Relevant bibliographies by topics / Meals / Journal articles
To see the other types of publications on this topic, follow the link: Meals.

Journal articles on the topic 'Meals'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2024

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

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Meals.'

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

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

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Cohn, Clarence. "MEALS?" Nutrition Reviews 20, no. 11 (April 27, 2009): 321–23. http://dx.doi.org/10.1111/j.1753-4887.1962.tb04516.x.

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

Chiva, Matty. "Cultural aspects of meals and meal frequency." British Journal of Nutrition 77, S1 (April 1997): S21—S28. http://dx.doi.org/10.1079/bjn19970101.

Full text
Abstract:
AbstractsThe present paper presents a certain number of cultural elements which interact in the determination of the frequency of food intake. Approaches from various perspectives (historical, ethnological, anthropological, sociological) draw attention to two major aspects relating to the periodicity of food intake: the extreme cultural diversity and the continual modifications which have occurred over time and space. The various cultural models change and are subject to multiple influences, for example, cross-cultural, economic and historical. In addition, there are interactions between the models. The definitions of food intake and frequency play a major role in building up consumers' perceptions. These various perceptions are multiple (perception of self, of food and its virtues, the rules and moral values of consumption) and finally influence behaviours. Finally, and taking into account the systems of beliefs, the very nature of feeding behaviours may carry feelings of guilt for the subject. The study of real behaviours and their relationship with health is still incomplete for reasons of methodology and also of conceptual definition. In future, data collection has to take into account real behaviour as well as subjective perceptions and value judgements. A specific effort has to be made in the future to develop methodology. This should allow the collection of reliable data and particularly comparisons between studies, without oversimplifying and distorting cultural specificities.
APA, Harvard, Vancouver, ISO, and other styles
3

Turner, Margaret, and Roger Collison. "Consumer acceptance of meals and meal components." Food Quality and Preference 1, no. 1 (January 1988): 21–24. http://dx.doi.org/10.1016/0950-3293(88)90004-3.

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

Melucci, Dora, and Clinio Locatelli. "Sequential voltammetric determination of trace metals in meals." Microchemical Journal 85, no. 2 (April 2007): 321–28. http://dx.doi.org/10.1016/j.microc.2006.07.009.

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

Shinn, D. L. S. "Autoclave meals." British Dental Journal 204, no. 3 (February 2008): 112. http://dx.doi.org/10.1038/bdj.2008.67.

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

Ruxton, Carrie H. S., Terry R. Kirk, Neville R. Belton, and Michael A. M. Holmes. "School Meals." British Food Journal 95, no. 8 (August 1993): 9–12. http://dx.doi.org/10.1108/00070709310043493.

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

GRIVETTI, LOUIS E. "Morning Meals." Nutrition Today 30, no. 1 (January 1995): 24–29. http://dx.doi.org/10.1097/00017285-199501000-00005.

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

GRIVETTI, LOUIS E. "Morning Meals." Nutrition Today 30, no. 3 (May 1995): 128–34. http://dx.doi.org/10.1097/00017285-199505000-00008.

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

Smith, LeeAnn. "Frozen Meals." Journal of Renal Nutrition 19, no. 3 (May 2009): e11-e13. http://dx.doi.org/10.1053/j.jrn.2009.02.002.

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

Kerr, Gail. "Between meals." New Scientist 196, no. 2634 (December 2007): 19. http://dx.doi.org/10.1016/s0262-4079(07)63140-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
11

WILKOFF, WILLIAM G. "Unhappy Meals." Pediatric News 45, no. 8 (August 2011): 20. http://dx.doi.org/10.1016/s0031-398x(11)70200-4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
12

Chapman-Novakofski, Karen. "Family Meals." Journal of Nutrition Education and Behavior 52, no. 11 (November 2020): 994. http://dx.doi.org/10.1016/j.jneb.2020.09.012.

Full text
APA, Harvard, Vancouver, ISO, and other styles
13

Webb, Janet. "Jellied meals." Mycologist 2, no. 2 (April 1988): 65. http://dx.doi.org/10.1016/s0269-915x(88)80007-7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
14

Bax, Martin CO. "Enjoyable meals." Developmental Medicine & Child Neurology 46, no. 12 (February 13, 2007): 795. http://dx.doi.org/10.1111/j.1469-8749.2004.tb00442.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
15

Niekras, Theodore R. "Experimental Meals." American Book Review 41, no. 4 (2020): 23–24. http://dx.doi.org/10.1353/abr.2020.0064.

