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1. Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

Author:
Spence, Charles
Source:
Food quality and preference 2020 v.80 pp. 103800
ISSN:
0950-3293
Subject:
healthy diet,   etc   ; dietary recommendations; green leafy vegetables; guidelines; ingestion; salads;     Show all 6 Subjects
Abstract:
... According to nutritional recommendations, the majority of us should be eating more leafy (salad) greens in order to maintain a healthier and more balanced diet. Yet the overwhelming evidence suggests that despite widespread publicity, most people consistently fail to meet the guidelines. This review assesses the multisensory appeal of leafy (salad) greens at various stages of the consumer journey ...
DOI:
10.1016/j.foodqual.2019.103800

2. Correction to: The Contribution of Potatoes to Global Food Security, Nutrition and Healthy Diets

Author:
Wijesinha-Bettoni, Ramani; Mouillé, Béatrice
Source:
American journal of potato research 2019 v.96 no.2 pp. 150
ISSN:
1099-209X
Subject:
healthy diet,   etc   ; food security; potatoes;     Show all 3 Subjects
Abstract:
... In the original article the copyright holder name is incorrect. The copyright holder name should be Food and Agriculture Organization of the United Nations. ...
DOI:
10.1007/s12230-019-09713-y

3. Impact of proximity of healthier versus less healthy foods on intake: A lab-based experiment

Author:
Hunter, J.A.; Hollands, G.J.; Pilling, M.; Marteau, T.M.
Source:
Appetite 2019 v.133 pp. 147-155
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; chocolate; cognition; raisins;     Show all 4 Subjects
Abstract:
... Placing food further away from people decreases likelihood of consumption (“Proximity Effect”). However, it is unclear how proximity affects consumption when both healthier and less healthy foods are available and cognitive resource for self-control is limited.To test the hypothesis that when both healthier (raisins) and less healthy (chocolate M&Ms) foods are available, placing less healthy food ...
DOI:
10.1016/j.appet.2018.10.021
PubMed:
30367891
PubMed Central:
PMC6335384

4. How would you define healthy food? Social representations of Brazilian, French and Spanish dietitians and young laywomen

Author:
de Moraes Prata Gaspar, Maria Clara; Garcia, Araceli Muñoz; Larrea-Killinger, Cristina
Source:
Appetite 2020 v.153 pp. 104728
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; dietitians; healthy eating habits; industrialization; interviews; nationalities and ethnic groups; nutrients; politics; professionals;     Show all 9 Subjects
Abstract:
... The perception that food affects our health has increased over the past fifty years in industrialised Western countries. The notion of “healthy food” has become ubiquitous in medical, political, and media discourse as well as in the discourses of the lay population. This study seeks to understand the social representations of “healthy food” of Brazilian, Spanish and French dietitians and young lay ...
DOI:
10.1016/j.appet.2020.104728

5. On designing biomimic in vitro human and animal digestion track models: ideas, current and future devices

Author:
Wu, Peng; Chen, Xiao Dong
Source:
Current opinion in food science 2020 v.35 pp. 10-19
ISSN:
2214-7993
Subject:
healthy diet,   etc   ; foods; gastrointestinal system; human health; in vitro digestion; motivation; rats;     Show all 7 Subjects
Abstract:
... In recent years, there has been an increasing interest in the development of advanced in vitro digestion systems to study the fate of foods during digestion in the gastrointestinal (GI) tract. This is particularly important to understand the physiological effect of foods on human health and to develop healthy foods with desired functions. Here, the representative in vitro systems (testing devices) ...
DOI:
10.1016/j.cofs.2019.12.004

6. Analysis of differences in eating alone attitude of Koreans by dietary habits and age

Author:
Lee, Eun Jung; Lee, Kyung-Ran; Kim, Ju-Yeon
Source:
Appetite 2020 v.152 pp. 104695
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; Koreans; attitudes and opinions; factor analysis; females; healthy eating habits; males; South Korea;     Show all 8 Subjects
Abstract:
... This study compares differences in eating alone attitude according to dietary habits and age in Seoul and Gyeonggi-do region in South Korea. Out of total 411 participants, 207(50.4%) were males and 204(49.6%) were females. 30 types of eating alone attitude were identified to perform a factor analysis; further these 30 types of attitudes were categorized into 8 factors termed as: ‘enjoyable eating ...
DOI:
10.1016/j.appet.2020.104695

