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Articles de revues sur le sujet « Red food »

Auteur : Grafiati

Publié le 4 juin 2021

Mis à jour le 18 février 2022

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1

Rodgin, Susan G. "Food-Induced Red Eye." Optometry and Vision Science 94, no. 7 (2017): 775–80. http://dx.doi.org/10.1097/opx.0000000000001088.

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BAGHURST, Katrine. "Red meat and food guides." Nutrition & Dietetics 64, s4 The Role of (2007): S140—S142. http://dx.doi.org/10.1111/j.1747-0080.2007.00202.x.

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Kulkarni, Anmol, and Steffen Jung. "Food colors caught red-handed." Cell Metabolism 33, no. 7 (2021): 1267–69. http://dx.doi.org/10.1016/j.cmet.2021.06.002.

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Potthoff, Jonas, Annalisa La Face, and Anne Schienle. "The Color Nutrition Information Paradox: Effects of Suggested Sugar Content on Food Cue Reactivity in Healthy Young Women." Nutrients 12, no. 2 (2020): 312. http://dx.doi.org/10.3390/nu12020312.

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Color nutrition information (CNI) based on a traffic light system conveys information about food quality with a glance. The color red typically indicates detrimental food characteristics (e.g., very high sugar content) and aims at inhibiting food shopping and consumption. Red may, however, also elicit cross-modal associations with sweet taste, which is a preferable food characteristic. We conducted two experiments. An eye-tracking study investigated whether CNI has an effect on cue reactivity (dwell time, saccadic latency, wanting/liking) for sweet foods. The participants were presented with i

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Havlíková, L., K. Míková, and V. Kyzlink. "Red beet pigments as soft drink colorants." Food / Nahrung 29, no. 8 (1985): 723–30. http://dx.doi.org/10.1002/food.19850290802.

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Rohr, Michaela, Friederike Kamm, Joerg Koenigstorfer, Andrea Groeppel-Klein, and Dirk Wentura. "The Color Red Supports Avoidance Reactions to Unhealthy Food." Experimental Psychology 62, no. 5 (2015): 335–45. http://dx.doi.org/10.1027/1618-3169/a000299.

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Abstract. Empirical evidence suggests that the color red acts like an implicit avoidance cue in food contexts. Thus specific colors seem to guide the implicit evaluation of food items. We built upon this research by investigating the implicit meaning of color (red vs. green) in an approach-avoidance task with healthy and unhealthy food items. Thus, we examined the joint evaluative effects of color and food: Participants had to categorize food items by approach-avoidance reactions, according to their healthfulness. Items were surrounded by task-irrelevant red or green circles. We found that the

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Drdák, M., A. Rajniaková, V. Buchtová, and P. Simko. "Free amino acid content of various red wines." Food / Nahrung 37, no. 1 (1993): 77–78. http://dx.doi.org/10.1002/food.19930370116.

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Driscoll, John. "Infra‐red Heating and Food Processing." Nutrition & Food Science 92, no. 1 (1992): 19–20. http://dx.doi.org/10.1108/eum0000000000947.

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Boyles, Catherine, and Sarah J. Schmidtke Sobeck. "Photostability of organic red food dyes." Food Chemistry 315 (June 2020): 126249. http://dx.doi.org/10.1016/j.foodchem.2020.126249.

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Varma, Poornima. "India's Marginal Intra-industry Trade in Selected Agricultural and Processed Food Products: The Likely Implications on Adjustment Costs and Food Security." Journal of Resources, Energy and Development 10, no. 1 (2013): 25–38. http://dx.doi.org/10.3233/red-120101.

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Nyilasy, Gergely, Jing Lei, Anish Nagpal, and Joseph Tan. "Colour correct: the interactive effects of food label nutrition colouring schemes and food category healthiness on health perceptions." Public Health Nutrition 19, no. 12 (2016): 2122–27. http://dx.doi.org/10.1017/s1368980016000483.

