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Artículos de revistas sobre el tema "Eat at home"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 29 de julio de 2025

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1

Ståhlberg, Sabira, and Ingvar Svanberg. "Home is Where Tatars Eat Pärämäts." Petits Propos Culinaires 132 (July 23, 2025): 89–114. https://doi.org/10.1558/ppc.29939.

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Tatar cuisine has evolved at multiple crossroads. Tatars have always lived in multilingual and multicultural areas; therefore, traditional Volga Tatar cuisine contains not only locally shared or Eurasian influences but also ingredients, recipes and techniques from other continents. Tatar dishes are however claimed as traditional by other peoples as well: filled pastries are, despite far more ancient ancestry, commonly categorised in global food literature as generic Eastern European or Russian. Pärämäts, a fried or oven-baked round pastry filled with meat or potatoes, and a pie, bäleş, are see

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Zhang, Yu, Xianglai Sang, Yibo Wu, et al. "Correlation between Frequency of Eating Out of Home and Dietary Intake, Sleep, and Physical Activity: A Survey of Young CDC Employees in China." International Journal of Environmental Research and Public Health 19, no. 6 (2022): 3209. http://dx.doi.org/10.3390/ijerph19063209.

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Objectives: We aimed to investigate the correlation between the frequency of eating out of home and dietary intake, sleep, and physical activity among young employees from the Center for Disease Control and Prevention in China. Methods: Using the cluster sampling method, 6099 employees aged 40 years or below from the Center for Disease Control and Prevention (CDC) from 32 provinces in China were interviewed using an online questionnaire survey. The frequency of eating out of home, dietary intake, sleep, and physical activity of all participants was described, and correlation analysis was used

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Purton, Louise E., and David T. Scadden. "Osteoclasts eat stem cells out of house and home." Nature Medicine 12, no. 6 (2006): 610–11. http://dx.doi.org/10.1038/nm0606-610.

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Ault, Mark. "Pocket Ready to Eat at Home in Primary Care." American Journal of Medicine 127, no. 3 (2014): e19. http://dx.doi.org/10.1016/j.amjmed.2013.10.017.

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Saleh, Buthainah, and Eqbal Ma΄ala. "Impact of Fast Foods and Snacks upon Adolescents' BMI at Secondary Schools in Baghdad City." Iraqi National Journal of Nursing Specialties 28, no. 2 (2015): 1–7. http://dx.doi.org/10.58897/injns.v28i2.225.

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Objective: The study aimed to identify the adolescents' fast foods and snacks, and find out the relationship between fastfood, snacks and adolescents' demographic data (gender and Body Mass Index). Methodology: A descriptive studywas conducted on impact of fast foods and snacks upon adolescents' Body Mass Index in secondary schools at Baghdadcity, starting from 20th of April 2013 to the end of October 2014. Non- probability (purposive) sample of 1254adolescents were chosen from secondary schools of both sides of Al-Karkh and Al-Russafa sectors. Data was collectedthrough a specially constructed

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While, Alison. "Eat, drink and be merry…" British Journal of Community Nursing 28, no. 12 (2023): 580–81. http://dx.doi.org/10.12968/bjcn.2023.28.12.580.

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Campbell, Katherine L., Aleksandra Babiarz, Yan Wang, Nicholas A. Tilton, Maureen M. Black, and Erin R. Hager. "Factors in the home environment associated with toddler diet: an ecological momentary assessment study." Public Health Nutrition 21, no. 10 (2018): 1855–64. http://dx.doi.org/10.1017/s1368980018000186.

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AbstractObjectiveTo identify home environment factors associated with toddler dietary behaviours using ecological momentary assessment (EMA).DesignHome environment and toddler’s diet were assessed by mothers through EMA (random beeps over ≤8 d and a brief survey). Dietary outcomes were fruit/vegetable consumption, eating episode (‘snack’ v. ‘meal’) and sugar-sweetened beverage (SSB) consumption. Home environment factors included interacting with mother, eating alone/with others, eating in a high chair/chair at the table, watching television and movement/translocation. Multilevel logistic mixed

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Sahithya, Soothram, Prakash Panwar, and Gangam Saibhavani. "Garett Ranking Technique to Determine the Factors Affecting Outside Eating Habits among Students." European Journal of Nutrition & Food Safety 16, no. 12 (2024): 28–37. https://doi.org/10.9734/ejnfs/2024/v16i121599.

