Defining and labelling ‘healthy’ and ‘unhealthy’ food

Defining and labelling 'healthy' and 'unhealthy' food.

OBJECTIVE To consider the use of systematic methods for categorising foods according to their nutritional quality ('nutrient profiling') as a strategy for promoting public health through better dietary choices. METHODS We describe and discuss several well-developed approaches for categorising foods using nutrient profiling, primarily in the area of food labelling and also with respect to adve...

Snack frequency: associations with healthy and unhealthy food choices.

OBJECTIVE We examined associations between snack frequency, sociodemographic characteristics, BMI, dietary and eating behaviour. In order to identify whether various subgroups of high-frequency snack consumers exist, we investigated underlying food patterns and lifestyle factors. DESIGN The data were based on the Swiss Food Panel Questionnaire of 2010, which included an FFQ, questions relatin...

Perception of healthy and unhealthy food among Chinese adolescents

Demand for Healthy and Unhealthy Food: Implications on Obesity by

Contributions of adipose tissue architectural and tensile properties toward defining healthy and unhealthy obesity.

The extracellular matrix (ECM) plays an important role in the maintenance of white adipose tissue (WAT) architecture and function, and proper ECM remodeling is critical to support WAT malleability to accommodate changes in energy storage needs. Obesity and adipocyte hypertrophy place a strain on the ECM remodeling machinery, which may promote disordered ECM and altered tissue integrity and coul...