Full text
APA, Harvard, Vancouver, ISO, and other styles
16

Carney, Megan A. "Border Meals." Gastronomica 13, no. 4 (2013): 32–46. http://dx.doi.org/10.1525/gfc.2013.13.4.32.

Full text
Abstract:
This article examines how state practices around food contribute to the militarization of the migration experience. Specifically, I argue for more attention to the feeding practices of detention centers in particular, as the topic of food has been relatively absent from critical analyses of surveillance, detention, and deportation of unauthorized migrants. In the case of detention centers, depriving detainees of food is a primary mode of constructing detainee subjectivity. I present evidence of how detention systems both reinforce the logic of contemporary biopolitics by exacting discipline on migrant bodies through the provision of “border meals,” and extract value from detainees’ bodies in the form of profits for private industry. In looking to identify possible pathways toward change in this system, I suggest that there are problems with attempting to dismantle current detention practices by relying on a discourse that foregrounds detainees’ “trauma.” Instead, I argue that we may find migrants’ enacting resistance to the larger structures in which a system of detention in embedded through re-interpreting everyday expressions of affect.
APA, Harvard, Vancouver, ISO, and other styles
17

Fernandes, Myra A., Ethan Miller, and John L. Michela. "Alpha Meals." SAGE Open 3, no. 2 (April 15, 2013): 215824401348968. http://dx.doi.org/10.1177/2158244013489687.

Full text
APA, Harvard, Vancouver, ISO, and other styles
18

Nestle, Marion. "School Meals." JAMA Pediatrics 167, no. 6 (June 1, 2013): 584. http://dx.doi.org/10.1001/jamapediatrics.2013.404.

Full text
APA, Harvard, Vancouver, ISO, and other styles
19

Brown, Lora Beth, and Emma Wirkus. "College Students' Perceptions of Meals and Real Meals." Journal of Nutrition Education and Behavior 42, no. 4 (July 2010): S126. http://dx.doi.org/10.1016/j.jneb.2010.03.147.

Full text
APA, Harvard, Vancouver, ISO, and other styles
20

Evans, Kevin, Pertti J. Kuusela, Martha L. Cruz, Ingrid Wilhelmova, Barbara A. Fielding, and Keith N. Frayn. "Rapid chylomicron appearance following sequential meals: effects of second meal composition." British Journal of Nutrition 79, no. 5 (May 1998): 425–29. http://dx.doi.org/10.1079/bjn19980072.

Full text
Abstract:
Previous studies have noted the presence of an early postprandial peak in plasma triacylglycerol concentrations following successive fat-rich meals. An earlier study has shown that the triacylglycerol in this early peak originates from a previous meal. The present study was performed to investigate the effects of different second meals on the plasma triacylglycerol response. Six healthy subjects were studied on four occasions each. At 5 h following a fat-rich breakfast they ingested one of the following in a balanced design: a fat-rich meal, a low-fat meal, water or nothing by mouth. Blood samples were taken for 2.5 h following the second meal. An early peak in chylomicron and plasma triacylglycerol concentrations was seen following both low-fat and fat-rich second meals but not following water. During studies investigating postprandial lipaemia, further meals must be avoided, even if they contain no fat, although water may be allowed.
APA, Harvard, Vancouver, ISO, and other styles
21

Doljanin, Katrina, and Kristine Olaris. "Subsidised Café Meals Program: more than just "a cheap meal"." Australian Journal of Primary Health 10, no. 3 (2004): 54. http://dx.doi.org/10.1071/py04047.