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Generally, “Eating out” refers to food that is prepared or purchased and consumed outside the home. Eating habits refers to what we eat, how we eat and why we eat. Outside eating habits were influenced by a wide range of complex and interrelated factors. To investigate the factors affecting the outside eating habits among the students the present has undertaken. To know their general profile, to assess the factors affecting outside eating habits and ranking the affecting factors based on Henry Garett ranking technique were the objectives of the study. For this investigation exploratory researc

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Ryan, David, Melvin Holmes, and Hannah Ensaff. "“I Control What I Eat and I'm Sensible with What I Eat, Apart from School” – A Qualitative Study of Adolescents’ Food Choices and the School Environment." Current Developments in Nutrition 4, Supplement_2 (2020): 1345. http://dx.doi.org/10.1093/cdn/nzaa059_062.

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Abstract Objectives Adolescent obesity is a significant issue in the UK, with 36% of 11 to 15 year olds classified as overweight or obese. Schools are seen as a sound setting to address this phenomenon. Mandatory School Food Standards have endeavoured to improve the nutritional profile of school food provision. However students often choose micronutrient poor, energy dense options. This study aimed to explore how and why secondary school students make their food choices within the school environment. Methods Seven focus group interviews were conducted with students (n = 28) aged 13–14 years in

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Johnson, Bobbie. "2020 tech: Eat a printed dinner in your printed home." New Scientist 210, no. 2812 (2011): 32–33. http://dx.doi.org/10.1016/s0262-4079(11)61117-2.

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Hubbard, K., A. Must, M. Eliasziw, S. Folta, and J. Goldberg. "What Elementary Schoolchildren Bring from Home to Eat at School." Journal of the Academy of Nutrition and Dietetics 113, no. 9 (2013): A91. http://dx.doi.org/10.1016/j.jand.2013.06.321.

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Binns, Colin W., Jonine Jancey, and Peter A. Howat. "Eat (less) for health." Health Promotion Journal of Australia 24, no. 1 (2013): 1–2. http://dx.doi.org/10.1071/hev24n1_ed.

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Goudarzi, Sara. "Re-Engineering What We Eat." Mechanical Engineering 138, no. 07 (2016): 34–39. http://dx.doi.org/10.1115/1.2016-jul-2.

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This article explores the need and ways to re-engineer plants and animals to provide a growing population with enough to eat. Some researchers have taken beef production inside the walls of a laboratory. One area that researchers are still working on with lab-grown meat is the taste—a complex combination of proteins, glycosylated proteins, and other compounds in the fat. Other researchers suggest the best way to produce animals and plants faster while using fewer resources is to embrace genetically modified and genetically edited foods. Researchers also are currently working on incorporating i

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Russell, Meredith Jones. "A new leaf." Nursery World 2023, no. 2 (2023): 32–33. http://dx.doi.org/10.12968/nuwa.2023.2.32.

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Bassul, Carolina, Clare A. Corish, and John M. Kearney. "Associations between the Home Environment, Feeding Practices and Children’s Intakes of Fruit, Vegetables and Confectionary/Sugar-Sweetened Beverages." International Journal of Environmental Research and Public Health 17, no. 13 (2020): 4837. http://dx.doi.org/10.3390/ijerph17134837.

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Within the home environment, parents influence their children’s dietary intakes through their parenting and dietary practices, and the foods they make available/accessible. The aim of this cross-sectional study was to examine the associations between home environmental characteristics and children’s dietary intakes. Three hundred and thirty-two children aged three–five years and their parents participated in the study. Home environmental characteristics, including parental control feeding practices, were explored using validated and standardized questionnaires such as the Child Feeding Questio

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O'Neill, J. C. "Bread and Wine." Scottish Journal of Theology 48, no. 2 (1995): 169–84. http://dx.doi.org/10.1017/s0036930600037029.

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The Christian practice of meeting for worship and receiving token pieces of bread and token sips of wine seems unlikely to have had Jewish precedents. You don't eat in a synagogue; you eat at home. To be sure, specific acts of eating bread and drinking wine are given religious significance in the setting of the Passover meal, but that is not quite the same, although perhaps we might suppose the Christian practice to have evolved from the Jewish meal.

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Tatte, Aniket. "Foodwiser: Be Wise with What You Eat." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (2021): 1398–402. http://dx.doi.org/10.22214/ijraset.2021.39427.

