International Journal of Food Sciences and Nutrition 
This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.
This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.Knowledge, attitude and behaviours towards food sustainability in a group of Italian consumers. A cross-sectional study
Int J Food Sci Nutr. 2024 Apr 4:1-12. doi: 10.1080/09637486.2024.2335524. Online ahead of print.ABSTRACTSustainability is crucial for transforming the food system, addressing environmental and nutrition issues and depends on consumer perceptions and values. This cross-sectional study investigates the relationship between sustainability attitudes, knowledge, and eating behaviours. Nearly half reported high level of knowledge regarding food sustainability while 24% expressed high attitude towards food sustainability. Women reported higher levels of knowledge and attitude towards food sustainability. Logistic regression analy...
Source: International Journal of Food Sciences and Nutrition - April 4, 2024 Category: Nutrition Authors: Vincenza Gianfredi Lorenzo Stacchini Sofia Lotti Iris Sarno Francesco Sofi Monica Dinu Source Type: research
Randomised, double-blind, parallel group comparison of Ashitaba ( < em > Angelica Keiskei < /em > ) chalcone effects on visceral fat areas and waist circumference of overweight persons
Int J Food Sci Nutr. 2024 Apr 1:1-10. doi: 10.1080/09637486.2024.2334070. Online ahead of print.ABSTRACTThis randomised, placebo-controlled, double-blind, parallel-group study aimed to determine whether encapsulated Ashitaba chalcone (16 mg comprising 10.1 mg 4-hydroxyderricin and 5.9 mg xanthoangelol) could reduce obesity in 17 men and 25 women with a body mass index (BMI) of 25 to < 30. Participants ingested capsules containing either the chalcone or a placebo daily for 12 weeks. The primary endpoint was changes in visceral fat areas determined by computed tomography (CT) at baseline, and at 8 and 12 weeks later. The ...
Source: International Journal of Food Sciences and Nutrition - April 1, 2024 Category: Nutrition Authors: Norikazu Watanabe Kenichi Inoue Hiroyuki Hara Miyu Midorikawa Mitsuhiro Ohta Naoki Ohkura Source Type: research
An appetite for change: shaping consumer choices through food labelling amidst global challenges
Int J Food Sci Nutr. 2024 Mar;75(2):119-121. doi: 10.1080/09637486.2024.2329874. Epub 2024 Mar 20.NO ABSTRACTPMID:38508777 | DOI:10.1080/09637486.2024.2329874 (Source: International Journal of Food Sciences and Nutrition)
Source: International Journal of Food Sciences and Nutrition - March 20, 2024 Category: Nutrition Authors: Nikhil Gokani Giuseppe Grosso Source Type: research
