Relevant bibliographies by topics / Healthy Diet

Contents

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

Academic literature on the topic 'Healthy Diet'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Healthy Diet"

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Pietrobelli, A., and P. De Cristofaro. "Pulmonary health and healthy diet." Allergologia et Immunopathologia 36, no. 4 (July 1, 2008): 212–14. http://dx.doi.org/10.1157/13127045.

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Pietrobelli, A., and P. De Cristofaro. "Pulmonary health and healthy diet." Allergologia et Immunopathologia 36, no. 4 (August 2008): 212–14. http://dx.doi.org/10.1016/s0301-0546(08)72552-7.

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Gerlach, Helga, and David J. Henzler. "Healthy Diet, Healthy Bird." Journal of the Association of Avian Veterinarians 4, no. 3 (1990): 169. http://dx.doi.org/10.2307/30134956.

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Mehta, Hemangi D. "Healthy Balanced Diet during Pregnancy." Indian Journal of Pure & Applied Biosciences 10, no. 1 (February 28, 2022): 8–11. http://dx.doi.org/10.18782/2582-2845.8870.

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Eating a nutritious diet during pregnancy is linked to good brain development a healthy birth weight and can reduce the risk of many birth defects. A balanced diet will also reduce the risks of anemia, as well as other unpleasant pregnancy symptoms such as fatigue and morning sickness. For this, the pregnant women should have knowledge of healthy balanced diet during pregnancy, so that she can decide that which food provide enough nutrients for the mother and the baby during pregnancy. For this, a study was done on pregnant women coming to the Tapovan Centers affiliated to Children's University. In the study 53 participants from different centers of Gujarat state provided information through online questionnaire system. In that 98.11 % pregnant women were attentive towards healthy balanced diet and 01.89% respondents were inattentive towards healthy balanced diet.
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Dorn-, Galina, Tatyana Savenkova, Olga Sidorova, and Olga Golub. "CONFECTIONERY GOODS FOR HEALTHY DIET." Foods and Raw Materials 3, no. 1 (July 1, 2015): 70–76. http://dx.doi.org/10.12737/11240.

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Yeung, Suey S. Y., Michelle Kwan, and Jean Woo. "Healthy Diet for Healthy Aging." Nutrients 13, no. 12 (November 29, 2021): 4310. http://dx.doi.org/10.3390/nu13124310.

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Extending healthspan is a major public health challenge. Diet is one of the modifiable factors for preventing age-related diseases and preserving overall good health status during aging. Optimizing individuals’ intrinsic capacity, including domains in cognition, psychological, sensory function, vitality, and locomotion, has been proposed as a model of healthy aging by the World Health Organization. To better understand the relationships between a healthy diet and healthy aging, this review summarizes the recent epidemiologic and clinical data for dietary patterns that have been shown to play a role in (domains of) healthy aging. Regardless of priori or posteriori dietary patterns, it appears that dietary patterns centered on plant-based foods have a beneficial role in (domains of) healthy aging. Our review identified a knowledge gap in dietary patterns and multidimensional concepts of healthy aging. More epidemiological studies should consider intrinsic capacity as an outcome measure to further our understanding of a healthy diet and multidimensional concepts of healthy aging. When a sufficient number of epidemiological studies is available, evidence can be synthesized and clinical trials can be designed to evaluate a healthy diet as a strategy for healthy aging to further our progress in translating evidence to practice and promoting healthy aging.
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Sfeatcu, Ruxandra, Alina‑Cristina Radu, Andreea Didilescu, and Laura Carina Tribus. "Healthy diet promotion among adolescents." Dietetician.ro 2, no. 2 (2023): 39. http://dx.doi.org/10.26416/diet.2.2.2023.8285.

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Steel, J. M. "Is a Healthy Diet Always Healthy?" Scottish Medical Journal 38, no. 3 (June 1993): 67–68. http://dx.doi.org/10.1177/003693309303800301.

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Byrne, Pamela. "JPI Healthy Diet for Healthy Life." Impact 2017, no. 2 (February 7, 2017): 84–85. http://dx.doi.org/10.21820/23987073.2017.2.84.

