Готові списки джерел за темами / Nutrition of higher education

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Добірка наукової літератури з теми "Nutrition of higher education"

Автор: Grafiati

Опубліковано: 28 травня 2022

Оновлено: 31 липня 2025

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Статті в журналах з теми "Nutrition of higher education"

Qamar, Zubaida, Rebecca L. Hagedorn-Hatfield, Virginia B. Gray, Mical K. Shilts, and Cara L. Cuite. "Re-envisioning Nutrition Instruction in Higher Education." Journal of Nutrition Education and Behavior 54, no. 3 (2022): 199–200. http://dx.doi.org/10.1016/j.jneb.2022.01.003.

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Jansma, Melissa, Alissa Perteet-jackson, and Len Marquart. "Preparing the Future Nutrition Professional: Dynamic Approaches in Nutrition Higher Education." Current Developments in Nutrition 6, Supplement_1 (2022): 428. http://dx.doi.org/10.1093/cdn/nzac056.008.

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Abstract Objectives We examined the feasibility and effectiveness of a project-based nutrition curriculum during an academic year to enhance undergraduate professional skill development and application of nutrition content. Methods Current approaches in nutrition higher education are traditionally rich in disciplinary content. However, complex social problems including food insecurity, diet-related diseases, and obesity require student-centered pedological approaches utilizing critical thinking and problem solving to connect course content with food, culture, and health. Often nutrition underg

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Tini, Kar, Muh Syafar, A. Arsunan Arsin, Burhanuddin Bahar, Farming, and Fitri Yanti. "THE EFFECT OF EDUCATION USING MODIFICATION MODULE TOWARDS NUTRITIONAL INTAKE DURING PREGNANCY IN KENDARI, INDONESIA." Public Health of Indonesia 2, no. 2 (2016): 84–92. http://dx.doi.org/10.36685/phi.v2i2.65.

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Background: Energy metabolism speeds up during pregnancy that requires pregnant women to have extra amount of nutritions. Provision of education on nutrition during pregnancy is an effort to prevent and tackle malnutrition.Aim: This study aimed to determine the effect of education using modification module towards nutritional intake during pregnancy in Kendari, IndonesiaMethods: This was Quasi Experimental study with pre-post design. There were 4 groups in this study, which were: 1) The group that received educational intervention using a modification module from the MHC book of the Department

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Egg, Sabrina, Maria Wakolbinger, Anna Reisser, Manuel Schätzer, Birgit Wild, and Petra Rust. "Relationship between nutrition knowledge, education and other determinants of food intake and lifestyle habits among adolescents from urban and rural secondary schools in Tyrol, Western Austria." Public Health Nutrition 23, no. 17 (2020): 3136–47. http://dx.doi.org/10.1017/s1368980020000488.

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AbstractObjective:The aim of this study was to investigate the association of the number of hours of nutrition education and teachers’ qualifications with nutrition knowledge and dietary behaviour in students.Design:In this representative cross-sectional study, socio-demographic data, anthropometric measurements, socio-economic status (SES), physical fitness, nutrition knowledge and eating habits were assessed. Differences between groups were tested by χ2 and t tests. Multiple linear and logistic regression modelling was used to examine the relationship between demographic characteristics, lif

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Fine, Gill A., D. M. Conning, Cella Firmin, et al. "Nutrition education of young women." British Journal of Nutrition 71, no. 5 (1994): 789–98. http://dx.doi.org/10.1079/bjn19940184.

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White women aged 25–34 years (n 264) from the lower socio-economic classes (C2, D and E) were classified according to their motivation in respect of health and their educational attainment and arithmetical ability. They were randomly allocated to three groups. One group (test) was given a course in basic nutrition consisting of a video and booklet, each embellished with motivational material. Those classed as of low ability also received the training material in simplified format. A second group (control) received a video and booklet with no motivational or simplified materials. The third grou

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Jabal Rahmah, Qori, Rahma Savira Salsabila, and Rizky Astuti. "The Importance of Nutritional Food Education for Pregnant Women." Journal of Islamic Studies and Education 1, no. 3 (2022): 23–29. https://doi.org/10.63120/jise.v1i3.15.

