The Hugh Sinclair Unit of Human Nutrition (HSUHU) at the University of Reading was founded in October 1995 with the appointment of Christine Williams OBE as the first Hugh Sinclair Chair in Human Nutrition. This was made possible by the competitively won funds from the estate and legacy of the late Professor Hugh Macdonald Sinclair (1910-1990). The vision for the newly established HSUHN was to ...

BackgroundProviding healthcare for students is one of the primary duties of the states. This study aimed to analyze the contents of the science textbooks of Junior High School course in terms of the components of health education in Iran.Materials and MethodsThis descriptive study was conducted through content analysis. To collect data, a researcher-made check list including: physical health, n...

A few years ago Reader’s Digest gave an account of the hazards of food. It was a tongue in cheek approach and suggested, for example, that milk on the cereal at breakfast would lead to coronary artery disease, that the bacon contained nitrosamines which would produce cancer, that the coffee was atherogenic and that the sugar added to it and to the cereal was responsible for all manner of ills. ...

Yosuke Yamada, Stéphane Blanc, Yuichiro Nishida, Kazutoshi Nishijima, Naoyuki Ebine, Timothy Shriver, and Dale A. Schoeller Nutritional Sciences, University of Wisconsin-Madison, Madison, Wisconsin; Research Fellow, Japan Society for the Promotion of Science, Tokyo, Japan; Université de Strasbourg, Institut Pluridisciplinaire Hubert Curien, Département d’Ecologie, Physiologie et Ethologie, Cent...

C. L. Johnson, M. C. Mojtahedi, D. Hernando, D. C. Karampinos, M. P. Thorpe, D. Chen, E. M. Evans, and J. G. Georgiadis Mechanical Science and Engineering Department, University of Illinois at Urbana-Champaign, Urbana, IL, United States, Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States, Electrical and Computer Engineering Department, Univer...

Asuka Kamei, Yuki Watanabe, Tomoko Ishijima, Mariko Uehara, Soichi Arai, Hisanori Kato, Yuji Nakai, and Keiko Abe Food Safety and Reliability Project, Kanagawa Academy of Science and Technology, Takatsu-ku, Kawasaki, Kanagawa; Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, University of Tokyo, Bunkyo-ku, Tokyo; Department of Nutritional Science, F...

despite the increased emphasis on chronic non-communicable diseases, there are notable deficits about nutrition education in many medicine training programs particularly gastroenterology fellowship programs. in the present cross-sectional study, we examined the nutritional knowledge related to clinical nutrition among iranian gastroenterology fellows. thirty-six gastroenterology fellows current...

introduction: a challenge for health care providers is that there will be a distinct rise globally in the number of elderly people aged 80 years and over. malnutrition is a well-known problem among elderly people. the aim of this study was to determine nutritional status and its associated risk factors in elderly nursing home residents in tehran, iran. methods: the cross-sectional study was car...

the nutrients are able to interact with molecular mechanisms and modulate the physiological functions in the body. the nutri­tional genomics focuses on the interaction between bioactive food components and the genome, which includes nutrigenet­ics and nutrigenomics. the influence of nutrients on f genes expression is called nutrigenomics, while the heterogene­ous response of gene variants to nu...

a r t i c l e i n f o Keywords: In vitro meat Myocyte culturing Meat substitutes Meat produced in vitro has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh as a source of nutritional muscle tissue. The basic methodology of an in vitro meat production system (IMPS) involves culturing muscle tissue in a liquid medium on a large scale. Each co...