Relevant bibliographies by topics / Nutritional Sciences

Contents

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

Academic literature on the topic 'Nutritional Sciences'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Nutritional Sciences"

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Gao Balch, Ying. "Learning Nutrition from Nutrient Sciences of History." Nutrition and Food Processing 5, no. 2 (April 26, 2022): 01–07. http://dx.doi.org/10.31579/2637-8914/086.

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Modern nutritional science is surprisingly young. Nevertheless, there are many researcher of sciences be participating of the development of nutritional science history. Less than 100 years ago, Nutrition research started from human clinical or animal clinics. That is, History of nutritional sciences began from lab experimenting and practicing thoughts. Hence, students learning history of nutrientnal sciences to empowers students
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Noviandewi, Theresia Widyakirana, and Prissilia Nanny Djaya. "The Relationship of Nutrition Literacy, Eating Pattern, and Nutritional Status among Medical Students." Journal of Urban Health Research 1, no. 3 (July 4, 2023): 12–21. http://dx.doi.org/10.25170/juhr.v1i3.4357.

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Introduction: Nutrition literacy is the ability to search, obtain, understand, and apply nutrition information. Low nutrition literacy may cause a negative impact in eating patterns and nutritional status. This study aims to determine the relationship between nutrition literacy with eating pattern and nutritional status among medical students in the School of Medicine and Health Sciences, Atma Jaya Catholic University of Indonesia. Methods: This study was a descriptive analytic cross-sectional study among 97 medical students of the School of Medicine and Health Sciences, Atma Jaya Catholic University of Indonesia. Nutrition literacy was measured with The Newest Vital Sign questionnaire. Food consumption data was collected with the 24-hours recall questionnaire. Nutritional status was measured based on body mass index (BMI). Research data were analyzed using the Rank Spearman test. Results: Based on the data analysis, there were 66% of students with adequate nutrition literacy, 66,3% of students with improper diet, and 44,3% of students with normal nutritional status. The bivariate result showed that there was no association between nutrition literacy with nutritional status (P = 0,057), nutrition literacy and eating pattern for carbohydrates (P = 0,562), protein (P = 0,876), and fat (P = 0,569).Conclusions: There was no association between nutrition literacy with eating pattern and nutritional status among medical students in the School of Medicine and Health Sciences, Atma Jaya Catholic University of Indonesia.
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Hou, Yongqing, and Guoyao Wu. "Nutritionally Nonessential Amino Acids: A Misnomer in Nutritional Sciences." Advances in Nutrition: An International Review Journal 8, no. 1 (January 2017): 137–39. http://dx.doi.org/10.3945/an.116.012971.

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Stover, Patrick J. "Nutritional genomics." Physiological Genomics 16, no. 2 (January 15, 2004): 161–65. http://dx.doi.org/10.1152/physiolgenomics.00204.2003.

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The integration of genomics into nutritional sciences has illuminated the complexity of genome responses to nutritional exposures while offering opportunities to increase the effectiveness of nutritional interventions, both clinical and population based. Nutrients elicit multiple physiological responses that affect genome stability, imprinting, expression, and viability. These effects confer both health benefits and risks, some of which may not become apparent until later in life. Nutritional genomics challenges us to understand the reciprocal and complex interactions among the human genome and dietary components in normal physiology and pathophysiology. Understanding these interactions will refine current definitions of benefit and risk and lead to the establishment of dietary recommendations that have a high predictive value, minimize the risk of unintended consequences, and account for the modifying effects of human genetic variation. Furthermore, nutritional genomics will enable the design of effective dietary regimens for the prevention and management of complex chronic disease. This review focuses on new perspectives that have been presented to the nutritional sciences by the advent of genomics, and new challenges that demand attention because of their potential impact on, and immediate translation into, current public health nutrition recommendations and interventions.
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Uauy, Ricardo. "Defining and addressing the nutritional needs of populations." Public Health Nutrition 8, no. 6a (September 2005): 773–80. http://dx.doi.org/10.1079/phn2005774.

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AbstractObjectiveTo examine the present methods used to define nutritional needs, and to analyse the intrinsic limitations of the reductionist chemical, biological and medical approaches to assess requirements. To establish the necessity to incorporate the complexities emerging from a broader understanding of the biological sciences as well as to include environmental and social dimensions in addressing nutritional needs.MethodExamples of the limitations of current approaches and the implications of these in defining potential solutions and policy options to address present nutritional problems are presented and discussed.ConclusionThe chemical and biological sciences have provided a strong base for nutrition and have been essential in establishing nutrition as a science with public health relevance. However, these approaches are clearly insufficient to address the main challenges that confront nutrition science now in the twenty-first century. There is a pressing need to include the social, economic and human rights aspects in order to define future policies that will secure the right to safe and nutritious food for all.
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Miyachi, Motohiko. "Summary of the 9th Life Science Symposium: integration of nutrition and exercise sciences." Nutrition Reviews 78, Supplement_3 (November 26, 2020): 40–45. http://dx.doi.org/10.1093/nutrit/nuaa083.

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Abstract The Life Science Symposium held by the Nutrition Research Committee of the International Life Sciences Institute (ILSI) Japan in 2018, “Fusion of Nutrition and Exercise Sciences Leading to Extension of Healthy Life Expectancy,” covered current topics in the science of nutrition and exercise to address extending healthy life expectancy. Presentation topics included (1) lifestyle and gut microbiota; (2) how to use lipids in sports nutrition; (3) the effect and molecular mechanism of improvement of arteriosclerosis by exercise and nutrition; (4) physical activity and nutrition that support brain function; (5) skeletal muscles and food ingredients that support healthy longevity; (6) measures against sarcopenia by exercise and nutrient intake; (7) physical activity/exercise for disease prevention; (8) nutritional epidemiology research for the Japanese population; (9) new developments in health science in viewed from nutrition and intestinal flora; (10) why do Asians develop nonobese metabolic disease?; and (11) social implementation of the health promotion program by ILSI Japan. The speakers emphasized the promotion of research on exercise and nutrition interactions and encouraged social implementation of the research results in public and private sectors.
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Yarar, Hakan, Günay Eskici, Sevil Karahan Yilmaz, Volkan Kuca, and Bayram Yazici. "Evaluation of the Knowledge, Attitudes, and Behaviors of the Students Studying In the Coaching Education Department Regarding the Utilization of Nutritional Ergogenic Supplement." Pakistan Journal of Medical and Health Sciences 16, no. 1 (January 30, 2022): 587–93. http://dx.doi.org/10.53350/pjmhs22161587.