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The nutritional needs of pregnant women in each trimester are different, this is adjusted to the growth and development of the fetus and the health of the mother. The purpose of this research was to determine the importance of nutrition for pregnant women. The method used in this research is literature review. Selection of journal articles according to inclusion criteria and exclusion criteria. The inclusion criteria in this study included journals on nutrition for pregnant women, pregnant women with anemia, pregnant women with chronic lack of energy, journal articles in the last 5 years. Excl

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Popławska, Helena, Agnieszka Dmitruk, Izabela Kunicka, Aleksandra Dębowska, and Wojciech Hołub. "Nutritional Habits and Knowledge About Food and Nutrition Among Physical Education Students Depending on their Level of Higher Education and Physical Activity." Polish Journal of Sport and Tourism 25, no. 3 (2018): 35–41. http://dx.doi.org/10.2478/pjst-2018-0018.

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Abstract Introduction. Nutritional habits as well as views on food and nutrition are determined by a number of factors regarding an individual, social group, or population. The aim of the study was to determine differences in nutritional habits and knowledge about food and nutrition in physical education (PE) students depending on their level of higher education and physical activity. Material and methods. The study included 207 first-year and last-year students of physical education from the Faculty of Physical Education and Sport in Biala Podlaska. The eating habits of the study participants

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Ülker, Mutlu Tuçe, Funda Elmacıoğlu, Hafize Sema Büyükateş, Aysu Özdemir, Halime Kuşcu Sezen, and Sümeyye Nur Gündüz. "The effect of sustainable food literacy education on primary school nutrition attitudes and behaviours." Toros University Journal of Food, Nutrition and Gastronomy 3, no. 1 (2024): 29–34. http://dx.doi.org/10.58625/jfng-2472.

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Permanent habits are acquired during childhood. Nutritional behaviors acquired during this period persist throughout life. Nutrition education in schools can raise awareness about adequate and balanced nutrition and sustainable food sources that preserve the environment. Two primary schools with similar socioeconomic status in Istanbul were selected for the study. One received a 10-week sustainable nutrition education that included education on comprehensive nutrition; the other while the received no intervention (the control group). Evaluations before and after the intervention revealed the c

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Marifat Istiqa Mukty and Andi Dhini Alfiani. "Analisis Kebutuhan Gizi Dan Perencanaan Menu Gizi Seimbang Dalam Layanan Makanan Institusi Pendidikan Tinggi." Jurnal Sains dan Kesehatan 6, no. 1 (2022): 72–78. http://dx.doi.org/10.57214/jusika.v6i1.486.

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food service in higher education institutions has an important role in supporting the health and well-being of students and staff. However, often the lack of attention to nutritional needs and the variety of menus can lead to health problems and lack of user satisfaction. In the context of increasing awareness of the importance of nutrition in supporting health and academic performance, this study fills a knowledge gap on how food services in higher education institutions can meet nutritional needs by presenting a nutritionally balanced menu. Therefore, this study aims to investigate the nutri

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Sanlier, Nevin, Funda Kocaay, Sule Kocabas, and Pinar Ayyildiz. "The Effect of Sociodemographic and Anthropometric Variables on Nutritional Knowledge and Nutrition Literacy." Foods 13, no. 2 (2024): 346. http://dx.doi.org/10.3390/foods13020346.

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Nutrition literacy, which is one of the important components of health literacy, includes basic nutritional information and understanding, interpreting and having the ability to make healthy decisions on nutrition-related issues. This study aims to dwell upon the relationship between sociodemographic and anthropometric variables and nutritional knowledge and nutrition literacy. A total of 1600 people aged 19–64 years, 934 women and 666 men, voluntarily participated in the research in the capital city of Turkey. The mean age is 28.2 ± 10.9 years. More than half of the participants (57.4%) have

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Дисертації з теми "Nutrition of higher education"

Adkins, Cecile. "Instructional Strategies That Promote Cultural Competence in Nutrition and Dietetics Education." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3481.

