BACKGROUND The purpose of this study was to investigate relationships between ideological beliefs, perceptions of the importance of health behaviours, health attitudes, food consumption, and Body Mass Index (BMI). A behavioural model was hypothesized based on the Theory of Reasoned Action (Fishbein & Ajzen, 1975). METHODS A survey was conducted among shoppers aged between 40 and 70 years at E...

Production of chicken meat is an important branch of food industry. Generally, poultry meat farmers aim to produce birds with superior body weight and feed conversion ratio. However, in line with current developments, there are other parameters that must to be taken into account such as lower body fat deposition and improvement in the nutrient composition of products corresponding to consumer r...

Recently consumer demands in the field of food has significantly changed. Consumers, in fact, are aware of that food is related to their health [1]. Even the concept of food has undergone in recent years a profound transformation since it is not only to provide necessary nutrients for humans but also to prevent diseases and improve physical and mental consumer health [2]. In this regard, functi...

Functional foods are extremely beneficial components found naturally in foods or added to the regular diet which include secondary metabolites, prebiotics, probiotics, synbiotics in addition to the usual vitamins, minerals and amino acids. Functional food ingredients contain biologically beneficial carotenoids, fatty acids, flavonoids, betalains, phenols, phenolic acids, phytosterols, alkaloids...

This narrative review examines the changes required in dietary behaviours to address the current global burden of disease resulting from diet-associated cardiometabolic dysfunction. Beginning with known relationships between nutritional factors and health outcomes, the review identifies a number of problems with current dietary behaviours, using examples from the Australian context. Implication...

BACKGROUND Food literacy and nutrition education from kindergarten to 12th grade is a recommended strategy to address obesity prevention. However, limited research has explored children's understanding and conceptualization of food and healthy eating to inform the development of curricula and messaging strategies. OBJECTIVE To explore and identify patterns and themes regarding how children di...