Browse Items (10 total)

Physical activity, nutritional status, and fitness are important predictors of public health and the well-being of society as a whole. They influence the preparedness to perform official duties and tasks in some professional specialties. They are…

This Special Issue includes original research and reviews of the literature focusing on food labels, which are a tool to promote public health that, at the same time, may represent a marketing tool and may influence consumers’ perception of food…

The objective of this book is to present nutritional and educational interventions for children and their families. The creation of healthy preferences is a key determinant of food choices and therefore diet quality. Food choices have important…

New scientific advances in different areas have allowed the design of more precise strategies for the prevention and treatment of metabolic disorders through nutrition. In this context emerges the term Precision Nutrition, a new approach that takes…

Honey is a natural food product with health benefits due to its numerous functional components that help to prevent and cure various diseases. This book provides a comprehensive overview of honey and honey production. The chapters discuss beekeeping…

Dietary fibers have been identified as a food ingredient of importance due to their ability to act on the gut microbiome. The health benefits of dietary fibers have been numerous and not just limited to this alone. Since time immemorial, dietary…

Nuts, including peanuts, have always been an important part of the human diet. They are nutrient-dense food products containing health-friendly lipids, beneficial phytonutrients, and other essential vitamins and minerals. Basic, clinical, and…

This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and…

Biofilms are multicellular sessile microbial communities embedded in hydrated extracellular polymeric matrices. Their formation is common in microbial life in most environments, whereas those formed on food-processing surfaces are of considerable…

This book is focused on the challenges to implement sustainability in diverse contexts such as agribusiness, natural resource systems and new technologies. The experiences made by the researchers of the School of Agricultural, Forestry, Food and…