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Aim: The purpose of this study is to ascertain the knowledge, attitudes, and behaviors of students studying in the Coaching Education Department of the Faculty of Sport Sciences regarding the utilization of nutritional ergogenic supplements. Methods: 61.5% of the participants were male (n=264), 38.5% (n=166) were female. Data were collected by conducting an online questionnaire. 19.5 % of students reported using ergogenic nutritional supplement products. The students received an average score of 3.1±0.7 on the benefit sub-dimension of the attitude scale toward nutritional ergogenic supplement products, 2.7±0.6 on the side effects and ethical sub-dimension, and 2.9±0.7 on the natural nutrition sub-dimension. Results: A significant difference has been detected in the mean scores of students on the benefit sub-dimension depending on their gender, sports branch, and use of nutritional supplement products, on the side effects and ethical sub-dimension depending on their gender, class, and use of nutritional supplement products, and on the natural nutrition sub-dimension depending on their gender and use of nutritional supplement products (p<0.05). Conclusion: Students gave the expected answer to most of the questions regarding the use of nutritional ergogenic supplements. Observing the beneficial effect of taking the sports nutrition course on the responses, reveals the importance of education once again. Keywords: Coach, Nutrition, Nutritional Ergogenic Support, Ergogenic Aid.
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Khan, Muhmmad Usman. "SPORTS SCIENCE: ENHANCING VERSATILITY IN REHABILITATION SCIENCES." Pakistan Journal of Rehabilitation 8, no. 2 (January 9, 2020): 1–2. http://dx.doi.org/10.36283/pjr.zu.8.2/001.

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Being relatively fresh discipline, sports science has gained popularity in the last quarter of the 20th century; it reflects the seriousness with which sports and fitness are approached in the present day. Sports science is quite multidisciplinary field that sightsees the biomechanical, physiological and anatomical variations happening in sportsperson psychological effects to scrutinize the performance nutritional values to significantly prepare the body and also managing the financial and operational needs to enhance the business in sports industry.
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Lihoreau, Mathieu, Michael A. Charleston, Alistair M. Senior, Fiona J. Clissold, David Raubenheimer, Stephen J. Simpson, and Jerome Buhl. "Collective foraging in spatially complex nutritional environments." Philosophical Transactions of the Royal Society B: Biological Sciences 372, no. 1727 (July 3, 2017): 20160238. http://dx.doi.org/10.1098/rstb.2016.0238.

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Nutrition impinges on virtually all aspects of an animal's life, including social interactions. Recent advances in nutritional ecology show how social animals often trade-off individual nutrition and group cohesion when foraging in simplified experimental environments. Here, we explore how the spatial structure of the nutritional landscape influences these complex collective foraging dynamics in ecologically realistic environments. We introduce an individual-based model integrating key concepts of nutritional geometry, collective animal behaviour and spatial ecology to study the nutritional behaviour of animal groups in large heterogeneous environments containing foods with different abundance, patchiness and nutritional composition. Simulations show that the spatial distribution of foods constrains the ability of individuals to balance their nutrient intake, the lowest performance being attained in environments with small isolated patches of nutritionally complementary foods. Social interactions improve individual regulatory performances when food is scarce and clumpy, but not when it is abundant and scattered, suggesting that collective foraging is favoured in some environments only. These social effects are further amplified if foragers adopt flexible search strategies based on their individual nutritional state. Our model provides a conceptual and predictive framework for developing new empirically testable hypotheses in the emerging field of social nutrition. This article is part of the themed issue ‘Physiological determinants of social behaviour in animals’.
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Grosso, Giuseppe. "Nutritional Psychiatry: How Diet Affects Brain through Gut Microbiota." Nutrients 13, no. 4 (April 14, 2021): 1282. http://dx.doi.org/10.3390/nu13041282.

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Nutritional sciences have been recognized as being of paramount importance for the prevention of non-communicable diseases. Among others, mental health disorders have been hypothesized to be influenced by dietary risk through a variety of molecular mechanisms. The improvements in the technology and implementation of-omics sciences in terms of nutrition have created the possibility of studying the relation between diet, gut microbiota and mental health. The gut–brain–axis represents the core rationale setting the stage for a relatively new discipline of study defined as “nutritional psychiatry”. Research on this matter will help to better understand the relation between food and mood, sleep quality, cognition, and mental health in general.
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Dissertations / Theses on the topic "Nutritional Sciences"

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TAYLOR, BRITTNEY ROCHELLE. "REASONS FOR IMPROVEMENTS IN COOKING AND DIETARY HABITS BETWEEN UNDERGRADUATE NUTRITIONAL SCIENCES COLLEGE STUDENTS AND NON-NUTRITIONAL SCIENCES COLLEGE STUDENTS." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/613633.

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Background: Research shows that cooking meals improves diet quality. However, there is limited evidence that undergraduate students in nutrition or dietetics programs cook more meals while they are learning about foods and its impacts on human health. Methods: An 11-question survey was completed by 238 nutritional science majors (majors) and 91 non-nutritional science majors (non-majors). They were asked about several things, most notably the frequency of cooking meals, eating fast-food, and fruit and vegetable consumption. Results: Majors cooked meals more often than non-majors(p=0.059). When comparing the students in freshman and senior majors, senior majors cooked meals more often than freshman majors (p=0.023). The students who reported living in apartments, houses, or condos, or with parents, relatives, or spouses cooked more meals than students living in dorms (p=0.006). Majors consumed significantly less fast-foods than non-majors (p=0.022). Majors ate more fruits and vegetables than non-majors (p=0.005, p=0.025). Conclusions: This study suggests that nutrition-related education may have a positive impact on decreasing the frequency of fast food consumption, increasing the consumption of fruits and vegetables, and increasing the number of meals that are cooked.
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Drescher, Amy Andersen. "Nutritional status change in patients receiving outpatient chemotherapy." Diss., The University of Arizona, 2001. http://hdl.handle.net/10150/289797.