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Macdiarmid, Jennie I. "Is a healthy diet an environmentally sustainable diet?" Proceedings of the Nutrition Society 72, no. 1 (November 28, 2012): 13–20. http://dx.doi.org/10.1017/s0029665112002893.

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The concept of a healthy and environmentally sustainable diet is not new, but with increasing concern about future global food security and climate change there is a renewed interest in this topic. Dietary intakes in UK accounts for approximately 20–30% of total annual greenhouse gas emissions (GHGE), with the greatest contributions coming from high intakes of meat and dairy products. Dietary proposals to help mitigate climate change (i.e. reduce GHGE) have focused on reducing consumption of meat and dairy products, but this must be considered in the context of the whole diet, alongside any possible nutritional consequences for health. Bringing together health and environmental impact of the diet raises the question of whether a healthy diet can also be an environmentally sustainable diet. While recent research showed that it is possible to achieve a realistic diet that meets dietary requirement for health and has lower GHGE, it cannot be assumed that a healthy diet will always have lower GHGE. With different combinations of food it is possible to consume a diet that meets dietary requirements for health, but has high GHGE. It is important to understand what constitutes a sustainable diet, but this then needs to be communicated effectively to try and change well-established dietary intakes of the population. Studies show that understanding of sustainable diets is poor and there are many misconceptions (e.g. the overestimation of the protein requirements for a healthy diet), which could contribute to the barriers towards changing dietary intakes.
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Dissertations / Theses on the topic "Healthy Diet"

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Gurreonero, Loureiro Fátima Antonella, Chávez Bruno Passano, and Estrada Yazmin Lucia Olazábal. "Healthy Diet." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626233.

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El presente trabajo evalúa la viabilidad del negocio, el desarrollo comercial y analiza financieramente la puesta en marcha de un servicio de asesoría, preparación y reparto de comida saludable en Lima. Para el debido desarrollo del proyecto se analizó las tendencias de la comida saludable en la zona de alcance de la propuesta y se estimó la demanda de acuerdo al comportamiento de ofertas similares, estudios primarios y secundarios que fortalezcan y contribuyan a la propuesta de valor del servicio. Se realizó la idea de negocio y los procesos que hagan posible la puesta en marcha de la idea de negocio, tales como planeamiento estratégico, investigación del mercado, plan de marketing, operaciones, gestión del capital humano y plan financiero. De acuerdo a un estudio de la OMS, la obesidad es problema público de salud, que se presenta de forma crónica, causado por diferentes factores relacionados a temas de mala alimentación y estilos de vida adoptados dentro del desarrollo social, los cuales devienen en enfermedades que representan riesgo para la salud. Ante las tendencias analizadas se genera la idea de integrar un servicio de asesoría nutricional personalizado y la prestación de alimentos preparados en base a dietas desarrolladas de acuerdo a las necesidades de los clientes. La idea de negocio comprende un servicio holístico de alimentación para personas que desean mejorar su estilo de vida en nutrición.
The present work evaluates the viability of the business, the commercial development and financially analyzes the start-up of a service of advice, development and distribution of healthy food in Lima. For the due development of the project, the trends of healthy food were analyzed in the area of scope of the proposal and the demand was estimated according to the behavior of similar offers, primary and secondary studies that strengthen and contribute to the proposal of value of the service. The idea of business and the processes that make possible the implementation of the business idea were made, such as strategic planning, market research, marketing plan, operations, human capital management and financial plan. According to a OMS study, obesity is a public health problem, which occurs chronically, caused by different factors related to issues of poor diet and lifestyles adopted within social development, which result in diseases that they represent a risk to health. In view of the analyzed trends, the idea of integrating a personalized nutritional advisory service and the provision of foods prepared based on diets developed according to the needs of customers is generated. The business idea includes a holistic food service for people who want to improve their lifestyle in nutrition.
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Gallagher, Nicola Emma. "Diet, hearing loss and healthy ageing." Thesis, Queen's University Belfast, 2017. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.726350.

