Search results for "Food energy"
showing 4 items of 4 documents
The BFMNU method as an alternative to the methods in use based on energy: study of the correlation between food energy and body mass
2018
Abstract Introduction: to establish slimming guidelines and any other changing treatments is useful to know the individual's energy expenditure due to the fact that, nowadays, the incidence of many diseases related to the loss of lean mass and the accumulation of adipose tissue has increased. The dietary treatments are carried out on calculating the energy contained in food, and then put in relation to the total energy expended by the body in order to produce changes in body mass. Objective: the aim of this study was to evaluate the correlation between the food energy and body mass of different subjects in various pathophysiological conditions. Methods: one hundred and twenty subjects (male…
Energy and environmental assessment of the institutional catering in Lombardy (Italy)
2018
Climate change calls for decisive actions to match sustainable development goals, among which key factors are the reduction of energy consumption and carbon footprint. Agri-food sector is one of the main priority areas contained in the European Sustainable Production and Consumption policies, aiming to create more sustainable consumption and production patterns and pushing for environmental international agreements for climate change mitigation and national laws for the efficient use of resources. Public restoration plays a central role in the food consumption sector, at least in developed countries. In particular, institutional catering is playing a relevant role in outdoor meals provided …
Energy and environmental life cycle assessment of an institutional catering service: An Italian case study
2019
Food production is recognised as one of the major drivers for global environmental pressure. In the last years, changes in consumption models result in an increasing population consuming food out of home that pose the catering service sector at the centre of the European Union policies aimed at improving the environmental sustainability of the food sector. In this framework, better technical knowledge on the environmental impacts of catering service is essential in order to identify potential actions towards a more sustainable food sector. This article presents an environmental assessment of a school catering service operating in Italy and delivering approximately 2,518,128 meals per year. …
Eight-year trends in food, energy and macronutrient intake in a sample of elderly German subjects.
2005
Time trends in the food and the corresponding energy and macronutrient intake between 1994 and 2002 are investigated as part of the longitudinal study on nutrition and health status in an ageing population in Giessen, Germany (GISELA study). The dietary intake is assessed via a 3 d estimated dietary record especially developed and validated for this study. A total of 2135 records from 532 subjects, aged 60 years and over, are analysed separately according to sex and age groups (born 1904–1928 and born 1929–1942). Results show that the food, energy and macronutrient intake of the GISELA subjects stayed fairly stable over the study period. However, some significant changes in the consumption …