. http://dx.doi.org/10.3390/nu12113433.

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Over the last century, nutrition research and public health in New Zealand have been inspired by Dr Muriel Bell, the first and only state nutritionist. Some of her nutritional concerns remain pertinent today. However, the nutritional landscape is transforming with extraordinary changes in the production and consumption of food, increasing demand for sustainable and healthy food to meet the requirements of the growing global population and unprecedented increases in the prevalence of both malnutrition and noncommunicable diseases. New Zealand’s economy is heavily dependent on agrifoods, but the

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Rathi, Neha, Lynn Riddell, and Anthony Worsley. "The role of Indian school canteens in nutrition promotion." British Food Journal 120, no. 1 (2018): 196–209. http://dx.doi.org/10.1108/bfj-05-2017-0275.

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Purpose A school canteen can serve as an important setting for nutrition and health promotion. The purpose of this paper is to describe secondary school students’ perceptions of Indian school canteens. Design/methodology/approach Convenience sampling informed the recruitment of 1,026 year 9 students from nine private schools in Kolkata, India, and data were collected through self-completion of paper-based questionnaires. Frequencies and χ2 analyses were computed. Findings The school children reported that energy-dense, nutrient-poor foods like French fries (90.4 per cent), pizza (79.5 per cent

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Tekiner, Ismail H., Hayrettin Mutlu, Selcuk Algıngil, and Elif Dincerler. "Considerations for Nanosciences in Food Science and Nutrition: “Enhanced Food Properties”." Recent Patents on Food, Nutrition & Agriculture 7, no. 1 (2015): 3–8. http://dx.doi.org/10.2174/2212798407666150518104111.

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