7. Fish as an alternative protein – A consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets

Author:
de Boer, Joop; Schösler, Hanna; Aiking, Harry
Source:
Appetite 2020 v.152 pp. 104721
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; fish; fish consumption; heading; meat; nuts; plant source protein; protein sources; surveys; Netherlands;     Show all 10 Subjects
Abstract:
... Fish has several benefits that make it a desirable part of a healthy diet. It is also a high-protein product that can be used as a relatively efficient meat replacer. Both from a health and sustainability perspective, however, it is important to consider the optimum number of fish servings per week and to examine whether fish and plant protein can be brought under the same heading of alternative p ...
DOI:
10.1016/j.appet.2020.104721

8. Investigating the relationship between parental weight stigma and feeding practices

Author:
Gold, Joshua M.; Vander Weg, Mark W.
Source:
Appetite 2020 v.149 pp. 104635
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; Internet; attitudes and opinions; children; eating habits; lead; overweight; parents; stigma;     Show all 9 Subjects
Abstract:
... Promoting a healthy diet in children remains a prominent public health priority. Parents have been shown to be a major influence on their children's eating behaviors, but limited research has been devoted to exploring the factors that lead parents to select certain feeding practices over others. Past research has demonstrated a link between weight stigma (i.e., prejudicial attitudes or discriminat ...
DOI:
10.1016/j.appet.2020.104635

9. Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks

Author:
Pennanen, Kyösti; Närväinen, Johanna; Vanhatalo, Saara; Raisamo, Roope; Sozer, Nesli
Source:
Food quality and preference 2020 v.82 pp. 103871
ISSN:
0950-3293
Subject:
healthy diet,   etc   ; augmented reality; cognition; electroencephalography; food choices; food intake; heart rate; hedonic scales; snacks;     Show all 9 Subjects
Abstract:
... Immersive technologies such as virtual reality and augmented reality have been recently explored in the field of food consumption studies from different perspectives. The present study utilized virtual reality technology in a within-subject experiment with three conditions to examine whether a varying virtual eating environment can alter consumers’ emotional responses (positive, negative, neutral) ...
DOI:
10.1016/j.foodqual.2020.103871

10. Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients

Author:
Schroën, Karin; de Ruiter, Jolet; Berton-Carabin, Claire C.
Source:
Food engineering reviews 2020 v.12 no.2 pp. 101-120
ISSN:
1866-7910
Subject:
healthy diet,   etc   ; emulsions; filtration; foams; food quality; food waste; foods; human health; ingredients; protein sources;     Show all 10 Subjects
Abstract:
... One of the major challenges we face as humankind is supplying a growing world population with sufficient and healthy foods. Although from a worldwide perspective sufficient food is produced, locally, the situation can be dire. Furthermore, the production needs to be increased in a sustainable manner for future generations, which also implies prevention of food waste, and making better use of the a ...
DOI:
10.1007/s12393-020-09212-5

11. Mothers' food choices and consumption of ultra-processed foods in the Brazilian Amazon: A grounded theory study

Author:
Sato, Priscila de Morais; Couto, Marcia Thereza; Wells, Jonathan; Cardoso, Marly Augusto; Devakumar, Delanjathan; Scagliusi, Fernanda Baeza
Source:
Appetite 2020 v.148 pp. 104602
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; chronic diseases; economic factors; food choices; foods; mothers; obesity; traditions; women; Amazonia; Brazil;     Show all 11 Subjects
Abstract:
... In recent decades, an increase in consumption of ultra-processed foods (UPF), a type of product frequently associated with diet-related obesity, chronic diseases, decrease of eating traditions and loss of culinary diversity, has been observed in middle-income countries. However, there is lack of information on factors related to choosing UPF. In this study, we aimed to understand the factors promo ...
DOI:
10.1016/j.appet.2020.104602

