scholarly journals Open-access database - HERBFEEDS on nutritional quality of food plants for herbivores

2018 ◽  
Vol 6 ◽  
pp. 200-201
Author(s):  
Caroline Stolter
Keyword(s):  
Open Access ◽  
Nutritional Quality ◽  
Food Plants ◽  
Open Access Database ◽  
Quality Of Food ◽  
Access Database

The effect of fluidized bed combustion residue on the composition and nutritional quality of food crops for hamsters and rats

1985 ◽  
Vol 35 (4) ◽  
pp. 359-374 ◽  
Author(s):  
E. F. Fashandi ◽  
R. L. Reid ◽  
W. L. Stout ◽  
J. L. Hern ◽  
O. L. Bennett
Keyword(s):  
Fluidized Bed ◽  
Nutritional Quality ◽  
Food Crops ◽  
Fluidized Bed Combustion ◽  
Quality Of Food ◽  
Combustion Residue

scholarly journals Benchmarking framework for myocardial tracking and deformation algorithms: An open access database

2013 ◽  
Vol 17 (6) ◽  
pp. 632-648 ◽  
Author(s):  
C. Tobon-Gomez ◽  
M. De Craene ◽  
K. McLeod ◽  
L. Tautz ◽  
W. Shi ◽  
...  
Keyword(s):  
Open Access ◽  
Open Access Database ◽  
Access Database

Smartphone-RCCT Database: A repository of Randomized Controlled Clinical Trials of Smartphone Applications for Chronic Conditions (Preprint)

2021 ◽  
Author(s):  
Jürgen Barth ◽  
Jiani Wang ◽  
Jesus Lopez-Alcade ◽  
Christoph Kramm ◽  
Daniel Pach ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Open Access ◽  
Chronic Conditions ◽  
Smartphone Apps ◽  
Controlled Clinical Trials ◽  
Randomized Controlled Clinical Trials ◽  
Randomized Controlled ◽  
Patient Reported ◽  
Open Access Database ◽  
Access Database

BACKGROUND Chronic conditions have a big impact on disability, morbidity, and mortality worldwide. Smartphone health applications (apps) have the potential to improve the health of patients with chronic conditions and to enhance the quality and efficiency of healthcare. The number of randomized controlled trials (RCTs) of smartphone health apps is increasing but a collection of the available evidence in one database is still missing. OBJECTIVE To describe Smartphone-RCCT, which is a database of randomized controlled clinical trials (RCTs) of smartphone apps for chronic conditions. METHODS Smartphone-RCCT is an open-access database collecting bibliographic references and important characteristics of RCTs. For a study to be included, the following criteria had to be met: a) RCT published in a peer-reviewed journal; b) adult study participants with one or several chronic conditions that represent the main health problem addressed by the study intervention. c) Intervention: smartphone health app used by the patient. d) Comparator: any control condition. e) Outcomes: any patient-reported health outcome (studies exclusively measuring the patients’ knowledge about the chronic conditions or their satisfaction with the smartphone app were excluded). f) Sample size: at least 15 participants per study arm. We searched in electronic databases and other resources to identify relevant studies. Two reviewers selected the studies and extracted data independently. RESULTS The database is available in Open Science Framework (OSF): https://osf.io/nxerf/. Annual updates are planned. CONCLUSIONS Smartphone-RCCT is the first systematic open-access database collecting peer-reviewed publications of RCTs of smartphone apps for patients with chronic conditions. The database accelerates the delivery of evidence-based information in a dynamic research field. It represents an essential resource for different stakeholders, such as professionals working in evidence synthesis, meta-epidemiological studies, or planning a RCT. CLINICALTRIAL https://osf.io/nxerf/

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

Sign in / Sign up

Export Citation Format

Share Document