Search results for " NUTRITION"

The European consumers’ understanding and perceptions of the “organic” food regime

2004

This paper explores consumer understanding and perception of organic food, with specific reference to the relatively new concept of organic farmed salmon. Key themes associated with the term “organic” and its meaning, as determined by consumers, are explored and the role of labelling and regulatory authorities considered. Focus groups in five countries (UK, Germany, Spain, Norway and France) consisting of 196 participants showed that most consumers are confused about the meaning of the term organic and are largely unaware of the organic certification and labelling process. Many consumers were unsure, even sceptical about the concept of organic farmed salmon and display a large amount of dis…

Soybean Seedlings Enriched with Iron and Magnesium - Impact on Germination, Growth and Antioxidant Properties

2018

Abstract Iron (Fe) and magnesium (Mg) deficiency in human diets is a widespread problem observed in various regions of the world. Insufficient Fe uptake results in the development of iron dependent anaemia and depressed physical and intellectual performance. In turn Mg deficiency is associated with alterations in neuromuscular and cardiovascular systems. An emerging alternative to traditional supplementation of these elements in the form of pills, liquids or effervescent tablets, is introduction of fortified food products. In present study we show that preincubation of soybean seeds in Fe and Mg solutions leads to elevated content of these elements in the seedlings. Importantly the pretreat…

Eating chocolate, smelling perfume or watching video advertisement: Does it make any difference on emotional states measured at home using facial exp…

2019

Type d'article : méthodologie, recherche et revue.; International audience; The recording of facial expressions allows for implicit measurement of emotional states over time. The present study investigated whether these recordings can be acquired, using computer webcams, when testing products at home. Three types of product spaces (chocolates, perfumes and video advertisements) were evaluated at home by 44 subjects using a facial expression measurement protocol. Each product space was composed of three products. The first objective examined the feasibility of such a home-based protocol. The second objective investigated whether several products in the same product space could be characteriz…

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

2020

Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers’ well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods an…

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

2020

Abstract Background Meat, fish and derived products are perishable food items with quick deterioration under improper storage. Edible films and/or coatings present an interesting approach to preserve and package these foods. These are composed of biopolymers generated from food industry wastes or underutilized sources of proteins, lipids, or polysaccharides that are biodegradable, edible and can act as carriers with active agents from natural sources. Scope and approach The protective effect of active films and coatings in meat, fish and derived products against quality decay during storage is described. This review reinforces the benefits of active films and coatings incorporated with natu…

Influence of label and location of testing on acceptability of cream cheese varying in fat content

1995

The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.

L'enfant face aux aliments: d'avant-goûts en préférences en programmations

2008

Identité narrative, déprise et vécu du vieillissement

2018

Cet article se propose d’envisager le rapport entre deprise et recit de soi comme source de continuite identitaire dans une perspective philosophique, en reference a la notion d’identite narrative de Paul Ricœur. Si le recit de soi permet de mettre en forme le temps que l’on vit sans supposer un noyau non changeant de l’identite, ce recit devrait favoriser le processus de deprise. Mais cette mise en forme du temps par le recit se heurte a plusieurs obstacles : l’invisibilite de notre propre vieillissement qui ne nous laisse pas l’elaborer, sauf a souscrire aux regards exterieurs qui nous objectivent ; la difficulte d’articuler ce recit avec nos valeurs fondamentales dans la duree du temps d…

“Is there any sugar in bread?” A qualitative video analysis of student activating learning tasks in Home Economics

2021

The Norwegian Food and Health (FH) school subject aims to develop students' ability to understand the association between diet and health. Research on FH in Norway indicates that the main focus today is on cooking and the development of practical cooking skills, leaving little emphasis on activities related to the more theoretical aspects of the curriculum. To increase students’ knowledge and skills regarding nutrition and health, we aimed to evaluate three newly developed student-activating learning tasks. Three 6th grade FH classes in Southern Norway participated. Audio and video recording of the learning tasks were used to evaluate the activities. Also, data from focus group discussions …

Structuration sociale de l’alimentation périnatale en France. Synthèse des résultats de la cohorte Elfe

2019

Tichit Christine, Kersuzan Claire, Dhuot Raphael, Gojard Séverine, Nicklaus Sophie, Bournez Marie, Lauzon-Guillain Blandine de, Wagner Sandra, Kadawathagedara Manik, Lioret Sandrine, Charles Marie-Aline, Thierry Xavier. Structuration sociale de l’alimentation périnatale en France. Synthèse des résultats de la cohorte Elfe. In: Revue des politiques sociales et familiales, n°129-130, 4e trimestre 2018 - 1er trimestre 2019. Dossier « Normes sociales et socialisation alimentaires ». pp. 99-107.