標(biāo)題: Titlebook: Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N; Angela Tarabella,Barbara Burchi Book [打印本頁] 作者: Gram114 時(shí)間: 2025-3-21 18:36
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書目名稱Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N被引頻次
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書目名稱Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N讀者反饋
書目名稱Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N讀者反饋學(xué)科排名
作者: omnibus 時(shí)間: 2025-3-21 22:54 作者: Audiometry 時(shí)間: 2025-3-22 03:13
Lecture Notes in Computer Scienceds to consumer understanding and perception of these actual messages. In general, many questions arise regarding the effective comprehension of nutrition information—made by consumers on food and in promotion—and about the actual use of such information in food choices and purchasing decisions, in o作者: preservative 時(shí)間: 2025-3-22 05:40
Masashi Sugiura,Hirohiko Suwa,Toshizumi Ohtae point of view. With the coming into being of the food industry, the number of food products has progressively increased, and in developed countries, the pace of in-novation is continuously on the rise. On the one hand, such a wide possibility of choice has solved the problem of quantity, but on th作者: callous 時(shí)間: 2025-3-22 09:05
Masashi Sugiura,Hirohiko Suwa,Toshizumi Ohta by food and converted for the performance of all the vital functions. It is very important for an individual to know his daily energy requirements because this constitutes the starting point for the creation of an optimal diet. We must distinguish between calorie intake, consisting of what is intro作者: nitric-oxide 時(shí)間: 2025-3-22 13:40
https://doi.org/10.1007/978-3-319-20916-6ancing. They are subdivided into macro and micronutrients, on the basis of the quantity required by the organism. Glucides, protides and lipids belong to the first category, while vitamins and mineral salts to the second, with the addition of water, a fundamental element for every form of life. At t作者: THROB 時(shí)間: 2025-3-22 19:26 作者: arthrodesis 時(shí)間: 2025-3-23 00:17 作者: Goblet-Cells 時(shí)間: 2025-3-23 04:46 作者: Terminal 時(shí)間: 2025-3-23 07:04
SpringerBriefs in Food, Health, and Nutritionhttp://image.papertrans.cn/b/image/167705.jpg作者: Irascible 時(shí)間: 2025-3-23 09:48
https://doi.org/10.1007/978-3-319-23856-2Consumer Nutrition Information; Food Consumer Awareness; Food Consumer Choices; Nutrition Information S作者: vasculitis 時(shí)間: 2025-3-23 15:37
Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N978-3-319-23856-2Series ISSN 2197-571X Series E-ISSN 2197-5728 作者: 離開可分裂 時(shí)間: 2025-3-23 20:38
Book 2016es and the nutrition information system currently?in place?for labelling. Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutrition and Nutritional Information examines the available literature on consumer understanding of nutritional information and comments on the current poo作者: 物質(zhì) 時(shí)間: 2025-3-23 23:56
2197-571X regulations for nutritional labelling in food packaging, inThis Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently?in place?for labelling. Aware Food Choic作者: hauteur 時(shí)間: 2025-3-24 04:38
Book 2016out that consumers must first understand the data provided in order to utilize the system to make healthy food choices. Therefore, any campaigns aimed at improving the information system must concentrate on consumer data understanding of nutrition principles and components as opposed to a sole focus on labelling upgrades.作者: construct 時(shí)間: 2025-3-24 09:30
Literature Analysis on Consumer Understanding of Nutrition Information,ds to consumer understanding and perception of these actual messages. In general, many questions arise regarding the effective comprehension of nutrition information—made by consumers on food and in promotion—and about the actual use of such information in food choices and purchasing decisions, in o作者: 座右銘 時(shí)間: 2025-3-24 11:34 作者: 過于平凡 時(shí)間: 2025-3-24 16:54 作者: 拖網(wǎng) 時(shí)間: 2025-3-24 21:46 作者: syring 時(shí)間: 2025-3-24 23:43 作者: 類型 時(shí)間: 2025-3-25 03:20
