Relevant bibliographies by topics / Healthy nutrition

Contents

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

Academic literature on the topic 'Healthy nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 March 2023

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Journal articles on the topic "Healthy nutrition"

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Al-Ani, Haya H., Anandita Devi, Helen Eyles, Boyd Swinburn, and Stefanie Vandevijvere. "Nutrition and health claims on healthy and less-healthy packaged food products in New Zealand." British Journal of Nutrition 116, no. 6 (August 9, 2016): 1087–94. http://dx.doi.org/10.1017/s0007114516002981.

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AbstractNutrition and health claims are displayed to influence consumers’ food choices. This study assessed the extent and nature of nutrition and health claims on the front-of-pack of ‘healthy’ and ‘less-healthy’ packaged foods in New Zealand. Foods from eight categories, for which consumption may affect the risk of obesity and diet-related chronic diseases, were selected from the 2014 Nutritrack database. The internationally standardised International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring and Action Support (INFORMAS) taxonomy was used to classify claims on packages. The Nutrient Profiling Scoring Criterion (NPSC) was used to classify products as ‘healthy’ or ‘less healthy’. In total, 7526 products were included, with 47 % (n 3557) classified as ‘healthy’. More than one-third of products displayed at least one nutrition claim and 15 % featured at least one health claim on the front-of-pack. Claims were found on one-third of ‘less-healthy’ products; 26 % of those products displayed nutrition claims and 7 % featured health claims. About 45 % of ‘healthy’ products displayed nutrition claims and 23 % featured health claims. Out of 7058 individual claims, the majority (69 %) were found on ‘healthy’ products. Cereals displayed the greatest proportion of nutrition and health claims (1503 claims on 564 products), of which one-third were displayed on ‘less-healthy’ cereals. Such claims could be misleading consumers’ perceptions of nutritional quality of foods. It needs to be explored how current regulations on nutrition and health claims in New Zealand could be further strengthened (e.g. using the NPSC for nutrition claims, including general health claims as per the INFORMAS taxonomy) to ensure consumers are protected and not misled.
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Kumbhare, N. V., V. Sangeetha, and R. N. Padaria. "Food and Nutrition Consumption of Rural Households in Northern India." Indian Journal of Extension Education 59, no. 1 (2023): 50–53. http://dx.doi.org/10.48165/ijee.2023.59111.

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Adequate and proper nutritious food is essential for essential for healthy lifestyle and good human health. Thus, promoting nutritious food among rural households is crucial for food and nutritional security. The study on ‘Nutrition Education for Enhancing Nutritional Security and Gender Empowerment’ was carried out for rural households in selected villages of Muzaffarnagar district in western Uttar Pradesh from 2014-15 to 2019-20. The data collected from 120 respondents revealed that more than 60 per cent school children (both boys and girls) and farm women were observed healthy with 61.67 per cent and 63.33 per cent, respectively with BMI score of 18.50 to 24.99 kg/m2. The food consumption pattern of rural households revealed that cent per cent children had a food consumption pattern of three meals per day followed by male adult (80.00%), pregnant women (63.33%). The study also revealed that more than half of the school children (58.34%) and farm women (65.00%) were found in medium level of awareness about food nutrition. The prevalence of underweight and obesity among school children and farm women was observed low.
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Raina, Sanjay. "Balanced Plant Nutrition – A Key to Healthy Plants, Healthy People and A Healthy Environment!" Pesticides and Bio Fertilizers 1, no. 1 (February 9, 2018): 01–02. http://dx.doi.org/10.31579/2578-8825/003.

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Sutanto, Luciana, Widjaja Lukito, and Ray Wagiu Basrowi. "Nutrition Interventions for Healthy Ageing in Indonesia." Amerta Nutrition 4, no. 1SP (February 5, 2021): 1. http://dx.doi.org/10.20473/amnt.v4i1sp.2020.1-5.

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Background: Including Indonesia, the elderly population worldwide is on the rise. This situation is closely related to the increase in the incidence and prevalence of non-communicable diseases. Eating behavior is related to the risk of non- communicable the risk of NCDs in the elderly. Therefore, nutrition intervention should be carried out from old age.Objectives: The purpose of this study is to review potential nutritional interventions to prepare for a healthy ageing process in an Indonesian context.Discusion: This review uses social cognition theory to emphasize the importance of nutrition education, the development of nutritional products with biologically active compounds, and practical guidelines that influence individual dietary behavior. Nutritional interventions should take into account Indonesia’s existing food-based balanced nutrition diet guidelines and the dietary patterns of adults and the elderly. Indonesia has a large population, ethnic and cultural diversity, which together affect people’s daily consumption of various foods.Conclusions: Customized nutrition education programs and the development of functional foods are appropriate interventions that can be implemented in Indonesia.
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Mirsanjari, Mitra. "Quality of Life and Nutrition During Pregnancy." JOURNAL OF SOCIAL SCIENCE RESEARCH 4, no. 1 (May 28, 2014): 428–41. http://dx.doi.org/10.24297/jssr.v4i1.3219.

