Cargando…

Food design, nutrition, and innovation

Detalles Bibliográficos
Autor principal:	Parasecoli, Fabio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Public Health
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9637720/ https://www.ncbi.nlm.nih.gov/pubmed/36353276 http://dx.doi.org/10.3389/fpubh.2022.1039795

Ejemplares similares

Editorial: Democratizing and Innovating Public Health Nutrition Research
por: Huang, Terry T.-K.
Publicado: (2022)

Ethiopia National Food and Nutrition Survey to inform the Ethiopian National Food and Nutrition Strategy: a study protocol
por: Woldeyohannes, Meseret, et al.
Publicado: (2023)

Exploring Ayurvedic Knowledge on Food and Health for Providing Innovative Solutions to Contemporary Healthcare
por: Payyappallimana, Unnikrishnan, et al.
Publicado: (2016)

Nutritional Characterization of Street Food in Urban Turkmenistan, Central Asia
por: Albuquerque, Gabriela, et al.
Publicado: (2022)

Portable Bio/Chemosensoristic Devices: Innovative Systems for Environmental Health and Food Safety Diagnostics
por: Dragone, Roberto, et al.
Publicado: (2017)

Promoting active aging through assistive product design innovation: a preference-based integrated design framework
por: Zhang, Baoyi, et al.
Publicado: (2023)

Food insecurity and maternal–child nutritional status in Mexico: cross-sectional analysis of the National Health and Nutrition Survey 2012
por: Shamah-Levy, Teresa, et al.
Publicado: (2017)

Furthering nutrition equity through innovative and empathetic collaborations with the restaurant sector: Examples from Latin American restaurants
por: Fuster, Melissa
Publicado: (2023)

Health Design Thinking: An Innovative Approach in Public Health to Defining Problems and Finding Solutions
por: Abookire, Sylvie, et al.
Publicado: (2020)

A European arena for joint innovation in healthcare: The Platform for Innovation of Procurement and Procurement of Innovation (PiPPi)
por: Andrews, Margaret R., et al.
Publicado: (2023)

Editorial: Dietary practices, food consumption and nutritional status of children and adolescents in Latin America and the Caribbean
por: Oliveira, Juliana Souza, et al.
Publicado: (2023)

Sustainability-oriented innovation system and economic stability of the innovative countries
por: Manzoor, Faiza, et al.
Publicado: (2023)

Nutritive Value of Biharee Cooked Food Preparations
por: Lal, S. B., et al.
Publicado: (1952)

Nutrition in City Ecosystems (NICE): Protocol of a multi-sectoral development project to improve food and nutrition security of secondary city populations in Bangladesh, Kenya and Rwanda
por: Speich, Cornelia, et al.
Publicado: (2023)

A Structured Pathway Toward Disruption: A Novel HealthTec Innovation Design Curriculum With Entrepreneurship in Mind
por: Fritzsche, Holger, et al.
Publicado: (2021)

Environmental and nutrition impact of achieving new School Food Plan recommendations in the primary school meals sector in England
por: Wickramasinghe, Kremlin, et al.
Publicado: (2017)

Food Access, Diet Quality, and Nutritional Status of Older Adults During COVID-19: A Scoping Review
por: Nicklett, Emily J., et al.
Publicado: (2021)

The roles of community nutrition scholars in changing mothers' child feeding, food preparation, and hygiene practices in southern Bangladesh
por: Kawarazuka, Nozomi, et al.
Publicado: (2023)

Reimagining Innovation Amid the COVID-19 Pandemic: Insights From the WISH Innovation Programme
por: El Akoum, Maha, et al.
Publicado: (2021)

Editorial: Multimedia environmental pollution and food safety: New insights from integrated consumer nutrition and health risk management
por: Li, Fei, et al.
Publicado: (2023)

An Innovative Approach for Decision-Making on Designing Lifestyle Programs to Reduce Type 2 Diabetes on Dutch Population Level Using Dynamic Simulations
por: Sluijs, Teun, et al.
Publicado: (2021)

Role of Technological Innovation in Achieving Social and Environmental Sustainability: Mediating Roles of Organizational Innovation and Digital Entrepreneurship
por: Xiao, Daiyou, et al.
Publicado: (2022)

Association between food insecurity and kidney stones in the United States: Analysis of the National Health and Nutrition Examination Survey 2007–2014
por: Wang, Wei, et al.
Publicado: (2022)

Evaluation of psychometric properties of dietary habits, lifestyle, food frequency consumption, and nutritional beliefs (KomPAN) questionnaire in Iranian adults
por: Saadati, Kiyana, et al.
Publicado: (2022)

Food insecurity and the nutritional health and well-being of women and children in high-income countries: protocol for a qualitative systematic review
por: Bell, Zoe, et al.
Publicado: (2021)

Cornell Alliance for Science Evaluation of Consensus on Genetically Modified Food Safety: Weaknesses in Study Design
por: Antoniou, Michael N., et al.
Publicado: (2017)

The impact of industry-university-research projects on biopharmaceutical companies’ innovation performance: moderating roles of government subsidies for innovation
por: Xia, Yuntian, et al.
Publicado: (2023)

Development and evaluation of an intervention to improve food and nutrition literacy among Iranian Kurdish primary school children: An application of intervention mapping approach
por: Ahmadpour, Mohammad, et al.
Publicado: (2023)

Assessment of the Commitments and Performance of the European Food Industry to Improve Population Nutrition
por: Van Dam, Iris, et al.
Publicado: (2022)

Households' Food Insecurity and Their Association With Dietary Intakes, Nutrition-Related Knowledge, Attitudes and Practices Among Under-five Children in Gaza Strip, Palestine
por: El Bilbeisi, Abdel Hamid, et al.
Publicado: (2022)

Disruptive Innovation Can Prevent the Next Pandemic
por: Shaikh, Affan T., et al.
Publicado: (2015)

Universities as Partners in Primary Health Care Innovation
por: Majewski, Henryk
Publicado: (2021)

Will Innovation of Pharmaceutical Manufacturing Improve Perceived Health?
por: Li, Zejun, et al.
Publicado: (2021)

Editorial: Smart Hospital Innovation: Technology, Service, and Policy
por: Hu, Hao, et al.
Publicado: (2022)

Identification of social innovation in health criteria in Latin America
por: Duque-Paz, Luisa Fernanda, et al.
Publicado: (2022)

Advancing Public Health Entrepreneurship to Foster Innovation and Impact
por: Huang, Terry T. K., et al.
Publicado: (2022)

Measure on innovation efficiency of China's pharmaceutical manufacturing industry
por: Zhong, Shen, et al.
Publicado: (2022)

Encouraging Cross-Disciplinary Collaboration and Innovation in Epidemiology in Japan
por: Yokomichi, Hiroshi, et al.
Publicado: (2021)

Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey
por: Yang, Fahui, et al.
Publicado: (2022)

An Evaluation of an eHealth Tool Designed to Improve College Students’ Label-Reading Skills and Feelings of Empowerment to Choose Healthful Foods
por: Miller, Lisa M. Soederberg, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_pjc1kabae2m7u3v4517hjp8tqv