scholarly journals Impact of Educational Program for Deaf Students knowledge regarding healthy food ingredients in Khartoum State

2020 ◽  
Vol 2 (5) ◽  
pp. 328-331
Author(s):  
 Nayf khaled Altoani
Keyword(s):  
Educational Program ◽  
Healthy Food ◽  
Deaf Students ◽  
Food Ingredients

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university

2016 ◽  
Vol 137 (2) ◽  
pp. 122-135 ◽  
Author(s):  
Isadora Santos Pulz ◽  
Paula Andréa Martins ◽  
Charles Feldman ◽  
Marcela Boro Veiros
Keyword(s):  
Food Environment ◽  
Nutritional Quality ◽  
Food Choices ◽  
Healthy Food ◽  
Food Environments ◽  
Cross Sectional ◽  
Food Ingredients ◽  
Nutrition Environment ◽  
Food And Beverage

Aims: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. Methods: A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey–Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. Results: The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p < .001), fried refined flour salgados compared with baked wholegrain flour salgados ( p < .001) and refined flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided food ingredients or nutritional information of products available. Conclusion: The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

scholarly journals Impact of the Nutritional Educational Program to the Healthy Food Behaviour, Knowledge, Attitude and Environment for Obese Children

2017 ◽  
Vol 2 (5) ◽  
pp. 1
Author(s):  
Norimah Said
Keyword(s):  
School Children ◽  
Educational Program ◽  
Positive Impact ◽  
Publishing House ◽  
Food Selection ◽  
Healthy Food ◽  
Food Behavior ◽  
Minimal Impact ◽  
Healthy Environment ◽  
International Publishing

Overweightness and obesity is a problem that has been rising in the Malaysian suburban environment. This study is conducted to evaluate the healthy food behavior, attitudes, knowledge and healthy environment of obese school children aged 10-11 years old. Obese school children received the nutritional educational program (NEP) comprised of a video, a comic reading session and a food selection game. The intervention resulted in a significant increase for healthy food behaviour, attitude and knowledge. However, there is an only minimal impact for a healthy environment. Overall, the results indicate that the nutritional educational program has positive impact in preventing obesity. Keywords: obesity, healthy food behavior, knowledge, nutritional educational program (NEP)ISSN: 2398-4287© 2017. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

Mango kernel fat fractions as potential healthy food ingredients: A review

2018 ◽  
Vol 59 (11) ◽  
pp. 1794-1801 ◽  
Author(s):  
Jun Jin ◽  
Qingzhe Jin ◽  
Casimir C. Akoh ◽  
Xingguo Wang
Keyword(s):  
Healthy Food ◽  
Food Ingredients ◽  
Mango Kernel Fat ◽  
Mango Kernel

scholarly journals An Evaluation of a Nutritional Educational Proramme for Obese Children

2018 ◽  
Vol 3 (12) ◽  
pp. 1
Author(s):  
Norimah Said ◽  
Rasidah Mohamed
Keyword(s):  
School Children ◽  
Educational Program ◽  
Positive Impact ◽  
Publishing House ◽  
Food Selection ◽  
Healthy Food ◽  
Food Behavior ◽  
Minimal Impact ◽  
Healthy Environment ◽  
International Publishing

Overweightness and obesity is a problem that has been rising in the Malaysian suburban environment. This study is conducted to evaluate the healthy food behavior, attitudes, knowledge and healthy environment of obese school children aged 10-11 years old. Obese school children received the nutritional educational program (NEP) comprised of a video, a comic reading session and a food selection game. The intervention resulted in a significant increase for healthy food behaviour, attitude and knowledge. However, there is an only minimal impact for a healthy environment. Overall, the results indicate that the nutritional educational program has positive impact in preventing obesity.Keywords: obesity; healthy food behavior; knowledge; nutritional educational program (NEP)eISSN 2398-4279 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

scholarly journals Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

2021 ◽  
Author(s):  
Ţibulcă Dorin ◽  
Fogarasi Melinda
Keyword(s):  
Functional Food ◽  
Healthy Food ◽  
Market Potential ◽  
Edible Mushrooms ◽  
Comprehensive Overview ◽  
Sustainable Food ◽  
Food Ingredients ◽  
Health Promoting ◽  
Increasing Demand ◽  
Market Pressure

Nowadays, and considering the increasing pieces of evidence of health-promoting abilities of numerous food classes, a pronounced market pressure has been observed both in agricultural and biotechnological industries. Thus, while the development of functional foods seems to be conceived as an interesting trend with large market potential, the increasing demand and interest of sustainable food ingredients seems also promissory. In order to contribute to this approach, the proposal chapter will provides a comprehensive overview of the healthy and sustainable ingredients as edible mushrooms, legumes and bison emphasizing the characterization and application of those as natural ingredients in functional food products.

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