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Considerable changes in the practice of chemotherapy have occurred which include the shift of the majority of therapy to an outpatient setting and the availability of more effective antiemetic agents to treat nausea and vomiting. The outpatient delivery of chemotherapy is also characterized by limited nutrition intervention. Data are not available that define the impact of these changes in chemotherapy practice on the nutritional status of outpatients receiving chemotherapy. Consequently, this study was designed to address four primary aims. The first aim was to observe the change in degree of common side effects, or symptom distress, and in nutritional and functional status measures over 3 months in outpatient chemotherapy patients. The second aim was to test the utility of two versions of a nutrition risk scoring tool. Version A includes weight change and subjective appetite ratings. Version B incorporates change in fat-free mass (FFM) measures by bioelectrical impedance analysis (BIA) and energy and protein intakes. The third purpose was to examine the relationship of the nutritional and other factors studied with response to chemotherapy. Finally, comparisons were made among the body composition results from skinfold thickness measures and BIA using instrument manufacturer-supplied and population-specific equations. A key finding from this study was that Nutrition Risk Score A detected nutritional change over time and lower scores were correlated with positive chemotherapy response. Unanticipated findings from this study were the significant gender differences in nutritional and clinical factors and their relationships to chemotherapy response. Male subjects experienced weight loss and an overall decrease in nutritional status as demonstrated by an increase in Nutritional Risk Score A, while female subjects did not have weight loss and had a trend towards improved Nutritional Risk Score A. The Kushner et al (1992) BIA equation produced the closest estimates of body fat mass to those obtained using the Durnin and Womersley (1974) skinfold method. The population-based BIA equations were not interchangeable with each other or with the manufacturer's equation. Except for female breast cancer patients, the population-based BIA equations were interchangeable with each other for estimating FFM, but not with the manufacturer's equation.
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Clark, W. Andrew, and Norman Assad. "Nutritional Supplements and Infertility." Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etsu-works/2527.

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Wyatt, Melissa Ann. "Sustainable Diets: Understanding Nutrition Educators' Perceptions." Thesis, The University of Arizona, 2015. http://hdl.handle.net/10150/560838.

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Background As the world population grows to 9.1 billion people, there is a need to feed all of these people. Agriculture will need to produce more food to feed the world. Agriculture is pressured by climate change with droughts and changes in seasonal patterns and needs to adapt to these changes. For nutritionists, there is a need to address non-communicable chronic diseases, such as obesity and diabetes. These diseases are highly problematic in the developed parts of the world. Additionally, addressing food security is also an issue as part of the world, a large portion of developing countries, experience hunger and diseases related to not having adequate nutritious foods. Sustainable diets are working to address the issues mentioned above. This idea of having a sustainable diet is not new and dates back to a 1986 commentary by Gussow and Clancy. However, it was later in 2010, that a definition was developed by the Food and Agriculture Organization of the United Nations (FAO). This general definition has provided research with a focus on what a sustainable diet is and which food groups are parts of a sustainable diet. Purpose The purpose of this study was to learn about the current knowledge of sustainable diets through conducting a search of peer-reviewed literature about what sustainable diets are and what foods are included. Finally, this study assessed what nutrition educators know about and what their perceptions are of sustainable diets. Methods A literature search was conducted using several databases, including PubMed and EBSCO Host, yielding a few thousand results. After reviewing the literature, questions were developed for a focus group (n=8 participants), interviews (n=9 participants), and a short survey (n=54 participants). The project participants were from the University of Arizona’s Department of Nutritional Sciences, Supplemental Nutrition Assistance Education Program (SNAP-Ed) and the Expanded Food and Nutrition Education Program (EFNEP). Participants were asked to participate in one of the session: focus group, interview, or short survey. Results Participants from the focus group and interviews indicated that there was potential for people to be healthy by participating in sustainable diet activities. There also was concern about cost of sustainable diets. Sustainable diets need to be culturally acceptable to get consumers to practice them. Finally, eating seasonally was important component of a sustainable diet. If nutrition educators were asked to teach sustainable diets to others many felt they need more information or resources on sustainable diets or need to research the topic. Participants in the short surveys indicated concerns about costs, nutritional adequacy and showed mixed results when asked about what foods would be part of a sustainable diet. Educators who took the survey also showed great interest in having more education to learn about sustainable diets. Conclusions Nutrition educators have concerns about sustainable diets, such as being nutritionally adequate and affordable to all people. Educators in the focus group and interviews showed that there is potential for people to be healthy by following sustainable dietary practices, like gardening. However, there seemed to be a need for more education on sustainable diets. Nutrition educators have limited knowledge of sustainable diets. Some have an idea of what sustainable diets are, while others have stated that they have not heard of sustainable diets. Nutrition educators surveyed show a great interest in attending a seminar, if offered, on this topic. In summary, sustainable diets are gaining attention of nutrition educators, especially if sustainability and food become part of the new dietary guidelines. A need for providing sustainable diet education to nutrition educators will be part of the future. Further research on knowledge of nutrition educators on different components of sustainable diets and development of an educational curriculum is necessary.
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Roberts, Karen C. "Predictors of nutritional risk in community-dwelling seniors." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=99202.

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Proper nutrition can promote healthy aging by preventing disease and disability and thereby helping to maintain autonomy. Seniors are at risk of declining nutritional status as they age. We investigated medical, psychological, social and environmental characteristics as both predictors and correlates of elevated nutritional risk in community-dwelling seniors using data from a prospective study of 839 seniors aged 75 and over, in Montreal. At baseline, more than half (59%) of the participants were at elevated nutritional risk. Cross-sectional analyses supported the findings of previous research examining correlates of elevated nutritional risk. Longitudinal results showed that amongst those at low nutritional risk, only poor self-rated health was found to be a statistically significant predictor of elevated risk at 12-months (OR=3.30, p<0.05). The findings of this research highlight the need for longitudinal studies in order to better understand and target nutritional risk in community-dwelling seniors.
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Ptashinsky, Natalya. "Acute care nutritional intake for inpatients with diabetes mellitus." Thesis, California State University, Long Beach, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1527742.