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A communitys transition towards modernity and urbanization leads to lifestyle changes that influence an individuals health through modifications in physical activity and nutritional habits. Women of childbearing age, particularly during pregnancy require special attention with regards to nutrition because their health potentially affects the well being of the entire community beside herself and the fetus. The aim of this study was to explore the association between quality of life and the nutrition knowledge and dietary intake among a group of pregnant women in Malaysia. A cross sectional survey was carried out to explore the association of knowledge, attitudes and healthy nutritional practices with quality of life during the second and third trimester of pregnancy. In this study, nutritional habits during pregnancy were significantly associated with social functioning, vitality and physical functioning. A basic understanding of the influence a healthy lifestyle has on physical and emotional well being during pregnancy helps the mother and family members to have a positive attitude towards the need for healthy behaviors in regard to nutrition and physical activity. The findings of this study show the importance of nutritional intake and behavior with respect to their effects on dimensions of health quality.
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Manjula, Manjula. "ART OF COOKING W.S.R CHILD NUTRITION - A PROSPECTIVE STUDY." April 2021 9, no. 4 (April 15, 2021): 887–89. http://dx.doi.org/10.46607/iamj3309042021.

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Ayurveda, the age-old science of longevity has its own unique approach with childhood nutritional disorders. Ahara is one among three pillars of Ayurveda1. Many common health problems can be prevented through healthy diet. When one consumes the Ahara i.e. food in proper quantity and quality and also with The Ishta Gandha, Ishta Varna, Ishta Rasa it leads to improvement or maintenance of the Bala, Varna, ojus2. So, Ahara plays a very important role in child nutrition to improve the immunity of the child and to maintain the healthy status of child. As mother plays a very important role in preparing the food, it is in the hand of the mother, how she cooks the food by using the innovative ideas to fill the stomach of the child with the nutritious food ingredients with the attractive colour, shapes and taste. So, here an effort is made to prepare some of the food articles which looks like junky, but they are the healthy and nutritious food to provide the required nutrition to the child in the form of different forms of cooking, which helps the mother to cook the food with the innovative ideas. Keywords: Ahara, Ayurveda Cooking, Junk food.
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Ordovas, Jose M., and Silvia Berciano. "Personalized nutrition and healthy aging." Nutrition Reviews 78, Supplement_3 (November 26, 2020): 58–65. http://dx.doi.org/10.1093/nutrit/nuaa102.

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Abstract The human lifespan and quality of life depend on complex interactions among genetic, environmental, and lifestyle factors. Aging research has been remarkably advanced by the development of high-throughput “omics” technologies. Differences between chronological and biological ages, and identification of factors (eg, nutrition) that modulate the rate of aging can now be assessed at the individual level on the basis of telomere length, the epigenome, and the metabolome. Nevertheless, the understanding of the different responses of people to dietary factors, which is the focus of precision nutrition research, remains incomplete. The lack of reliable dietary assessment methods constitutes a significant challenge in nutrition research, especially in elderly populations. For practical and successful personalized diet advice, big data techniques are needed to analyze and integrate the relevant omics (ie, genomic, epigenomic, metabolomics) with an objective and longitudinal capture of individual nutritional and environmental information. Application of such techniques will provide the scientific evidence and knowledge needed to offer actionable, personalized health recommendations to transform the promise of personalized nutrition into reality.
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Haldar, Pratiti, Lekha Viswanath, and Ashok Kumar Srivastava. "NUTRITION: A BOON TO HEALTHY EARLY CHILDHOOD." International Journal of Advanced Research 10, no. 02 (February 28, 2022): 1124–28. http://dx.doi.org/10.21474/ijar01/14320.

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Food!! The word food itself holds a very important role in everyones lives. The food we eat gives us the needed energy to pursue our daily activities and gives us the necessary strength to help boost our immunity. The importance of an adequate nutrition for children below three years cannot be ignored or cut short. The early nutrition practices in a childs life decides, the how the latter years of life turn out. Therefore, it should be a fundamental right of a child to have good nutritional practices from day one. Exclusive breast feeding since very long has been emphasized upon by Governments of various countries, medical practitioners and other involved in maternal and child health sector. If a child gets exclusive breast feed for six months, experts believe that it helps a child to grow healthy and also contributes to overall development of the child. Healthy Nutritional practices play a vital role in health of children especially in children below three years. Healthy nutritional practices are like the steps of a ladder, the stronger the steps the better is the climb for the child. Mothers or the primary care givers are like poles of the ladder which holds the steps together. Therefore, educating a mother or primary care giver about healthy nutritional practices becomes utmost necessity for any society.
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Whayne, Thomas F., and Nilanjana Maulik. "Nutrition and the healthy heart with an exercise boost." Canadian Journal of Physiology and Pharmacology 90, no. 8 (August 2012): 967–76. http://dx.doi.org/10.1139/y2012-074.

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In this era of potent medications and major cardiovascular (CV) procedures, the value of nutrition can be forgotten. A healthy diet is essential, regardless of CV risk. Caloric balance is inherent to a good diet. Despite patients who say they eat little, ideal weight can be maintained if calories are burned. Composition is another component of a healthy diet. The Dietary Approaches to Stop Hypertension (DASH) and Mediterranean diets provide proof of CV benefit from their specific content. Metabolic syndrome (MS) is associated with poor diet and obesity. A healthy diet with good nutrition benefits the MS patient and associated conditions such as obesity and diabetes. Exercise, in conjunction with a healthy diet and good nutrition, helps maintain optimal weight and provides CV benefit such as decreased inflammation and increased vasodilatation. Whether vitamins or other nutritional supplements are important in a healthy diet is unproven. Nevertheless, the most promising data of added benefit to a healthy diet is with vitamin D. Some dietary supplements also have promise. Alcohol, in moderation, especially red wine, has nutritional and heart protective benefits. Antioxidants, endogenous or exogenous, have received increased interest and appear to play a favorable nutritional role. CV health starts with good nutrition.
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Tutelyan, V. A. "Healthy food for public health." Public Health 1, no. 1 (June 8, 2021): 56–64. http://dx.doi.org/10.21045/2782-1676-2021-1-1-56-64.

