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In Search of Superiority: Exploring the Effectiveness Gap of Front-of-Pack Nutritional Labels. An Assessment of Consumer’s Decision-Making Process Toward Healthier Food Choices 追求优势:探索包装前营养标签的有效性差距。消费者对健康食品选择决策过程的评估
Food Science and Nutrition Pub Date : 2021-07-09 DOI: 10.24966/fsn-1076/100103
M. Mazzù
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引用次数: 4
Failure to Thrive: To Recognize, to Diagnose and to Treat 成长失败:识别、诊断和治疗
Food Science and Nutrition Pub Date : 2021-07-09 DOI: 10.24966/fsn-1076/100105
A. Pietrobelli
{"title":"Failure to Thrive: To Recognize, to Diagnose and to Treat","authors":"A. Pietrobelli","doi":"10.24966/fsn-1076/100105","DOIUrl":"https://doi.org/10.24966/fsn-1076/100105","url":null,"abstract":"According with the American Society for Parenteral and Enteral Nutrition (ASPEN), malnutrition, either in excess or in defect, is an imbalance between caloric intake and energy expenditure.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90433136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional Composition of Novel Plant-Based Meat Alternatives and Traditional Animal-Based Meats 新型植物性肉类替代品与传统动物性肉类的营养成分比较
Food Science and Nutrition Pub Date : 2021-07-09 DOI: 10.24966/fsn-1076/100109
M. Nair
{"title":"Nutritional Composition of Novel Plant-Based Meat Alternatives and Traditional Animal-Based Meats","authors":"M. Nair","doi":"10.24966/fsn-1076/100109","DOIUrl":"https://doi.org/10.24966/fsn-1076/100109","url":null,"abstract":"Plant-Based Meat Alternatives (PBMA) are increasing in popularity and may provide essential nutrients for some populations.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89845422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Nutrition Intake and Stunting of Under-Five Children in Bogor West Java, Indonesia 印度尼西亚西爪哇茂物五岁以下儿童的营养摄入和发育迟缓
Food Science and Nutrition Pub Date : 2021-07-09 DOI: 10.24966/fsn-1076/100104
Trini Sudiarti
{"title":"Nutrition Intake and Stunting of Under-Five Children in Bogor West Java, Indonesia","authors":"Trini Sudiarti","doi":"10.24966/fsn-1076/100104","DOIUrl":"https://doi.org/10.24966/fsn-1076/100104","url":null,"abstract":"Stunting is a growth and development disorder experienced by children due to poor nutrition, recurrent infections, and inadequate psychosocial stimulation.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80720592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Differences in Physicochemical Characters of Fresh-Cut Mango, Mangosteen and Rambutan Due to Calcium Chloride Application 氯化钙对鲜切芒果、山竹和红毛丹理化性状的影响
Food Science and Nutrition Pub Date : 2021-07-09 DOI: 10.24966/fsn-1076/100107
L. Suriati
{"title":"Differences in Physicochemical Characters of Fresh-Cut Mango, Mangosteen and Rambutan Due to Calcium Chloride Application","authors":"L. Suriati","doi":"10.24966/fsn-1076/100107","DOIUrl":"https://doi.org/10.24966/fsn-1076/100107","url":null,"abstract":"The effect of the application of calcium chloride on the physicochemical changes of fresh-cut tropical fruits during storage processes was evaluated.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84336437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
Effect of curing condition on shelf life of fresh potatoes storage in Easter Hararghe zone of Oromia region 奥罗米亚东部哈拉尔河地区保鲜条件对马铃薯贮藏保质期的影响
Food Science and Nutrition Pub Date : 2021-03-24 DOI: 10.17352/JFSNT.000027
Tashome Urge Jiru, Ibsa Aliyi Usmane
{"title":"Effect of curing condition on shelf life of fresh potatoes storage in Easter Hararghe zone of Oromia region","authors":"Tashome Urge Jiru, Ibsa Aliyi Usmane","doi":"10.17352/JFSNT.000027","DOIUrl":"https://doi.org/10.17352/JFSNT.000027","url":null,"abstract":"Patients with Chronic Kidney Disease (CKD) on Hemodialysis (HD) present a reduction of antioxidant enzymes levels and increased production of free radicals.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"124 1","pages":"011-017"},"PeriodicalIF":0.0,"publicationDate":"2021-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77947017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Update on mycotoxin contamination of maize and peanuts in East African Community Countries 东非共同体国家玉米和花生霉菌毒素污染的最新情况