Full text
Abstract:
This paper describes the Caf� Meals Program that is operating in the City of Yarra. The Program has resulted from a collaboration of North Yarra Community Health (NYCH) and City of Yarra, and aims to improve access to nutritious, affordable and socially acceptable meals for homeless people. The Program forms a part of City of Yarra?s Meals Program; it is managed by NYCH. The Caf� Meals Program is currently feeding 50-60 homeless people in Yarra. It targets those who are homeless (or at risk of becoming homeless), who find it difficult to prepare their own meals, and who have no other prepared meal options that are appropriate for them in the community. It provides a choice of four local caf�s and restaurants for its participants. Each person is provided with a membership card that can be used once per day to purchase a meal (to the value of $8.80) for the price of $2.00. The program empowers clients by giving them control over when, where and what they will eat. It also enables the homeless person to participate in the life of the community by dining in venues where the general community eats and socialises. This improved sense of social connectedness and inclusion can have significant effects on the self-esteem of the program participants, and, subsequently, on their ability to make choices that improve their health and wellbeing. This paper presents this innovative program in detail and provides some insight into its outcomes, the components of the program that make it work, as well as the challenges that the program has had to address.
APA, Harvard, Vancouver, ISO, and other styles
22

Russell, J., and P. Bass. "Canine gastric emptying of fiber meals: influence of meal viscosity and antroduodenal motility." American Journal of Physiology-Gastrointestinal and Liver Physiology 249, no. 6 (December 1, 1985): G662—G667. http://dx.doi.org/10.1152/ajpgi.1985.249.6.g662.

Full text
Abstract:
Dietary fibers such as psyllium and guar gum have been shown to delay the gastric emptying of liquids and solids, presumably due to an increase in meal viscosity. For liquid test meals containing fats, delayed gastric emptying is associated with a reversal of the usual antral-to-duodenal contractile gradient. The present studies were performed to determine whether the gastric emptying of increasingly viscous psyllium and guar gum meals was associated with antroduodenal motility changes. Dogs were surgically fitted with mid-duodenal cannulas for the measurement of gastric emptying. Strain-gauge force transducers were used to monitor antral and duodenal contractile responses to the test meals. Low-viscosity fiber meals emptied from the stomach rapidly (E 1/2 approximately 10 min) compared with the high-viscosity meals (E 1/2 approximately 40 min). None of the test meals stimulated antral or duodenal motility despite differences in gastric emptying time. Other motor parameters such as the time of reappearance and the duration of the burst interval were also unchanged. We conclude a) as test meals' fiber content and viscosity increase, gastric emptying is slowed; and b) viscosity-related delays in gastric emptying are not due to an effect on postprandial antroduodenal motility.
APA, Harvard, Vancouver, ISO, and other styles
23

Hannema, Christine, Mabel M. Chan, and David J. Canty. "Meal Consumption of AIDS Patients and Home Delivered Meals." AIDS Patient Care 9, no. 6 (December 1995): 290–92. http://dx.doi.org/10.1089/apc.1995.9.290.

Full text
APA, Harvard, Vancouver, ISO, and other styles
24

McIntosh, William Alex, Karen S. Kubena, Glen Tolle, Wesley R. Dean, Jie-sheng Jan, and Jenna Anding. "Mothers and meals. The effects of mothers’ meal planning and shopping motivations on children's participation in family meals." Appetite 55, no. 3 (December 2010): 623–28. http://dx.doi.org/10.1016/j.appet.2010.09.016.

Full text
APA, Harvard, Vancouver, ISO, and other styles
25

McLachlan, Andrew, and Iqbal Ramzan. "Meals and medicines." Australian Prescriber 29, no. 2 (April 1, 2006): 40–42. http://dx.doi.org/10.18773/austprescr.2006.026.

Full text
APA, Harvard, Vancouver, ISO, and other styles
26

Alleyne, Lauren K. "Grace Before Meals." aspeers: emerging voices in american studies 3 (2010): 92–94. http://dx.doi.org/10.54465/aspeers.03-09.

Full text
APA, Harvard, Vancouver, ISO, and other styles
27

Hanzimanolis, Margaret. "Two Holiday Meals." College English 52, no. 4 (April 1990): 411. http://dx.doi.org/10.2307/377659.

Full text
APA, Harvard, Vancouver, ISO, and other styles
28

Tak, Jinmee, Mary B. Gregoire, and Sharon Hearne Morcos. "Commercial Frozen Meals." Journal of Nutrition For the Elderly 12, no. 3 (July 1993): 15–24. http://dx.doi.org/10.1300/j052v12n03_02.