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AbstractObjectiveThe purpose of the present study was to examine the effects of food label nutrition colouring schemes in interaction with food category healthiness on consumers’ perceptions of food healthiness. Three streams of colour theory (colour attention, colour association and colour approach-avoidance) in interaction with heuristic processing theory provide consonant predictions and explanations for the underlying psychological processes.DesignA 2 (food category healthiness: healthy v. unhealthy)×3 (food label nutrient colouring schemes: healthy=green, unhealthy=red (HGUR) v. healthy=r

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Pekins, Peter J., and william W. Mautz. "Acorn Usage by Deer: Significance of Oak Management." Northern Journal of Applied Forestry 4, no. 3 (1987): 124–28. http://dx.doi.org/10.1093/njaf/4.3.124.

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Abstract Fall food habits and food availability of four lead white-tailed deer were studied in hardwood seedling-sapling areas, cut-over mixed hardwood areas, and an oak sawtimber site in southern New Hampshire in 1979 and 1980. Red or white oak acorns were the single most consumed foods in both years. Acorns and/or oak leaves comprised over one-half the fall diet. Individual foods representing 10% or more of the diet were red oak acorns, red oak leaves, and yellow birch leaves in early fall, and red oak and white oak acorns, and red oak leaves in late fall. Management implications and recomme

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Drdák, M., P. Daučik, P. Simko, J. Karovičová, and A. Rajniaková. "Method of separation of anthocyanins in red wines by HPLC." Food / Nahrung 36, no. 4 (1992): 411–13. http://dx.doi.org/10.1002/food.19920360415.

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Drdák, M., P. Daučik, I. Karovičová, P. Šimko, A. Rajniaková, and E. Mórová. "Analysis of anthocyanins in red wine by HPLC using alkylamines." Food / Nahrung 36, no. 5 (1992): 497–99. http://dx.doi.org/10.1002/food.19920360513.

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Arshad, Muhammad, Mohamed Zakaria ., Ahmad S. Sajap ., and Ahmad Ismail . "Food and Feeding Habits of Red Junglefowl." Pakistan Journal of Biological Sciences 3, no. 6 (2000): 1024–26. http://dx.doi.org/10.3923/pjbs.2000.1024.1026.

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dougherty, geoff. "Chicago's Food Trucks: Wrapped in Red Tape." Gastronomica 12, no. 1 (2012): 62–65. http://dx.doi.org/10.1525/gfc.2012.12.1.62.

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Nationwide, trucks brought in $630 million last year, an increase of 3.6 percent over the previous year. However, the rise of the food trucks hasn't come without trouble. A recent court ruling held that vendors in New York City aren't allowed to park in metered parking spaces. Truck operators in suburban Washington, D.C., are hamstrung by the hodgepodge of regulations that vary from one municipality to the next. A license to cook in one city is no protection from a citation in the next. Chicago wraps food trucks in more red tape than perhaps any other major city. Food-truck vendors are forbidd

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DAVIES, A. M. C., and A. GRANT. "Review: Near infra-red analysis of food." International Journal of Food Science & Technology 22, no. 3 (2007): 191–207. http://dx.doi.org/10.1111/j.1365-2621.1987.tb00479.x.

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Armitage, P. J., W. H. Zurek, and M. B. Davies. "Red Giant--Disk Encounters: Food for Quasars?" Astrophysical Journal 470 (October 1996): 237. http://dx.doi.org/10.1086/177864.

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A. EL_Gendy, Alia, and Hussein M. EL_Berry. "FOOD GAP OF RED MEAT IN EGYPT." Fayoum Journal of Agricultural Research and Development 33, no. 2 (2019): 1–11. http://dx.doi.org/10.21608/fjard.2019.190558.

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Banerjee, Reshmi. "Agricultural Transformation and Food Security in India: Lessons for Southeast Asia." Journal of Resources, Energy and Development 10, no. 1 (2013): 11–24. http://dx.doi.org/10.3233/red-120100.