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This thesis aimed to compare self-reported and measured hearing loss by pure-tone audiometry and to determine what factors were associated with dietary intake, hearing loss and hearing-aid uptake and use in older people. This thesis analysed data from two large cohort studies- the Caerphilly Prospective Study and the Northern Ireland Cohort for the Longitudinal Study of Ageing. The main methods involved dietary pattern (DP) analysis, statistical analysis and both quantitative and qualitative analysis of interviews. This thesis found low but significant correlations between self-reported and audiometric measures of hearing loss. Poor dental health was significantly associated with reduced appetite. Diet quality was lower in males, younger older adults, those who were unmarried, widow(er)s, those with lower education and those with a higher BML In general, healthy DPs were associated with a decreased risk of chronic conditions and may be associated with a lower risk of hearing loss, although further work is required to confirm these findings. Hearing loss was significantly associated with a greater risk of depression and loneliness. Being older, having more severe hearing loss and owning a hearing-aid for a longer period of time were associated with greater hearing-aid uptake and use. Qualitative analysis revealed three main themes; factors affecting hearing-aid use. attitudes towards hearing-aids and audiology service. Self-reported measures of hearing loss were found to be acceptable measures of hearing loss, but only when audiological assessment is not feasible. A wide range of factors can adversely affect dietary intake in older people. Further work is necessary to determine the effect of dietary assessment method on DP analysis and the effect of examining a priori and a posteriori methods on observed associations with morbidity risk. More information, follow-up support and scheduled reviews are essential to increase hearing-aid uptake and use in older people.
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Wyatt, Melissa, and Silva Vanessa da. "Eating for Two – A Healthy Pregnancy Starts with a Healthy Diet." College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625862.

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The saying “you are what you eat” takes on a new meaning when a woman learns she is expecting a baby. For the next several months, her growing baby’s health is directly dependent upon what she eats, and what she chooses to avoid. What is more, a woman’s diet during pregnancy has been shown to affect her child’s health long after she is no longer eating for two.
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Hongu, Nobuko, Kiah J. Farr, and Patrick J. Gallaway. "BREAST CANCER PREVENTION: EXERCISE AND HEALTHY DIET." College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625434.

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Research has shown a correlation between a healthy diet and reduced risk of breast cancer. Additional research is also demonstrating a link between regular physical activity and the reduction of breast cancer risk. A healthy diet is beneficial for the prevention of numerous diseases, including breast cancer. Regular physical activity is preventative for many diseases and health concerns, including breast cancer. This article outlines basic information about breast cancer, risk factors related to diet and physical activity, and breast cancer prevention through healthy diet and physical activity.
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Lanigan, J. A. "Diet and endothelial function in healthy young people." Thesis, University College London (University of London), 2013. http://discovery.ucl.ac.uk/1387208/.

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Cardiovascular disease (CVD) is the most common cause of death globally; yet, its pathogenesis and early development are poorly understood. Atherosclerosis begins early in life and is associated with CVD risk factors including diet. This thesis investigated associations between diet and atherosclerosis development. Participants in an RCT investigating effects of supplementation with DHA – an n- 3 fatty acid – provided a convenience sample for this epidemiological dietary study. The primary RCT outcome was brachial artery endothelial function measured using vascular ultrasound (FMD). Secondary outcomes were conventional CVD risk factors. A food frequency questionnaire (FFQ) was used to derive dietary patterns and relationships between dietary patterns and outcomes were investigated. A FFQ for assessment of n-3 LC PUFA was designed. Red cell fatty acids were used to validate the FFQ and investigate relationships of n-3 fatty acids with atherosclerosis development. A healthy dietary pattern was associated with lower carotid artery intima media thickness in women in the highest compared with the lowest quintile for this dietary pattern score (mean difference: -0.07mm, 95% CI: 07 -0.1, -0.03, P = 0.002). This pattern was also associated with lower CVD risk. Dietary patterns were not directly related to FMD. Higher DHA status was associated with lower FMD in women (mean difference in absolute amounts: -0.08 mm, 95% CI: -0.1, 0.03; P = 0.001). FMD was lower in DHA supplemented compared to control groups (mean difference in absolute amounts: -0.03 mm; 95% CI: -0.005 to -0.06 mm; P = 0.02). In secondary analysis this effect was confined to men. Triglyceride (mean difference: -28%, 95% CI: -40% to -15%; P<0.0001) and VLDL concentration were significantly lower in DHA supplemented individuals compared to controls. Findings suggest that diet protects against atherosclerosis development via reductions in conventional CVD risk factors.
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Williams, Kelli J. "Cultural perceptions of a healthy diet and healthy weight among rural Appalachian youth." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1155042766.