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The concept of healthy nutrition as a key factor shaping human health in all periods of life, as well as its fundamental principles based on the basic laws on nutrition, is considered. Special attention is paid to the issues of food safety, ensuring the physiological needs for energy, food and biologically active substances, the importance of diversity and balance of the diet. The main violations of the nutrition structure of the population of the Russian Federation are reflected and effective tools for its improvement, prevention of alimentary-dependent non-communicable diseases and health-saving of the nation are proposed.
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Dissertations / Theses on the topic "Healthy nutrition"

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Khandpur, Neha. "Creating Healthy Nutrition Environments." Thesis, Harvard University, 2016. http://nrs.harvard.edu/urn-3:HUL.InstRepos:27201723.

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The home nutrition environment and the consumer nutrition environment present two important settings for addressing the high prevalence of overweight and obesity among children and adults. They provide the broader context for the three papers that constitute this dissertation. Chapters 1 and 2 are situated within the home nutrition environment and further our understanding of the role that fathers play in child feeding. Semi-structured interviews were conducted with 40 fathers and qualitative methods were used to organize and analyze the data. Both papers draw from the same data set. Chapter 1 identified the strategies used by fathers to feed their children or, their food parenting practices. Thematic analysis was conducted to identify 13 responsive practices and 7 unresponsive practices. Differential use of food parenting practices was found by fathers’ education and residential status. Chapter 2 examined how fathers and mothers co-parent around responsibilities for child feeding tasks and FPPs used. Sixty two percent of the fathers used a variety of approaches to manage planning, procuring and preparing food along with the mother. Co-operative FPPs around structuring, monitoring and organizing the child’s meals were reported by 46% of fathers. Forty percent reported instances of conflicting FPPs regarding access to energy-dense, nutrient-poor snacks and introducing variety in the diet. Dissimilarities in practices were driven by differences in parental eating habits, feeding philosophies and concern for child health. They resulted in the practices of one parent being undermined and in child tantrums or refusal to eat. Chapter 3 is based within the consumer nutrition environment. The goal of this randomized, controlled, experimental study was to test the influence of different formats for displaying added sugars on consumer understanding, perceptions, and purchase intentions. Amazon’s Mechanical Turk was used to recruit 2,509 U.S adults. Participants were randomized to one of eight display formats and responded to a quiz that assessed study outcomes. Displaying added sugars in relative formats (grams accompanied by high/medium/low text, % DV, or the combination of the two) led to the most accurate understanding of added sugars content and judgments about product healthfulness. None of the eight display formats impacted purchase intentions.
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Basu, Rashmita. "Healthy lifestyle, disease prevention and health care utilization." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Dissertations/Fall2009/r_basu_112309.pdf.

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Patel, Sheena Pravin. "THE HEALTHY MONDAY CAMPAIGN: HEALTH AWARENESS IN ELEMENTARY SCHOOLS." UKnowledge, 2011. http://uknowledge.uky.edu/foodsci_etds/1.

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Childhood obesity is a major public health concern for Americans. Many school-based health interventions and campaigns have been in place in the elementary school setting to help lower the rates of childhood obesity and to make students aware of their health. This study focuses on the implementation of the Healthy Monday campaign to fourth and fifth grade students in two Kentucky elementary schools. Particularly the focal points of the campaign consist of nutrition and physical activity. The campaign highlights two spin-off campaigns from the Healthy Monday campaign titled the Monday Mile and Meatless Monday. This study looks at the effectiveness of the overall health campaign to the fourth and fifth grade students, their parents, and teachers in the two schools. Pre and post surveys were developed in order to test four components of the health campaign: campaign awareness, attitudes, nutrition knowledge, and behavior change. This study shows that the health campaign increased student’s awareness, nutrition knowledge, and behavior change. Also the parent and teacher population showed significant increase in campaign awareness and behavior change. Overall, the health campaign created awareness among all three populations.
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Freckleton, A. M. "Nutrition labelling." Thesis, University of Bradford, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378111.

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Hoelscher, Day Sharon, and Evelyn Whitmer. "Healthy Meetings!" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146472.

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Why healthy meetings? Many choices go into having a successful 4-H club meeting, training, community workshop, or grower meeting. Extension staff, and volunteers should include healthy lifestyle behaviors into their education and "Walk the Talk" for healthy living in Arizona. Learn how your next meeting or event can promote healthy habits like good nutrition, physical activity and safe food.
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Bekker, Francette. "The provision of healthy food in a school tuck shop : does it influence Bloemfontein primary school learners’ perceptions, attitudes and behaviour towards healthy eating." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71694.