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Abstract: With the rise of online food ordering websites, maintaining a proper diet and staying healthy has become an important part of a person's lifestyle. But with the rising work from home trend, maintaining a proper diet and being aligned with the fitness goals is becoming tougher day by day. Also fora person having abnormal food habits, it becomes really tough to maintain a repository of the food intake, manage nutrients and carbs intake, etc. Thus with an aim to solve the above stated problem, we present the application Foodwiser: Be wise with whatyou eat. Keywords: [Deep Learning, CNN,

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Eck, Kaitlyn M., Colleen Delaney, Melissa D. Olfert, et al. "Parents’ and kids’ eating away from home cognitions." British Food Journal 121, no. 5 (2019): 1168–82. http://dx.doi.org/10.1108/bfj-07-2018-0431.

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Purpose Eating away from home frequency is increasing and is linked with numerous adverse health outcomes. The purpose of this paper is to inform the development of health promotion materials for improving eating away from home behaviors by elucidating related parent and child cognitions. Design/methodology/approach Parents (n=37) and children (n=35; ages 6–11 years) participated in focus group discussions, based on social cognitive theory. Data were content analyzed to detect themes. Findings Many parents were concerned about what children ate away from home, however, others were less concern

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MARKLINDER, I. M., M. LINDBLAD, L. M. ERIKSSON, A. M. FINNSON, and R. LINDQVIST. "Home Storage Temperatures and Consumer Handling of Refrigerated Foods in Sweden." Journal of Food Protection 67, no. 11 (2004): 2570–77. http://dx.doi.org/10.4315/0362-028x-67.11.2570.

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The lack of data on consumer refrigeration temperatures and storage times limits our ability to assess and manage risks associated with microbial hazards. This study addressed these limitations by collecting data on temperatures and storage handling practices of chilled foods. Consumers from 102 households in Uppsala, Sweden, were instructed to purchase seven food items (minced meat, fresh herring fillets, soft cheese, milk, sliced cooked ham, vacuum-packed smoked salmon, and ready-to-eat salad) and to store them using their normal practices. They were interviewed the next day, and food temper

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Andrade, Giovanna, Maria da Costa Louzada, Catarina Azeredo, Camila Ricardo, Ana Martins, and Renata Levy. "Out-of-Home Food Consumers in Brazil: What do They Eat?" Nutrients 10, no. 2 (2018): 218. http://dx.doi.org/10.3390/nu10020218.

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Imbruce, Valerie. "Coming Home to Eat. The Pleasures and Politics of Local Foods." Economic Botany 57, no. 2 (2003): 285. http://dx.doi.org/10.1663/0013-0001(2003)057[0285:chtetp]2.0.co;2.

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Hathi, Payal, Diane Coffey, Amit Thorat, and Nazar Khalid. "When women eat last: Discrimination at home and women’s mental health." PLOS ONE 16, no. 3 (2021): e0247065. http://dx.doi.org/10.1371/journal.pone.0247065.

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The 2011 India Human Development Survey found that in about a quarter of Indian households, women are expected to have their meals after men have finished eating. This study investigates whether this form of gender discrimination is associated with worse mental health outcomes for women. Our primary data source is a new, state-representative mobile phone survey of women ages 18–65 in Bihar, Jharkhand, and Maharashtra in 2018. We measure mental health using questions from the World Health Organization’s Self-Reporting Questionnaire. We find that, for women in these states, eating last is correl

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Terrill, C. "Coming Home to Eat: the Pleasures and Politics of Local Foods." Interdisciplinary Studies in Literature and Environment 9, no. 2 (2002): 290–91. http://dx.doi.org/10.1093/isle/9.2.290.

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Culverwell, Lauren. ""You are what you eat": Plant-Human Relations in Home Gardens." Journal for Undergraduate Ethnography 13, no. 2 (2023): 1–22. http://dx.doi.org/10.15273/jue.v13i2.11795.

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Gardening has long been conceptualized as a practice that blurs nature-human binaries and connects humans to nature in rapidly urbanising worlds. Based on six weeks of fieldwork on the Cape Flats, this article explores human interpretations of beyond-human connections and experiences that are engendered in their home vegetable gardens. It weaves together ethnographic data and theoretical frameworks like posthumanism, multispecies ethnography and actor-network theory to analyse the inner workings of these relationships. I collaborated with six interlocutors and their gardens to reveal how compa

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Erbe Healy, Amy. "Convergence or difference? Western European household food expenditure." British Food Journal 116, no. 5 (2014): 792–804. http://dx.doi.org/10.1108/bfj-11-2012-0274.