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Setola, E. "AN HEALTHY DIET AND AN HEALTHY FOOD ADDED WITH L-ARGININE: BIOAVAILABILITY AND BENEFICIAL EFFECTS." Doctoral thesis, Università degli Studi di Milano, 2011. http://hdl.handle.net/2434/151790.

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Background The use of L-Arginine as food supplement to a normal diet, in relatively large doses, has been proved to have a salutary effect on cardiovascular diseases and glucose metabolism. L-Arginine was found to be bio-available and effective in the prevention of impairment of glucose metabolism and endothelial dysfunction. Objective: To obtain a food product having a high content (at least 10%) of L-arginine completely bio-available (> 99%), being also palatable, homogeneous, having low amounts of sugar and optionally suitable for insulin-resistant and/or carbohydrate-intolerant subjects. Methods The food product was produced at a low temperature range which prevents the degradation of the amino acid by Maillard reactions or other heat dependent degradations and by means of sonication. To evaluate the bio-availability and the vascular and metabolic effects of L-Arginine (6.6 g) contained in the food preparation (6 biscuits) compared either to the same food preparation (6 biscuits) without the addition of L-Arginine either to 6.6 g of powdered L-Arginine, seven healthy subjects (2M/5F) participated in the study. It was asked to all subjects to follow a 2000 kcal/die standard diet, according to LARN recommendations and to complete a 3 day food diary (two working days and one holiday day) before every test to obtain accurate information on short-term food intake. Food diaries were evaluated with software to decode foods, modified introducing the L-Arginine contents in more than 800 different foods. The average daily intake of L-Arginine was estimated about 2.5 g/day. Subjects underwent 3 different tests, in random order, with at least a 14-day interval.  The first test consisted in an oral administration of 6 biscuits containing 1.1 g each of L-arginine for a total of 6.6 g. The portion of 6 biscuits contained total amount of 21.9 g of carbohydrates (17.9 g of starch and 4.0 g of sugars), 3.6 g of proteins, 7.5 g of fats and 4.3 g of fibers. A fixed amount of 250 ml of natural water was taken with the food preparation.  The second test consisted in an oral administration of the 6 biscuits prepared with the same sonication process but without the addition of L-Arginine. A fixed amount of 250 ml of natural water was taken with the food preparation.  The third test consisted in the oral administration of 6.6 g of powdered L-Arginine diluted in 250 ml of natural water. Blood glucose, insulin, NOx, cGMP and L-Arginine were measured. Forearm blood flow (FBF) and reactive hyperaemia were measured by strain-gauge venous occlusion plethysmography. Peripheral resistance was calculates as a ratio between mean blood pressure and the FBF. Results L-Arginine levels were similar during the test when Biscuit +L-ARG 6.6 g and Powdered L-ARG were administered. In both cases, levels were significantly higher as compared with Biscuit alone, suggesting a complete bio-availability of L-Arginine from the biscuit. A significant increase of nitric oxide (NOx) and cGMP levels were significantly increased with Biscuit +L-ARG 6.6 g and Powdered L-ARG as compared to Biscuit. AUC NOx and cGMP were significantly increased (p<0.04vs Biscuit). Percentage incremental increase of post-ischemic blood flow significantly increased with Biscuit +L-ARG 6.6 g and Powdered L-ARG, suggesting a functional effect of L-ARG added to the food preparation. Further, at 240 minute mean arterial blood pressure and peripheral vascular resistances slightly declined with Biscuit +L-ARG 6.6 g without reaching a statistical significance. At metabolic levels, the addition of L-ARG to a biscuit decreased insulin levels in the presence of similar glycemic levels, in particular a significant decrease of AUCinsulin during the test with Biscuit +L-ARG 6.6 g in comparison to Biscuit alone was found (p<0.05). To achieve a dose-response curve on insulin sensitivity, two further tests were performed in which 3.3 g of L-Arginine (3 biscuits) or 6.6 g of L-Arginine (6 biscuits) on 4 healthy subjects (2M/2F). After an overnight fast, samples for blood glucose and insulin measurements were taken at 0, 30, 60, 90, 120 min. Basal blood pressure was taken in supine position after 10 min of rest, and the mean of two measurements was used as the value, after that blood pressure was also taken every 60 min until the end of the test. From the results of glucose and insulin, two indices were derived: a Modified Matsuda, (index of whole-body insulin sensitivity) and the Disposition Index (index of the product of insulin sensitivity and first phase insulin secretion). We were able to define that both indices were significantly increased with 6 Biscuits having 6.6 g of L-Arginine while intermediate values were found when 3 Biscuits (3.3 g) were eaten as compared to Biscuits without L-Arginine addition. Conclusion: The data of the present thesis suggest that a healthy biscuit added with L-Arginine ameliorate endothelial function and insulin sensitivity in healthy subjects and after a dose response curve, beneficial effects is achieved when three or six biscuits are administered. Further studies are needed to evaluate the beneficial effects of a chronic administration of 6 biscuits in a population of subjects with impaired glucose tolerance and Metabolic Syndrome.
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Costantini, Lianna Hope. "Diet Quality and Dyslipidemia in the US Population." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1523573879067727.