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Physiologic insulin protocols are replacing conventional sliding-scale practices in hospitals because of their flexibility in adapting doses to the patient's nutritional intake and insulin sensitivity. Although many noncritical wards have updated their prandial therapy to insulin-to-carbohydrate ratios, most hospitals continue fixed preprandial dosing. If patients are receiving fixed dose insulin based on prescribed nutrition and they are not consuming what is provided, the obvious outcome is an increased risk for hypoglycemia. Despite this, there are no studies aimed at profiling nutritional intake for patients with diabetes in the noncritical setting. This study was conducted for that purpose. The results validated the positivistic knowledge that these patients do not generally eat all of their rations. Further, this study included an ancillary investigation for the quality of compliance to new diabetic protocols as recorded in paper-based patient records compared to computerized medical records.

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Paciarotti, Ilenia. "The nutritional risks of children with cancer." Thesis, Queen Margaret University, 2013. https://eresearch.qmu.ac.uk/handle/20.500.12289/7369.

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Nutrition is a major concern in paediatric cancer, increasing the risk of co-morbidities, affecting tolerance of therapies and influencing survival. Despite this, very few studies have aimed to identify the nutritional risks of children treated for cancer in the western world. A unique retrospective study was therefore proposed to assess the degree of nutritional risk in paediatric cancer using the need for nutrition support (NS) as a proxy for high nutritional risk. Of 168 patients, seventy four (44%) required NS of whom 50 (67%) and 24 (33%) had solid and haematological malignancies. These findings underline the common need for NS in this childhood cancer cohort. A prospective study was consequently designed to assess the effect of cancer and its treatment on nutritional status, using commonly used assessment techniques. Measurements were taken regularly at six time points over a period of up to 18 months. 26 patients, 18 (69%) male and 8 (31%) female (median age 5.1; IQR 2.3, 7.9) volunteered for the study. At recruitment and during the first three months of treatment, those with solid tumour demonstrated nutritional deprivation, low BMI (median 25.5, IQR 5.5-60.5; median 18.0, IQR 7.5-54.2 respectively), low fat mass %(median 76.3, IQR 48.5-99.1; median 70.8, IQR 62.6-124.8 respectively), low energy intake (median kcal/d 1200, IQR 866-1970; median 1305 kcal/d, IQR 901-1488) and a high need for NS. In contrast, those with haematological cancer demonstrated an excess BMI (median 66.0, IQR 41.5-82.2; median 79.5; IQR 70- 94.2 respectively), high fat mass % (median 102.0, IQR 78.6- 153.0; median 129.4, IQR 96.5-202.6,respectively) and excessive energy intake (median kcal/d 2076; IQR 1453-2525, median kcal/d 1078, IQR 919-1206 respectively) These results suggest that children undergoing cancer therapy are at high risk of both undernutrition and obesity and they indicate apparent differences in nutritional risk according to diagnosis and treatment.
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Zoltick, Emilie Sela. "Nutritional and Lifestyle Factors for Cancer Incidence and Survival." Thesis, Harvard University, 2016. http://nrs.harvard.edu/urn-3:HUL.InstRepos:32644537.

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Background: The association between meat consumption and breast cancer risk and the relationship between vitamin D and colorectal cancer risk have been examined in numerous studies, but questions still remain. For colorectal cancer survival, research into diet has been sparse. Methods: Chapter one is a pooled analysis of 22 prospective cohort studies examining meat and egg consumption and breast cancer risk overall and by estrogen and progesterone receptor (ER/PR) status using Cox proportional hazards models to estimate study-specific relative risks which were then pooled using random effects models. Chapter two is a pooled analysis of 17 prospective cohort studies in which the relationship between prediagnostic circulating 25-hydroxyvitamin D [25(OH)D] and colorectal cancer risk was explored using conditional logistic regression to calculate study-specific relative risks which were then pooled using random effects models. In Chapter three, the association between pre- and post-diagnosis sugar-sweetened beverage (SSB) and sugar intake and mortality among colorectal cancer patients was assessed using Cox proportional hazards models to estimate relative risks in two prospective cohort studies. Results: There were no significant associations between red and processed meat, seafood, and egg consumption and breast cancer risk, regardless of hormone receptor status. For poultry intake, there was a marginally statistically significant increased risk of ER+ and ER+PR- breast cancers only. We found that 25(OH)D concentrations were significantly inversely associated with colorectal cancer risk, with significant decreased risks for levels beyond current recommendations. These inverse associations were stronger in women than men. Pre-diagnosis total fructose, glucose, sucrose, and added sugar intakes were positively associated with mortality, but no association was observed for SSBs. In post-diagnosis analyses, there were marginally significant increases in all-cause mortality with higher intakes of fructose and glucose only. Conclusion: The results of the pooled analysis of meat and egg consumption and breast cancer risk provide some clarification on the inconsistent findings for these associations in individual studies, while the findings of the pooled analysis of 25(OH)D and colorectal cancer risk should be considered in developing public health guidelines on vitamin D. For colorectal cancer survival, future studies should explore pre- and post-diagnosis sugar intake and mortality.
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Shen, Li 1968. "Nutritional and chemical properties of sorghum, rapeseed, and sunflower pollens." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/278204.

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The nutritional and chemical properties of three Chinese pollens, sorghum (Sorghum sp.), rapeseed (Brassica napus) and sunflower (Helianthus annuus), were studied. All three pollens were highly preferred, with sunflower pollen the highest, by young honey bees (Apis mellifera). Rapeseed pollen increased honey bee's longevity the greatest; however, sorghum and sunflower pollens also increased the longevity relative to the no-pollen group. All three pollens had high energy (about 5 kcal/g) and carbohydrate quantities (58%). The protein, fat, and fiber levels were 27%, 7%, and 9% in rapeseed pollen, 26%, 5%, and 13% in sorghum pollen, and 15%, 5%, and 10% in sunflower pollen. alpha-Tocopherol was high in sunflower pollen (61 μg/g), lower in rapeseed (33 μg/g) and sorghum pollen (15 μg/g). K, Ca, Mg, Fe, Cu, and Mn were high in all three pollens. These data suggest that a pollen which is highly preferred by honey bees is not necessarily the most nutritious.
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Bada, Nicolle Laurene. "Nutritional labeling on fast food menus| An investigation of consumer choices." Thesis, California State University, Long Beach, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=1522619.