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Purpose – This research examines convergence theory in terms of food expenditure patterns within and across a sample of Western European countries, specifically Italy, Ireland, France and the UK. Design/methodology/approach – Household budget survey data from Italy, the UK, France and Ireland (1985-2005) have been analysed comparing average food budgets and change in coefficient of variations for common food groupings and through cluster analysis for all four countries to determine whether or not countries are becoming more or less alike. Findings – Unlike the average food budgets in Ireland,

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Joyeux, H., M. C. Gouttebel, F. Rodier, B. Lacour, and C. Solassol. "Home Total Parenteral Nutrition in France." International Journal of Technology Assessment in Health Care 1, no. 2 (1985): 325–33. http://dx.doi.org/10.1017/s0266462300000106.

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This essay traces the evolution in France of a clinical research program to perfect an artifical parenteral nutrition device which would be well tolerated by the patient, an ambulatory system which could eventually be used at home. It began in 1970, when we were struck by the number of patients being treated in hospitals for denutrition and the length of time required to reestablish nutritional equilibrium. Moreover, the denutrition of these patients retarded their oncological therapy. Our main goal was home nutrition. Adequate nutrition should be viewed as an adjunct therapy and since people

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MdShahedul, Islam, Halima Oumma, and Rahman Nahian. "The Contribution of Food Taken at-Home and Away-from-Home to Children's Diet and Nutrition." International Journal of Research and Review 7, no. 7 (2020): 364–70. https://doi.org/10.5281/zenodo.3982508.

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Recent studies have started to pay attention on several factors on the eating habits of children with the increasing concern of childhood nutritional status. Research has shown that eating habits for children are increasingly affected by advances in science and technology, changes in lifestyle, dietary transformation, and vice versa. Children are more likely to eat available and easily accessible foods, and they generally tend to eat huge quantity whilst larger portions are given. The objectives of this study were to illustrate the contribution of at-home and away-from-home food intake to the

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Paton, Irene E. M. "How to Have Your Cake and Eat It Too: Counselling in Private Practice from Home." New Zealand Journal of Counselling 26, no. 2 (2005): 55–69. http://dx.doi.org/10.24135/nzjc.v26i2.54.

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This study used a national survey to determine a profile of working as a counsellor in private practice from a home base. The findings indicated that working from home is perceived as having few disadvantages and many advantages to both counsellors and clients. Working from home was found to be connected to both moving away from other alternatives as well as moving towards the advantages of working from home. Other findings included the need for experience working in a more supported environment before working privately, skill in managing the business and financial aspects, and the need to con

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Zarnowiecki, Dorota M., Natalie Parletta, and James Dollman. "Socio-economic position as a moderator of 9–13-year-old children’s non-core food intake." Public Health Nutrition 19, no. 1 (2015): 55–70. http://dx.doi.org/10.1017/s1368980015001081.

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AbstractObjectiveThere is limited understanding as to why children of low socio-economic position (SEP) consume poorer diets than children of high SEP. Evidence suggests that determinants of dietary intake may differ between SEP groups. The present study aimed to determine if SEP moderated associations of personal and environmental predictors with children’s non-core food and sweetened drink intakes and unhealthy dietary behaviours.DesignChildren completed online questionnaires and parents completed computer-assisted telephone interviews to assess intrapersonal and environmental dietary predic

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Bidar, Abdul Kafil, and Zabihullah Farkhari. "Factors Influencing Consumers’ Preference for Purchasing of Ready to Eat Food Products: A Study in Shahr – e-Now of Kabul City." Journal of Business and Management Studies 4, no. 1 (2022): 64–68. http://dx.doi.org/10.32996/jbms.2022.4.1.9.

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Ready to eat products are any products that have gone through chemical, mechanical or physical processing in the processing industries or at home and which has been altered from their natural state to a new state. These products include frozen, pasteurized, fried, condensed, dried, dehydrated, canned and homogenized food. The food processing industry has an important role in linking the farmers to the final consumers in the domestic and international markets. The consumer preference for ready to eat products at Shahr-e- Now of Kabul city is influenced by physiological, psychological and sociol

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Tora, Luisa. "Behind the 'mad cookie'." Pacific Journalism Review : Te Koakoa 6, no. 1 (2000): 166–69. http://dx.doi.org/10.24135/pjr.v6i1.686.