Claims and Other Front of Package Information,rition information which can help them in assessing nutritional characteristics of a particular foodstuff quickly. In response to the obvious need to developing a more effective presentation of nutritional information, which should convey this information in a simplified and systematic manner, manuf作者: emission 時(shí)間: 2025-3-25 10:28 作者: 廢除 時(shí)間: 2025-3-25 11:58
Diet and Nutritional Requirements,ary to follow the route it sets within our organism so as to be able to free those useful substances, and understand if and in what measure they are used for metabolic scopes. Guidelines on nutrition have progressively evolved with time offering some valid help, while taking into consideration a mor作者: Omniscient 時(shí)間: 2025-3-25 16:28
Factors Influencing Energy Balance: Estimation Methods,nutrition is a mathematical equation, if intake exceeds expenditure the body gradually gains weight, on the contrary, if intake is lower the body loses weight. A healthy body should maintain a desirable weight over time in order to maintain all its vital functions as long as possible.作者: gerrymander 時(shí)間: 2025-3-25 19:58 作者: 得罪人 時(shí)間: 2025-3-26 00:55 作者: Soliloquy 時(shí)間: 2025-3-26 04:21
Claims and Other Front of Package Information,ooking for information about nutritional properties and health effects. Given the importance arising from FoP schemes, which include nutrition and health claims as well as graphical nutrition labelling, international legislators have tried to rule these ways to present nutrition information in order作者: thyroid-hormone 時(shí)間: 2025-3-26 12:12 作者: Nomadic 時(shí)間: 2025-3-26 15:24 作者: 暴發(fā)戶 時(shí)間: 2025-3-26 18:20
Lecture Notes in Computer Sciencesults are presented from a literature review on factors influencing consumer perception, understanding and use of nutrition information made on food. Finally, some results achieved by the selected papers are analyzed, and implications discussed.作者: 我不重要 時(shí)間: 2025-3-26 21:13
Masashi Sugiura,Hirohiko Suwa,Toshizumi Ohtaary to follow the route it sets within our organism so as to be able to free those useful substances, and understand if and in what measure they are used for metabolic scopes. Guidelines on nutrition have progressively evolved with time offering some valid help, while taking into consideration a mor作者: 思想上升 時(shí)間: 2025-3-27 03:29
Masashi Sugiura,Hirohiko Suwa,Toshizumi Ohtanutrition is a mathematical equation, if intake exceeds expenditure the body gradually gains weight, on the contrary, if intake is lower the body loses weight. A healthy body should maintain a desirable weight over time in order to maintain all its vital functions as long as possible.作者: 嫻熟 時(shí)間: 2025-3-27 08:42 作者: homocysteine 時(shí)間: 2025-3-27 12:20
https://doi.org/10.1007/978-3-319-20916-6presentation on the evolution of nutrition labelling with EU regulations and other formats applied in the USA, as well as those used in other main countries, the chapter discusses both resolved issues and issues that still exist in the present system of nutrition labelling.作者: sorbitol 時(shí)間: 2025-3-27 15:45 作者: 逃避責(zé)任 時(shí)間: 2025-3-27 18:46
Michael Griebel,Marc Alexander Schweitzersary to indefinitely increase the redundancy. Therefore, it had been commonly believed that in order to reduce the error probability, one had to increase the redundancy indefinitely. However, in 1948, Shannon [366] showed that by using a certain type of encoding scheme, it is possible to reduce the 作者: 厭惡 時(shí)間: 2025-3-28 01:22 作者: INTER 時(shí)間: 2025-3-28 05:41
What Is Next?,lue for the stakeholders. Only a sincere and mature engagement of the market can ensure that the numeric change develops into value for stakeholders. The law should not aim at achieving a female share of women on boards equal to 33% by 2018. It should aim at maintaining a significant and highly qual作者: 多骨 時(shí)間: 2025-3-28 09:21 作者: 蒼白 時(shí)間: 2025-3-28 11:05 作者: 豎琴 時(shí)間: 2025-3-28 17:19