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The purpose of this study was to investigate factors that influence consumer choice in menu items at fast food chain restaurants. The study utilized social media, specifically Facebook, to collect data from various areas of the United States.

Previous literature on the effectiveness of nutrition menu labeling on decreasing calories ordered reported mixed results. Some studies point to groups that may be least affected by menu labeling: men, individuals of certain races, obese individuals, individuals of lower socioeconomic status, unemployed individuals, and individuals who dine outside of the home frequently.

The results of this study indicated that men and individuals who dine outside of the home more than three times per week are less influenced by nutrition information than their counterparts. Additionally, about half the participants in this study reported that they do not notice or look for nutrition information. Further research and outreach programs are needed in this area.

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Books on the topic "Nutritional Sciences"

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A, Beerman Kathy, ed. Nutritional sciences: From fundamentals to food. 3rd ed. Belmont, CA: Wadsworth, Cengage Learning, 2013.

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European Nutrition Conference. (5th 1987 Warsaw, Poland). Nutritional sciences for human health: Fifth European Nutrition Conference. London: Smith-Gordon, 1988.

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author, Beerman Kathy A., and Brown Judith E. author, eds. Nutritional sciences: From fundamentals to food. Australia: Cengage Learning, 2013.

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McGuire, Michelle. Nutritional sciences: From fundamentals to food. Australia: Thomson/Wadsworth, 2007.

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A, Beerman Kathy, ed. Nutritional sciences: From fundamentals to food. 2nd ed. Belmont, Calif: Wadsworth Cengage Learning, 2011.

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Geissler, Catherine. Fundamentals of human nutrition: For students and practitioners in the health sciences. Edinburgh: Churchill Livingstone, 2009.

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Nutrition, American Institute of, ed. The AIN directory of graduate programs in nutritional sciences. Bethesda, MD: American Institute of Nutrition, 1986.

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Mozafar, A. Plant vitamins: Agronomic, physiological, and nutritional aspects. Boca Raton, Fla: CRC Press, 1994.

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Ward, Dean, and English Jim, eds. Vitamin research news: 2000 newsletter anthology. Carson City, Nev: Vitamin Research Products, 2003.

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Webb, Geoffrey P. Nutrition: A health promotion approach. 3rd ed. London: Hodder Arnold, 2008.

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Book chapters on the topic "Nutritional Sciences"

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Wiser, Mark F. "Nutritional Disorders." In Biology for the Health Sciences, 239–54. Boca Raton: Garland Science, 2023. http://dx.doi.org/10.1201/9781003328209-14.

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Maughan, R. J., and Louise Burke. "Nutritional Preparation for Sports Performance." In Current Research in Sports Sciences, 155–63. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-2510-0_24.

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D’Aoust, L., M. Lemoyne, Johane P. Allard, and P. Poitras. "Undernutrition and Nutritional Support." In The Digestive System: From Basic Sciences to Clinical Practice, 381–88. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98381-9_23.

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Lihoreau, Mathieu. "Nutritional Interactions through the Living: from Individuals to Societies and Beyond." In Life Sciences, Information Sciences, 295–304. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119452713.ch27.

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Yokoe, Ryosuke. "Cirrhosis as a Nutritional Disorder." In Medicine and Biomedical Sciences in Modern History, 99–154. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-27107-6_4.

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Zavala, María Haydeé Solano, Ivette Molinar Monsivais, David Reyes Ruvalcaba, Miroslava Quiñónez Martínez, Irma Delia Enriquez Anchondo, and Fortunato Garza-Ocañas. "Edible Macromycetes of Chihuahua. Diversity and Nutritional Properties." In Earth and Environmental Sciences Library, 131–42. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-33394-1_9.

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Goris, Marina, Christophe Delecluse, Rudi Diels, Ruth Loos, and Sigi Celis. "Body Composition and Nutritional Intake in Belgian Volleyball Players." In Current Research in Sports Sciences, 55–60. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-2510-0_9.

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Hastuti, Apriyani Puji, Tintin Sukartini, Yuni Sufyanti Arief, Nursalam Nursalam, Indari, and Dina Nurpita Suprawoto. "Factors Influencing Nutritional Practice of Mothers with Stunted Children." In Advances in Health Sciences Research, 5–13. Dordrecht: Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-132-6_2.

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Hotea, Ionela, Monica Dragomirescu, Adina Berbecea, and Isidora Radulov. "The Role of Nutrition in Enhancing Sustainability in Sheep Production." In Agricultural Sciences. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.113938.

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Sheep nutrition is of paramount importance for ensuring sustainable sheep production, regardless of whether it follows traditional or precision methods. Optimal nutrition not only contributes to the well-being and productivity of sheep but also mitigates environmental consequences. Both traditional and precision production systems can adopt responsible management practices to enhance sustainability. These practices encompass maximizing pasture utilization, reducing dependency on synthetic inputs, minimizing waste generation, and implementing efficient feeding strategies. By giving due consideration to the nutritional requirements of sheep and their ecological footprint, sustainable sheep production can be successfully attained across various production systems. It is essential to strike a balance between meeting the nutritional needs of sheep and minimizing environmental impacts to foster a sustainable future for sheep farming.
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Paul, Dr Animesh. "APPROACH TO NUTRITIONAL SCREENING AND ASSESSMENT." In Futuristic Trends in Medical Sciences Volume 3 Book 25, 76–92. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bdms25p4ch3.