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Changing demographics in the United States to a minority-majority culture require health care professionals who are culturally competent to provide appropriate care to patients. In a university in the Mid-Atlantic region of the United States, a gap existed between student education and the culturally competent professional practice of entry-level registered dietitians. Using Freire's notion of social justice and Vygotsky's constructivist theory as the conceptual frameworks, the purpose of this study was to explore educators' instructional strategies that promoted cultural competence in nutriti

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Detoya, Maria Stephanie. "Canned Food Choices of College Students Using the Nuval (RTM) Nutrient-Profiling System." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10638735.

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The purpose of the study was to determine if student participants can accurately choose the most nutritious canned food product when given specific brand choices with similar food label. Results showed a statistically significant difference in mean percent correct score in canned fruits compared to canned vegetables. Mean percent correct score for canned fruits was significantly higher among participants with annual income greater than $10,001. Mean percent correct score for canned vegetables was significantly higher among non-health related majors than health related majors. Further resea

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Foret, Sherry. "A Mixed Methods Study Exploring the Effectiveness of High-Fidelity Simulation in Dietetics Education Though the Use of a Responsive Manikin." Thesis, University of Louisiana at Lafayette, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=13427152.

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A dietitian must earn the credentials of Registered Dietitian Nutritionist to be employed as a clinical dietitian in the hospital and public health settings (Academy, 2013). According to the Bureau of Labor Statistics, the job outlook for registered dietitians is expected to grow 16% by 2024 (U.S. Bureau of Labor Statistics, 2016). In recent years, it has been increasingly difficult to find Registered Dietitians who are willing to serve as preceptors for dietetic students, leading to a shortage of internship sites (Thompson & Gutschall, 2015). Therefore, dietetic programs are forced to

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Swanton, Deborah Lynne. "College athletic trainers and nutrition education: a vital link for athletes." Thesis, Boston University, 2002. https://hdl.handle.net/2144/33568.

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Thesis (Ed.D.)--Boston University PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you. Athletes are striving to achieve an edge over their opponents. Instead of focusing on dietary practices to enhance their performance, athletes often resort to supplements. Creatine is one of the most common s

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Ellison, Brooke. "Development of nutrition resources in a smartphone application to promote optimal energy availability in collegiate endurance runners." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10108184.

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The purpose of this directed project is to develop nutrition resources aimed at optimizing energy status in male and female elite collegiate endurance runners. Specifically, this project includes personalized meal plans and a post-workout meal suggestion matrix that will be featured within a goal-based smartphone app called “Run Fueled.” A Formative Evaluation Survey was conducted. An expert panel of three Registered Dietitians completed the survey, and their opinions were determined using a 5-point Likert scale. Overall, the expert panel tended to agree with the specific evalu

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Rogers, Erin Danielle. "WHAT IS THE EFFECT OF LIVING STATUS IN THE TRANSITION TO COLLEGE ON BINGE EATING SYMPTOMOLOGY IN FEMALES AND WHAT MOTIVATES THEIR EATING?" Kent State University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=kent1460117032.

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Geitz, Jaclyn M. "The Relationship Between Eating Attitudes and Body Composition in Dietetic Students." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461255480.

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Cahn, Anna. "Behavioral changes and learning differences in students registered in online versus in-seat general education nutrition classes." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1594909.

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With the increase in demand for higher education, colleges and universities across the country are adapting and providing alternative ways for students to receive a college degree. This includes providing sections of classes purely online as well as in-seat. The purpose of this thesis was to investigate knowledge, motivational and behavioral changes among students enrolled in an in-seat, face-to-face introductory nutrition course compared to students enrolled in an online version of the same course. A pre- and post-semester survey were distributed and results showed that overall there w

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Cleamons, Vincient. "Education Models for Teaching Adults about Modifying Dietary Carbohydrate and Controlling Weight." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/4780.

