Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Anita Kušar"'
Publikováno v:
BMC Public Health, Vol 23, Iss 1, Pp 1-9 (2023)
Abstract Background Consumers generally lack access to information on alcoholic beverages, in spite of it being readily available for food and non-alcoholic beverages. Given the rights of consumers, and as with other products harmful to the populatio
Externí odkaz:
https://doaj.org/article/57e1e532d76d44898ecc183b18d820e7
Autor:
Saša Kugler, Urška Blaznik, Maruša Rehberger, Metka Zaletel, Aleš Korošec, Matej Somrak, Adrijana Oblak, Igor Pravst, Maša Hribar, Anita Kušar, Jana Brguljan-Hitij, Simona Gaberšček, Katja Zaletel, Ivan Eržen
Publikováno v:
Public Health Nutrition, Vol 27 (2024)
Abstract Objective: The objective of study was to assess 24-h urinary Na and K excretion and estimate the average salt and K intakes in a nationally representative sample of the adult population of Slovenia. Design: A nationally representative cro
Externí odkaz:
https://doaj.org/article/c96250633d334a67aa037a805551aa39
Publikováno v:
Foods, Vol 12, Iss 20, p 3766 (2023)
Consumers’ recognition and understanding of food characteristics can have an important role when making purchase decisions. The current study analysed consumer preferences for bread, an important food in the diets of Central European countries. The
Externí odkaz:
https://doaj.org/article/1fc9fe9e51254feaab231c22f6e3e1e6
Autor:
Edvina Hafner, Živa Lavriša, Maša Hribar, Sanja Krušič, Anita Kušar, Katja Žmitek, Mihaela Skrt, Nataša Poklar Ulrih, Igor Pravst
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Branded food composition databases are an important tool for research, education, healthcare, and policy making, amongst others. Such databases are typically compiled using food labeling data without chemical analyses of specific products. This study
Externí odkaz:
https://doaj.org/article/99f5ac5a9e80408ab38a8ef2fe6cde3b
Autor:
Anita Kušar, Igor Pravst
Publikováno v:
Journal of Functional Foods, Vol 89, Iss , Pp 104936- (2022)
In the European Union, health claims on foods are considered as voluntary food labelling information. While health claims for nutrients and specific bioactive ingredients were subject to strict scientific evaluation, the health claims for botanicals
Externí odkaz:
https://doaj.org/article/c04453d2aebd4616afff553614e1a52d
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
Branded foods databases are becoming very valuable not only in nutrition research but also for clinical practice, policymakers, businesses, and general population. In contrast to generic foods, branded foods are marked by rapid changes in the food su
Externí odkaz:
https://doaj.org/article/52087752806a4aa8b233946e47444e2d
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Vitamin D is a pro-hormone, essential for musculo-skeletal health, normal immune system, and numerous other body functions. Vitamin D deficiency is considered as a risk factor in many conditions, and there is growing evidence of its potential role in
Externí odkaz:
https://doaj.org/article/fcf43b9d11974167bd4891aeeb5e66af
Publikováno v:
Foods, Vol 10, Iss 8, p 1910 (2021)
Food-grade titanium dioxide (TiO2; E171) is a coloring food additive. In May 2021, a scientific opinion was published by the European Food Safety Authority concluding that TiO2 can no longer be considered as a safe food additive. Our aim was to inves
Externí odkaz:
https://doaj.org/article/abcf246fdee1463a94c4427b5c74b655
Publikováno v:
Foods, Vol 10, Iss 3, p 643 (2021)
Health claims on food labels are used by food manufacturers to inform consumers about the health effects of a product, and such claims can have notable effects on consumer preferences. According to regulatory definitions, health claims can be either
Externí odkaz:
https://doaj.org/article/e7e738fa05594ab7a796ba0ba6717ac1
Publikováno v:
Foods, Vol 10, Iss 2, p 387 (2021)
Excessive sugar intake and the associated increased obesity risk indicate that food reformulation is needed. Non-alcoholic beverages are often high in free sugars, making reformulation with low and no-calorie sweeteners (LNCS) a common choice. Our kn
Externí odkaz:
https://doaj.org/article/c6f9b7ffc563418087fd8ca4958c5f9e