A New Look at Intersectoral Partnerships Supporting a Healthy Diet and Active Lifestyle:The Centre of Excellence in Functional Foods, Australia, Combining Industry, Science and Practice

2005 ◽  
pp. 151-161 ◽  
Author(s):  
Linda C. Tapsell ◽  
Craig S. Patch ◽  
Lynda S. Gillen
Keyword(s):  
Functional Foods ◽  
Healthy Diet ◽  
Centre Of Excellence ◽  
New Look

Nutrition

2015 ◽  
Author(s):  
Jean Dallongeville ◽  
Deborah Lycett ◽  
Monique Verschuren
Keyword(s):  
Cardiovascular Disease ◽  
Functional Foods ◽  
Dietary Habits ◽  
Healthy Diet ◽  
Medical Evidence ◽  
Human Diet ◽  
Clinical Consequences ◽  
Macro And Micronutrients ◽  
Prevention Of Cardiovascular Disease

Different aspects of the human diet are causally related to atherosclerosis and its clinical consequences; therefore a balanced and healthy diet is the cornerstone of the prevention of cardiovascular disease. In this chapter an overview is given of the medical evidence supporting the importance of nutrition in prevention of cardiovascular disease; practical ways to cultivate cardioprotective dietary habits are summarized not only in terms of macro- and micronutrients but also in relation to foods, functional foods. and portfolio diets.

Functional foods for a healthy diet and control of their physiological activity

2021 ◽  
Author(s):  
L. Eliseeva ◽  
D. Kokorina ◽  
E. Zhirkova ◽  
V. Martirosyan ◽  
V. Orobets
Keyword(s):  
Functional Foods ◽  
Physiological Activity ◽  
Healthy Diet ◽  
And Control

PEDIATRIC NEWS Unveils a New Look for the New Year

2010 ◽  
Vol 44 (1) ◽  
pp. 2
Author(s):  
Catherine Cooper Nellist ◽  
Mary Jo Dales
Keyword(s):  
New Look

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

New Look on Age

1973 ◽  
Vol 18 (7) ◽  
pp. 332-333
Author(s):  
KURT W. BACK
Keyword(s):  
New Look

Gilbert and Andrews Take a New Look at Shame

2000 ◽  
Vol 45 (6) ◽  
pp. 628-630
Author(s):  
June P. Tangney ◽  
Ronda L. Hearing
Keyword(s):  
New Look

Retardation: A New Look

1960 ◽  
Vol 5 (1) ◽  
pp. 16-17
Author(s):  
IRA ISCOE
Keyword(s):  
New Look
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