منابع مشابه
Safe Foods for Celiac People
Celiac Disease is a chronic entheropathy produced by gluten intolerance, more precisely to certain proteins called prolamines, which causes atrophy of intestinal villi, malabsorption and clinical symptoms that can appear in both childhood and adulthood. This pathogeny, results from the interaction of genetic, immunologic and environmental factors, which produce the lesions on the mucosa of the ...
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Elderly people in Japan are becoming part of virtual communities. This article explores the online experience of such people, how they interact with others and how they construct social support relationships via computermediated communication (CMC). This ethnographic research, through participant observation and in-depth interviews, reveals that these elderly people enjoy interaction in a varie...
متن کاملBarriers and catalysts of nutrition literacy among elderly Japanese people.
Improving skills for accessing and utilizing diet/nutrition information is important for preventing non-communicable diseases and frailty among elderly people. With the rapidly increasing number of elderly people in the world, promoting nutrition literacy among them is a pivotal health policy for maintaining and promoting health. This article describes the barriers and catalysts of nutrition li...
متن کاملAlgae as Functional Foods for the Elderly
Older people may have more difficulties in acquiring the nutrients they need from diet and they are at greater risk of chronic diseases. Hence, functional foods based on algae, might have a role in improving very important nutrients intake without an increase in calories. This is crucial for middle age people that become less active and will not dispend as much energy as they use to, which will...
متن کاملSensory design of foods for the elderly.
BACKGROUND/AIMS Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. METHODS Meat- and carrot-based, ...
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ژورنال
عنوان ژورنال: Nippon Eiyo Shokuryo Gakkaishi
سال: 2005
ISSN: 1883-2849,0287-3516
DOI: 10.4327/jsnfs.58.103