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The prevalence of diabetes and other pathophysiological conditions has been correlated with the incidence of obesity. A large portion of an adult community in the northwestern United States suffers from excessive weight that has been linked to premature mortality rates and certain forms of diabetes. Excess calories from carbohydrate have been shown to increase weight. Therefore, diets that are modified in carbohydrate and calories may help mitigate weight and obesity comorbidities. This qualitative, single case study's purpose was to explore the methods health care professionals use for teachi

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Gilis, Jeffrey T. "Nutrition Knowledge and Interest of Collegiate Athletes at a Division I University." Bowling Green State University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1342374208.

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Книги з теми "Nutrition of higher education"

María Teresa Graciela Manjarrez González. La nutrición en la formación de los profesionales de la salud: Un estudio sobre los conocimientos en alimentación y su implicación pedagógica. Universidad Autónoma de Ciudad Juárez, 2012.

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Vasyukova, Anna. Functional nutrition. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2178360.

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The textbook material is based on current issues related to the range and functional properties of food, biologically active substances and their complex interaction. Special attention is paid to the regulatory requirements for the functional nutrition of various population groups. The role of public catering in the organization of production and sale of functional products is also considered. The theoretical material, presented in an accessible form and supported by numerous illustrations, will allow future specialists in functional nutrition technology to organize and conduct technological p

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Torpström, Jaana. Yliopistokoulutus ravitsemusasiantuntijuuden kehittäjänä =: University education in the development of nutritional expertise. Kuopion yliopisto, 2009.

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Torpström, Jaana. Yliopistokoulutus ravitsemusasiantuntijuuden kehittäjänä =: University education in the development of nutritional expertise. Kuopion yliopisto, 2009.

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Dorofeev, Vladimir. Fundamentals of sanitary and hygienic education. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2125936.

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The textbook outlines the basics of a healthy lifestyle and disease prevention, developed on the basis of metabolic processes, with the organization of two preventive measures. The first involves maintaining the efficient operation of organs that are part of the control systems by creating optimal physiological conditions for the functioning of the cellular matrix. The second is aimed at organizing effective loads (physical, cognitive, psychoemotional and nutritional) in the process of human labor and rest, while observing adequate physiological norms for a particular organism. Recommendations

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H, Duffus John, Worth Howard G. J, and Royal Society of Chemistry (Great Britain)., eds. Fundamental toxicology. Royal Society of Chemistry, 2006.

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Machado, Carolina, and J. Paulo Davim. Higher Education. CRC Press, 2022. http://dx.doi.org/10.1201/9781003021230.

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Smart, John C., ed. HIGHER EDUCATION:. Kluwer Academic Publishers, 2006. http://dx.doi.org/10.1007/1-4020-4512-3.

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Smart, John C., ed. Higher Education. Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6959-8.

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Democrats, Liberal. Higher education. Liberal Democrats, 1995.

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Частини книг з теми "Nutrition of higher education"

Kwong, Katrina, and Adam Collins. "Student Perspectives on a Nutrition Curriculum." In Enhancing Student-Centred Teaching in Higher Education. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-35396-4_13.

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Mahendra Dev, S., and Vijay Laxmi Pandey. "Dietary Diversity, Nutrition and Food Safety." In India Studies in Business and Economics. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0763-0_3.

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AbstractThere is a coexistence of undernutrition, over-nutrition, and micronutrient deficiencies in India. A structural shift in the dietary pattern and nutrition transition is observed. The contribution of cereals to calorie and protein intake is high, and an increased share of non-cereals items in calories and protein intake is reflected. The consumption of unhealthy foods has increased. Widespread adoption of healthy diets may lead to some adverse environmental impacts. Multi-pronged strategies with increased coverage, better targeting, change in the design, higher allocations of funds, and

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Hamzaid, Nur Hana. "Semi-Reality Simulated Patient (SRSP) Assessment Technique in Enhancing Students’ Learning Experience for Medical Nutrition Therapy for Picky-Eater Children." In Alternative Assessments in Malaysian Higher Education. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7228-6_16.