Full text
APA, Harvard, Vancouver, ISO, and other styles
29

ROSENTHAL, KELLI. "Meals to go." Nursing Made Incredibly Easy! 4, no. 5 (September 2006): 57–63. http://dx.doi.org/10.1097/00152258-200609000-00012.

Full text
APA, Harvard, Vancouver, ISO, and other styles
30

Tubbs, James B. "Meals on Wheels." Home Healthcare Nurse 32, no. 4 (April 2014): 251–52. http://dx.doi.org/10.1097/nhh.0000000000000042.

Full text
APA, Harvard, Vancouver, ISO, and other styles
31

Martin, Janet. "Kosher test meals." Nutrition Bulletin 20, no. 2 (May 1995): 109–14. http://dx.doi.org/10.1111/j.1467-3010.1995.tb00583.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
32

Howlett, Rory. "Meals sized up." Nature 434, no. 7030 (March 2005): 154. http://dx.doi.org/10.1038/434154a.

Full text
APA, Harvard, Vancouver, ISO, and other styles
33

DeMarco, H. M., K. P. Sucher, C. J. Cisar, and G. E. Butterfield. "Preexercise Carbohydrate Meals." Journal of the American Dietetic Association 97, no. 9 (September 1997): A14. http://dx.doi.org/10.1016/s0002-8223(97)00372-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
34

Tulviste, Tiia. "Socialization at Meals." Journal of Cross-Cultural Psychology 31, no. 5 (September 2000): 537–56. http://dx.doi.org/10.1177/0022022100031005001.

Full text
APA, Harvard, Vancouver, ISO, and other styles
35

Taylor, Alison, and John Lawson. "MEALS EATEN OUT." Nutrition & Food Science 89, no. 2 (February 1989): 16–17. http://dx.doi.org/10.1108/eb059225.

Full text
APA, Harvard, Vancouver, ISO, and other styles
36

Piqueras-Fiszman, Betina, and Sara R. Jaeger. "Emotions associated to mealtimes: Memorable meals and typical evening meals." Food Research International 76 (October 2015): 243–52. http://dx.doi.org/10.1016/j.foodres.2014.12.004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
37

Doyle, Pauline. "Promoting health through school meals: the school meals assessment pack." Primary Health Care 6, no. 4 (April 1988): 6. http://dx.doi.org/10.7748/phc.6.4.6.s6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
38

Harriss, Barbara. "Meals and noon meals in South India: Paradoxes of targeting." Public Administration and Development 6, no. 4 (October 1986): 401–10. http://dx.doi.org/10.1002/pad.4230060408.

Full text
APA, Harvard, Vancouver, ISO, and other styles
39

Lirette, Theresa, Jennifer Podovennikoff, Wendy Wismer, Liz Tondu, and Linda Klatt. "Food Preferences and Meal Satisfaction of Meals on Wheels Recipients." Canadian Journal of Dietetic Practice and Research 68, no. 4 (December 2007): 214–17. http://dx.doi.org/10.3148/68.4.2007.214.

Full text
Abstract:
Purpose: To investigate Edmonton Meals on Wheels (MOW) recipients’ food preferences and meal satisfaction. Methods: A preliminary study of 13 lunch club participants divided into two focus groups was conducted to determine overall themes in clients’ menu preferences and suggestions. A questionnaire was developed, based on previous MOW client comments, and delivered to all clients (n=271) receiving hot meal service from the Edmonton MOW program; 140 surveys (52% response rate) were returned. Results: The majority (72% to 88%) of hot meal clients were satisfied with the taste, texture, value, variety, and portion size of their meals. Popular menu items were barbecued chicken, perogies, and desserts. Up to 25% of participants indicated that meats were too tough and vegetables were too firm. Vegetables such as broccoli and Brussels sprouts were the most commonly disliked items. Conclusions: Overall, clients find the Edmonton MOW menu foods appealing and enjoyable. MOW programs should advertise the availability of texture-modified foods and offer a variety of vegetables. Meal services for the elderly must continue to monitor meal acceptance as client needs change with our aging population.
APA, Harvard, Vancouver, ISO, and other styles
40