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Thesis (MNutr)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Introduction and Objectives: Schools can serve as a supportive environment for the promotion of healthy eating in order to prevent childhood overweight and obesity and the development of noncommunicable diseases such as cardiovascular diseases, type 2 diabetes mellitus, fatty liver disease, muscoskeletal disorders and some cancers. Tuck shops at schools often offer unhealthy items that are energy dense and high in fat and/or sugar with a low content of vitamins, minerals and dietary fibre. The availability of unhealthy items in tuck shops prevents learners from making healthy food choices, since children tend to choose unhealthy foods when given a choice. In addition to unhealthy items offered by tuck shops, learners also bring unhealthy items to school in their lunchboxes. The aim of the study was to investigate the influence of a nutritionally-regulated tuck shop on primary school learners’ perceptions, attitudes and behaviour towards healthy eating in a Bloemfontein, Afrikaans medium, co-education primary school, and compare it to learners of a school with a conventional tuck shop. Methods: In a cross-sectional survey with an analytical component, grade 2 to 7 learners in a school with a nutritionally-regulated tuck shop (n=116) and a school with a conventional tuck shop (n=141) completed a questionnaire. Six learners per grade also took part in focus group discussions. Questions related to lunchbox contents and perceptions, attitudes and behaviour towards the tuck shop and healthy eating. Nutritional information of the items available for purchase at each of the school tuck shops was collected. Results: The lunchboxes of learners in the school with a nutritionally-regulated tuck shop contained significantly (p<0.05) more healthy items (fruit, water and muffins), as well as significantly more unhealthy items (sweets and chips). The items offered by the nutritionally-regulated tuck shop contained approximately half the kilojoules compared to items offered by the conventional tuck shop. Learners in the school with a nutritionally-regulated tuck shop liked certain fruits and vegetables significantly (p<0.05) more than learners in the school with a conventional tuck shop. Statistical significant differences (p<0.05) between different grades and gender showed that grade 2 learners in both schools had a less positive attitude towards certain fruit and vegetables compared to the older learners, while girls in both schools were more positive towards certain fruits and vegetables compared to boys. Younger learners had a more positive attitude towards their nutritionally-regulated tuck shop than older learners. In both schools learners had similar perceptions regarding the particular school’s tuck shop and healthy eating. Conclusion: The hypothesis that learners in a school with a nutritionally-regulated tuck shop have positive attitudes, perceptions and behaviour towards healthy eating was rejected. The availability of healthier items in a school tuck shop had a positive influence on certain behaviours and attitudes of learners, but the potential value of controlling the type of items available for purchase at schools might be counteracted by lunchbox contents, certain fixed eating patterns, perceptions of learners and previous exposure to a conventional tuck shop. Recommendations include a multi-pronged approach such as the Health Promoting Schools concept.
AFRIKAANSE OPSOMMING: Inleiding en doelwitte: Skole bied ‘n omgewing waar goeie eetgewoontes bevorder kan word ten einde oorgewig en vetsug in kinders te voorkom, asook die ontwikkeling van nie-oordraagbare siektes soos kardiovaskulêre siektes, tipe-2 diabetes mellitus, lewervervetting sindroom, ortopediese komplikasies en sekere soorte kanker. Snoepies in skole voorsien meestal ongesonde items met ‘n hoë energie, vet- en/of suikerinhoud en wat laag is in vitamiene, minerale en dieetvesel. Die beskikbaarheid van ongesonde items in snoepies verhoed dat leerders gesonde voelselkeuses uitoefen, omdat kinders geneig is om voorkeur aan ongesonde kos te gee as hulle 'n keuse gebied word. Benewens die ongesonde items wat snoepies aanbied, neem leerders boonop ongesonde kos in hul kosblikke skooltoe. Die doel van die studie was om by 'n Afrikaans dubbelmedium laerskool in Bloemfontein die invloed van ‘n voedingkundig-gereguleerde snoepie op leerders se persepsies, houdings en gedrag teenoor gesonde eetgewoontes te ondersoek en te vergelyk met leerders in 'n skool met 'n konvensionele snoepie. Metodes: In ‘n deursnit-opname met ‘n analitiese komponent, het graad 2 tot 7 leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie (n=116) en ‘n skool met ‘n konvensionele snoepie (n=141), ‘n vraelys ingevul. Ses leerders in elke graad in elk van die skole het ook aan fokusgroepbesprekings deelgeneem. Vrae het oor die inhoud van kosblikke, asook persepsies, houding en gedrag teenoor die snoepie en gesonde eetgewoontes, gehandel. Voedingsinligting rakende die items wat in elk van die skole se snoepies verkoop word, is ook ingesamel. Resultate: Die kosblikke van leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie het statisties beduidend (p<0.05) meer gesonde items bevat (vrugte, water en muffins), maar ook beduidend meer ongesonde items (lekkergoed en aartappelskyfies). Voedsel-items wat in die voedingkundig-gereguleerde snoepie beskikbaar was, het omtrent die helfte minder energie bevat as voedsel-items wat in die konvensionele snoepie beskikbaar was. Leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie het beduidend (p<0.05) meer van sekere groente en vrugte gehou as leerders in ‘n skool met ‘n konvensionele snoepie. Statisties beduidende (p<0.05) verskille tussen verskillende grade en die houding van verskillende geslagte dui daarop dat graad 2 leerders in albei skole minder positief gevoel het oor sekere groente en vrugte as ouer leerders, terwyl meisies in albei skole ‘n meer positiewe houding teenoor sekere groente en vrugte getoon het as seuns. Jonger leerders het ‘n meer positiewe houding teenoor hulle voedingkundig-gereguleerde snoepie getoon as ouer leerders. In albei skole het leerders soortgelyke persepsies rondom hul onderskeie skole se snoepies en gesonde eetgewoontes openbaar. Gevolgtrekking: Die hipotese dat leerders in ‘n skool met ‘n voedingkundig-gereguleerde snoepie positiewe persepsies, houding en gedrag teenoor gesonde eetgewoontes toon is nie aanvaar nie. Die beskikbaarheid van gesonder items in ‘n skoolsnoepie het 'n positiewe invloed op sekere eetgewoontes en houdings van die leerders, maar die potensiële waarde daarvan om die tipes voedsel wat by skole te koop aangebied word te reguleer mag egter teengewerk word deur kosblikke se inhoud asook sekere vaste eetpatrone, persepsies van leerders en vorige blootstelling aan ‘n konvensionele snoepie. ‘n Veelvoudige benadering soos die konsep van ‘n Gesondheidbevorderingskool word aanbeveel.
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Wang, Dong. "Healthy Dietary Patterns, Plasma Lipid Metabolites, Cardiovascular Health and Mortality." Thesis, Harvard University, 2016. http://nrs.harvard.edu/urn-3:HUL.InstRepos:27201720.

