Forum of Nutrition最新文献_第9页

Food safety and consumers' attitude in a new EU member state. A case study of Hungary. 欧盟新成员国的食品安全和消费者态度。以匈牙利为例。

Forum of Nutrition Pub Date : 2005-01-01 DOI: 10.1159/000083788

D Bánáti, Z Lakner

引用次数: 2

Making the healthy choice an easy choice. From nutrition science to consumer action. 让健康的选择成为一个简单的选择。从营养科学到消费者行动。

Forum of Nutrition Pub Date : 2005-01-01

Paulus M Verschuren

引用次数: 0

Influences on food choice and dietary behavior. 影响食物选择和饮食行为。

Forum of Nutrition Pub Date : 2005-01-01 DOI: 10.1159/000083752

Richard Shepherd

{"title":"Influences on food choice and dietary behavior.","authors":"Richard Shepherd","doi":"10.1159/000083752","DOIUrl":"https://doi.org/10.1159/000083752","url":null,"abstract":"There are a number of possible reasons for the lack of effectiveness of attempts at changing dietary behaviors. While lack of information and knowledge about foods and nutrient contents might play a part, motivation to change is likely to be much more important. Food choice, like any complex human behavior, is influenced by many interrelating factors, including various physiological, social and cultural factors, and these need to be taken into account when considering dietary interventions. In many cases people lack motivation to change. This can be related to optimistic bias, where people underestimate the risk to themselves relative to others from a variety of hazards. People feel less at risk personally for many dietary risks and this is related both to the control they feel they have over dietary behaviors and also to their considering themselves to have better diets than the average. The 'stages of change' model is a possible means for trying to address these motivational issues. While this model has been applied to various forms of behavior such as smoking, there are a number of problems transferring such a model from smoking to dietary behaviors, including the lack of clear cut specific behaviors and behavior change targets in the dietary field.","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"36-43"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083752","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950331","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: 53

Diversification and food choice: the consumer's view. 多样化和食品选择:消费者的观点。

Forum of Nutrition Pub Date : 2005-01-01 DOI: 10.1159/000083790

B Kettlitz

引用次数: 0

Impact of 'functional food'. “功能食品”的影响

Forum of Nutrition Pub Date : 2005-01-01 DOI: 10.1159/000083770

Pierre René Guesry

引用次数: 4

Macro- and micronutrients in a traditional Greek menu. 传统希腊菜单中的宏量和微量营养素。

Forum of Nutrition Pub Date : 2005-01-01 DOI: 10.1159/000083777

Antonia Trichopoulou, Effie Vasilopoulou, Kornilia Georga

{"title":"Macro- and micronutrients in a traditional Greek menu.","authors":"Antonia Trichopoulou, Effie Vasilopoulou, Kornilia Georga","doi":"10.1159/000083777","DOIUrl":"https://doi.org/10.1159/000083777","url":null,"abstract":"Background/aims: The traditional Mediterranean diet is frequently being considered as a prototype for dietary recommendations. We have investigated a weekly menu typical of the Greek variant of the Mediterranean diet to examine the compatibility with the nutritional recommendations of the Scientific Committee for Food of the European Commission, concerning macronutrients and certain micronutrients.Methods: A typical weekly traditional Greek Mediterranean menu was chemically analyzed and certain food constituents, like flavonoids were theoretically estimated.Results: The evaluated typical menu meets all the dietary recommendations for macronutrients. The daily energy intake is derived from dietary lipids (40.3%) and carbohydrates (41.4%). The ratio of alpha-tocopherol per gram of polyunsaturated fatty acids in the Mediterranean diet under investigation is around 0.4 mg, indicating a well-balanced diet. With respect to microcomponents, with existing recommendations of the Scientific Committee for Food of the European Commission, such as inorganic constituents, the investigated menu meets all the requirements.Conclusion: The diet that the Mediterranean populations developed many years ago, without any scientific input, appears to meet current dietary recommendations.","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"135-46"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083777","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950892","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: 11

Vegetarian diets: what are the advantages? 素食:有什么好处?