Food Science and Nutrition Pub Date : 2021-02-24 DOI: 10.17352/JFSNT.000026
Edgar Mugizi Ankwasa, I. Francis, T. Ahmad
{"title":"Update on mycotoxin contamination of maize and peanuts in East African Community Countries","authors":"Edgar Mugizi Ankwasa, I. Francis, T. Ahmad","doi":"10.17352/JFSNT.000026","DOIUrl":"https://doi.org/10.17352/JFSNT.000026","url":null,"abstract":"Patients with Chronic Kidney Disease (CKD) on Hemodialysis (HD) present a reduction of antioxidant enzymes levels and increased production of free radicals.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"31 1","pages":"001-010"},"PeriodicalIF":0.0,"publicationDate":"2021-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83188378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
Implementing a Higher Education Food Science Laboratory Course during the Covid-19 Pandemic 新冠肺炎疫情期间高等教育食品科学实验课程的实施
Food Science and Nutrition Pub Date : 2021-02-20 DOI: 10.24966/FSN-1076/100089
K. Border
{"title":"Implementing a Higher Education Food Science Laboratory Course during the Covid-19 Pandemic","authors":"K. Border","doi":"10.24966/FSN-1076/100089","DOIUrl":"https://doi.org/10.24966/FSN-1076/100089","url":null,"abstract":"When state regulations mandated the suspension of face-to-face classes in spring of 2020 due to the Covid-19 pandemic, it was apparent that plans needed to be leveraged to create rigorous, engaging learning experiences for students enrolled in dietetic program courses at D’Youville College in Buffalo, New York, specifically courses requiring food laboratory experiences","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"37 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2021-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78452723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Implementation of Toddler Health Information Systems 幼儿健康信息系统的实施
Food Science and Nutrition Pub Date : 2021-02-20 DOI: 10.24966/FSN-1076/100088
Teungku Nih Farisni
{"title":"Implementation of Toddler Health Information Systems","authors":"Teungku Nih Farisni","doi":"10.24966/FSN-1076/100088","DOIUrl":"https://doi.org/10.24966/FSN-1076/100088","url":null,"abstract":"Health Information System is an integrated system that used to manage data and public information. Babahrot Health Center, has problems in the field of health information system and the health center of integrated recording and reporting system especially the system toddler health information","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"65 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2021-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76264859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Bioactive Compounds from Plant Sources as Natural Antivirals in Combating RNA Based Viruses Including COVID-19 来自植物的生物活性化合物作为天然抗病毒药物对抗RNA病毒，包括COVID-19
Food Science and Nutrition Pub Date : 2021-02-20 DOI: 10.24966/FSN-1076/100085
A. Shah
{"title":"Bioactive Compounds from Plant Sources as Natural Antivirals in Combating RNA Based Viruses Including COVID-19","authors":"A. Shah","doi":"10.24966/FSN-1076/100085","DOIUrl":"https://doi.org/10.24966/FSN-1076/100085","url":null,"abstract":"The novel Coronavirus Disease (COVID-19) is causing chaos worldwide due to its high morbidity, mortality and contagiousness nature. It is declared a pandemic by WHO as it spreads more rapidly. In spite of advancements made in vaccination and drug development, there is still no medicine and vaccine available against COVID-19","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"76 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2021-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78214136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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