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Shelton, Stephanie Michelle. "Implementing a Healthy Diet in the Intellectual Disability Residential Community." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/4986.

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The problem addressed in this study was how staff working in a residential agency for individuals with an intellectual disability (IID) make decisions about how to implement a healthy diet. The purpose of this study was to identify the influences on decisions made by staff on the meals they provided to their clients with an IID. The theory of planned was used to study the influences of attitude, subjective norms, and perceived behavior control on the meals provided for IID. The key research question explored how staff members make decisions. A qualitative case study design was used. The 12 participants in the study represented 3 levels of personnel (cases) in a residential agency that served the IID population. Individual interviews were conducted, and within-case and across-case analyses were employed utilizing the theory to note similarities and differences in meal planning, preparation, and implementation. Pattern matching was used to compare results from the study with previous research findings. Results showed that clients had a greater influence over meal planning, preparation, and delivery, particularly those with higher cognitive levels. This was true across all levels in the agency and consistent with prior research. Recommendations for further study include studying similar agencies in different regions and whether providing staff with additional knowledge about meal planning makes a difference in meals provided to IID. Social change can be implemented by using the information from the study to develop a preliminary intervention plan to accommodate the needs of IID and assist staff in developing nutritious meals.
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Eley, Susan. "Income and 'healthy' eating practices." Thesis, Connect to e-thesis, 1999. http://theses.gla.ac.uk/828/.

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Books on the topic "Healthy Diet"

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Henzler, David J. Healthy diet, healthy bird. Augusta, Me: D.J. Henzler, 1990.

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(Firm), Bloomingdale's, ed. The Bloomingdale's eat healthy diet. New York: St. Martin's Press, 1986.

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Davis, Anne. Healthy diet for men. Hong Kong: Joint, 2003.

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R, Bernstein Anna, ed. Maintaining a healthy diet. Hauppauge, N.Y: Nova Science, 2009.

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Lund, JoAnna M. The diabetic's healthy exchanges cookbook. New York, N.Y: Perigee Book, 1996.

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Kapoor, Sandy. Professional healthy cooking. New York: Wiley, 1995.

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Gardens, Better Homes and. Healthy & light recipes. Des Moines, IA: Meredith Books, 2008.

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Appleton, Nancy. Healthy bones. Garden City, N.Y: Avery Pub. Group, 1990.