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In Chapters 1 and 2, we examined two key components of heathy dietary patterns, specific types of dietary fat and consumption of fruit and vegetables, in relation to total and cause-specific mortality in two prospective cohort studies, the Nurses’ Health Study and the Health Professionals Follow-up Study. Dietary intake was assessed using semi-quantitative food frequency questionnaires at baseline and updated every 2 to 4 years. In Chapter 1, we found that higher saturated and trans fat intakes were associated with higher mortality, whereas polyunsaturated and monounsaturated fat intakes were inversely associated with mortality. Replacing 5% of energy from saturated fats with equivalent energy from polyunsaturated fats and monounsaturated fats was associated with 27% and 13% estimated reductions in total mortality, respectively. Intake of n-6 polyunsaturated fat, especially linoleic acid, was inversely associated with mortality, while marine n-3 polyunsaturated fat intake was associated with a modestly lower total mortality. In Chapter 2, we observed an inverse and nonlinear association between fruit and vegetable consumption and mortality. Consumption of five servings of fruit and vegetables daily, two servings for total fruit and three servings for total vegetables, were associated with the lowest total mortality, but above that level, higher consumptions were not associated with additional risk reductions. Higher consumptions of most fruit and vegetable subgroups were associated with lower risks of total mortality, whereas higher intakes of starchy vegetables such as peas and corn were associated with slightly higher risk of total mortality. In Chapter 3, we investigated the interrelationships between plasma ceramide concentrations, Mediterranean dietary pattern and cardiovascular disease (CVD) in the PREDIMED trial, a randomized controlled trial on the Mediterranean diet for primary prevention of CVD, using a case-cohort design. We observed strong positive associations between plasma ceramide concentrations and CVD risk. The association between ceramide concentration and incident CVD significantly varied by intervention groups. A Mediterranean diet may mitigate the deleterious effects of elevated plasma ceramide concentration. In summary, our findings from the three studies support current dietary recommendations to replace saturated and trans fat with unsaturated fats, increase fruit and vegetable consumption and adopt healthy Mediterranean-style dietary patterns.
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Wang, Dongxu. "Healthy Nutrition in Chinese Middle Schools: An Ecological Approach." Thesis, Griffith University, 2014. http://hdl.handle.net/10072/368142.

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Good nutrition is vital for adolescents, because it supports their growth and helps them to become healthy adults. Under-nutrition delays adolescents’ physical and mental growth and maturation, and reduces adolescents’ learning and working capacity. Meanwhile, over-nutrition in adolescence, together with an unhealthy lifestyle, can lead to overweight and obesity, which are risk factors for many chronic diseases such as coronary heart disease, type 2 diabetes, and stroke. However, nutrition problems in adolescents are both common and serious in developing countries, especially in the rural areas of these countries. For example, both nutritional deficiencies and over-nutrition in adolescents are significant and growing problems in many parts of China. Intervention for adolescents can result in positive changes to their eating behaviours and improvements to their future health. Promoting nutrition for adolescents, accordingly, plays a crucial role in safeguarding a healthy life for individuals, and therefore this study focused on the promotion of good nutrition and healthy dietary intake among adolescents in rural areas of China. In view of the complexity and difficulty of achieving behaviour change, and the strong and sustainable effect that the health-promoting schools (HPS) framework, underpinned by ecological approaches, can make in behaviour change, this study applied both an ecological approach and a HPS framework as theoretical bases. These bases provided the guidance for promoting healthy dietary intake and nutrition in a “total school-based environment”, for the “total population” of the school, not only for students, but also for parents and school staff in rural Chinese middle schools.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
School of Medical Science
Griffith Health
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Zilliox, Trish, and Silva Vanessa da. "Folate & Folic Acid- Healthy Moms Mean Healthy Babies." College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625289.

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4 pp.
Before they may even know they are pregnant; women’s bodies and their level of folate play a critical role in preventing certain birth defects, specifically neural tube defects (NTDs). NTDs are birth defects in the brain, spinal cord, or spine. Considered ‘one of the most important public health discoveries of this century’ is that daily supplemental folic acid taken before becoming pregnant significantly reduces the risk of NTDs (1). In 1998, the United States made sweeping efforts that fortified cereal grains with folic acid to ensure all Americans consume adequate amounts of this vitamin. So what exactly is folate? What are the functions of this vitamin? What foods have high levels of folate and what is the recommended daily intake? This article will answer these questions and will go on to explain folic acid fortification and the impact fortification has had on the incidence of NTDs in Arizona.
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Rodicheva, Natalia. "Behaviorally oriented nutrition education and children’s healthy eating choices." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/19148.