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Myers, Gael, Megan Sauzier, Amanda Ferguson, and Simone Pettigrew. "Objective assessment of compliance with a state-wide school food-service policy via menu audits." Public Health Nutrition 22, no. 09 (2019): 1696–703. http://dx.doi.org/10.1017/s1368980019000156.

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AbstractObjectiveThe Healthy Food and Drink Policy was implemented in Western Australian government schools in 2007. The aim of the present study was to assess the compliance of Western Australian school canteen menus with the policy a decade after its introduction.DesignThe traffic-light system that underpins the Healthy Food and Drink Policy categorises foods and drinks into three groups: ‘green’ healthy items, ‘amber’ items that should be selected carefully and ‘red’ items that lack nutritional value. Canteen menus were collected online and each menu item was coded as a green, amber or red

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Elmhagen, Bodil, Magnus Tannerfeldt, and Anders Angerbjörn. "Food-niche overlap between arctic and red foxes." Canadian Journal of Zoology 80, no. 7 (2002): 1274–85. http://dx.doi.org/10.1139/z02-108.

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Arctic foxes (Alopex lagopus) in Fennoscandia have retreated to higher altitudes on the mountain tundra, possibly because of increased competition with red foxes (Vulpes vulpes) at lower altitudes. In this study we compare summer food niches of the two species in mountain tundra habitat. Arctic foxes consumed lemmings more often than red foxes did, while red foxes consumed field voles and birds more often. Yet despite substantial variation in the diet of each species among summers, food-niche overlaps between the species were consistently high in most summers, as arctic and red foxes responded

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Karovičová, J., M. Drdák, J. Polonský, and F. Malík. "The relation between acidity and the representation of acids in red wines." Food / Nahrung 33, no. 5 (1989): 473–75. http://dx.doi.org/10.1002/food.19890330521.

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Fukami, Hiroyuki, Yuki Higa, Tomohiro Hisano, Koichi Asano, Tetsuya Hirata, and Sansei Nishibe. "A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System." Molecules 26, no. 6 (2021): 1619. http://dx.doi.org/10.3390/molecules26061619.

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Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial p

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Savory, G. A., C. M. Hunter, M. J. Wooller, and D. M. O’Brien. "Anthropogenic food use and diet overlap between red foxes (Vulpes vulpes) and arctic foxes (Vulpes lagopus) in Prudhoe Bay, Alaska." Canadian Journal of Zoology 92, no. 8 (2014): 657–63. http://dx.doi.org/10.1139/cjz-2013-0283.

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Red foxes (Vulpes vulpes (L., 1758)) recently expanded into the oil fields at Prudhoe Bay, Alaska, USA, and we hypothesized that the availability of anthropogenic foods may contribute to their success and persistence there. This study assessed the importance of anthropogenic foods to the diets of red foxes and arctic foxes (Vulpes lagopus (L., 1758)), and competition for food resources between the two species in Prudhoe Bay. We used stable isotope analysis of fox tissues to infer diet during summer and winter for both red and arctic foxes, and lifetime diet for red fox. While the contribution

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Boehm, Rebecca, Michele Ver Ploeg, Parke E. Wilde, and Sean B. Cash. "Greenhouse gas emissions, total food spending and diet quality by share of household food spending on red meat: results from a nationally representative sample of US households." Public Health Nutrition 22, no. 10 (2019): 1794–806. http://dx.doi.org/10.1017/s136898001800407x.

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AbstractObjectiveTo determine if US household food purchases with lower levels of red meat spending generate lower life-cycle greenhouse gas emissions (GHGE), greater nutritional quality and improved alignment with the Dietary Guidelines for Americans. Affordability of purchasing patterns by red meat spending levels was also assessed.DesignHousehold food purchase and acquisition data were linked to an environmentally extended input–output life-cycle assessment model to calculate food GHGE. Households (n 4706) were assigned to quintiles by the share of weekly food spending on red meat. Average

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Iortyom, Enoch Terlumun, Sonwabo P. Mazinyo, and Werner Nel. "The intervention of Rural Enterprise Development Hub Project on Maize Production in Mqanduli: The Implication on Food Security Status of Maize Farmers." Indonesian Journal of Geography 51, no. 2 (2019): 165. http://dx.doi.org/10.22146/ijg.34644.