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'I really envied the papa'a.' I thought, "God, they can go out and get the story done and not have to be worried about being related to the story, and having to eat with the story, and go home with the story."

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Frimpong, Yaw, Dai Baozhen, and Bernard Sarpong. "Challenges Faced by Older Adults With Cognitive Impairment and Their Caregivers in a Care Home." International Journal of Social Work 6, no. 1 (2019): 33. http://dx.doi.org/10.5296/ijsw.v6i1.14655.

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This study examined the challenges faced by older adults with cognitive impairment and their caregivers in Kumasi Cheshire Home (Ghana). In-depth semi-structured interviews were conducted with 50 older adults with cognitive impairment and 9 professionals (caregivers). The findings of the study indicated that older adults in care homes are likely to face social inclusion difficulties, and institutional abuse in the form of being forced to eat or go to bed at a particular time, and medication difficulties since it takes quite a long time for the drugs to arrive in the care home. It also found ou

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Arienzo, Alyexandra, Lorenza Murgia, Ilaria Fraudentali, Valentina Gallo, Riccardo Angelini, and Giovanni Antonini. "Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration." Foods 9, no. 10 (2020): 1421. http://dx.doi.org/10.3390/foods9101421.

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The market of ready-to-eat leafy green salads is experiencing a noticeable growth in Europe. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat leafy green salads sold in widespread supermarket chains in Lazio, Italy, on the packaging date during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low-, medium-, and high-cost products. Salmonella spp. and L. mon

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Caesar, Gopa Biswas. "Long Lost Lore of a ‘Land’ Called Home." Stream: Interdisciplinary Journal of Communication 9, no. 1 (2017): 14–19. http://dx.doi.org/10.21810/strm.v9i1.245.

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I grew up in a household that crossed boundaries.And as a result, I faced relentless questions from my classmates, their parents, my neighbors, local shopkeepers, even pedestrians. Asking uncom-fortable questions tominority people like “why don’t you eat beef?” or “why don’t your men under-go circumcisions?” or “why do you give sambar to your lentil soup?”is normal in Bangladesh, where I live. I was taught to overlook these questions—to know them as rhetorical queries, to which there can be no sane reply. What justified the casual insults hurled at me as a representative of a minority?

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DuPuis, E. Melanie, and David Goodman. "Should we go “home” to eat?: toward a reflexive politics of localism." Journal of Rural Studies 21, no. 3 (2005): 359–71. http://dx.doi.org/10.1016/j.jrurstud.2005.05.011.

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Wang, Zhengyuan, Wei Jin, Zhenni Zhu, et al. "Relationship of household cooking salt and eating out on iodine status of pregnant women in environmental iodine-deficient coastal areas of China." British Journal of Nutrition 124, no. 9 (2020): 971–78. http://dx.doi.org/10.1017/s000711452000207x.

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AbstractAs city residents eat out more frequently, it is unknown that if iodised salt is still required in home cooking. We analysed the relationship of household salt and eating out on urinary iodine concentration (UIC) in pregnant women. A household condiment weighing method was implemented to collect salt data for a week. A household salt sample was collected. A urine sample was taken at the end of the week. Totally, 4640 participants were investigated. The median UIC was 139·1 μg/l in pregnant women and 148·7, 140·0 and 122·9 μg/l in the first, second and third trimesters. Median UIC in th

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Petite, Sarah E., Joseph Huenecke, and Natalie Tuttle. "Evaluation of Basal Insulin Dose Reductions in Hospitalized Patients With Diabetes While Unable to Eat." Hospital Pharmacy 55, no. 4 (2019): 246–52. http://dx.doi.org/10.1177/0018578719841029.

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Background: The American Diabetes Association guidelines recommend a basal plus correction or basal insulin regimen for patients with type 2 diabetes mellitus (T2DM) receiving nothing by mouth (NPO; nil per os) in the non–intensive care unit setting. In the perioperative setting, 60% to 80% of long-acting insulin or half-dose morning insulin NPH is recommended. Objective: The goal of this study was to determine the impact of basal insulin dose reduction for hospitalized patients with insulin-dependent T2DM while NPO. Methods: This retrospective, single-center study evaluated patients admitted

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Jones, Amanda C., David Hammond, Jessica L. Reid, and Scott T. Leatherdale. "Where Should We Eat? Lunch Source and Dietary Measures Among Youth During the School Week." Canadian Journal of Dietetic Practice and Research 76, no. 4 (2015): 157–65. http://dx.doi.org/10.3148/cjdpr-2015-019.