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Company, Pillsbury. Healthy home-style cooking. [Minneapolis]: Pillsbury Co., 1989.

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Yang, Mei. Jian kang jian fei =: Healthy weight loss. Xianggang: Wan li ji gou, De li shu ju, 2006.

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Book chapters on the topic "Healthy Diet"

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Shogo, Ismail, Li Qiu, Qiushi Feng, Matthew E. Dupre, and Danan Gu. "Healthy Diet." In Encyclopedia of Gerontology and Population Aging, 1–8. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-69892-2_126-1.

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Shogo, Ismail, Li Qiu, Qiushi Feng, Matthew E. Dupre, and Danan Gu. "Healthy Diet." In Encyclopedia of Gerontology and Population Aging, 2347–54. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-22009-9_126.

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Piper, Brenda. "A healthy diet." In Diet and Nutrition, 177–96. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4899-7244-6_9.

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Nakamura, Teiji. "A Sustainable Healthy Diet." In Japan Nutrition, 163–78. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-6316-1_10.

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Silverstone, Rob. "The Nutritional Shape of a Healthy Diet." In Healthy Eating, 3–10. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-11463-4_1.

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Downs, Jaclyn. "Eat a Nourishing Diet, Not a "Healthy" Diet." In Enhancing Fertility through Functional Medicine, 43–47. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/b23201-7.

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Mowen, John C. "From Health Motivation to Healthy Diet Lifestyle." In The 3M Model of Motivation and Personality, 127–41. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-6708-7_10.

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Chaudhary, Nisha, Priya Dangi, Manju Lata Mishra, and Vinod Kumar. "Wheat: Contribution to Healthy Diet and Health." In Handbook of Cereals, Pulses, Roots, and Tubers, 3–34. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003155508-2.

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Moore, Linda W. "Healthy Diet for Kidney Function." In Staying Healthy with Kidney Disease, 73–81. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93528-3_8.

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Mathias, Dietger. "Diet Peculiarities." In Fit and Healthy from 1 to 100 with Nutrition and Exercise, 109–10. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65961-8_51.

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Conference papers on the topic "Healthy Diet"

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Isakova, Muazzam, and Nilufar Yuldasheva. "THE IMPACT OF HEALTHY DIET ON MENTAL HEALTH." In Современная психология и педагогика: проблемы, анализ и результаты. Research Support Center LLC, 2020. http://dx.doi.org/10.47100/conference_pedagogy/s2_11.

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Latifa, Rena, Dick Hurry Maulana, Desi Nahartini, Imam Subchi, and Dede Rosyada. "Healthy Diet on Early Adulthood Women." In International Conference Recent Innovation. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0009941222372244.

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Wang, Mei-Hui, Chang-Shing Lee, Kuang-Liang Hsieh, Chin-Yuan Hsu, and Chong-Ching Chang. "Intelligent ontological multi-agent for healthy diet planning." In 2009 IEEE International Conference on Fuzzy Systems (FUZZ-IEEE). IEEE, 2009. http://dx.doi.org/10.1109/fuzzy.2009.5277049.

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Villalba, R., J. Belotto, E. Coronel, A. Suárez, S. Caballero, and L. Mereles. "Mistol-Based Vegan Beverages for a Healthy Diet." In la ValSe-Food 2023. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/blsf2023025009.

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"Post-Covid-19 transformation towards sustainable healthy diet." In FFTC 50th Anniversary Symposium: Making Agri-Food Systems Sustainable. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2021. http://dx.doi.org/10.56669/yzaa6690.

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Kiage Mokua, Beatrice N. "The Role of Nutrition in Cancer Upsurge and Mitigation in 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-f.s.d.h.l-07.