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Clinical Nutrition deals with prevention, diagnosis and management of the disease related adverse effects on metabolic and nutritional status of the body. It has been estimated that about 30 to 50% of all hospitalized patients faces nutrition related problems which may lead to poor treatment outcomes, increase complications and treatment costs, longer hospital stay and even higher mortality rates. To combat these, there are certain nutritional screening and assessment instruments in place which will identify the patients who is suffering or at risk of developing nutritional problems and recommends further management strategy. Screening is a rapid and simple process to be done as soon as a patient gets admitted followed by a detailed assessment if found to be at risk by screening. Amongst various validated tools available Malnutrition Universal Screening Tool (MUST), Nutritional Risk Screening (NRS), Mini Nutritional Assessment (MNA) popularly used for Nutritional screening and Subjective Global Assessment (SGA) widely used for Nutritional Assessment.
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Conference papers on the topic "Nutritional Sciences"

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Mardiana and Yulianto. "Nutrition Education of Booklet Media on Knowledge and Nutritional Intake of Obese Adolescents in Palembang." In First International Conference on Health, Social Sciences and Technology (ICOHSST 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210415.025.

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"The Effect of Balanced Nutrition Feeding Time on Improving the Nutritional Status of Stunting Children." In The 3rd International Conference on Vocational Innovation and Applied Sciences (ICVIAS) 2021. Galaxy Science, 2022. http://dx.doi.org/10.11594/nstp.2022.1611.

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Zaykova, Dilyana, Lubomir Petrov, and Albena Alexandrova. "USE OF NUTRITIONAL SUPPLEMENTS BY MALE GRECO-ROMAN WRESTLERS." In INTERNATIONAL SCIENTIFIC CONGRESS “APPLIED SPORTS SCIENCES”. National Sports Academy "Vassil Levski", 2017. http://dx.doi.org/10.37393/icass2017/68.

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Bafila, Pooja, Kritika Tiwari, Gita Bisla, Vaishaly Yadav, and Prateek Negi. "Nutritional and compositional aspects of complementary feeding." In INTERNATIONAL CONFERENCE ON RECENT TRENDS IN COMPOSITE SCIENCES WITH COMPUTATIONAL ANALYSIS. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0184255.

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Bhabay, Yusha, and Anand Mane. "A survey on rice disease pests and nutritional deficiency classification." In FIFTH INTERNATIONAL CONFERENCE ON APPLIED SCIENCES: ICAS2023. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0197460.

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Sahoo, Debasish, Virendra Vaishnav, Tanushree Chatterjee, and Navita Gupta. "HERBAL DIETARY SUPPLEMENT – A MODERN APPROACH IN COMPLEMENTARY AND ALTERNATIVE MEDICINE (CAM) IN HEALTH CARE SCIENCE." In International Conference on Public Health and Medical Sciences. Goodwood Conferences, 2022. http://dx.doi.org/10.35912/icophmeds.v1i1.24.

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Preliminary pharmacological study of herbal based dietary supplement formulation based on extracts or whole plants derived from fruits, root, berries, macrofungus and leaves as a promising, safe and effective alternative to synthetic and pharmaceutical dietary supplements, in-vitro studies such as antibacterial, anti-oxidant and anti-inflammatory activity for extract of dietary supplements. Nutritional assessment of nutritional attributes as suggested by AOAC method, Phytochemical analysis by standard chemical procedures, Quantitative estimate Alkaloid, Flavonoid, Phenolic, Tannin. In-vitro studies of anti-microbial (well diffusion), anti-oxidant assay (DPPH assay), anti-inflammatory assay (albumin denaturation assay). FTIR analysis for detection of different functional group. The finding suggest that the plant extract have a better nutritional aspect. The extracts for the food supplement showed positive results for anti-microbial, anti-oxidant and anti-inflammatory activity. More studies has to be concluded in respect to in-vivo tests that will conclude other pharmacological aspect of the food supplements. Reduced concentration of heavy metals and other contaminants will increase the therapeutical potency of the supplement. Stability, hold time study, dose and dosage form must be concluded in respect to achieve maximum efficacy. The herbal dietary supplement tend to better option against chemical based multi-vitamins and dietary supplements. These will enact the general well-being along with other pharmacological activities due to presence of phytochemicals present in the supplement.
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Zhan, Jihong, Hongxia Yang, Xiaxia Jiang, Huixing Lu, Xiaomei Guo, and Yanping Hong. "Analysis of Students’ Nutritional Status of in the “Nutrition Improvement Program for Rural Compulsory Education Students” Area." In Proceedings of the 2nd International Workshop on Education Reform and Social Sciences (ERSS 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/assehr.k.191206.073.

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Zerbes, Mihai-Victor. "STUDY ON THE NUTRITIONAL COUNSELING - AS PERSONALIZED UNIQUE PRODUCT." In 2nd International Multidisciplinary Scientific Conference on Social Sciences and Arts SGEM2015. Stef92 Technology, 2015. http://dx.doi.org/10.5593/sgemsocial2015/b11/s2.119.

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Zaekov, Nikolay, Georgi Bogdanov, Magdalena Baymakova, and Mariya Zaharinova. "ANTHROPOMETRIC NUTRITIONAL STATUS OF 11–14 YEAR OLD PUPILS OF SOFIA MUNICIPALITY." In INTERNATIONAL SCIENTIFIC CONGRESS “APPLIED SPORTS SCIENCES”. National Sports Academy "Vassil Levski", 2017. http://dx.doi.org/10.37393/icass2017/60.

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"Comparative Studies on Nutritional Values of Four Varieties of Cucumber." In International Conference on Latest Trends in Food, Biological & Ecological Sciences. International Academy of Arts, Science & Technology, 2015. http://dx.doi.org/10.17758/iaast.a1015056.

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Reports on the topic "Nutritional Sciences"

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strauss, Bernhard, Samuel Short, and Pantea Lotfian. The Evolution of personalised nutrition. Food Standards Agency, March 2023. http://dx.doi.org/10.46756/sci.fsa.ean605.

