Nutrition Bulletin
SCIE-ISI SCOPUS (1968-2025)
1467-3010
1471-9827
Anh Quốc
Cơ quản chủ quản: WILEY , John Wiley and Sons Ltd
Lĩnh vực:
Medicine (miscellaneous)Nutrition and Dietetics
Phân tích ảnh hưởng
Các bài báo tiêu biểu
Health properties of resistant starch
Tập 30 Số 1 - Trang 27-54 - 2005
Summary Resistant starch (RS) refers to the portion of starch and starch
products that resist digestion as they pass through the gastrointestinal tract.
RS is an extremely broad and diverse range of materials and a number of
different types exist (RS1–4). At present, these are mostly defined according to
physical and chemical characteristics. RS may be categorised as a type of
dietary fibre, as d...
Carbohydrates and dietary fibre
Tập 32 Số 1 - Trang 21-64 - 2007
Summary The health benefits of including sufficient dietary fibre in the diet
have been well described and have formed the basis of dietary recommendations
around the world. However, dietary fibre is a complex dietary entity, consisting
of many non‐digestible components of food. Debate surrounding the definition and
measurement of dietary fibre has resulted in inconsistencies in labelling,
descri...
Satiation, satiety and their effects on eating behaviour
Tập 34 Số 2 - Trang 126-173 - 2009
Summary Introduction Physiological mechanisms of satiation and satiety Measuring
satiation and satiety The effects of foods and drinks on satiety The effect of
external factors on satiation and satiety Satiation, satiety and weight control
Conclusions SummaryIn the context of the rising prevalence of obesity around the
world, it is vital to understand how energy balance and bodyweight are
controll...
Health effects of resistant starch
Tập 42 Số 1 - Trang 10-41 - 2017
AbstractThe merits of a fibre‐rich diet are well documented. Resistant starch
(RS) is a form of starch that resists digestion in the small intestine and, as
such, is classified as a type of dietary fibre. RS can be categorised as one of
five types (RS1–5), some of which occur naturally in foods such as bananas,
potatoes, grains and legumes and some of which are produced or modified
commercially, a...
Why we eat what we eat: the role of autonomous motivation in eating behaviour regulation
Tập 36 Số 1 - Trang 102-107 - 2011
The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet
Tập 45 Số 3 - Trang 281-293 - 2020
AbstractSustainable diets are proposed as a means to improve public health and
food security and to reduce the impact of the food system on the environment.
Guidance around sustainable diets includes a reduction of animal products in
order to move towards a more plant‐based diet, meaning that plant‐originated
foods are a predominant, but not the sole component of a diet. The main
principles of a s...
Personalised nutrition: What makes you so special?
Tập 41 Số 4 - Trang 353-359 - 2016
AbstractPersonalised nutrition can be defined as developing unique nutrition
guidelines for each individual; precision nutrition seeks to develop effective
approaches based on the combination of an individual's genetic, environmental
and lifestyle factors. The former infers variants that underlie traits are
largely fixed (i.e. stable across time) and appeals to the notion that we are
inherently di...