Ready-Meal Consumption During Pregnancy is a Risk Factor for Stillbirth: The Japan Environment and Children's Study (JECS)

2021 ◽  
Author(s):  
Hazuki Tamada ◽  
Takeshi Ebara ◽  
Taro Matsuki ◽  
Sayaka Kato ◽  
Hirotaka Sato ◽  
...  
Keyword(s):  
Risk Factor ◽  
Ready Meal ◽  
Meal Consumption

Attitudes and beliefs directed towards ready-meal consumption

2004 ◽  
Vol 4 (4) ◽  
pp. 159-169 ◽  
Author(s):  
Mia Ahlgren ◽  
Inga-Britt Gustafsson ◽  
Gunnar Hall
Keyword(s):  
Attitudes And Beliefs ◽  
Ready Meal ◽  
Meal Consumption

Consumers’ health-related motive orientations and ready meal consumption behaviour

Appetite ◽  
2008 ◽  
Vol 51 (3) ◽  
pp. 704-712 ◽  
Author(s):  
Nele Geeroms ◽  
Wim Verbeke ◽  
Patrick Van Kenhove
Keyword(s):  
Consumption Behaviour ◽  
Health Related ◽  
Ready Meal ◽  
Meal Consumption

scholarly journals Ready-meal consumption: associations with weight status and cooking skills

2010 ◽  
Vol 14 (2) ◽  
pp. 239-245 ◽  
Author(s):  
Klazine van der Horst ◽  
Thomas A Brunner ◽  
Michael Siegrist
Keyword(s):  
Nutritional Value ◽  
Weight Status ◽  
Strong Predictor ◽  
Normal Weight ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Cooking Skills ◽  
And Gender ◽  
Ready Meal ◽  
Meal Consumption

AbstractObjectiveThe ready-meal market has grown considerably in recent years. At the same time, a degradation of traditional cooking skills has been observed. Ready meals are often rich in energy, fat and sugar and lack vegetables; however, studies investigating associations between ready-meal consumption, overweight and cooking skills are lacking. The present study examines whether demographic factors, overweight, beliefs about the nutritional value and taste of ready meals and cooking skills are associated with ready-meal consumption.DesignCross-sectional survey.SettingReady-meal consumption, weight status, cooking skills, beliefs about the taste and nutritional value of ready meals and demographic variables were assessed with self-administered questionnaires. Data were analysed with one-way ANOVA and multiple regression analysis.SubjectsA total of 1017 adults from the German-speaking part of Switzerland.ResultsMen reported being more positive about ready meals and having fewer cooking skills compared with women. Overweight adults (BMI > 25 kg/m2) were more positive about nutrients and vitamins in ready meals compared with normal-weight adults. Ready-meal consumption was associated with cooking skills (β = −0·192), age (β =− 0·228), overweight (β = 0·129), nutritional value (β = −0·131), taste (β = −0·126), working status (β = 0·096) and gender (β = 0·084).ConclusionsCooking skills were identified as a strong predictor of ready-meal consumption. The importance of cooking skills as a barrier to healthy eating should be explored, as it is plausible that cooking skills will further decrease in the future. Next, the study provided evidence for an association between ready-meal consumption and overweight. Further research should examine the importance of ready meals for the overweight epidemic.

Ready-meal consumption in older people: association with obesity and dietary intake

2018 ◽  
Vol 31 (6) ◽  
pp. 855-861
Author(s):  
Gaëlle Soriano ◽  
◽  
Philippe Souto De Barreto ◽  
Yves Rolland ◽  
Marie Plessz ◽  
...  
Keyword(s):  
Older People ◽  
Dietary Intake ◽  
Ready Meal ◽  
Meal Consumption

The effects of ready meal consumption on appetite, satiety and subsequent energy intake

Appetite ◽  
2018 ◽  
Vol 130 ◽  
pp. 307-308
Author(s):  
Sarah E. Hillier ◽  
Rachel Greene ◽  
Harshi Thakkar ◽  
Simona Dangerfield ◽  
Miriam E. Clegg
Keyword(s):  
Energy Intake ◽  
Ready Meal ◽  
Meal Consumption

Clinical aspects of reactive oxygen and nitrogen species

2004 ◽  
Vol 71 ◽  
pp. 121-133 ◽  
Author(s):  
Ascan Warnholtz ◽  
Maria Wendt ◽  
Michael August ◽  
Thomas Münzel
Keyword(s):  
Oxidative Stress ◽  
Reactive Oxygen Species ◽  
Risk Factor ◽  
Endothelial Dysfunction ◽  
Vascular Tissue ◽  
Rapid Development ◽  
Reactive Oxygen ◽  
Clinical Aspects ◽  
No Production ◽  
Oxygen Species

Endothelial dysfunction in the setting of cardiovascular risk factors, such as hypercholesterolaemia, hypertension, diabetes mellitus and chronic smoking, as well as in the setting of heart failure, has been shown to be at least partly dependent on the production of reactive oxygen species in endothelial and/or smooth muscle cells and the adventitia, and the subsequent decrease in vascular bioavailability of NO. Superoxide-producing enzymes involved in increased oxidative stress within vascular tissue include NAD(P)H-oxidase, xanthine oxidase and endothelial nitric oxide synthase in an uncoupled state. Recent studies indicate that endothelial dysfunction of peripheral and coronary resistance and conductance vessels represents a strong and independent risk factor for future cardiovascular events. Ways to reduce endothelial dysfunction include risk-factor modification and treatment with substances that have been shown to reduce oxidative stress and, simultaneously, to stimulate endothelial NO production, such as inhibitors of angiotensin-converting enzyme or the statins. In contrast, in conditions where increased production of reactive oxygen species, such as superoxide, in vascular tissue is established, treatment with NO, e.g. via administration of nitroglycerin, results in a rapid development of endothelial dysfunction, which may worsen the prognosis in patients with established coronary artery disease.

The retailing environment in Ireland and its effect on the chilled ready meal market

2000 ◽  
Vol 24 (4) ◽  
pp. 234-241 ◽  
Author(s):  
Zandra Reed ◽  
Heather McIlveen ◽  
Christopher Strugnell
Keyword(s):  
Ready Meal
Sign in / Sign up

Export Citation Format

Share Document