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8201por Raynor, Hollie A., Jeffery, Robert W., Ruggiero, Andrea M., Clark, Jeanne M., Delahanty, Linda M.“…The three most common weight control practices (increasing fruits and vegetables, cutting out sweets, and eating less high-carbohydrate foods) were reported by ∼60% of participants for ≥20 weeks over the previous year. …”
Publicado 2008
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8202
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8203
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8204por Smith, Andrew M., Rahman, Farooq Z., Hayee, Bu'Hussain, Graham, Simon J., Marks, Daniel J.B., Sewell, Gavin W., Palmer, Christine D., Wilde, Jonathan, Foxwell, Brian M.J., Gloger, Israel S., Sweeting, Trevor, Marsh, Mark, Walker, Ann P., Bloom, Stuart L., Segal, Anthony W.Enlace del recurso
Publicado 2009
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8205“…Missing and or infrequent intake of breakfast at home, frequent consumption of fast foods, low servings per day of fruits, vegetables, milk and dairy products, with frequent consumption of sweets/candy and carbonated drinks were all predictors of obesity and overweight among the schoolchildren studied. …”
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8206“…The Polyunsaturated: Saturated fat ratio remained at an unacceptable level of 0.6 for girls and boys. While sweets, snacks and regular soda drinks were popular, milk, fruits and vegetables were not commonly consumed. …”
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8207“…Out of 9 food items and drinks served at the wedding ceremony, 3 food items were significantly associated with illness: meat ranked first (RR=16.7, 95% CI=2.37-115.8), followed by rice (RR=13.6 95% CI=1.95-93.61), and restaurant made sweets (RR=1.9, 95% CI=1.35-2.58). Out of 62 stool samples collected from cases, 40 (64.5 %) grew Salmonella group C non-typhoid. …”
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8208
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8209“…In contrast, Western-type DPs with food products low in essential nutrients and high in energy, like sugar-sweetened beverages, sweets, refined cereals and solid fats (e.g. butter), and high in red and processed meats, are associated with adverse health effects. …”
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8210por Laiou, Angeliki, Mandolini, Luca Aconiti, Piredda, Roberta, Bellarosa, Rosanna, Simeone, Marco Cosimo“…Today, the use of botanical raw material to produce pharmaceuticals, herbal remedies, teas, spirits, cosmetics, sweets, dietary supplements, special industrial compounds and crude materials constitute an important global resource in terms of healthcare and economy. …”
Publicado 2013
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8211
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8212“…In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). …”
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8213
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8214por Zwirglmaier, Katrin, Reid, William D K, Heywood, Jane, Sweeting, Christopher J, Wigham, Benjamin D, Polunin, Nicholas V C, Hawkes, Jeff A, Connelly, Douglas P, Pearce, David, Linse, KatrinEnlace del recurso
Publicado 2015
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8215por Nolan, Tom, Dack, Charlotte, Pal, Kingshuk, Ross, Jamie, Stevenson, Fiona A, Peacock, Richard, Pearson, Mike, Spiegelhalter, David, Sweeting, Michael, Murray, ElizabethEnlace del recurso
Publicado 2015
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8216“…In order to assess the effectiveness of the sensing system, four taste substances, namely sourness (HCl), saltiness (NaCl), sweetness (glucose) and bitterness (quinine-HCl), were tested. …”
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8217
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8218“…Most did not meet the recommendations for intakes from the vegetable group (97.5% ate <3 servings per day), the fruit group (42.2% ate <2 servings per day), and the dairy group (92.6% ate <2 servings per day); whilst 78.3% ate ≥4 serving per day of sugar or sweets. Most consumed margarine, oil or fat (68.3%), sugar (59.0%) and bread (55.9%) daily, but few reported daily intakes of vegetables (12.4%), fruit (23.6%), fruit juice (21.2%) and milk (15.6%). …”
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8219
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8220