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Master of Public Health
Human Nutrition
Richard R. Rosenkranz
Purpose: Dietary habits are established in childhood and are often maintained into adulthood. Fruit and vegetable consumption contributes to prevention of several chronic diseases, but many children do not meet dietary guidelines for fruit and vegetable intake. In this study, two versions of a theoretically informed, behaviorally oriented nutrition education program were evaluated. Methods: This study used a quasi-experimental design, conducted at a summer camp in northwestern Russia. Data were collected on boys and girls (n=40), aged 8-12y (mean=10.4; SD= 1.0) with mean BMI percentile of 56.7 (SD=26.7), assigned to receive 15 sessions of enhanced nutrition education with skill-training (intervention) or classic nutrition education (comparison); both nutrition education programs were based on Social Cognitive Theory. For the intervention condition, an additional skill-training component included healthy snack preparation activities and games. Data were obtained through previously published questionnaire items and from a menu for snack selection. Independent and paired t-tests were performed to assess differences between groups and across time, respectively. Alpha was set at p < 0.05. Results: Both groups showed statistically significant differences from baseline to post-intervention in nutrition knowledge (p<0.001), healthy eating attitudes towards fruit and vegetable consumption (p=0.001), and healthy eating behavior (snack selection) (p<0.001). No statistically significant differences between time points were found, however, for children’s self-efficacy to eat fruits (p=0.822) or vegetables (p=0.118). There were no differences between intervention and comparison groups for change in nutrition knowledge (p>0.05), attitudes, self-efficacy, or behavior (snack selection). Conclusion: In this study nutrition education, with or without skill training, was associated with improved knowledge, attitudes, and behavior in a Russian camp setting. Therefore, future research should examine the long-term sustainability within different school-aged children’s environments.
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Books on the topic "Healthy nutrition"

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World Council on Genetics, Nutrition, and Fitness for Health. Conference. Healthy agriculture, healthy nutrition, healthy people. Edited by Simopoulos Artemis P. 1933-. Basel: Karger, 2011.

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Sheena, Bell, ed. Healthy Eating. [Place of publication not identified]: Oxfordshire County Council, 2002.

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Leeds, Marcy J. Nutrition for healthy living. Boston, Mass: WCB/McGraw-Hill, 1998.

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Canada, Canada Health. Healthy aging: Nutrition and healthy aging. Ottawa: Health Canada, 2002.

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M, Wardlaw Gordon, ed. Nutrition for healthy living. Boston: McGraw-Hill, 2009.

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Trüeb, Ralph M. Nutrition for Healthy Hair. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-59920-1.

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Krutmann, Jean, and Philippe Humbert, eds. Nutrition for Healthy Skin. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-12264-4.

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Nutrition for healthy living. 2nd ed. Dubuque, IA: McGraw-Hill, 2011.

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Health, Ontario Ministry of. 2004 Chief Medical Officer of Health Report: Healthy weights, healthy lives. Toronto: Ministry of Health and Long-Term Care, 2004.

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Healthy eating. London: QED, 2006.

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Book chapters on the topic "Healthy nutrition"

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Ellis, Amy C. "Nutrition and Healthy Aging." In Healthy Aging, 263–74. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-06200-2_22.

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Trüeb, Ralph M. "Nutrition Basics." In Nutrition for Healthy Hair, 17–35. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-59920-1_3.

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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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Vassalotti, Joseph A. "Healthy Drinks." In Nutrition, Fitness, and Mindfulness, 55–63. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30892-6_5.

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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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Crawford, Fiona. "Neighbourhoods and Healthy Nutrition." In Neighbourhood Structure and Health Promotion, 305–16. Boston, MA: Springer US, 2013. http://dx.doi.org/10.1007/978-1-4614-6672-7_16.

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Kataki, Manjir Sarma, Ananya Rajkumari, and Bhaskar Mazumder. "Nutrition and Healthy Aging." In Nutrigenomics and Nutraceuticals, 451–82. Boca Raton : CRC Press, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315153711-18.

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Simopoulos, Artemis P., Ole Faergeman, and Peter G. Bourne. "Action Plan for a Healthy Agriculture, Healthy Nutrition, Healthy People." In World Review of Nutrition and Dietetics, 1–5. Basel: KARGER, 2011. http://dx.doi.org/10.1159/000327780.

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Loureiro, Maria Helena. "Nutrition in aging." In Promoting Healthy and Active Aging, 56–64. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003215271-5.

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Pribram, Vivian, and Kirsten Foster. "Healthy Eating and Well-Being." In Nutrition and HIV, 275–301. West Sussex, UK: John Wiley & Sons Ltd., 2013. http://dx.doi.org/10.1002/9781118786529.ch13.

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Conference papers on the topic "Healthy nutrition"

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Robledano-Garcia, J., M. Cano-Lamadrid, Santiago Vidal-Garcia, L. Sanchez-Rordriguez, A. A. Carbonell-Barrachina, and Elena Garcia-Garcia. "HEALTHY DIGITAL NUTRITION." In 12th annual International Conference of Education, Research and Innovation. IATED, 2019. http://dx.doi.org/10.21125/iceri.2019.2249.

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"Promoting Healthy Nutrition through Educational Escape Games." In InSITE 2019: Informing Science + IT Education Conferences: Jerusalem. Informing Science Institute, 2019. http://dx.doi.org/10.28945/4362.

