Search results for " Life."
showing 10 items of 18359 documents
Providing choice and/or variety on vegetables: What impact on food intake?
2015
On the one hand, a choice situation gives an individual a sense of freedom, autonomy and control over the environment, which triggers higher intrinsic motivation and higher satisfaction (Deci and Ryan, 1985). Indeed, it has been demonstrated that a choice situation elicits higher food intake in a meal context (Rohlfs Domínguez et al., 2013; Parizel et al., 2015). On the other hand, providing variety has been demonstrated to enhance food intake. Rolls et al. (1981) argued that providing variety during a meal prevents the onset of specific sensory satiation which refers to the declining satisfaction generated by the monotonous consumption of a certain food. However, in an out-of-home catering…
Eating a variety of vegetables: the importance of feeding practices at weaning and onwards
2013
Présentation sous forme d'un diaporama (24 diapositives) classé confidentiel; International audience; Eating a varied diet is known to improve the food intake from a nutritional point of view. Weaning (i.e. introduction of complementary foods) is a transitional process between the consumption of a unique food, milk, and family foods. This is the time when the diet gets progressively diversified. Accumulating evidences point towards the role that eating a varied diet as early as the beginning of weaning plays in the development of further food acceptance and healthy eating habits. These studies will be reviewed, as well as other studies underlying more broadly the role played by parental fee…
LEARNING TO LIKE VEGETABLES: APPLYING LEARNING THEORY TO THE ACQUISITION OF PREFERENCES FOR NOVEL VEGETABLES FROM 6-36M.RESULTS FROM HABEAT AND VIVA
2013
Résumé présenté lors du 20e congrès international de nutrition à Grenade (Espagne) du 15 au 20 septembre 2013.; absent
Results of taste study: intervention to increase vegetable liking and consumption by exposure to a variety of vegetables at weaning.
2013
Résumé présenté lors du 20e congrès international de nutrition à Grenade (Espagne) du 15 au 20 septembre 2013; absent
The price of safety: food deprivation in early life influences the efficacy of chemical defence in an aposematic moth
2018
Aposematism is the combination of a primary signal with a secondary defence that predators must learn to associate with one another. However, variation in the level of defence, both within and between species, is very common. As secondary defences influence individual fitness, this variation in quality and quantity requires an evolutionary explanation, particularly as it may or may not correlate with variation in primary signals. The costs of defence production are expected to play a considerable role in generating this variation, yet studies of the cost of chemical defence have focused on species that sequester their defences, while studies in species that produce them de novo are scarce. …
CYGD: the Comprehensive Yeast Genome Database.
2005
The comprehensive resource is available under http://mips.gsf.de/genre/proj/yeast/.; International audience; The Comprehensive Yeast Genome Database (CYGD) compiles a comprehensive data resource for information on the cellular functions of the yeast Saccharomyces cerevisiae and related species, chosen as the best understood model organism for eukaryotes. The database serves as a common resource generated by a European consortium, going beyond the provision of sequence information and functional annotations on individual genes and proteins. In addition, it provides information on the physical and functional interactions among proteins as well as other genetic elements. These cellular network…
Inferring Phytoplankton, Terrestrial Plant and Bacteria Bulk δ¹³C Values from Compound Specific Analyses of Lipids and Fatty Acids.
2015
Stable isotope mixing models in aquatic ecology require δ13C values for food web end members such as phytoplankton and bacteria, however it is rarely possible to measure these directly. Hence there is a critical need for improved methods for estimating the δ13C ratios of phytoplankton, bacteria and terrestrial detritus from within mixed seston. We determined the δ13C values of lipids, phospholipids and biomarker fatty acids and used these to calculate isotopic differences compared to the whole-cell δ13C values for eight phytoplankton classes, five bacterial taxa, and three types of terrestrial organic matter (two trees and one grass). The lipid content was higher amongst the phytoplankton (…
Development of healthy eating in children: from research to public health perspective
2019
International audience
What I say is not necessary what I do: pulses consumption in French adults
2018
International audience; The consumption of pulses in the human diet is considered to have several advantages: from a nutritional point of view, pulses are rich in dietary fibers, complex carbohydrate, minerals/vitamins and an important source of vegetal proteins. They are considered essential to insure food security and support environmental sustainability. Despite these benefits, the consumption of pulses in France has declined over the past decades, dropping from 7.2 kg in 1920 to 1.7 kg/ person per year in 2016. The aim of this study is to understand the representation of pulses among French non-vegetarian consumers, using a direct method (questionnaire) and an indirect method (scenario …
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma
2017
Fresh vegetables are recommended for the daily diet because of their low caloric content, high amount of vitamins, minerals and fiber. Furthermore, these foods are source of various phytochemical compounds such as polyphenols, flavonoids and sterols exerting antioxidant activity. Some epidemiological and clinical studies clearly showed that a diet rich in fruits and vegetables might reduce the risk of some diseases, including some forms of cancer. Modern consumers pay a great attention to the “convenience foods”, foods characterized by ease of consumption. In particular, ready-to-eat products maintain almost all characteristics of fresh harvested products. These products are minimally proce…