Food Composition and Dedicated Databases: Key Tools for Human Health and Public Nutrition
Material type:
TextLanguage: English Publication details: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023Description: 1 online resource (208 p.)Content type: - text
- computer
- online resource
- 9783036568508
- 9783036568515
- books978-3-0365-6851-5
- Biology, life sciences
- Food & society
- Research & information: general
- acceptable daily intake
- Arabic sweets
- bioactive compounds
- branded labels
- changes in sodium content
- cognitive decline
- cognitive impairment
- database
- eight-year-old students
- Elaidic acid
- elderly patient
- EuroFIR AISBL
- fast food
- food composition database
- food data
- food data banks
- food database
- food environments
- food standardization
- food-based dietary guideline
- generic labels
- gut microbiota
- harmonization
- health promotion
- health star rating
- healthiness
- hospitalized patient
- industrially-produced trans fatty acids
- interoperability
- Lebanon
- Linolelaidic acid
- long-term studies
- market foods
- meal combos
- n/a
- national food composition databases
- natural substances
- nutrient composition
- nutrient pattern
- nutrient profile/profiling models
- nutrients
- nutritional care
- nutritional claims
- nutritional knowledge
- official control
- one health
- personalized nutrition
- plant sterols
- Polish population
- population health
- price
- principal component analysis
- private labels
- public health
- public health policy
- saccharin
- salt content
- salt intake
- school canteen
- short-chain fatty acids
- short-term studies
- sodium
- South Africa
- standardization
- sucralose
- sugar
- supermarket packaged foods
- sustainable foods
- total sugars
- traditional dishes
Open Access Unrestricted online access star
This Special Issue collects research on and applications of the relationship between food, nutrition, and databases. The development of databases of nutrients, bioactive compounds, and metabolites are key tools for human health and public nutrition and represent resources for a wide range of applications in food, pharmaceutical, nutraceutical, epidemiology, and medicinal areas. The current research trends are highlighted.
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