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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Improving breastfeeding rates is a key WHO goals to achieve by 2025, but a new report on the status of formula milk marketing across the world shows how companies are undermining efforts to promote breastfeeding.

Date
5 May 2022
Abstract

A large body of experience and expertise on the implementation of sustainable public school food procurement policies has developed in recent years. However, there has been little investigation of the values and motivations of the public officials implementing the policies. To address this gap, we ...

Author(s)
Sanz, E. S.; Cardona, A.; Napoléone, C.
Publisher
Springer, Dordrecht, Netherlands
Citation
Journal of Agricultural & Environmental Ethics, 2022, 35, 2,
Abstract

Penang is a popular destination among both local and international visitors where its street food is a major attraction. The uniqueness of Penang's street food contributes to its reputation as a food paradise among tourists. However, studies investigating tourists' perception of Penang street food...

Author(s)
Noraihan Mohamad; Palan, D. S.; Muhammad Aidil Roslan; Nurul Aizat Nasron
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Foodservice Business Research, 2022, 25, 4, pp 475-497
Abstract

This research looks to examine attractors and detractors for students looking to enter the hospitality and culinary industries, their perceptions of work/life balance, and their schedule preferences. To accomplish this, surveys were undertaken at 2 universities and 6 colleges located in Ontario,...

Author(s)
Holmes, M. R.; McAdams, B.; Gibbs, C.; D'Angelo, A.
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Foodservice Business Research, 2022, 25, 4, pp 414-433
Abstract

To determine the effectiveness of Supplemental Nutrition Assistance Program- Education (SNAP-Ed) nutrition and physical activity programming in elementary schools, it is necessary to recruit socioeconomically similar comparison schools not receiving SNAP-Ed programming. We developed a flexible...

Author(s)
Linares, A.; Harpainter, P.; Plank, K.; Woodward-Lopez, G.
Publisher
Extension Journal Inc, West Lafayette, USA
Citation
Journal of Extension, 2022, 60, 2,
Abstract

Identifying institutional capacity to reduce and reallocate food waste is important to reduce both greenhouse gas emissions and food insecurity. The goal of this study was to examine food waste concern, reduction and repurposing strategies, and perceived barriers to these strategies among U.S....

Author(s)
Musicus, A. A.; Challamel, G. C. A.; McKenzie, R.; Rimm, E. B.; Blondin, S. A.
Publisher
MDPI AG, Basel, Switzerland
Citation
International Journal of Environmental Research and Public Health, 2022, 19, 11,
Abstract

The school food environment plays an important role in shaping students' dietary choices, which often influence future dietary behaviours. We surveyed primary and secondary schools in Hawke's Bay, New Zealand, to measure the comprehensiveness and strength of food policies, describe the culture of...

Author(s)
Chote, B.; McKelvie-Sebileau, P.; Swinburn, B.; Tipene-Leach, D.; D'Souza, E.
Publisher
MDPI AG, Basel, Switzerland
Citation
International Journal of Environmental Research and Public Health, 2022, 19, 11,
AbstractFull Text

"Nutrition transition" describes the shifts in dietary consumption and energy expenditure influenced by economic, demographic, and epidemiological changes at a population level. This phenomenon has been associated with rising obesity rates worldwide, especially in developed countries. In Brazil,...

Author(s)
Watanabe, L. M.; Delfino, H. B. P.; Pinhel, M. A. de S.; Noronha, N. Y.; Diani, L. M.; Assumpção, L. C. do P.; Nicoletti, C. F.; Nonino, C. B.
Publisher
MDPI AG, Basel, Switzerland
Citation
Nutrients, 2022, 14, 12,
Abstract

From a sustainability and food supply perspective, it is crucial to contribute to a reduction of food waste, such as meat raw materials, and to develop knowledge on how to make underexploited foods acceptable for inclusion on restaurant menus. This study applies a gastronomy perspective that...

Author(s)
Wellton, L.; Öström, A.
Publisher
Cognizant Communication Corporation, Putnam Valley, USA
Citation
Journal of Gastronomy and Tourism, 2022, 6, 3, pp 135-153
AbstractFull Text

The scope of this study was to evaluate possible differences in dietary trajectories of students according to their attendance at a University Restaurant (UR) and the basis for their admission to the university. It was an experiment conducted with undergraduate students (n=1,131) from a Brazilian...

Author(s)
Perez, P. M. P.; Castro, I. R. R. de; Franco, A. da S.
Publisher
Associação Brasileira de Pós-Graduação em Saúde Coletiva, Rio de Janeiro, Brazil
Citation
Ciência & Saúde Coletiva, 2022, 27, 7, pp 2789-2803

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