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Health and wellbeing and susceptibility to disease are causally linked to food and nutrition intake, an observation that has informed dietary advice for centuries. However, physiological response to different food types varies greatly by individual, meaning that a “one size fits all” approach to nutritional advice may be inadequate to ensure optimum health outcomes. Personalised nutrition (PN) services, operating at the intersection between health advisory, the wellness sector, and the food system, seek to address this through individualised targeted dietary advice focused on achieving lasting dietary behaviour change that is beneficial for health. In this report we specifically analyse the evolution of personalised nutrition defined as nutritional advice based on personalised analysis of scientific data obtained from the customers’ phenotype and the scientific knowledge base underpinning such advice. We will touch on technologies that enable the personalisation of food more generally only insofar as they might impact PN in the future through wider network effects within the food system. Personalised nutrition as a clinical and academic field of study has existed for at least four decades, however recent investor interest and cheaper direct-to-consumer (D2C) testing devices have enabled a growing commercial PN sector that has evolved over the past ten years. Commercial PN services provide mostly advice, which is claimed to be based on the latest scientific evidence showing the causal connections between certain individual phenotypic traits (genes, lifestyle factors, gut microbe, blood parameters, age, sex, etc.) and the physiological response to food. In addition to advice, providers increasingly offer personalised supplements and vitamins (which are within the FSA remit) as well as personalised, tailored subscription meal plans. The sector in the UK is currently still small but represented by a number of different business models serving increasing consumer interest in health-related offerings. Moreover, there are hopes that commercial PN might, in the longer-term future, contribute to public health. In this report we have analysed the specific input trends that have enabled the emergence of the sector with the drivers and challenges that are shaping its evolution today. This analysis included a thorough assessment of the science that underpins PN services, the role of technology trends and commercial activity including an overview of the current global and UK markets, wider social trends that impact consumer uptake of PN, and the existing regulatory environment that surrounds PN, a currently unregulated commercial activity. The potential impact on public health, food safety and consumer choice as the industry develops over the coming decade were also assessed.
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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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Blaxter, Tamsin, and Tara Garnett. Primed for power: a short cultural history of protein. TABLE, November 2022. http://dx.doi.org/10.56661/ba271ef5.

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Protein has a singularly prominent place in discussions about food. It symbolises fitness, strength and masculinity, motherhood and care. It is the preferred macronutrient of affluence and education, the mark of a conscientious diet in wealthy countries and of wealth and success elsewhere. Through its association with livestock it stands for pastoral beauty and tradition. It is the high-tech food of science fiction, and in discussions of changing agricultural systems it is the pivotal nutrient around which good and bad futures revolve. There is no denying that we need protein and that engaging with how we produce and consume it is a crucial part of our response to the environmental crises. But discussions of these issues are affected by their cultural context—shaped by the power of protein. Given this, we argue that it is vital to map that cultural power and understand its origins. This paper explores the history of nutritional science and international development in the Global North with a focus on describing how protein gained its cultural meanings. Starting in the first half of the 19th century and running until the mid-1970s, it covers two previous periods when protein rose to singular prominence in food discourse: in the nutritional science of the late-19th century, and in international development in the post-war era. Many parallels emerge, both between these two eras and in comparison with the present day. We hope that this will help to illuminate where and why the symbolism and story of protein outpace the science—and so feed more nuanced dialogue about the future of food.
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Jagadeesh, Keerthana, and Amrutraj R. Benahal. Food Glossary. Indian Institute for Human Settlements, 2022. http://dx.doi.org/10.24943/foo08.2022.

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Urban studies look at food in a broad perspective. Since existent glossaries on food are biased towards cooking, nutrition, and culinary arts, the necessity to compile a more expansive glossary on food was felt. The Dictionary of Food Science and Nutrition, Glossary on Right to Food (2009) and Food Control System Assessment Tool: Introduction and Glossary were the main sources consulted. Additionally, various online resources, particularly the Food and Agriculture Organization (FAO), were used for out of context definitions.
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Porciello, Jaron, Volha Skidan, Ramya Ambikapathi, Brenda Boonabaana, Jill Guerra, Preetamoninder Lidder, Valeria Piñeiro, et al. The State of the Field for Research on AgrifoodSystems. Juno Reports. CABI, June 2024. http://dx.doi.org/10.1079/junoreports.2024.0001.

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Science is called upon in times of significant change and uncertainty to respond to global challenges and opportunities. Novel approaches are needed to connect science with policy targets so that we can dedicate some of the scientific knowledge that we’ve accumulated over the course of human history on being able to save the world—while we still have a world left to save. Converging crises of hunger, climate, and political unrest remind us there is no time to waste. The impacts of climate change are increasingly evident worldwide, particularly affecting farmers and rural communities in regions that already struggle with poverty, hunger, and access and affordability of nutritious diets. Governments, funders, and public and private sectors are investing significant energy and resources to promote and identify evidence-based solutions across agrifood systems. A proliferation of research published over the past 15 years encourages agrifood systems to contribute towards a broader set of outcomes beyond productivity, and embrace nutrition, women’s empowerment, environmental sustainability, resilience, and inclusion. There is a profound sense of urgency for all actors, and especially global institutions, to innovate and adapt in response to an ambitious set of targets while paying attention to potential trade-offs and unintended consequences that come with integrating multiple objectives simultaneously. ‘The State of the Field for Research on Agrifood Systems’ uses artificial intelligence (AI) to analyse global research distribution from the past 13 years. This report provides a macro-level review of more than six million summaries of scientific papers and reports. It offers a snapshot across agrifood systems research, highlighting where progress has occurred, and where significant gaps remain. The findings of the report are presented in separate sections to facilitate navigation, but we encourage readers to explore the connections more holistically. Artificial intelligence offers a powerful set of innovative technologies, including generative AI. Generative AI optimizes knowledge and data to identify patterns and, where appropriate, combines data from diverse sources to generate new insights. In an increasingly interconnected science and policy landscape, it is crucial to have a comprehensive understanding of how past and future research contributes to broader goals.
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Einarsson, Rasmus. Nitrogen in the food system. TABLE, February 2024. http://dx.doi.org/10.56661/2fa45626.