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The research analyzed the impact of the Rural Enterprise Development Hub Project (RED Hub Project) on food security of maize farmers. The data were analyzed using both inferential and descriptive statistics. Values were considered to be significant statistically where the P-value was less than 0.05. The study reveals a significant average increase in annual yield from 39.52 bags (50kg) to 87.02 bags (50kg) with a percentage increase of 120.19% per maize farm (t-statistics of 32.7 t-value and p-value of <0.05). Also, none of the maize farmers were food secure before the RED Hub project, 1 (0

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Konishi, Noboru, Yoshiteru Kitahori, Hiroto Nishioka, Katunari Yane, and Yoshio Hiasa. "Carcinogenicity Testing of Food Red No. 106(Acid Red) in Fischer 344 Rats." Journal of Toxicologic Pathology 5, no. 2 (1992): 157–65. http://dx.doi.org/10.1293/tox.5.157.

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Journal, Baghdad Science. "Red flour beetle survival on different food items." Baghdad Science Journal 2, no. 1 (2005): 33–36. http://dx.doi.org/10.21123/bsj.2.1.33-36.

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Studied red beetle life on each of the yen and wheat durum wheat, barley, corn, rice, chickpeas, ground peanuts and beans in Living situation constant temperature and relative humidity of 65% for a period of 66 days was the life cycle of the insect different from one substance to another ....

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Watson, Max J. "Fostering Leaner Red Meat in the Food Supply." British Food Journal 96, no. 8 (1994): 24–32. http://dx.doi.org/10.1108/00070709410068774.

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Yoo, Yung J., Anthony J. Saliba, and Paul D. Prenzler. "Should Red Wine Be Considered a Functional Food?" Comprehensive Reviews in Food Science and Food Safety 9, no. 5 (2010): 530–51. http://dx.doi.org/10.1111/j.1541-4337.2010.00125.x.

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Papageorgiou, Nicolaos K., Athanasios Sepougaris, Olga G. Christopoulou, Christos G. Vlachos, and John S. Petamidis. "Food habits of the red fox in Greece." Acta Theriologica 33 (October 15, 1988): 313–24. http://dx.doi.org/10.4098/at.arch.88-25.

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Durand-Morat, Alvaro, Lawton Lanier Nalley, and Greg Thoma. "The implications of red rice on food security." Global Food Security 18 (September 2018): 62–75. http://dx.doi.org/10.1016/j.gfs.2018.08.004.

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Starin, E. D. "Patterns of food transfer in temminck's red colobus." Aggressive Behavior 32, no. 3 (2006): 181–86. http://dx.doi.org/10.1002/ab.20118.

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HSIEH, CHENG-HONG, KEN-LIN HWANG, MING-MING LEE, CHI-HSUN LAN, WEN-FENG LIN, and DENG-FWU HWANG. "Species Identification of Ciguatoxin-Carrying Grouper Implicated in Food Poisoning." Journal of Food Protection 72, no. 11 (2009): 2375–79. http://dx.doi.org/10.4315/0362-028x-72.11.2375.

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Food poisoning due to ingestion of an unknown red grouper occurred in southern Taiwan. To identify the species of toxic red grouper implicated in food poisoning, a 475-bp sequence of the cytochrome b gene from six species of fresh red grouper meat was amplified by using a pair of primers (L14735/H15149). This fragment could be amplified when fish meat was treated with different heating processes. After sequencing, it was found that no variation in sequences was detected among individuals within each species. The species of toxic red grouper meat implicated in food poisoning was judged to be Lu

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Cai, Ruiying, and Christina Geng-Qing Chi. "A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions." International Journal of Contemporary Hospitality Management 13, no. 12 (2020): 3925–47. http://dx.doi.org/10.1108/ijchm-05-2020-0492.