12. Recent developments in stigma maydis polysaccharides: Isolation, structural characteristics, biological activities and industrial application

Author:
Zhang, Yi; Wang, Chunfang; Liu, Chenxia; Wang, Xiao; Chen, Bingjie; Yao, LianMou; Qiao, Yongjin; Zheng, Hongjian
Source:
International journal of biological macromolecules 2020 v.150 pp. 246-252
ISSN:
0141-8130
Subject:
healthy diet,   etc   ; antioxidants; bioactive compounds; bioactive properties; drugs; industrial applications; ingredients; liver; polysaccharides; stigma; China;     Show all 11 Subjects
Abstract:
... Stigma maydis, an ingredient of pharmaceuticals and healthy foods, has a long history of usage in China and some occidental countries. Polysaccharide (SMP) is supposed to be one of the major bioactive compounds in stigma maydis, which possesses immune-enhancement, antitumor, antioxidant, anti-fatigue, diuretic, liver protection, antihyperglycaemic and hypolipidemic activities. In this review, the ...
DOI:
10.1016/j.ijbiomac.2020.01.294

13. A report on the 2nd Chinese-German symposium: Functional and healthy food ingredients: Emerging insights and technologies

Author:
Mu, Wanmeng; Zhang, Yanyan; Fischer, Lutz; Jiang, Bo
Source:
Trends in food science & technology 2020 v.99 pp. 472-473
ISSN:
0924-2244
Subject:
healthy diet,   etc   ; cost effectiveness; food processing; functional foods; ingredients; processing technology; traditional foods; China; Germany;     Show all 9 Subjects
Abstract:
... Sustainable and efficient biotechnological processes have been increasingly used to produce functional food ingredients instead of traditional food processing technologies. How to produce various functional food ingredients in a cost-effective way is a crucial challenge for food scientists. To share knowledge and information in the area of functional food processing and application, the first Chin ...
DOI:
10.1016/j.tifs.2020.03.028

14. Healthiness or calories? Side biases in food perception and preference

Author:
Manippa, Valerio; Giuliani, Felice; Brancucci, Alfredo
Source:
Appetite 2020 v.147 pp. 104552
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; energy content; food choices; high energy foods; nutrition labeling; visual perception;     Show all 6 Subjects
Abstract:
... The visual perception of a product and the ability to categorize it play a central role in food choice. People's opinion of the healthiness and caloric content of a food is influenced substantially by its appearance. Despite that, few studies have analyzed i) which one of the two dimensions of caloric content and healthiness is preferred to categorize food, ii) if these dimensions are mapped on th ...
DOI:
10.1016/j.appet.2019.104552

15. Antimicrobial effect of oxidative technologies in food processing: an overview

Author:
Baggio, Anna; Marino, Marilena; Innocente, Nadia; Celotto, Monica; Maifreni, Michela
Source:
European food research & technology 2020 v.246 no.4 pp. 669-692
ISSN:
1438-2377
Subject:
healthy diet,   etc   ; antimicrobial properties; cold; food industry; food processing; ionization; ozone;     Show all 7 Subjects
Abstract:
... Healthy foods with fresh-like appearances are nowadays demanded by consumers. To satisfy these requirements, the research has been focused on unconventional non-thermal technologies; particularly, in this paper, oxidative technologies (ozone, cold plasma, and ionization) are reviewed. The principles underlying their mechanisms of working, generation methods, and antimicrobial activity are revised. ...
DOI:
10.1007/s00217-020-03447-6

16. Transecting the fall and rise of brown rice — the historic encounters of the global food system, nutrition science, and malnutrition in the Philippines