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Purpose: To examine lunch sources during the school week among students and the associations with fruits and vegetable (F&V) and sugar-sweetened beverage (SSB) consumption. Methods: Students (n = 23 680) from 43 Ontario, Canada, secondary schools completed a health behaviour survey in the Year 1 COMPASS study. Analysis used generalized linear mixed effects models. Results: The most frequently reported lunch source was home (2.9 days per school week), then the school cafeteria (1.1) and fast-food places or restaurants (FFRs) (0.9). Eating a home lunch was associated with having less spendin

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Laska, Melissa N., Mary O. Hearst, Katherine Lust, Leslie A. Lytle, and Mary Story. "How we eat what we eat: identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults." Public Health Nutrition 18, no. 12 (2014): 2135–45. http://dx.doi.org/10.1017/s1368980014002717.

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AbstractObjective(i) To examine associations between young adults’ meal routines and practices (e.g. food preparation, meal skipping, eating on the run) and key dietary indicators (fruit/vegetable, fast-food and sugar-sweetened beverage intakes) and (ii) to develop indices of protective and risky meal practices most strongly associated with diet.DesignCross-sectional survey.SettingMinneapolis/St. Paul metropolitan area, Minnesota (USA).SubjectsA diverse sample of community college and public university students (n 1013).ResultsMeal routines and practices most strongly associated with healthy d

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Ninasunta Toapanta, Daysi Tatiana, and Tannia Elizabeth Chipantiza Córdova. "Conocimientos nutricionales de los estudiantes de enfermería y los hábitos alimenticios." Horizontes de Enfermería, no. 13 (December 18, 2023): 22–36. http://dx.doi.org/10.32645/13906984.1227.

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The habit of eating is related to factors: cultural, social, and educational; hence the knowledge about nutrition can influence how we eat and our nutritional status. The objective of the research is to establish nutritional knowledge and the relationship with the eating habits of nursing students. For this, an observational, cross-sectional, stratified study with a quantitative design was carried out, obtaining a probabilistic sample of 285 individuals; two surveys were applied, the first related to nutritional knowledge and the second to knowing their habits with respect to food. In the stat

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Wang, Qian Janice, Francisco Barbosa Escobar, Signe Lund Mathiesen, and Patricia Alves Da Mota. "Can Eating Make Us More Creative? A Multisensory Perspective." Foods 10, no. 2 (2021): 469. http://dx.doi.org/10.3390/foods10020469.

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While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human senses are capable of sparking creativity. It follows then that eating, as one of the most multisensory of all human behaviors, should be a playground for creative thinking. The present review presents an overview of how creativity is defined and measured and what we currently know about creativity as influenced by the senses, both singular and in

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Mardiyana, Murni Handayani, and Ulikaryani. "Karakteristik Sensori Produk Home Meal Replacement (HMR)-Ready To Eat (RTE) Ikan Kembung Asap (<i>Rastrelliger kanagurta</i>)." ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua 7, no. 2 (2024): 42–47. https://doi.org/10.31957/acr.v7i2.4134.

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Produk ikan kembung asap jenis Home Meal Replacement (HMR) yang siap santap atau ready to eat (RTE) masih belum dikembangkan. Penelitian ini bertujuan untuk menganalisis pengaruh sterilisasi terhadap karakteristik sensori dari produk HMR jenis ready to eat ikan kembung asap. Penelitian ini terdiri dari beberapa tahapan yaitu proses pengasapan, proses pembuatan produk HMR ikan kembung asap dan uji sensori. Uji sensori yang dilakukan mengacu pada SNI 2346:2015 dan dilakukan pada 30 panelis tidak terlatih. Pengujian sensori ini untuk mengetahui tingkat kesukaan atau hedonik dari panelis terhadap

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Frazier, Camille. ""Grow what you eat, eat what you grow": urban agriculture as middle class intervention in India." Journal of Political Ecology 25, no. 1 (2018): 221. http://dx.doi.org/10.2458/v25i1.22970.

