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Weight Labeling and Obesity: A Longitudinal Study of Girls Aged 10 to 19 Years

01 July 2014

Stigmatisation may discourage any "anti-obesity" effort says this California study (UCLA). The study involved...

Food safety and older people: the Kitchen Life study

30 June 2014

The UK Food Standards Agency (FSA) commissioned to the University of Hertfordshire to do a study, to investigate what...

Increasing fruit, vegetable and water consumption in summer day camps-3-year findings of the healthy lunchbox challenge

25 June 2014

This study presents the results of Healthy Lunchbox Challenge (HLC), which was established in some US summer camps...

Cereal, fruit and vegetable fibre intake and the risk of the metabolic syndrome: a prospective study in the Tehran Lipid and Glucose Study

24 June 2014

The purpose of this study, which followed 1,582 Iranians aged 19-84 years (from the Tehran Lipid and Glucose Study) for...

Benefits of habit-based informational interventions: a randomised controlled trial of fruit and vegetable consumption.

23 June 2014

The purpose of this study which focused on 71 young adults was to analyse the effectiveness of different types of...

Slim by Design: Serving Healthy Foods First in Buffet Lines Improves Overall Meal Selection

18 June 2014

The purpose of this study, which involved 124 participants, was to measure the impact of the order of dishes in a...

Preconception Dietary Patterns in Human Pregnancies Are Associated with Preterm Delivery

17 June 2014

Although, the link between the diet of pregnant women and foetal development and infant birth weight has been...

Dietary Patterns and Gastric Cancer Risk in Mexico

16 June 2014

Multiple epidemiological studies have evaluated the relationship between diet and gastric cancer (GC), focusing on...

Effect of Tomato Industrial Processing (Different Hybrids, Paste, and Pomace) on Inhibition of Platelet Function In Vitro, Ex Vivo, and In Vivo

11 June 2014

Cardiovascular disease is the leading cause of death worldwide. Healthy eating can significantly reduce the risk,...

The effect of cooking on the phytochemical content of vegetables

10 June 2014

Cooking induces many chemical and physical modifications in food, thus, the phytochemical content can change. Many...

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