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Abass, Amal Saeed, Ishtiag Faroug Abdalla, and Adam E. Ahmed. "Contribution of Higher Education Institutions to Food Security: The Case of King Faisal University." In Food and Nutrition Security in the Kingdom of Saudi Arabia, Vol. 1. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-46716-5_18.

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Allgaier, Joachim, Karoline Kaudel, Maja Krakofsky, Anke Reibert, Elisa Sonnberger, and Laura Vajda. "A hard nut to crack? Explorative Forschung zum Thema Essen und Ernährung auf TikTok." In Digitale Linguistik. Springer Berlin Heidelberg, 2025. https://doi.org/10.1007/978-3-662-70712-8_13.

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Abstract Food and nutrition are popular topics in social media platforms of all kinds. So far, academic research on the topic of digital nutrition communication is still rather in its infancy, but the high social relevance of the topic is undisputed. On the one hand, social media platforms such as TikTok could have a positive influence on knowledge and behavior on the topic of nutrition. On the other hand, it is often criticized that nutrition communication in social media is sometimes deficient and could, for example, lead to harmful dietary changes. This contribution is based on a student-ru

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Kant, Aastha, and Avishek Hazra. "Bridge Over Troubled Waters: Women-led Response to Maternal and Child Health Services in India Amidst the COVID-19 Pandemic." In Global Perspectives of COVID-19 Pandemic on Health, Education, and Role of Media. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-1106-6_4.

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AbstractGlobally, the COVID-19 pandemic has disrupted the delivery of essential health services in general and reproductive, maternal, newborn, child health, and nutrition (RMNCHN) services in particular. The degree of disruption, however, varies disproportionately. It is more in low- and middle-income countries than in high-income countries. Focusing on India, the authors draw on various demand and supply side factors that hampered the provision of RMNCHN services and thus adversely affected many families across the country. Coupled with the gendered aspects of the social determinants of heal

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Bernstein, Laurie E., and Joanna R. Helm. "Nutrition Education." In Nutrition Management of Inherited Metabolic Diseases. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14621-8_3.

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Retnaningdiah, Dian, and Silvi Lailatul Mahfida. "Evaluation of School Health Unit and Nutrition Education Implementation of Yogyakarta High Schools During COVID-19 Pandemic." In Advances in Health Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-190-6_37.

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Jowett, Paul, and Margaret Rothwell. "Higher Education." In Performance Indicators in the Public Sector. Palgrave Macmillan UK, 1988. http://dx.doi.org/10.1007/978-1-349-08987-1_5.

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Mause, Karsten. "Higher Education." In Encyclopedia of Law and Economics. Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4614-7753-2_228.

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Тези доповідей конференцій з теми "Nutrition of higher education"

Palma-Morales, Marta, María José Aznar-Ramos, Ángela Alcalá-Santiago, et al. "BRIDGING KNOWLEDGE GAPS AND EXPLORING STUDENT PERCEPTIONS IN NUTRITION, FOOD, AND HEALTH PROGRAMS TO REINFORCE SUSTAINABLE NUTRITION AND THE ONE HEALTH APPROACH IN HIGHER EDUCATION." In 17th International Conference on Education and New Learning Technologies. IATED, 2025. https://doi.org/10.21125/edulearn.2025.1805.

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Kahalkar, Kaushik, and Ujwal Vyas. "AI for Personalized Nutrition and Healthcare Management." In 2024 2nd DMIHER International Conference on Artificial Intelligence in Healthcare, Education and Industry (IDICAIEI). IEEE, 2024. https://doi.org/10.1109/idicaiei61867.2024.10842744.

