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  1. 421
    “…Eligible participants will be over 18 and regular shoppers who frequently purchase ready meals or pizzas. The intervention is informed by a review of previous interventions encouraging the use of nutrition labelling and the broader behaviour change literature. …”
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    Protocol for a pilot randomised controlled trial of an intervention to increase the use of traffic light food labelling in UK shoppers (the FLICC trial)
  2. 422
    “…Healthiness of ready meals and pizzas was measured using a predeveloped scale based solely on the traffic light colors on the foods. …”
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    A Pilot Randomized Controlled Trial of a Digital Intervention Aimed at Improving Food Purchasing Behavior: The Front-of-Pack Food Labels Impact on Consumer Choice Study
  3. 423
    “…Longitudinal analyses of 903 pizzas revealed that 10.8% changed their nutritional formulation over 6 months, and 29.9% were either discontinued or new market entries. …”
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    Nutrient composition databases in the age of big data: foodDB, a comprehensive, real-time database infrastructure
  4. 424
    “…METHODS: Using the 2007–2008 and 2009–2010 Flexible Consumer Behavior Survey, this study compared sodium intake measured from the 24-hour dietary recalls, availability of salty snacks at home, and frequencies of eating frozen meals/pizzas between frequent (i.e., always or most of the time) and infrequent nutrition label users. …”
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    Nutrition Label Use and Sodium Intake in the U.S
  5. 425
    “…This study investigated whether a positivity bias would occur in unhealthy variations of four products (cookies, corn flakes, pizzas and yoghurts) that featured different health claim conditions (no claim, nutrient claim, general level health claim, and higher level health claim) and FoPL conditions (no FoPL, the Daily Intake Guide (DIG), Multiple Traffic Lights (MTL), and the Health Star Rating (HSR)). …”
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    Do Health Claims and Front-of-Pack Labels Lead to a Positivity Bias in Unhealthy Foods?
  6. 426
    “…These include a range of cheeses, yogurts, pizzas, soups, biscuits, cakes, pastries, crackers, mayonnaises, salad creams, fat spreads, crisps, corn chips, salamis, and gravies. …”
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    Determination of the lactose and galactose content of common foods: Relevance to galactosemia
  7. 427
    “…A comparison of GF products (GFPs) in 2013 and 2022 showed nutritional differences in the groups of cookies, breakfast cereals, doughs/puff pastries/pizzas, and breads. The pasta group stands out from the rest due to an important decrease in energy, protein, simple carbohydrates, saturated lipids, dietary fiber, and salt. …”
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    Gluten-Free Products: Do We Need to Update Our Knowledge?
  8. 428
    “…In 2018, approximately 1000 participants per country were recruited and asked to rank three sets of label-free products (one set of three pizzas, one set of three cakes, and one set of three breakfast cereals) according to their nutritional quality, via an online survey. …”
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    Objective Understanding of Front-of-Package Nutrition Labels: An International Comparative Experimental Study across 12 Countries
  9. 429
    “…Processed foods high in salt, such as processed meat, cheese, pizzas, and savory snacks were consumed rather infrequently in all the countries, but salt-rich foods, such as soups or bread and salty condiments, were consumed frequently in all countries. …”
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    Food Consumption, Knowledge, Attitudes, and Practices Related to Salt in Urban Areas in Five Sub-Saharan African Countries
  10. 430
    “…Through an online questionnaire they were asked to choose one of three different foods within each of three categories (pizzas, cakes, breakfast cereals), as well as rank those same three foods according to nutritional quality, in the condition without as well as with FOPL. …”
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    Consumers’ food choices, understanding and perceptions in response to different front-of-pack nutrition labelling systems in Belgium: results from an online experimental study
  11. 431
    “…Three dietary patterns were identified: prudent (salad dressings, vegetables, natural flavorings, fruits, whole-grain bread, white cheeses and juices), traditional (rice, beans, bread/toast/crackers, butter/margarine, whole milk, coffee/teas, sugar), and modern (sodas, pastries/sandwiches/pizzas, yellow cheeses, pastas, sauces, alcoholic beverages, sweets, processed meats). …”
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    Dietary patterns in internal migrants in a continental country: A population-based study
  12. 432
    “…Five different product categories were tested: prepared fish dishes, pizzas, dairy products, breakfast cereals, and appetizers. …”
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    Effectiveness of Front-Of-Pack Nutrition Labels in French Adults: Results from the NutriNet-Santé Cohort Study
  13. 433
    “…RESULTS: We identified three patterns in the two surveys: (1) “traditional”, characterized by rice, beans, and meat; (2) “breads and butter/margarine”, characterized by breads, oils, and fats (including margarine/butter) and, coffee and teas in 2008–2009; and (3) “western”, characterized by sodas, pizzas, snacks, flour, pasta, and sweets in 2017–2018. …”
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    Dietary patterns of Brazilian adults in 2008–2009 and 2017–2018
  14. 434
    “…Microgreens can be used as plant-based nutritive vegetarian foods that will be fruitful as a nourishing constituent in the food industryfor garnish purposes, complement flavor, texture, and color to salads, soups, flat-breads, pizzas, and sandwiches (substitute to lettuce in tacos, sandwich, burger). …”
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    Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security
  15. 435
    “…The majority (57.4%) of takeaway outlets sold similar items (fried chicken, burgers, pizzas, kebabs), with the remainder offering more diverse menus. …”
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    Type and density of independent takeaway outlets: a geographical mapping study in a low socioeconomic ward, Manchester
  16. 436
    por Parackal, Sherly
    Publicado 2023
    “…Thirty-three percent of males and 24% of females consumed takeaways “weekly or more often”, with the majority (male: 51%; female: 36%) consuming European foods such as pizzas and pastas. Thirteen percent of males and 26% of females consumed festival foods “weekly or more often.” …”
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    Post-migration food habits of New Zealand South Asian migrants: Implications for health promotion practice
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