In the United States, a very significant proportion of the adult population has a number of risk factors that tend to cluster together: Obesity (high levels of body fat and/or a high waist circumference), higher than normal fasting blood glucose and insulin levels, high blood TGs and low HD...
Applying the sustainability concept in the case of the archipelago requires the use of a definition from a systems perspective (Ben-Eli2018). This definition emphasizes the limit to human population growth imposed by the carrying capacity of the environment—a fundamental issue in clearly-delimited g...
The advantage of this device is the relatively long plasma jet. Another advantage is that unlike, for example, the ‘plasma needle,’ there are no sharp protruding metal parts in this device, and as it uses submicrosecond voltage pulses, there is no risk of breakdown or of the device heat...
Providing nutritional education and training in cooking skills through strategies such as culinary medicine [52] may contribute to improve this outcome. Also, encouraging the population to follow healthy eating patterns, such as the MedDiet, is important to achieve adequate intake levels of relevant ...
and fish as one aspect in which individuals were the most non-compliant in terms of AMD, as the consumption of most of these products tends to generate aversion among young people, who adjust their nutritional habits to their culinary preferences [28,58,60]. The intake of these food groups...
NPMs that do not use sufficiently rigorous nutrient thresholds are at risk of failing to identify all unhealthy foods in the food supply; they also may not stimulate companies to reformulate as many products since fewer products will be deemed as “high in”. Meanwhile, NPMs that are overly ...
the production of certified seed, integration of agriculture, education, and health sectors in the operation of food security and nutrition, and gender equity; (vi) training of new talent at the professional level; and (vii) valorization of agro-biodiversity, local know-how and culinary identity...
the production of certified seed, integration of agriculture, education, and health sectors in the operation of food security and nutrition, and gender equity; (vi) training of new talent at the professional level; and (vii) valorization of agro-biodiversity, local know-how and culinary identity...