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Batman, Orhan, Mehmet Sarıışık, and Akif Gökçe. "What Constraints Do the Students have for Nutrition Habits? A Research on Higher Education Students." In International Conference on Eurasian Economies. Eurasian Economists Association, 2015. http://dx.doi.org/10.36880/c06.01327.

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Heirs of future and potential tourists, students face with various difficulties during university period. The very primary step of physiological needs, eating habits and constraints, of such a wide audience who are supposed to be at the top of self-realization is an issue that is carefully be focused on. The aim of this study which tries to investigate Bartın Vocational School students’ tendency and constraints on nutrition is to search and identify daily main meals and snacks of students; to determine body-mass index on age basis;; and to evaluate the arguments whether interdependent variable

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Harris, B. Michelle. "Addressing Challenges of COVID-19 for Virtual College Nutrition Courses with Practicum Components." In 2nd Annual Faculty Senate Research Conference: Higher Education During Pandemics. AIJR Publisher, 2022. http://dx.doi.org/10.21467/proceedings.135.3.

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A combination of a review of the literature and a survey of practices by fellow Nutrition and Dietetics Program faculty at the University of the District of Columbia were conducted to discover ways to maintain student engagement in practicum courses required for a dynamic undergraduate Didactic Program in Dietetics. This reviewer found through a comprehensive examination of the literature, along with a survey of her program colleagues, that flexibility and planning provide the opportunity for faculty to improve lecture and practicum courses during a pandemic. Emphasis on a high level of engage

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Mohube, Elizabeth Mashabela. "Surviving Food Insecurity at An Institution of Higher Learning." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-i.d.e.f.s.p-19.

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This presentation is a component of a larger study on “Nutrition knowledge, food insecurity and coping strategies amongst students in the institution of higher learning in the Limpopo Province”. Institutions of higher learning are struggling with food insecurity, despite the fact that eating is regarded as a fundamental human right. University students lack access to reliable, sufficient, and nourishing food as a result those who are food insecure employ various coping techniques to deal with their situation. An explanatory sequential mixed-method approach was used in the study. Food insecure

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"Effect of Food-Based Nutrition Education Intervention on Nutrition Knowledge, Attitudes, Practices and Food-use Among School-age Children in Homa-Bay, Kenya." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-m.i.y.c.n.h.p-27.

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Micronutrient malnutrition (hidden hunger) is still a major problem in Kenya and other developing countries, particularly among school-age children who are rarely targeted by nutrition interventions. Studies indicate that food-based nutrition education (FBNE) interventions are effective in improving the adoption of recommended nutrition practices among school-age children. However, there is little evidence of the effectiveness of such interventions in developing countries such as Kenya. This study aimed to assess the effects of a FBNE intervention on nutrition Knowledge, Attitudes and Practice

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Heffernan, Maria, Patricia Fitzpatrick, Amy Bermingham, et al. "Novel implementation of experiential learning in health and wellbeing in a university setting." In Seventh International Conference on Higher Education Advances. Universitat Politècnica de València, 2021. http://dx.doi.org/10.4995/head21.2021.13069.

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Healthy UCD is a health promotion initiative in University College Dublin (UCD) which aims to create a sustainable healthy campus for all members of the UCD community. In recent years, Healthy UCD has worked with staff from across the university to provide opportunities for experiential learning to UCD students in areas related to health and wellbeing. The initiative currently has involvement in three modules: 1) Practice Placement – a core MSc in Clinical Nutrition and Dietetics module where students plan and implement a university-wide Healthy Eating Week, 2) Event Management – a core module

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Wekesa1, Mercy Nelima, Dr Sophia Ngala2, and Prof Wambui Kogi-Makau3. "Potential Of Edible Seaweed of The Kenyan Coast as A Micronutrient Source." In 4th International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2024. http://dx.doi.org/10.57039/jnd-conf-abt-2024-mfpch-17.