Forum of Nutrition Pub Date : 2005-01-01 DOI: 10.1159/000083787

Claus Leitzmann

{"title":"Vegetarian diets: what are the advantages?","authors":"Claus Leitzmann","doi":"10.1159/000083787","DOIUrl":"https://doi.org/10.1159/000083787","url":null,"abstract":"A growing body of scientific evidence indicates that wholesome vegetarian diets offer distinct advantages compared to diets containing meat and other foods of animal origin. The benefits arise from lower intakes of saturated fat, cholesterol and animal protein as well as higher intakes of complex carbohydrates, dietary fiber, magnesium, folic acid, vitamin C and E, carotenoids and other phytochemicals. Since vegetarians consume widely divergent diets, a differentiation between various types of vegetarian diets is necessary. Indeed, many contradictions and misunderstandings concerning vegetarianism are due to scientific data from studies without this differentiation. In the past, vegetarian diets have been described as being deficient in several nutrients including protein, iron, zinc, calcium, vitamin B12 and A, n-3 fatty acids and iodine. Numerous studies have demonstrated that the observed deficiencies are usually due to poor meal planning. Well-balanced vegetarian diets are appropriate for all stages of the life cycle, including children, adolescents, pregnant and lactating women, the elderly and competitive athletes. In most cases, vegetarian diets are beneficial in the prevention and treatment of certain diseases, such as cardiovascular disease, hypertension, diabetes, cancer, osteoporosis, renal disease and dementia, as well as diverticular disease, gallstones and rheumatoid arthritis. The reasons for choosing a vegetarian diet often go beyond health and well-being and include among others economical, ecological and social concerns. The influences of these aspects of vegetarian diets are the subject of the new field of nutritional ecology that is concerned with sustainable life styles and human development.","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"147-56"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083787","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950893","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: 114

Adolescent nutrition--a multidimensional challenge. 青少年营养——一个多方面的挑战。

Forum of Nutrition Pub Date : 2003-01-01

Michael Sjöström, Agneta Yngve, Eric Poortvliet, Ulf Ekelund, Anita Hurtig-Wennlöf, Andreas Nilsson, Maria Hagströmer

引用次数: 0

Aging, food patterns and disability. 衰老，饮食模式和残疾。

Forum of Nutrition Pub Date : 2003-01-01

Marianne Schroll

{"title":"Aging, food patterns and disability.","authors":"Marianne Schroll","doi":"","DOIUrl":"","url":null,"abstract":"To lay the groundwork for devising, improving and implementing strategies to prevent or delay the onset of disability in the elderly, a systematic literature review was conducted of longitudinal studies published between 1985 and 2001 that reported statistical significant associations between individual baseline nutritional risk factors and subsequent functional status in community-living older persons. The review revealed that nutrition has been neglected in past research. Not more than three studies fulfilled the methodological criteria (e.g. control for baseline functional status, control for confounding or attrition rate). The association between increased and decreased body mass index and functional decline was high. This and other available information regarding the importance of nutrition for the disablement process underline how important adequate intakes of energy and nutrients today are for the ability to manage activities of daily living tomorrow. Vulnerable groups of elderly people can be identified by questions on number of meals a day, food group intake and assessment of weight change. Policy makers and health care professionals should put a joined effort in optimising the food intake of these vulnerable elderly people. On one hand by stimulating physical activity to animate food intake and on the other hand by facilitating the availability of attractive nutritious foods.","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":"56 ","pages":"256-8"},"PeriodicalIF":0.0,"publicationDate":"2003-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25208501","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

Using national health and nutrition surveys for policy and programs: experiences from the demographic and health surveys. 将国家健康和营养调查用于政策和规划:来自人口和健康调查的经验。

Forum of Nutrition Pub Date : 2003-01-01

Altrena G Mukuria

引用次数: 0