Author:
Chiang, Shun-Nan
Source:
Food, culture, & society 2020 v.23 no.2 pp. 229-248
ISSN:
1751-7443
Subject:
healthy diet,   etc   ; agricultural development; brown rice; industrialization; malnutrition; nutrition science; whole grain foods; Philippines;     Show all 8 Subjects
Abstract:
... In recent years, brown rice has been promoted as a healthy food in rice-consuming Asia following the global trend of consuming a diet rich in whole grains. Building on recent scholarly works that examine the nexus between the global food system and dietary health, this paper uses brown rice as an empirical case to illustrate how the global food system interacts with the international nutrition com ...
DOI:
10.1080/15528014.2019.1682889

17. Me and my veggies: The use of interactive, personalised picture books in healthy eating interventions

Author:
Dulay, K. M.; Masento, N. A.; Harvey, K.; Messer, D. J.; Houston‐Price, C.
Source:
Nutrition bulletin 2020 v.45 no.1 pp. 51-58
ISSN:
1471-9827
Subject:
healthy diet,   etc   ; children; foods; fruits; healthy eating habits; learning; taste; vegetable consumption; vegetables;     Show all 9 Subjects
Abstract:
... Increased fruit and vegetable consumption is important for children’s healthy eating. Although repeated taste exposures are effective in supporting children’s acceptance of healthy foods, more enjoyable interventions that increase children’s familiarity with foods through other sensory modalities can also be helpful. Picture book interventions, which draw on the principles of visual familiarity an ...
DOI:
10.1111/nbu.12415

18. “Healthy”/“Unhealthy” Food Brands Influence Health, Calorie, and Price Ratings of Food

Author:
Masterson, Travis D.; Florissi, Caterina; Clark, Kimberly R.; Gilbert-Diamond, Diane
Source:
Journal of nutrition education and behavior 2020
ISSN:
1499-4046
Subject:
healthy diet,   etc   ; adults; analysis of variance; cross-over studies; energy content; food intake; foods; prices;     Show all 8 Subjects
Abstract:
... To assess the effect of healthy or unhealthy food brands on consumer ratings of a food's perceived healthfulness, caloric content, and estimated price.Using a crossover design, 35 adults aged 18–25 years scored a variety of healthy and unhealthy foods paired with “healthy” or “unhealthy” brands or with no brand present, on their healthfulness, caloric content, and estimated price. For each outcome ...
DOI:
10.1016/j.jneb.2020.01.008

19. Learning to eat the “right” way: examining nutrition socialization from the perspective of immigrants and refugees

Author:
Mycek, Mari Kate; Hardison-Moody, Annie; Bloom, J. Dara; Bowen, Sarah; Elliott, Sinikka
Source:
Food, culture, & society 2020 v.23 no.1 pp. 46-65
ISSN:
1751-7443
Subject:
healthy diet,   etc   ; foodways; immigration; learning; nutrient content; nutritional adequacy; nutritional behavior; refugees; North Carolina;     Show all 9 Subjects
Abstract:
... Existing studies suggests that immigrants’ dietary quality often declines over time after they move to the U.S., despite public and private efforts to provide immigrants and refugees to the U.S. with nutritional resources. Drawing on two interview-based studies with immigrants (n = 30) and refugees (n = 8) in North Carolina, we find that these immigrant/refugee communities often have healthy food ...
DOI:
10.1080/15528014.2019.1700681

20. The validation of the Healthy and Unhealthy Eating Behavior Scale (HUEBS): Examining the interplay between stages of change and motivation and their association with healthy and unhealthy eating behaviors and physical health

Author:
Guertin, Camille; Pelletier, Luc; Pope, Paige
Source:
Appetite 2020 v.144 pp. 104487
ISSN:
0195-6663
Subject:
healthy diet,   etc   ; foods; healthy eating habits; motivation; principal component analysis; waist circumference; women;     Show all 7 Subjects
Abstract:
... The purpose of the present research was to examine how self-determined and non-self-determined motivation for eating was related to healthy and unhealthy eating behaviors at different stages of change. In Study 1 (n = 360), the structure of a new scale designed to measure healthy and unhealthy eating behaviors based on recent recommendations of the Canadian Food Guide was examined through Principa ...
DOI:
10.1016/j.appet.2019.104487