Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability
Eating is about how we relate to food in various contexts, and it is influenced by difficult choices that take into account biological, social, cultural, economic, psychological, and access-to-food-related aspects. As a result, eating decisions go beyond basic physiological and nutritional requireme...
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| Formato: | Online |
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| Idioma: | inglês |
| Publicado em: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Acesso em linha: | ONIX_20250220_9783725821129_118 |
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| _version_ | 1869521425046437888 |
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| collection | Directory of Open Access Books |
| description | Eating is about how we relate to food in various contexts, and it is influenced by difficult choices that take into account biological, social, cultural, economic, psychological, and access-to-food-related aspects. As a result, eating decisions go beyond basic physiological and nutritional requirements. They may occasionally be conscious, but they can also be automatic, habitual, or subconscious. In these ways, eating is a complicated amalgam of ingrained habits, social norms, and acquired attitudes and feelings toward food. Despite being a long-standing international human right, not everyone has access to enough food. As a result, this reprint seeks original research studies and reviews on the following topics: special diets; dietary restrictions; dietary patterns; gluten-free diets; sugar restriction; salt restriction; vegan diets; vegetarian diets; quality of life; and sustainability. |
| format | Online |
| id | doab-20.500.12854ir-152754 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1527542025-02-20T13:01:03Z Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability Raposo, António Zandonadi, Renata Puppin Botelho, Raquel Braz Assunção vitamin K food frequency questionnaire dietary intake Mediterranean diet dietary fibers plant polysaccharide prebiotics lung inflammation intestinal inflammation gut–lung axis phytotherapy alternate-day fasting bibliometric analysis weight loss obesity cardiometabolic risk vitamin A vegetables vegetable oil fortification EAT-26 assessment eating disorders clinical and non-clinical populations food neophobia children instruments evaluation pregnancy health literacy eating behavior weight nutrition digital intervention halophytes dietary fiber organic acids sustainable diets healthy diets anorexia nervosa adolescents dietetics family therapy for anorexia nervosa reflexive thematic analysis cross-sectional study NAFLD PNPLA3 AMPK SREBP-1C HepG2 compound C planetary health diet sustainable nutrition diet quality university students food waste food services sustainability collective feeding morbid obesity bariatric surgery health-related quality of life physical activity depression exercise cancer indices healthcare workers night shift gluten-free diet celiac disease treatment adherence laboratory test n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology Eating is about how we relate to food in various contexts, and it is influenced by difficult choices that take into account biological, social, cultural, economic, psychological, and access-to-food-related aspects. As a result, eating decisions go beyond basic physiological and nutritional requirements. They may occasionally be conscious, but they can also be automatic, habitual, or subconscious. In these ways, eating is a complicated amalgam of ingrained habits, social norms, and acquired attitudes and feelings toward food. Despite being a long-standing international human right, not everyone has access to enough food. As a result, this reprint seeks original research studies and reviews on the following topics: special diets; dietary restrictions; dietary patterns; gluten-free diets; sugar restriction; salt restriction; vegan diets; vegetarian diets; quality of life; and sustainability. 2025-02-20T13:01:00Z 2025-02-20T13:01:00Z 2024 book ONIX_20250220_9783725821129_118 9783725821129 9783725821112 https://directory.doabooks.org/handle/20.500.12854/152754 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/9910 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2111-2 10.3390/books978-3-7258-2111-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725821129 9783725821112 288 Basel open access |
| spellingShingle | vitamin K food frequency questionnaire dietary intake Mediterranean diet dietary fibers plant polysaccharide prebiotics lung inflammation intestinal inflammation gut–lung axis phytotherapy alternate-day fasting bibliometric analysis weight loss obesity cardiometabolic risk vitamin A vegetables vegetable oil fortification EAT-26 assessment eating disorders clinical and non-clinical populations food neophobia children instruments evaluation pregnancy health literacy eating behavior weight nutrition digital intervention halophytes dietary fiber organic acids sustainable diets healthy diets anorexia nervosa adolescents dietetics family therapy for anorexia nervosa reflexive thematic analysis cross-sectional study NAFLD PNPLA3 AMPK SREBP-1C HepG2 compound C planetary health diet sustainable nutrition diet quality university students food waste food services sustainability collective feeding morbid obesity bariatric surgery health-related quality of life physical activity depression exercise cancer indices healthcare workers night shift gluten-free diet celiac disease treatment adherence laboratory test n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability |
| title | Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability |
| title_full | Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability |
| title_fullStr | Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability |
| title_full_unstemmed | Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability |
| title_short | Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability |
| title_sort | healthy nutrition as the key reference in special diets quality of life and sustainability |
| topic | vitamin K food frequency questionnaire dietary intake Mediterranean diet dietary fibers plant polysaccharide prebiotics lung inflammation intestinal inflammation gut–lung axis phytotherapy alternate-day fasting bibliometric analysis weight loss obesity cardiometabolic risk vitamin A vegetables vegetable oil fortification EAT-26 assessment eating disorders clinical and non-clinical populations food neophobia children instruments evaluation pregnancy health literacy eating behavior weight nutrition digital intervention halophytes dietary fiber organic acids sustainable diets healthy diets anorexia nervosa adolescents dietetics family therapy for anorexia nervosa reflexive thematic analysis cross-sectional study NAFLD PNPLA3 AMPK SREBP-1C HepG2 compound C planetary health diet sustainable nutrition diet quality university students food waste food services sustainability collective feeding morbid obesity bariatric surgery health-related quality of life physical activity depression exercise cancer indices healthcare workers night shift gluten-free diet celiac disease treatment adherence laboratory test n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology |
| topic_facet | vitamin K food frequency questionnaire dietary intake Mediterranean diet dietary fibers plant polysaccharide prebiotics lung inflammation intestinal inflammation gut–lung axis phytotherapy alternate-day fasting bibliometric analysis weight loss obesity cardiometabolic risk vitamin A vegetables vegetable oil fortification EAT-26 assessment eating disorders clinical and non-clinical populations food neophobia children instruments evaluation pregnancy health literacy eating behavior weight nutrition digital intervention halophytes dietary fiber organic acids sustainable diets healthy diets anorexia nervosa adolescents dietetics family therapy for anorexia nervosa reflexive thematic analysis cross-sectional study NAFLD PNPLA3 AMPK SREBP-1C HepG2 compound C planetary health diet sustainable nutrition diet quality university students food waste food services sustainability collective feeding morbid obesity bariatric surgery health-related quality of life physical activity depression exercise cancer indices healthcare workers night shift gluten-free diet celiac disease treatment adherence laboratory test n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology |
| url | ONIX_20250220_9783725821129_118 |