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In Bengaluru, India's "IT Capital" and one of its fastest growing cities, an increasing number of middle class residents are growing fruits and vegetables in their private spaces for home consumption. This article examines the motivations and practices of Bengaluru's organic terrace gardeners ("OTGians") in order to understand the possibilities and limitations of urban gardening as a middle class intervention into unsafe food systems and decaying urban ecologies. OTGians are driven primarily by concerns about worsening food quality and safety, and secondarily by the desire to create green spac

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Intke-Hernández, Minna, and Gunilla Holm. "Migrant Stay-at-Home Mothers Learning to Eat and Live the Finnish Way." Nordic Journal of Migration Research 5, no. 2 (2015): 75. http://dx.doi.org/10.1515/njmr-2015-0012.

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SUMMERFELT, JAMES. "How Do You Eat an Elephant?" Home Healthcare Nurse: The Journal for the Home Care and Hospice Professional 28, no. 6 (2010): 383–84. http://dx.doi.org/10.1097/nhh.0b013e3181df5ebe.

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Watts, Allison W., Chris Y. Lovato, Susan I. Barr, Rhona M. Hanning, and Louise C. Mâsse. "Experiences of overweight/obese adolescents in navigating their home food environment." Public Health Nutrition 18, no. 18 (2015): 3278–86. http://dx.doi.org/10.1017/s1368980015000786.

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AbstractObjectiveTo explore perceived factors that impede or facilitate healthful eating within the home environment among overweight/obese adolescents.DesignIn the present qualitative photovoice study, participants were instructed to take photographs of things that made it easier or harder to make healthful food choices at home. Digital photographs were reviewed and semi-structured interviews were conducted to promote discussion of the photographs. Data were analysed using constant comparative analysis.SettingVancouver, Canada, in 2012–2013.SubjectsTwenty-two overweight/obese adolescents who

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Flütsch, Nicole, Nadine Hilti, Christiane Schräer, et al. "Feasibility and acceptability of home treatment as an add‐on to family based therapy for adolescents with anorexia nervosa. A case series." International Journal of Eating Disorders 54, no. 9 (2021): 1707–10. http://dx.doi.org/10.1002/eat.23567.

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Draper, Brian, Henry Brodaty, Lee-Fay Low, and Vicki Richards. "Prediction of Mortality in Nursing Home Residents: Impact of Passive Self-Harm Behaviors." International Psychogeriatrics 15, no. 2 (2003): 187–96. http://dx.doi.org/10.1017/s1041610203008871.

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Objective: The aim of this study was to determine whether indirect self-destructive behaviors predict mortality in nursing home residents. Method: This cross-sectional study with follow-up after 2 years and 3 months surveyed 593 residents in 10 nursing homes in the eastern suburbs of Sydney, Australia. The following instruments were used: Harmful Behaviors Scale (HBS), Behavioral Pathology in Alzheimer's Disease Rating Scale (BEHAVE-AD), Functional Assessment Staging Scale, Resident Classificatin Index, Cumulative Illness Rating Scale, Even Briefer Assessment Scales for Depression, and the sui

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Blanco-Metzler, Adriana, Hilda Núñez-Rivas, Jaritza Vega-Solano, María A. Montero-Campos, Karla Benavides-Aguilar, and Nazareth Cubillo-Rodríguez. "Household Cooking and Eating out: Food Practices and Perceptions of Salt/Sodium Consumption in Costa Rica." International Journal of Environmental Research and Public Health 18, no. 3 (2021): 1208. http://dx.doi.org/10.3390/ijerph18031208.

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This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa Rica. Key communities from around the country, cultural experts, and key informants were selected. Four qualitative research techniques were applied. Data was systematized based on the Social Ecological Model. Women are generally in charge of cooking and family food purchases. Salt is perceived as a basic ingredient, used in small amounts that can

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Tatsuya Koyama and Shin Yamaoka. "Changes in the frequency of eating out, consuming ready-to-eat meals, and eating at home before and after the spread of COVID-19 among students." World Journal of Advanced Research and Reviews 13, no. 2 (2022): 136–41. http://dx.doi.org/10.30574/wjarr.2022.13.2.0133.

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This study aimed to examine changes in the frequency of eating out before and after the coronavirus disease (COVID-19) pandemic. In January 2021, a self-administered questionnaire survey was conducted among 21 third-year students in Aomori City, Japan. Participants completed the survey containing questions on their characteristics, monthly food expenses, changes in meals between January 2020 and January 2021, frequency of eating out in January 2020, frequency of purchases of ready-to-eat products in January 2020, current reasons for eating out, current reasons for refraining from eating out, a

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