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Edible seaweed, a rich source of micronutrients, remains underutilized in Kenya despite its widespread availability at the Kenyan coast, while micronutrient deficiencies remains a major health concern. The study investigated factors influencing consumption patterns and determined micronutrient and heavy metal content of various seaweed species found in Kenya. A cross-sectional comparative design was employed where 175 seaweed farmers were interviewed in Kwale and laboratory analysis of 58 randomly collected seaweed samples from Mombasa, Kilifi, and Kwale counties was conducted. Micronutrients

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Utkina, Kseniia Aleksandrovna, Kseniia Vladimirovna Chistova, and Vera Vladimirovna Antonova. "Balanced nutrition of students within the framework of higher education as the basis of a healthy lifestyle." In International Research-to-practice conference. Publishing house Sreda, 2020. http://dx.doi.org/10.31483/r-97180.

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Kiage Mokua, Beatrice N. "The Role of Nutrition in Cancer Upsurge and Mitigation in Kenya." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.d.h.l-07.

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Cancer is a major public health concern in Kenya, and poor nutrition is a significant contributor to its upsurge. This paper examines the role of nutrition in the development and prevention of cancer in Kenya. Poor nutrition, including inadequate intake of fruits and vegetables and high consumption of processed foods, has been linked to an increased risk of various types of cancer. Diets high in red and processed meats, salt, and sugar have also been associated with increased cancer risk. On the other hand, diets high in fruits and vegetables, whole grains, and legumes have been shown to reduc

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Звіти організацій з теми "Nutrition of higher education"

Rao, Menaka, Shantanu Menon, Kushagra Merchant, and Aruna Pandey. Society for Nutrition, Education and Health Action (SNEHA): An ethos of care. Indian School Of Development Management, 2023. http://dx.doi.org/10.58178/2301.1017.

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This case study engages with the journey of SNEHA (Society for Nutrition, Education and Health Action), a public health non-profit organization founded in Mumbai in 1999. India has the distinction of being witness to a long history of efforts by public-spirited healthcare professionals. Alongside treatment, their work in public health has consistently involved giving due emphasis to prevention, reducing the excessive reliance on institutional-led public health delivery, moving towards community-based approaches and giving considerable attention to maternal and child health, the bedrock of any

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Abuya, Timothy, and Wangari Ng'ang'a. Report: Getting it Right! Improving Kenya’s Human Capital by Reducing Stunting—A Household Account. Population Council, 2021. http://dx.doi.org/10.31899/sbsr2021.1064.

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In the last two decades, Kenya has attained middle-income status and established a diverse and private-sector-driven economy. On several socIo-economic indicators, such as education, gender equality, and democracy, Kenya scores much higher than its peers. More than two-thirds of Kenyans are under 35 years of age, thus the country’s development hinges on the quality of its youth—their levels of education and skills, their values and attitudes, and the quality of their health and productivity. While Kenya’s investments in the development of its human capital positions the country well to sustain

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Welch, Anthony. Higher education and higher rankings. East Asia Forum, 2023. http://dx.doi.org/10.59425/eabc.1701770432.

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Hillman, Nick. Higher Education Spending. The IFS, 2017. http://dx.doi.org/10.1920/ps.ifs.2024.0552.

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Wyness, Gill. Higher education funding. The IFS, 2010. http://dx.doi.org/10.1920/ps.ifs.2024.0234.

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Chowdry, Haroon. Higher education funding. The IFS, 2009. http://dx.doi.org/10.1920/ps.ifs.2024.0421.

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Fitzsimons, Emla. Funding Higher Education. The IFS, 2005. http://dx.doi.org/10.1920/ps.ifs.2024.1292.

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Chowdry, Haroon. Higher education funding. The IFS, 2008. http://dx.doi.org/10.1920/ps.ifs.2024.1287.

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Chowdry, Haroon. Higher education funding. The IFS, 2011. http://dx.doi.org/10.1920/ps.ifs.2024.0381.

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Fitzsimons, Emla. Funding Higher Education. The IFS, 2004. http://dx.doi.org/10.1920/ps.ifs.2024.0443.

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