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Nutritional Medicine and Diet CareISSN: 2572-3278

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 Open Access DOI:10.23937/2572-3278.1510023

Assessment of Eating Attitude Behaviours and Obsessive-Compulsive Symptoms of a Group of University Students: A Pilot Study from Turkey

Hülya Kamarlı Altun and İlkay Keser

Article Type: Research Article | First Published: October 30, 2017

he acquisition of the habit of healthy nutrition and positive nutrition behaviour is a process that starts in childhood and continues throughout life. Especially adolescence and youth periods are risky in terms of the nutrition-related behaviours of an individual....

 Open Access DOI:10.23937/2572-3278.1510022

Estimation of Nutrient Intake in Thailand: Influence of Differences in Food Composition Tables on Estimated Intake

Minatsu Kobayashi, Yuri Takada, Yuka Utsunomiya and Saowapa Sakkayaphan

Article Type: Original Article | First Published: July 31, 2017

Food composition tables are essential to estimating nutrient intake. For the Thai diet, food composition tables have been established in Thailand and also by the Food and Agriculture Organization of the United Nations. However, nutritional evaluations to date have been limited because the number of food items and nutritional components in the tables is restricted....

 Open Access DOI:10.23937/2572-3278.1510021

Exploration of Nutrition Support Team Outcome Predictors for Elderly

Masakazu Hiramatsu, Chika Momoki, Kumiko Kato, Yoko Yasui, Yumi Oide, Chiduko Kaneishi, Akiyoshi Mori, Takashi Fukuda and Daiki Habu

Article Type: Original Article | First Published: July 28, 2017

A total of 101 patients who received NST intervention in 2015 were divided into two groups by NST outcome. Patients who achieved therapeutic targets were classified in the success group. Patients who discontinued treatment because of worsening condition or death were classified in the non success group....

 Open Access DOI:10.23937/2572-3278.1510020

Biogenic Amine Formation in Reformulated Cooked Sausage Without Added Nitrite

Claudia Ruiz-Capillas, Ana M Herrero, Mehdi Triki and Francisco Jimenez-Colmenero

Article Type: Original Article | First Published: February 23, 2017

The purpose of this study was to assess the formation of biogenic amines (BA) during chilled storage (60 days) in cooked sausages made without added nitrite. Various combinations of ingredients celery, sodium lactate, carmine, orange dietary fibre and vitamins C and E - were used as substitutes for nitrite. BA levels were low irrespective of formulation, the largest variations between products were found in the case of cadaverine. ...

Volume 3
Issue 1