Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Food form"'
Autor:
Nicole A. Reigh, Barbara J. Rolls, Lori A. Francis, Kristin A. Buss, John E. Hayes, Marion M. Hetherington, Kameron J. Moding, Samantha M. R. Kling, Kathleen L. Keller
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Increasing childhood obesity rates in both the United States and worldwide demonstrate a need for better prevention and intervention strategies. However, little is understood about what factors influence children's ability to sense and respond to hun
Externí odkaz:
https://doaj.org/article/23fe797b1ea44a6d8e81c2d661e2e3c7
Autor:
Maaya Takeda, Kazutaka Okada, Miyako Kondo, Kenshu Taira, Yutaka Watanabe, Kayoko Ito, Junko Nakajima, Yoshie Ozaki, Rikimaru Sasaki, Yasuhiro Nishi, Junichi Furuya, Kenichi Akino, Hiromi Ohta, Tomohisa Ohno, Tsuyoshi Kodama, Hideo Sakaguchi, Tetsuo Hanagata, Yuji Sato, Mitsuyoshi Yoshida, Yutaka Yamazaki
Publikováno v:
Dysphagia. 37(6):1757-1768
We examined factors related to dietary intake status (food form) of long-term care facility (LTCF) residents to identify factors related to proper food form choice for older individuals requiring nursing care. We surveyed 888 residents from 37 LTCFs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e56ce61040bd277431fe5e6d92e6b33
http://hdl.handle.net/2115/89000
http://hdl.handle.net/2115/89000
Fuzz food is desperately needed in food defense during the post-COVID-19 pandemic. The problem that arises is: how do the people of Manado perceive fuzz food? The research method used is a descriptive qualitative method through a gastronomic linguist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c2134917ae01b71ae33486cf0e26022
Autor:
Tyler Maher, Alistair Sampson, Magdalena Goslawska, Cristina Pangua-Irigaray, Amir Shafat, Miriam E Clegg
Publikováno v:
Nutrients, Vol 11, Iss 7, p 1638 (2019)
Consuming medium-chain triglycerides (MCT) may reduce subsequent energy intake and increase satiety compared to long-chain triglycerides (LCT) but this may be dependent on the physical form in which MCT is ingested. Twenty-nine participants completed
Externí odkaz:
https://doaj.org/article/e2300335ebb842849454a1c0833a10f3
Akademický článek
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Autor:
Ciaran Forde, Dieuwerke Bolhuis
Publikováno v:
Current Nutrition Reports, 11(2), 124-132
Current Nutrition Reports 11 (2022) 2
Current Nutrition Reports 11 (2022) 2
Purpose of Review Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these attributes of food impact oral processing, energy intake, and meta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::120a5395f9afeb02ab0e12f97c7bbf5f
https://research.wur.nl/en/publications/interrelations-between-food-form-texture-and-matrix-influence-ene
https://research.wur.nl/en/publications/interrelations-between-food-form-texture-and-matrix-influence-ene
Autor:
Yasuyuki Iwasa, Kazutaka Okada, Masataka Itoda, Yuji Sato, Mitsuyoshi Yoshida, Kayoko Ito, Masanori Iwasaki, Yoshihiko Watanabe, Junko Nakajima, Junichi Furuya, Takae Matsushita, Akemi Endo, Hirohiko Hirano, Masako Kishima, Yuki Ohara, Yutaka Yamazaki, Yasuhiro Nishi, Yutaka Watanabe, Rikimaru Sasaki, George Umemoto
Publikováno v:
International Journal of Environmental Research and Public Health
International Journal of Environmental Research and Public Health, Vol 18, Iss 10776, p 10776 (2021)
Volume 18
Issue 20
International Journal of Environmental Research and Public Health, Vol 18, Iss 10776, p 10776 (2021)
Volume 18
Issue 20
Changing the food form for older adults requiring nursing care from a regular to dysphagia diet is thought to impact their nutritional status. We assessed the association between changes in food form and weight loss over 1 year in older adults. Older
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::428668de2c61c1e2bc646b0e2ff577d3
https://pubmed.ncbi.nlm.nih.gov/34682525
https://pubmed.ncbi.nlm.nih.gov/34682525
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Foods, Vol 6, Iss 10, p 87 (2017)
Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investi
Externí odkaz:
https://doaj.org/article/ab3e782823f94cbbab6ef935503b667c
Autor:
Maaya Takeda, Yutaka Watanabe, Takae Matsushita, Kenshu Taira, Kazuhito Miura, Yuki Ohara, Masanori Iwasaki, Kayoko Ito, Junko Nakajima, Yasuyuki Iwasa, Masataka Itoda, Yasuhiro Nishi, Junichi Furuya, Yoshihiko Watanabe, George Umemoto, Masako Kishima, Hirohiko Hirano, Yuji Sato, Mitsuyoshi Yoshida, Yutaka Yamazaki
Publikováno v:
International Journal of Environmental Research and Public Health; Volume 19; Issue 11; Pages: 6586
This one-year multicenter longitudinal study aimed to assess whether older adult residents of long-term care facilities should switch from a normal to a dysphagia diet. Using the results of our previous cross-sectional study as baseline, older adults
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c1309582427fe98417822e11dad58b5
https://doi.org/10.3390/ijerph19116586
https://doi.org/10.3390/ijerph19116586