Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Marjorie R. Freedman"'
Autor:
Marjorie R. Freedman
Publikováno v:
Journal of Nutrition Education and Behavior. 53:635
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17da388c73bf81db1acc1a31c1df6c55
https://doi.org/10.1016/j.jneb.2021.04.001
https://doi.org/10.1016/j.jneb.2021.04.001
Autor:
Marjorie R. Freedman, Peter J. Wilde, Benjamin T. Wall, Francis B. Stephens, Tim J A Finnigan, Steve L. Taylor
Publikováno v:
Current Developments in Nutrition
Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e4cfacaf4461d7d8aaafe67c0250df2
http://europepmc.org/articles/PMC6554455
http://europepmc.org/articles/PMC6554455
Autor:
Marjorie R. Freedman, Juliana K. King
Publikováno v:
Journal of Hunger & Environmental Nutrition. 11:122-145
In the traditional community-supported agriculture (CSA) model, members “pay up-front” for a seasonal subscription to the farm and receive, in return, a weekly box of farm-fresh produce. Long-term sustainability depends on high levels of member r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d85ab5bc4faf84bd709c3519a7741372
https://doi.org/10.1080/19320248.2015.1045671
https://doi.org/10.1080/19320248.2015.1045671
Autor:
Marjorie R. Freedman
Publikováno v:
Journal of Nutrition Education and Behavior. 52:663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41e19dc66b62505e0b6de6d3f5e86f40
https://doi.org/10.1016/j.jneb.2019.06.023
https://doi.org/10.1016/j.jneb.2019.06.023
Publikováno v:
Nutrition Today. 50:306-309
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71681fbb3e1813ce9e9070428e348c5d
https://doi.org/10.1097/nt.0000000000000126
https://doi.org/10.1097/nt.0000000000000126
Publikováno v:
Journal of Hunger & Environmental Nutrition. 10:284-292
Food insecurity in the United States is associated with poverty and ethnicity. Rates of food insecurity among groups who may not qualify for government assistance programs such as Supplemental Nutrition Assistance Program (SNAP) are lacking. Hispanic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b553040c8afe6a570a50d1ef3361e540
https://doi.org/10.1080/19320248.2015.1004219
https://doi.org/10.1080/19320248.2015.1004219
Publikováno v:
Journal of Hunger & Environmental Nutrition. 8:506-515
Food insecure individuals often consume nutritionally inadequate diets. Using a weighted plate waste analysis, we examined whether adult guests of 2 independently operated meal centers were served and consumed Food and Drug Administration–recommend
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17fc44b11d425bb3b324ef695c285af9
https://doi.org/10.1080/19320248.2013.787380
https://doi.org/10.1080/19320248.2013.787380
Autor:
R. Paul Singh, Mario G. Ferruzzi, Marjorie R. Freedman, Devin G. Peterson, Steven J. Schwartz
Publikováno v:
Advances in Nutrition. 3:813-819
This paper, based on the symposium “Real-World Nutritional Translation Blended With Food Science,” describes how an integrated “farm-to-cell” approach would create the framework necessary to address pressing public health issues. The paper de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b40b97826adf0b8b6e3712d8d05a5d8a
https://doi.org/10.3945/an.112.003202
https://doi.org/10.3945/an.112.003202
Publikováno v:
Advances in Nutrition. 3:536-548
This paper, based on the symposium “Is ‘Processed’ a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S.” describes ongoing efforts and challenges at the nutrition–food scie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c7ab105626f27c7d0fbe4653f77a7dd
https://doi.org/10.3945/an.111.000901
https://doi.org/10.3945/an.111.000901
Publikováno v:
Journal of Foodservice Business Research. 14:86-98
There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pict
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af549e713ee1f9644c67ac3c18fa29c3
https://doi.org/10.1080/15378020.2011.548228
https://doi.org/10.1080/15378020.2011.548228