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Purpose Building upon humans’ trichromatic vision systems, dual-process theory and halo effects, this paper aims to examine the effects of red and green color brightness of food pictures on customers’ evaluations and purchase intention of restaurant food. Design/methodology/approach The proposed hypotheses were tested across three experimental designed studies on a total of 575 participants. Multilevel analysis, analysis of variance and multivariate analysis of variance were applied for data analysis. Findings This paper provides empirical evidence of the effects of red brightness and green br

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Kusumaningrum, Intan, Noli Novidahlia, and Dina Ayu Soraya. "JELLY EXTRACT DRINKING RED BIT." JURNAL PERTANIAN 9, no. 1 (2018): 9. http://dx.doi.org/10.30997/jp.v9i1.1150.

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Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is

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Lenighan, Yvonne M., Anne P. Nugent, Kaifeng F. Li, et al. "Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes." British Journal of Nutrition 118, no. 3 (2017): 222–28. http://dx.doi.org/10.1017/s0007114517002008.

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AbstractEvidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18–90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were

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Mitchell, Ellen, Qiuchen Yang, Heather Behr, et al. "Long-Term Food Choice and Weight Loss on a Mobile Program With Food Color System." Current Developments in Nutrition 5, Supplement_2 (2021): 982. http://dx.doi.org/10.1093/cdn/nzab051_026.

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Abstract Objectives It is unclear if individuals sustain healthy food choices long-term on a mobile, self-directed weight loss program, or how those choices influence weight loss. We examined differences in food choice and dietary quality by weight lost at 18 months on a mobile behavior change weight loss program with a traffic light food system designed to encourage healthier eating behaviors. We expected that users with greater amounts of weight loss would show healthier food choices and dietary quality. Methods On the program, users are encouraged to consume a ratio of 30% green (low-calori

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Wahyuningtias, Dianka. "The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake." Binus Business Review 6, no. 3 (2015): 375. http://dx.doi.org/10.21512/bbr.v6i3.947.

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Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternati

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Kistriyani, Lilis, Annisa Alvi Ramadhani, and Dika Puji Resphaty. "Encapsulation of Anthocyanin and Flavonoid from Watermelon Rind (Citrullus lanatus) as a Natural Food Preservative." Key Engineering Materials 818 (August 2019): 50–55. http://dx.doi.org/10.4028/www.scientific.net/kem.818.50.

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Special Region of Yogyakarta is one of the regions that has high potential for natural disasters. Food is the most consumable material which is needed when natural disasters occur. An alternative form of food preservative is needed to maintain nutritious foods that will be distributed to the victims of natural disasters. The foods must still appropriate to eat. In this research, watermelon rind was chosen as an ingredient to make natural preservatives because they contain flavonoids and anthocyanins. This research aims were to determine the total content of anthocyanins, flavonoids and phenoli

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Rodrigues, Naíza Carvalho, Marize Melo dos Santos, Suzana Maria Rebêlo Sampaio da Paz, et al. "Feelings reported by adolescents after food ingestion: a comparative study." ABCS Health Sciences 45 (October 22, 2020): e020014. http://dx.doi.org/10.7322/abcshs.45.2020.1323.

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Introduction: Food is closely linked with emotions in a complex relationship. The imaginary and symbolic meaning attributed to food has been little studied and the act of eating needs to be better understood. Objective: To analyze the association of adolescents´ feelings to selected foods. Methods: Cross-sectional study with 995 adolescents from public and private schools in Teresina, PI, Brazil. It was a Supplementary Project to the Brazilian national survey ERICA (Estudo de Riscos Cardiovasculares em Adolescentes). Adolescents had to choose one of the following feelings to selected food: wel

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Honma, Masamitsu. "Evaluation of the in vivo genotoxicity of Allura Red AC (Food Red No. 40)." Food and Chemical Toxicology 84 (October 2015): 270–75. http://dx.doi.org/10.1016/j.fct.2015.09.007.