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Nitrogen (N) plays a dual role in the agri-food system: it is an essential nutrient for all life forms, yet also an environmental pollutant causing a range of environmental and human health impacts. As the plant nutrient needed in greatest quantities, and as a building block of proteins and other biomolecules, N is a necessary part of all life. In the last century, an enormous increase of N turnover in the agri-food system has enabled increasing per-capita food supply for a growing world population, but as an unintended side effect, N pollution has increased to levels widely agreed in science and policy to be far beyond sustainable limits. There is no such thing as perfectly circular N supply. Losses of N to the environment inevitably arise as N is transformed and used in the food system, for example in soil processes, in manure storage, and in fertilizer application. This lost N must be replaced by ‘new’ N, which is N converted to bioavailable forms from the vast atmospheric pool of unreactive dinitrogen (N2). New N comes mainly as synthetic N fertilizer and through a process known as biological N fixation (BNF). In addition, there is a large internal flow of recycled N in the food system, mainly in the form of livestock excreta. This recirculated N, however, is internal to the food system and cannot make up for the inevitable losses of N. The introduction of synthetic N fertilizer during the 20th century revolutionized the entire food system. The industrial production of synthetic N fertilizer was a revolution for agricultural systems because it removed the natural constraint of N scarcity. Given sufficient energy, synthetic N fertilizer can be produced in limitless quantities from atmospheric dinitrogen (N2). This has far-reaching consequences for the whole agri-food system. The annual input of synthetic N fertilizer today is more than twice the annual input of new N in pre-industrial agriculture. Since 1961, increased N input has enabled global output of both crop and livestock products to roughly triple. During the same time period, total food-system N emissions to the environment have also more than tripled. Livestock production is responsible for a large majority of agricultural N emissions. Livestock consume about three-quarters of global cropland N output and are thereby responsible for a similar share of cropland N emissions to air and water. In addition, N emissions from livestock housing and manure management systems contribute a substantial share of global N emissions to air. There is broad political agreement that global N emissions from agriculture should be reduced by about 50%. High-level policy targets of the EU and of the UN Convention on Biological Diversity are for a 50% reduction in N emissions. These targets are in line with a large body of research assessing what would be needed to stay within acceptable limits as regards ecosystem change and human health impacts. In the absence of dietary change towards less N-intensive diets, N emissions from food systems could be reduced by about 30%, compared to business-as-usual scenarios. This could be achieved by implementing a combination of technical measures, improved management practices, improved recycling of wasted N (including N from human excreta), and spatial optimization of agriculture. Human dietary change, especially in the most affluent countries, offers a huge potential for reducing N emissions from food systems. While many of the world’s poor would benefit nutritionally from increasing their consumption of nutrient-rich animal-source foods, many other people consume far more nutrients than is necessary and could reduce consumption of animal-source food by half without any nutritional issues. Research shows that global adoption of healthy but less N-polluting diets might plausibly cut future food-system N losses by 10–40% compared to business-as-usual scenarios. There is no single solution for solving the N challenge. Research shows that efficiency improvements and food waste reductions will almost certainly be insufficient to reach agreed environmental targets. To reach agreed targets, it seems necessary to also shift global average food consumption onto a trajectory with less animal-source food.
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Nutrition Science for Health and Longevity: What Every Clinician Needs to Know. Gaples Institute, 2021. http://dx.doi.org/10.51150/gaples1.

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This online nutrition course for clinicians, approved for 4 hours of continuing medical education, is designed to provide a solid foundation of clinically relevant nutrition knowledge, and outlines practical strategies to incorporate nutritional counseling into a busy clinical practice. Course elements include: 1) Clickable links to more than 100 key references; 2) Sections on clinician self-care, fad diets, screening for patients with food insecurity, and motivational interviewing; 3) Over 20 immersive clinical scenarios; 4) Downloadable summaries of each section with key takeaways.
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Nutrition and pharmacological support of athletes training: the problems of science, practices and educational sphere. Larisa M. Gunina, Lyudmila V. Kudina, March 2019. http://dx.doi.org/10.14526/2070-4798-2019-14-1-198-206.

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Policy Direction, Eradication of Hunger and Achievement of Food Security Conference Proceedings. Academy of Science of South Africa, September 2018. http://dx.doi.org/10.17159/assaf.2018/0031.

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Africa has the highest levels of population growth in the world, making it necessary to plan for the right food in line with the population dynamics. Meeting the food needs of the growing human population with the planet’s limited resources is a major challenge of our time. This requires the sustainable use of natural resources in the context of Africa’s low agricultural productivity, changing consumption patterns and diets, gender biases, competing interests of different stakeholders for land, and the impact of climate change. Science and evidence-based research are vital to ensuring that the right policies are in place to provide an environment conducive to achieving food and nutrition security in Africa. Young scientists should be playing a significant role in influencing policy development and providing the science-based advice to national governments. This role has not been fully harnessed.
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Fourth national report on human exposure to environmental chemicals. National Center for Environmental Health, March 2021. http://dx.doi.org/10.15620/cdc:105345.

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"The Updated Tables, March 2021) presents nationally representative, cumulative biomonitoring data gathered from 1999–2000 through 2015–2016. It includes all the data from each of the previous National Reports on Human Exposure to Environmental Chemicals and each of the previous Updated Tables (collectively, the Report and Updated Tables). In each survey period, the reported chemicals or their metabolites were measured in blood, serum, and urine samples from random subsamples of the National Health and Nutrition Examination Survey (NHANES). These subsamples typically consisted of about 2,500 participants – exact numbers are included in the tables. Survey data and samples are collected by the Centers for Disease Control and Prevention (CDC) National Center for Health Statistics. CDC’s Environmental Health Laboratory (Division of Laboratory Sciences (DLS), National Center for Environmental Health) used mass spectrometry methods to obtain the blood, serum, and urine exposure measurements presented in the Report and Updated Tables. Volume One (1999-2010) and Volume Two (2011-2016) contain data tables for chemicals measured in the general U.S. population Volume Two: NHANES 2011-2016 provides data on the general U.S. population from NHANES 2011-2012, 2013–2014, and 2015-2016. CS272983-A FourthReport_UpdatedTables_Volume2_Mar2021-508.pdf"
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