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Healthy Cooking Techniques
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Joel J. Schaefer, Mary Schaefer
The nutritional information found on a food label is based on one serving of that particular food. The information on serving size is particularly important since the nutrient information listed is often for more than one serving. Always look at what makes one serving and how many servings the package contains.
From Designer Food Formulation to Oxidative Stress Mitigation: Health-Boosting Constituents of Cabbage
Published in Megh R. Goyal, Hafiz Ansar Rasul Suleria, Ramasamy Harikrishnan, The Role of Phytoconstitutents in Health Care, 2020
Faiza Ashfaq, Masood Sadiq Butt, Ahmad Bilal, Kanza Aziz Awan, Hafiz Ansar Rasul Suleria
Some decades back, man has included processed foods based on high fat and simple sugars and reduced the use of naturally existing fruits and vegetables. This trend has brought negative outcomes in terms of metabolic syndromes [42]. Some believe that it does not make much difference what we eat until we eat in moderation, hence we are advised to eat less at a time and think about serving size. Vegetables are considered as natural, wholesome, and healthy in terms of dietary fiber, phytochemicals, and minerals; hence, it is recommended to consume @ ½ kg/day [63, 107]. The WHO estimates that worldwide consumption of fruits and vegetables is only 20 to 50% of the recommended daily minimum amount of 400 g per person [133]. Most often, isolated nutraceuticals derived from fruits and vegetables were assessed against disease but ingesting isolated moieties will not have a similar response as that of eating a whole plant matrix [42].
Diet-Related Cancers and Other Diseases
Published in John J.B. Anderson, Marilyn C. Sparling, The Mediterranean Way of Eating, 2014
John J.B. Anderson, Marilyn C. Sparling
Several dietary and other lifestyle behavioral changes are recommended generally for the reduction of cancer risk for adults, starting early in adulthood, and even earlier, if possible. Of foremost importance is learning about healthy foods and consuming these foods in reasonable serving sizes. A plant-based dietary pattern according to Mediterranean practices provides the variety so important to health and the nutrients and phytochemicals needed for the support of body functions. Whole grains along with fruits, vegetables, legumes, and nuts and seeds should be emphasized, while meats and dairy foods should be consumed minimally. Fish and other seafood, prepared in a healthful way, can be consumed several times a week as part of a healthy diet. Although not dietary factors per se, regular physical activity, not smoking, and only moderate consumption of alcohol are additional healthy behaviors that help prevent cancer initiation or development.
Dietary Phytochemical Index and the Risk of Breast Cancer: A Case-Control Study
Published in Nutrition and Cancer, 2023
Aylin Acikgoz Pinar, Emine Yildiz, Kadri Altundag
Dietary intake was assessed on one occasion by a qualified dietitian during a face-to-face interview, using a validated quantitative food frequency questionnaire (FFQ) (24). Food items included dairy products, eggs, meat and meat products, vegetables and fruits, cereals and pulses, oils and oil seeds, sugar and desserts, and other foods and beverages. We asked participants to report their consumption frequency for each food item consumed during the previous year (eg., every day, 5–6 times a week, 3–4 times a week, 1–2 times a week, once every 15 day, once a month, and none). Participants were asked to describe the serving size of each food item as multiples and proportions of common standard measures (e.g., cups, tablespoons, etc.). The phytochemical-rich foods were calculated using the Nutrition Information System (BeBiS) program (25).
Objective understanding of five front-of-pack labels among consumers in Nelson Mandela Bay, South Africa
Published in South African Journal of Clinical Nutrition, 2022
Tracey Ruth Hutton, Annelie Gresse
Mock product images were created by a graphic designer, specifically for the present study, to prevent possible product biases. It was decided not to use images of actual food products on the market, as research has indicated that familiar brands are often perceived as healthier than unknown brands.20 The products, however, were representative of products commonly consumed by South Africans21 and are widely available at major food retailers in SA. The specific product categories were chosen as the food products within the categories generally exhibit wide differences in nutritional content, allowing the products to be clearly ranked according to healthfulness.22 The nutritional values and suggested serving sizes allocated to each of the food products were based on similar food products currently on the market.
Relationship of chronotype and social jetlag with adherence to the Japanese dietary guidelines among workers
Published in Chronobiology International, 2022
Zobida Islam, Akiko Nanri, Shamima Akter, Keisuke Kuwahara, Takako Miki, Dong Van Hoang, Shohei Yamamoto, Ami Fukunaga, Takeshi Kochi, Masafumi Eguchi, Isamu Kabe, Tetsuya Mizoue
The JFGST guide comprises five categories: grains (rice, bread, noodles, and pasta), vegetables (all vegetables, mushrooms, potatoes, and seaweed), fish and meat (meat, fish, egg, and soy), milk (milk and dairy products), and fruits (all fruits and 100% fruit juice) (Yoshiike et al. 2007). It defines the amount of food required in one serving for each category: one serving of grains consists of 40 g of carbohydrates, the main ingredient in one serving of vegetables weighs 70 g; one serving of fish and meat dish contains 6 g of protein; one serving of milk contains 100 mg of calcium; and the main ingredient in one serving of fruits weighs 100 g. The guide also recommends that energy intake from snacks and alcoholic beverages should be less than 200 kcal/day, regardless of sex or age. We followed a previous study (Nanri et al. 2020), wherein the recommended serving size for each category and recommended total energy intake were specified according to sex, age, and level of physical activity (Table 1).