Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Carolyn Cairncross"'
Publikováno v:
BMC Sports Science, Medicine and Rehabilitation, Vol 12, Iss 1, Pp 1-6 (2020)
Abstract Background Since 2004, Sport Waikato has delivered Project Energize, a through-school nutrition and physical activity program to primary schools in the Waikato. As part of the program’s continued assessment and quality control, the program
Externí odkaz:
https://doaj.org/article/be9b2e05ebe342928785c0b69a9fce8e
Publikováno v:
Frontiers in Nutrition, Vol 7 (2021)
Characteristics of food that influence liking and ease-of-chewing and swallowing are not well-understood. Reformulation of bread to improve nutrient density may improve liking, ease-of-chewing and swallowing which could improve dietary intake particu
Externí odkaz:
https://doaj.org/article/ef107d26682a48b18ab3cfae36363acf
Publikováno v:
Proceedings, Vol 8, Iss 1, p 51 (2019)
Background: Two main meals are consumed by Muslims during Ramadan, before sunrise(Suhoor), and after sunset (Iftar) [...]
Externí odkaz:
https://doaj.org/article/ea87e43baf4b4215948ce866aa2d6a9a
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::807e83b4c0492e78b80c530a7baa40a9
https://doi.org/10.1002/fsn3.3327
https://doi.org/10.1002/fsn3.3327
Autor:
Isaac Amoah, Carolyn Cairncross, Emmanuel Ofori Osei, Jacqueline Afua Yeboah, Jesse Charles Cobbinah, Elaine Rush
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 77(3)
Bread is a commonly consumed staple and could be a viable medium to deliver plant-based ingredients that demonstrate health effects. This review brings together published evidence on the bioactive properties of bread formulated with plant-based ingre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d057b9d6255da6b70b63cdb7f310c69
https://pubmed.ncbi.nlm.nih.gov/35857200
https://pubmed.ncbi.nlm.nih.gov/35857200
Publikováno v:
BMC Sports Science, Medicine and Rehabilitation, Vol 12, Iss 1, Pp 1-6 (2020)
BMC Sports Science, Medicine and Rehabilitation
BMC Sports Science, Medicine and Rehabilitation
Background Since 2004, Sport Waikato has delivered Project Energize, a through-school nutrition and physical activity program to primary schools in the Waikato. As part of the program’s continued assessment and quality control, the programme was ev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c899740f20b2cc3f397d8760cb2ba13
http://link.springer.com/article/10.1186/s13102-020-00200-0
http://link.springer.com/article/10.1186/s13102-020-00200-0
Publikováno v:
Nutrients
Nutrients, Vol 13, Iss 4277, p 4277 (2021)
Nutrients; Volume 13; Issue 12; Pages: 4277
Nutrients, Vol 13, Iss 4277, p 4277 (2021)
Nutrients; Volume 13; Issue 12; Pages: 4277
Bread, a frequently consumed food, is an ideal vehicle for addition of ingredients that increase nutrient density and add health benefits. This experimental cross-over study sought to test the effect of a vegetable-enriched bread (VB) in comparison t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::634ad36ffba8235cb23afeb83deb4597
http://europepmc.org/articles/PMC8707846
http://europepmc.org/articles/PMC8707846
Autor:
David Hoskins, Valerie Wright-St Clair, Patricia Lucas, Phillipa Batts, Stephen Neville, Carolyn Cairncross
Publikováno v:
2019 Annual Meeting of the Nutrition Society of New Zealand.
Good health and well-being of older adults may be achieved through lifelong nutritious andsatisfying food experiences [...]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::420e73217d251667522f4b5789deaae6
https://doi.org/10.3390/proceedings2019037039
https://doi.org/10.3390/proceedings2019037039
Autor:
Valerie Wright-St Clair, Carolyn Cairncross, Phillipa Batts, David Hoskins, Stephen Neville, Patricia Lucas
Publikováno v:
2019 Annual Meeting of the Nutrition Society of New Zealand.
Older adults in New Zealand grew up in a society where food was prepared and consumed at home. [...]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::485cffbc825e3899b27d37da386d2fa9
https://doi.org/10.3390/proceedings2019037036
https://doi.org/10.3390/proceedings2019037036
Publikováno v:
2019 Annual Meeting of the Nutrition Society of New Zealand.
As well as obtaining nourishment from bread, consumer acceptability is dependent on the appearance, texture, aroma, taste and swallowablity. [...]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8039612b9c4e6523b138b51a79e3e724
https://doi.org/10.3390/proceedings2019037012
https://doi.org/10.3390/proceedings2019037012