Ryynanen, Suvi, Hely Tuorila, and Lea Hyvonen. "Perceived temperature effects on microwave heated meals and meal components." Food Service Technology 1, no. 3-4 (September 2001): 141–48. http://dx.doi.org/10.1046/j.1471-5740.2001.00020.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
41

Ryynanen, Suvi, Hely Tuorila, and Lea Hyvonen. "Perceived temperature effects on microwave heated meals and meal components." Food Service Technology 1, no. 3 (September 2001): 141–48. http://dx.doi.org/10.1046/j.1471-5740.2001.d01-4.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
42

Collier, George, Deanne F. Johnson, and Colin Mitchell. "The Relation Between Meal Size and the Time Between Meals." Physiology & Behavior 67, no. 3 (September 1999): 339–46. http://dx.doi.org/10.1016/s0031-9384(99)00086-4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
43

Lo, Che Sam, Mark L. Wahlqvist, and David R. Briggs. "Evaluation of dietary fibre in meals‐on‐wheels meals in Melbourne." Medical Journal of Australia 150, no. 4 (February 1989): 173–74. http://dx.doi.org/10.5694/j.1326-5377.1989.tb136418.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
44

Hanks, Andrew, and B. Wansink. "Happier Meals: How Changes in McDonald’s Happy Meals Altered Food Choices." Journal of Nutrition Education and Behavior 45, no. 4 (July 2013): S39—S40. http://dx.doi.org/10.1016/j.jneb.2013.04.106.

Full text
APA, Harvard, Vancouver, ISO, and other styles
45

Mittelstadt, Martin William. "Of Widows and Meals: Communal Meals in the Book of Acts." Pneuma 30, no. 2 (2008): 353–54. http://dx.doi.org/10.1163/157007408x346645.

Full text
APA, Harvard, Vancouver, ISO, and other styles
46

Levine, Netty, Stanley Franklin, Dwight Makoff, Jamie Wiesenberg, Allen R. Nissenson, Susan Weil, Joseph Chazan, Cindy Allegretti, Lucy Pono, and Jackie Baker. "Responses to a phosphate binder given with meals or between meals." Journal of Renal Nutrition 5, no. 1 (January 1995): 11–14. http://dx.doi.org/10.1016/1051-2276(95)90026-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
47

Lassen, Anne D., Anja Biltoft-Jensen, Gitte L. Hansen, Ole Hels, and Inge Tetens. "Development and validation of a new simple Healthy Meal Index for canteen meals." Public Health Nutrition 13, no. 10 (January 26, 2010): 1559–65. http://dx.doi.org/10.1017/s1368980009993077.

Full text
Abstract:
AbstractObjectiveNutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile of individual canteen meals.DesignThe development process included overall model selection, setting nutritional goals and defining scoring systems and thresholds. Three index components were included: (i) contents of fruit and vegetables, (ii) fat content and quality and (iii) contents of wholegrain products and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four categories according to the total index score and compared across categories.SettingA total of 180 meals from fifteen worksite canteens.ResultsAverage energy density decreased significantly across categories (from 876 kJ/100 g to 537 kJ/100 g, P < 0·001). Also, the content of total and saturated fat, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P < 0·001).ConclusionsThe simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food and nutrition professionals, e.g. caterers and dietitians, who wish to evaluate nutritional quality of meals in line with the recommendations for healthier eating without the use of nutrition calculation programs.
APA, Harvard, Vancouver, ISO, and other styles
48

Piqueras-Fiszman, Betina, and Sara R. Jaeger. "Consumer segmentation as a means to investigate emotional associations to meals." Appetite 105 (October 2016): 249–58. http://dx.doi.org/10.1016/j.appet.2016.05.034.

Full text
APA, Harvard, Vancouver, ISO, and other styles
49

Tunney, Michael. "Reading at monastic meals." ANZTLA EJournal, no. 50 (April 29, 2019): 27–28. http://dx.doi.org/10.31046/anztla.v0i50.1217.

Full text
APA, Harvard, Vancouver, ISO, and other styles
50

Julier, Alice P. "Entangled in our Meals." Food, Culture & Society 7, no. 1 (March 2004): 13–21. http://dx.doi.org/10.2752/155280104786578076.

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

To the bibliography