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Cancer is a major public health concern in Kenya, and poor nutrition is a significant contributor to its upsurge. This paper examines the role of nutrition in the development and prevention of cancer in Kenya. Poor nutrition, including inadequate intake of fruits and vegetables and high consumption of processed foods, has been linked to an increased risk of various types of cancer. Diets high in red and processed meats, salt, and sugar have also been associated with increased cancer risk. On the other hand, diets high in fruits and vegetables, whole grains, and legumes have been shown to reduce the risk of various types of cancer. Kenya faces various challenges in promoting optimal nutrition, including poverty, food insecurity, and limited access to healthy foods. Many Kenyans consume diets that are low in fruits, vegetables, and whole grains and high in saturated fats, sugars, and salt. Malnutrition is also prevalent in Kenya, contributing to various health problems, including cancer. Promoting healthy nutrition practices through public health campaigns and policies that promote access to healthy foods and discourage consumption of unhealthy foods can mitigate the upsurge of cancer in Kenya. Nutrition education and awareness efforts are also critical in improving nutrition in Kenya. In conclusion, addressing the challenge of poor nutrition in Kenya is essential in mitigating the upsurge of cancer and improving overall health outcomes. Keywords: Cancer, nutrition, Kenya, diet, prevention, public health campaigns, access to healthy foods, nutrition education.
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Hsiao, Jen-Hao, and Henry Chang. "SmartDiet: A personal diet consultant for healthy meal planning." In 2010 IEEE 23rd International Symposium on Computer-Based Medical Systems (CBMS). IEEE, 2010. http://dx.doi.org/10.1109/cbms.2010.6042681.

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Alekseeva, V. D. "REVISITINGTHE CHOICE OF THE EFFECTIVE DIET FOR HEALTHY NUTRITION." In Международная студенческая научно-практическая конференция "Наука. Образование. Профессия". Башкирский государственный аграрный университет, 2022. http://dx.doi.org/10.31563/9785745607950-2022-6-10.

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LI, Yue, and Han CAO. "Healthy Diet Personalized Recommendation Algorithm Based on Dietary Records." In The International Conference on Computer Science and Technology (CST2016). WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813146426_0072.

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Ait-hadad, Wassila, Annabelle Bédard, Sébastien Chanoine, Orianne Dumas, Nasser Laouali, Nicole Le Moual, Bénédicte Leynaert, et al. "Healthy Diet scores and asthma symptoms in elderly women." In ERS International Congress 2020 abstracts. European Respiratory Society, 2020. http://dx.doi.org/10.1183/13993003.congress-2020.1665.

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Reports on the topic "Healthy Diet"

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García-Hermoso, Antonio. Associations between Mediterranean Diet and healthy habits among youths. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, April 2020. http://dx.doi.org/10.37766/inplasy2020.4.0032.

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Research Institute (IFPRI), International Food Policy. Pulse value chain transformation through food convergent innovation for a healthy diet. Washington, DC: International Food Policy Research Institute, 2017. http://dx.doi.org/10.2499/9780896292567_07.

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Krauss, R. M., and D. M. Dreon. Low density lipoprotein subclasses and response to a low-fat diet in healthy men. Office of Scientific and Technical Information (OSTI), November 1994. http://dx.doi.org/10.2172/41265.

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Ecker, Olivier, Andrew R. Comstock, and Karl Pauw. A healthy diet Is costly, but even with limited income Kenyans can eat better. Washington, DC: International Food Policy Research Institute, 2023. http://dx.doi.org/10.2499/9780896294547.

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Harris, Mark, Kaniz Fatema, Catherine Spooner, Ben Harris-Roxas, Abela Mahimbo, Margo Barr, and Freddy Sitas. Review of effectiveness of certain healthy lifestyle interventions. The Sax Institute, October 2019. http://dx.doi.org/10.57022/ngvv5985.

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Key behavioural risk factors for cancer include alcohol, poor diet and lack of physical activity. This review aimed to identify primary prevention interventions which are effective in increasing adults’ adoption of healthy lifestyle behaviours including reducing alcohol consumption, increasing physical activity, increasing healthy eating, and reducing overweight and obesity. It looked at both those interventions which demonstrate effectiveness and those which are promising but may not yet be fully evaluated. A range of interventions which have been successfully implemented were found along with a number of emerging interventions yet to be evaluated. Further evidence is needed related to migrant and CALD populations.
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Rains, Caroline, and Kristen Giombi. How Effective Are Healthy Eating Interventions Delivered in Early Childhood Education and Care Settings? A Cochrane Review Summary With Commentary. RTI Press, July 2024. http://dx.doi.org/10.3768/rtipress.2024.rb.0038.2407.