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Vacca, Vincenzo, Antonio Piga, Alessandra Del Caro, Paolo A. M. Fenu, and Mario Agabbio. "Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage." Nahrung/Food 47, no. 6 (2003): 442–47. http://dx.doi.org/10.1002/food.200390098.

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Mündel, Hans-Henning, Gilles Saindon, Henry C. Huang, and Ferdinand A. Kiehn. "AC Redbond small red bean." Canadian Journal of Plant Science 80, no. 1 (2000): 121–22. http://dx.doi.org/10.4141/p99-059.

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AC Redbond is a high-yielding, early-maturing, small red dry bean (Phaseolus vulgaris L.) cultivar with moderate resistance to white mold. It was developed from a series of crosses at the Agriculture and Agri-Food Canada Research Centre, Lethbridge, with cooperation from the Agriculture and Agri-Food Canada Research Centre Morden. AC Redbond, having an upright growth habit with moderate resistance to white mold, is particularly well adapted to the western Canadian prairies using the narrow-row production system, maturing on average 3 d before NW 63, with 10% higher seed yield. Key words: Phase

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Kim, Chang, Seong Yi, Il Cho, and Sae Ku. "Red-Koji Fermented Red Ginseng Ameliorates High Fat Diet-Induced Metabolic Disorders in Mice." Nutrients 5, no. 11 (2013): 4316–32. http://dx.doi.org/10.3390/nu5114316.

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Behbahaninia, Hirbod, Kevin J. McGraw, Michael W. Butler, and Matthew B. Toomey. "Food color preferences against a dark, textured background vary in relation to sex and age in house finches (Carpodacus mexicanus)." Behaviour 149, no. 1 (2012): 51–65. http://dx.doi.org/10.1163/156853912x626141.

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AbstractMany animals consume colorful foods, because bright coloration either enhances conspicuousness of food items or signals nutritional rewards. A comparatively under-studied aspect of food color preferences is the role of the background environment in shaping food detectability and choices. Previous work with house finches ( Carpodacus mexicanus), for example, showed that individuals preferred red and green food items and avoided yellow ones. However, this study of desert, ground-feeding birds was done with seeds presented against an artificial white background that is unlikely to reflect

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Mishra, Arabinda. "Outgrowing the Earth: The food security challenge in an age of falling water tables and rising temperatures." Journal of Resources, Energy and Development 2, no. 2 (2005): 157–59. http://dx.doi.org/10.3233/red-120024.

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Puruhita, Tri Kusuma Agung. "INDEKS GLIKEMIK COOKIES SORGUM (SORGHUM BICOLOR) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) PRATANAK." JURNAL RISET GIZI 8, no. 2 (2020): 129–34. http://dx.doi.org/10.31983/jrg.v8i2.6341.

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Background: The prevalence of diabetes is increasing, one of the pillars of intervention is the provision of high-fiber or complex carbohydrates food. Sorghum as local food has the potential to manufacture as cookies diabetes because it contains fiber and low glycemic index. Foods with a low glycemic index help to prevent against high blood glucose fluctuation. Levels of resistant starch can be improved with the addition of parboiled red beans fluor. Parboiled process aims to improve the digestibility and resistant starch level of red beans. Objective: Determine parboiled red beans fluor % add

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Fernandez, Raissa Dias, Jamilie Suelen dos Prazeres Campos, and Thais de Oliveira Carvalho Granado Santos. "Nutritional status and food consumption of patients with Parkinson disease." Arquivos de Neuro-Psiquiatria 79, no. 8 (2021): 676–81. http://dx.doi.org/10.1590/0004-282x-anp-2020-0053.

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ABSTRACT Background: Parkinson's disease (PD) is a neurodegenerative disease that affects food intake as the disease progresses. The assessment of nutritional status is essential to identify early nutritional deficits. Objective: To investigate the nutritional status and food intake of patients diagnosed with PD. Methods: This was a descriptive, cross-sectional, and quantitative study. A structured questionnaire with restricted questions was applied to identify the sociodemographic profile and anthropometric measurements were taken. To evaluate the disease stage, the modified Hoehn & Yahr

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