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Aim/Purpose: The increased production of processed food, rapid urbanization, and changing lifestyles have led to a shift in dietary patterns so people are now consuming more unhealthy foods. To change unhealthy dietary patterns, there is a need to educate the individuals to keep a balanced diet that is rich in nutritional requirements. One way to educate a heterogeneous population, from preschool to adults, is by learning through games. Background: In recent years, the use of games as a pedagogical method is gaining momen-tum. Game-based learning (GBL) refers to any learning environments or activities that use games to support learning and teaching. GBL enables learners to practice skills that traditional teaching may not offer and promote more efficient learning. GBL includes various types of games; one of them is escape games (EG), which have become a popular trend in the world. Because EG are a relatively new phenomenon, the research on their development and educational value is still in its initial stages. Methodology: The current study is set to develop a methodology for ‘educational EG’ and to examine its role in promoting knowledge, awareness, and motivation toward a healthy nutrition. The study’s theoretical framework is guided by the situated learning theory, as EG are situated in a unique setting that instigates interactions between the players and between them and the learning environment. The research questions are 1. What is the educational potential of escape games? 2. Whether and how can EG promote knowledge, awareness, and motivation toward a healthy nutrition? 3. What are the predicting factors of knowledge, awareness, and motivation toward a healthy nutrition, in the context of educational EG? Contribution: The research’s contributions are in three levels: In the theoretical level, the study contributes a layer of knowledge on situated learning environments, offering a new model for the development and implementation of educational EG. In the methodological level, the study presents valid and reliable research tools for examining the effectiveness of educational EG. In the practical level, the study provides a tangible EG kit on healthy nutrition. Findings: Initial findings indicated on an overall increase in the participants’ positive views about EG as a situated learning environment. The findings also indicated that participation in an EG has a potential to promote knowledge and awareness of nutrition-related issues. The players’ motivation to learn about nutrition increased after participating in the game, mainly due to an increase in their sense of self-efficacy.
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Kolosova, E. V., and Elena Moliboga. "RESEARCH AND DEVELOPMENT OF FROZEN BIODESERT TECHNOLOGY WITH A GIVEN COMPOSITION AND PROPERTIES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-58.

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The foundations of the state policy in the field of healthy nutrition and the policy of producers of healthy food products are the preservation and strengthening of public health, prevention of diseases associated with malnutrition of children and adults. The creation of safe and high-quality food products that improve the nutritional status of the population is an urgent task of the food industry. One of the key directions of its solution is connected with the development and introduction of various types of functional food products into the nutrition structure of the Russian population. The priority direction in the production of ice cream is the production of functional products, using food components and biologically active additives, not only contributing to an increase in the nutritional value of products, but also allowing them to give it the desired therapeutic and preventive properties.
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Schäfer, Hanna. "Personalized Support for Healthy Nutrition Decisions." In RecSys '16: Tenth ACM Conference on Recommender Systems. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2959100.2959105.

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

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Introduction: There is a lack in the awareness in the fruit and vegetable (F&V) recommendation among Saudi society. Although the known facts of the benefits of F&V on health, information on Saudi society following the advised recommendation whether by WHO or local is still unknown. Aim: This cross- sectional study aim to examine the perception of F&V intake among students and staff at Umm Al-Qura University and to assess if they follow these recommendations of F&V locally and internationally. Method: Students and staff from Umm Al-Qura University participated in this study (n= 98, age between 18- 55). All data were collected using short online survey via Online survey - Survey Monkey in 2019. Result: 55% students and staff were not aware about these recommendations whereas 45% were aware about WHO recommendation. The majority of students and staff 53% have less than two portions a day of F&V. Only 14% have between two to four portions a day. 32% do not eat any portion of F&V daily. 59%, 14%, 5% of students and staff who believe that they should have five, seven, more than seven portions a day for being healthy respectively. Maintaining health, reduce the risk for chronic disease and providing essential vitamins and minerals to the body were all reasons why students and staff believe that they should have F&V everyday by 71%. Busy lifestyle, F&V cost, lack of the awareness about the health benefits, dislike the taste, some F&V spoil easily were all factors affecting eating F&V daily. Conclusion: People need educational and nutritional campaigns to spread the awareness about the health benefits of F&V. Most importantly the ministry of health should support those campaigns to increase people awareness and build a healthy society with a good habit. Keywords: Fruit intake, veg intake, F&V recommendation, students, staff, Umm Al-Qura University
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Hazman, Maryam, and Amira M. Idrees. "A healthy nutrition expert system for children." In 2015 E-Health and Bioengineering Conference (EHB). IEEE, 2015. http://dx.doi.org/10.1109/ehb.2015.7391367.

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Todua, Nugzar. "ATTITUDE OF GEORGIAN CONSUMERS TO HEALTHY NUTRITION." In 46th International Academic Conference, Rome. International Institute of Social and Economic Sciences, 2019. http://dx.doi.org/10.20472/iac.2019.046.025.

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Fanca, Alexandra, Adela Pop, Arina Badistru, Dan Ioan Gota, and Honoriu Valean. "Healthy nutrition smartphone app with personalized recommendations." In 2022 International Conference on Electrical, Computer, Communications and Mechatronics Engineering (ICECCME). IEEE, 2022. http://dx.doi.org/10.1109/iceccme55909.2022.9988326.

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Risti, Khairunnisa Nadya, Eti Poncorini Pamungkasari, and Suminah. "Nutrition Knowledge and Healthy Food Choices After Participating in Online Nutrition Education in Overweight Adolescents." In International Conference on Health and Medical Sciences (AHMS 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/ahsr.k.210127.011.

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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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Reports on the topic "Healthy nutrition"

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Ruel, Marie T., and Jessica Fanzo. Nutrition and climate change: Shifting to sustainable healthy diets. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/9780896294257_08.

