Nutritional Quality of Organic Foods

Nutritional quality of organic foods: a systematic review.

BACKGROUND Despite growing consumer demand for organically produced foods, information based on a systematic review of their nutritional quality is lacking. OBJECTIVE We sought to quantitatively assess the differences in reported nutrient content between organically and conventionally produced foodstuffs. DESIGN We systematically searched PubMed, Web of Science, and CAB Abstracts for a peri...

Nutritional Quality of Fermented Foods

A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...

The Effect of Teaching Consumption of Organic Foods on Nutritional Knowledge and Performance of High School Students

Background & objectives: Today, the world is facing with increase of population and shortage of foods. Organic products are produced without the intervention of any chemicals or artificial methods. In spite of general teaching to increase nutritional knowledge, there still is a deep gap between recommendations and what is seen in nutritional performance, so choosing the right teaching methods i...

Nutritional quality of foods marketed to children in Honduras.

Evidence suggests that exposure to advertising of unhealthy foods may contribute to increased rates of obesity in children. This study examined the extent to which television stations marketed unhealthy foods to children during after-school programming aired over one week in La Ceiba, Honduras. Content analysis was performed on four television stations, including one broadcast station and three...

Nutritional Quality of Foods with Health-related Claims