Search results for "DIET"
showing 10 items of 4602 documents
Relative validity of a short food frequency questionnaire assessing adherence to the Norwegian dietary guidelines among colorectal cancer patients
2018
Background: The Norwegian food-based dietary guidelines (FBDG) aim at reducing the risk of developing chronic diseases and promote overall health. We studied the effect of the Norwegian FBDG in colorectal cancer (CRC) patients. There is a need for a time-efficient dietary assessment tool measuring adherence to these guidelines in patients treated for dietary dependent cancer, such as CRC patients. Objective: To evaluate a new short food frequency questionnaire (NORDIET-FFQ), developed to estimate adherence to the Norwegian FBDG among CRC patients. Design: Eighty-one CRC patients from both study groups in the Norwegian Dietary Guidelines and Colorectal Cancer Survival study, an ongoing dieta…
Comparative validity of the ASSO - Food Frequency Questionnaire for the web-based assessment of food and nutrients intake in adolescents
2015
Background : A new web-based food frequency questionnaire (the ASSO–FFQ) was developed within the ASSO Project funded by the Italian Ministry of Health. Objective : The aim of the present study is to assess the validity of the ASSO–FFQ at food groups, energy, and nutrients level. Design and subjects : The validation study compared the ASSO–FFQ against a weighted food record (WFR) measuring foods, beverages and supplements intake, compiled during the week following the ASSO–FFQ administration. Ninety-two subjects aged 14–17, recruited from secondary schools in Palermo (Italy), completed the ASSO–FFQ and WFR. The intake of 24 food groups, energy, and 52 nutrients were taken as main outcomes. …
Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals
2016
Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of empirical evidence on the phenomenon. The major aim of the present study was to investigate the importance of perceived colour as a driver of chemosensory judgments of Pinot noir wines including sensory evaluations of quality and typicality. Twenty-three French and 23 New Zealand (NZ) wine professionals judged Pinot noir wines from France and NZ on a range of attributes including perceived colour (hue, intensity, and brightness), varietal characteristics, and overall wine quality. The wines were evaluated in both standard clear glassware w…
Efficacy of Chondroitin Sulfate in Patients with Knee Osteoarthritis: A Comprehensive Meta-Analysis Exploring Inconsistencies in Randomized, Placebo-…
2019
Introduction There are some controversies about treatment modalities in osteoarthritis (OA), including chondroitin sulfate (CS). The objective of this study was to determine whether CS is effective at alleviating pain and improving function in patients with knee OA and to identify the factors that explain inconsistencies in clinical trial results. Methods We conducted a systematic review of randomized, placebo-controlled trials, searching the databases Medline, Cochrane central register for controlled trials and Scopus. Random effects meta-analysis was then performed, using tau2 and I2 statistics to assess heterogeneity. The pain and Lequesne index (LI) scores were expressed as standardized…
Effectiveness of removable appliances with temperature sensors in orthodontic patients: a systematic review and meta-analysis
2021
Summary Background/objective Patient compliance during orthodontic treatment is one of the factors that most affects success in the final result. The use of removable appliances is frequent at an early age and the monitoring of its use is essential to assess the collaboration of the patient. The aim of this study was to establish the effectiveness of microsensors included in removable appliances during orthodontic treatment or in the retention phase to enable a reliable and individualized follow-up of the patient. Search methods The article search was carried out in various electronic databases and journals without any language restrictions. Selection criteria Studies using microsensors int…
P036: Impact de la densité énergétique de boissons sucrées sur l’apprentissage de l’appréciation et de l’ajustement calorique chez l’enfant
2014
Introduction et but de l’etude Il a ete montre que l’association repetee, dans une matrice alimentaire, entre une flaveur et une densite energetique pouvait entrainer un conditionnement flaveur-nutriment. Ainsi, apres apprentissage, la flaveur signale l’energie apportee par l’aliment et une flaveur associee a une plus forte densite energetique est plus appreciee. L’objectif du present travail est d’etudier, chez l’enfant de 8-11 ans, le developpement et la stabilite d’un conditionnement flaveur-nutriment sur l’appreciation de boissons et sur la capacite a ajuster l’energie consommee au repas qui suit leur ingestion. Materiel et methodes Pour cela, 44 enfants ont ete exposes a deux boissons …
O04 Le sensing intestinal des lipides alimentaires médié par CD36 est-il altéré en cas de syndrome métabolique ?
2013
International audience; [Pas de résumé]
Gastrocriticism: pentru o reinterpretare a poeziei lui Emil Brumaru
2019
Abstract The aim of this essay is to offer a gastrocritical analysis of Emil Brumaru's poetry, taking into consideration the symbolism of fruits, vegetables, dairy products, spices and food in general. The four main parts of the essay are based on the sensuality of the fruits, on the memories brought up by food, on dreams stirred up by spices and on the autochtonous place described by the traditional "zacusca". These, all together, will prove the fact that the gastronomical references in Brumaru's poetry are full of connotations and this is what we will try to identify by the interdisciplinar approach.
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
2019
Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line,...
Activités oxydo-réductrices dans la salive : modulation par l’alimentation et importance pour la perception sensorielle des aliments
2020
Resume La salive est un fluide complexe contenant des electrolytes, des molecules organiques, des microorganismes, des debris alimentaires et cellulaires, mais aussi des proteines de differentes natures qui lui permettent d’assurer de nombreuses fonctions. La salive a entre autres un role dans le controle et la modulation des dommages resultant de mecanismes oxydants en bouche. Cet article introduit les principaux composes salivaires impliques dans le stress oxydant et ceux impliques dans la neutralisation de ces especes oxydantes, le maintien du potentiel redox et la reparation des dommages issus de l’oxydation des biomolecules en bouche. Il propose un etat des lieux des connaissances sur …