Nutrition Bulletin

Công bố khoa học tiêu biểu

* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet
Nutrition Bulletin - Tập 45 Số 3 - Trang 281-293 - 2020
Marta Lonnie, Alexandra M. Johnstone
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...... hiện toàn bộ
Health effects of resistant starch
Nutrition Bulletin - Tập 42 Số 1 - Trang 10-41 - 2017
S. Lockyer, Anne P. Nugent
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 t...... hiện toàn bộ
The benefits of fish consumption
Nutrition Bulletin - Tập 36 Số 1 - Trang 6-19 - 2011
C. H. S. Ruxton
Is poor diet linked to the development of allergies in children?
Nutrition Bulletin - Tập 38 Số 2 - Trang 210-214 - 2013
C. S. Williamson
NEWS AND VIEWS: The possible impact of inflation on nutritionally vulnerable households in a developing country using South Africa as a case study
Nutrition Bulletin - Tập 35 Số 3 - Trang 254-267
Hettie C. Schönfeldt, Nicolette Hall, Hester Vermeulen
Red meat in the diet: an update
Nutrition Bulletin - Tập 36 Số 1 - Trang 34-77 - 2011
Laura Wyness, E. Weichselbaum, Á. O’Connor, E. B. Williams, B. Benelam, H. Riley, Sara Stanner
Carbohydrates and dietary fibre
Nutrition Bulletin - Tập 32 Số 1 - Trang 21-64 - 2007
J. Lunn, Judy Buttriss
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 incon...... hiện toàn bộ
Health properties of resistant starch
Nutrition Bulletin - Tập 30 Số 1 - Trang 27-54 - 2005
Anne P. Nugent
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 a...... hiện toàn bộ
Nutritional properties of edible fungi
Nutrition Bulletin - Tập 28 Số 3 - Trang 305-308 - 2003
Michèle Sadler
Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective
Nutrition Bulletin - Tập 45 Số 2 - Trang 230-240 - 2020
Μαρία Τράκα, Jenny Plumb, Rachel Berry, Hannah Pinchen, Paul Finglas
AbstractThe UK national food composition dataset, maintained at the Quadram Institute Bioscience, is a valuable national resource for a variety of users. The UK has a long history of compiling and utilising food composition data, which started for the specific purpose of understanding war‐time nutrition, and is now fundamental to multiple areas of research, policy,...... hiện toàn bộ
Tổng số: 14   
  • 1
  • 2