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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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Padilla-Castillo, Graciela. Medical television series as a means to educate the public on nutrition and healthy eating. Revista Latina de Comunicación Social, 2012. http://dx.doi.org/10.4185/rlcs-067-954-228-246-en.

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Bösch, Elana, and Johannes Scherr. How genetic variations (such as SNPs) affect the metabolism of healthy adults, especially with regard to personalized nutrition - Systematic review. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, July 2022. http://dx.doi.org/10.37766/inplasy2022.7.0068.

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Caulfield, Laura E., Wendy L. Bennett, Susan M. Gross, Kristen M. Hurley, S. Michelle Ogunwole, Maya Venkataramani, Jennifer L. Lerman, Allen Zhang, Ritu Sharma, and Eric B. Bass. Maternal and Child Outcomes Associated With the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Agency for Healthcare Research and Quality (AHRQ), April 2022. http://dx.doi.org/10.23970/ahrqepccer253.

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Objectives. The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) aims to safeguard the health of low-income, nutritionally at-risk pregnant and postpartum women and children less than 5 years old. This systematic review evaluates whether participation in WIC is associated with nutrition and health outcomes for women, infants, and children, and whether the associations vary by duration of participation or across subgroups. Because of major revisions to the WIC food package in 2009, we prioritized studies published since 2009 and included studies comparing outcomes before and after the 2009 food package change. Data sources. Using electronic publication databases, we conducted a literature search from January 2009 to September 2021 and a targeted search for selected outcomes from January 2000 to September 2021. Review methods. Paired team members independently screened search results, serially abstracted data, assessed risk of bias, and graded strength of evidence (SOE) using standard methods for observational studies. Results. We included 82 quantitative observational studies and 16 qualitative studies, with 49 studies comparing outcomes of WIC participants with WIC-eligible non-participants. WIC prenatal participation was associated with lower risk of three outcomes: preterm delivery (moderate SOE), low birth weight (moderate SOE), and infant mortality (moderate SOE). Prenatal WIC participation was associated with better maternal diet quality (low SOE), lower risk of inadequate gestational weight gain (low SOE), lower alcohol use in pregnancy (low SOE), and no difference in smoking (low SOE). Maternal WIC participation was associated with increased child preventive care and immunizations (each low SOE), and higher cognitive scores for children (low SOE). Child WIC participation was associated with better diet quality (moderate SOE), and greater intakes of 100 percent fruit juice, whole grain cereals, and age-appropriate milk (moderate SOE). Household WIC participation was associated with greater purchasing of healthy food groups (moderate SOE). Maternal WIC participation was not associated with breastfeeding initiation (moderate SOE). The evidence was insufficient for other outcomes related to maternal health and child growth. The evidence generally was insufficient on how WIC participation affects outcomes across subgroups. Conclusions. Maternal WIC participation was associated with improved birth outcomes, lower infant mortality, and better child cognitive development. WIC participation was associated with purchasing healthier foods and with improved diets for pregnant women and children. More research is needed on maternal health outcomes; food security; child growth, development, and academic achievement; and effectiveness of WIC in all segments of the eligible population.
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Connors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery, et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.

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This qualitative and quantitative research explored UK consumer views and priorities in relation to our responsibilities around food hygiene and safety, but also around wider interests the public see critical in shaping their food choices and lives including: health and nutrition environment and ethics price quality and convenience consumer versus business power potential food futures The top priorities for consumers, and where they would like action taken on their behalf, are around ensuring: hygiene and safety standards are maintained or strengthened equitable access to safe, healthy, affordable food easy informed decision making trustworthy food information In the context of the UK, they would like to ensure farmers and UK agriculture are protected and that locally produced food is accessible. In the wider context of the system, consumers would like action on animal welfare and waste (food and packaging), and in the long term a steer towards fair, ethical and sustainable food systems.
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Zibani, Nadia. Ishraq: Safe spaces to learn, play and grow: Expansion of recreational sports program for adolescent rural girls in Egypt. Population Council, 2004. http://dx.doi.org/10.31899/pgy22.1003.

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Over the past three years, the Ishraq program in the villages of northern El-Minya, Egypt, grew from a novel idea into a vibrant reality. In the process, approximately 300 rural girls have participated in a life-transforming chance to learn, play, and grow into productive members of their local communities. Currently other villages—and soon other governorates—are joining the Ishraq network. Ishraq is a mixture of literacy, life-skills training, and—for girls who have been sheltered in domestic situations of poverty and isolation—a chance to play sports and games with other girls their age and develop a sense of self-worth and mastery; the program reinforces the lessons they receive in life-skills classes about hygiene, nutrition, and healthy living. This guide to the sports and games component of the program is geared to the needs of disadvantaged adolescent girls. It is intended for those in the development community interested in the potential of sports to enhance the overall impact of adolescent programs. Sports can be combined with other program components to give girls a more active experience, whether the primary focus is reproductive health, literacy, or livelihood skills.
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Research Institute (IFPRI), International Food Policy. Early Childhood Nutrition and Health. Washington, DC: International Food Policy Research Institute, 2014. http://dx.doi.org/10.2499/9780896298460_33.

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Mehegan, Laura, Chuck Rainville, and Laura Skufca. 2017 Brain Health and Nutrition Survey. AARP Research, January 2018. http://dx.doi.org/10.26419/res.00187.001.

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Research Institute (IFPRI), International Food Policy. Reshaping agriculture for nutrition and health. Washington, DC: International Food Policy Research Institute, 2012. http://dx.doi.org/10.2499/9780896296732.

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