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This brief summarizes the published Cochrane Review, “Healthy Eating Interventions Delivered in Early Childhood Education and Care Settings for Improving the Diet of Children Aged Six Months to Six Years,” by S. L. Yoong, M. Lum, L. Wolfenden, J. Jackson, C. Barnes, A. E. Hall, S. McCrabb, N. Pearson, C. Lane, J. Z. Jones, E. Nolan, L. Dinour, T. McDonnell, D. Booth, and A. Grady (https://doi.org/10.1002/14651858.CD013862.pub3). The Cochrane Review examines evidence for effectiveness of healthy eating interventions delivered in early childhood education and care (ECEC) settings for improving child dietary quality and health among children aged between 6 months and 6 years. Review authors conclude that ECEC-based healthy eating interventions may improve child diet quality slightly, potentially increasing fruit consumption (moderate-certainty evidence) and may have favorable effects on child weight (high-certainty evidence) and risk of being overweight or obese (moderate-certainty evidence). Overall, the review supports healthy eating interventions delivered in ECEC settings on several outcome measures; however, the certainty of evidence is moderate to very low because of considerable heterogeneity, potential publication bias, and high/unclear risks of bias. The review and original commentary acknowledge the limitations of the evidence, suggesting that future trials examine the impact of specific intervention components and focus on populations in low- and lower-middle-income countries. The original commentary also describes other relevant research focused on healthy eating interventions in ECEC settings that have shown an impact.
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Geisler, Corinna. A report on ongoing and planned non-pharmacological intervention studies for the treatment and prevention of malnutrition in elderly a MaNuEL report. Universitatsbibliothek Kiel, September 2018. http://dx.doi.org/10.21941/manuelworkpackage42.

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The "Malnutrition in the Elderly Knowledge Hub" (MaNuEL) is an action program as part of the Strategic Research Agenda of the Joint Programming Initiative "A Healthy Diet for a Healthy Life". In the MaNuEL project experts of 22 research groups from 7 countries (Austria, France, Germany, Ireland, Spain, the Netherlands and New Zealand) came together to bundle up all the knowledge on malnutrition.
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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sustainable nutrition science is severely limited, totaling an estimated $16 million annually between 2016 and 2019, and recommends more than tripling that amount in response to our devastating public health and environmental crises.
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JHA, Anil. Revitalising millets in Northeast India: A healthy choice - Policy Brief. International Centre for Integrated Mountain Development (ICIMOD), December 2023. http://dx.doi.org/10.53055/icimod.1041.

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Millets have long been a staple of the regional diet in Northeast India because of their durability and high nutritional value. However, the rise in consumption of fine cereals, along with a subpar production system and inadequate compensation for millet farmers, have led to the decline of millet consumption and production. The low volume output is exacerbated by the lack of access to good-quality traditional seeds, fertilisers, and effective farming methods, coupled with changing patterns of climate. Furthermore, poor market demand and a lack of pro-poor policies of the government make millet growing even more difficult. Farming communities have few options for generating revenue since limited efforts have been made to market and link millet-based products to markets. Thus, there is a need to support existing farming practices that generate agrobiodiverse landraces, develop climate-resilient cultivars, and facilitate platforms for the value addition of the product. The existing primary processing of millets is labour-intensive and the lack of proper storage facilities results in poor-quality grains fetching low market prices. Thus, there is a need to develop infrastructure and build the capacity of farmers and other stakeholders along the millet value chain.
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Glaser, Julia, Getenesh Alemayehu, Katherine Pittore, and Legesse Abate. Are the Ethiopian dietary guidelines in line with what people believe to be a healthy diet and what they consume. Wageningen: Stichting Wageningen Research Ethiopia, 2024. http://dx.doi.org/10.18174/658761.

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