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At least 19 recordsLinked to original sources
PubMed1994

Masking foods for food challenge: practical aspects of masking foods for a double-blind, placebo-controlled food challenge.

In diagnosing a food allergy or food intolerance, a double-blind, placebo-controlled food challenge (DBPCFC) with the suspected food or food substance is the only method available for objective confirmation of an assumed relationship between a suspected agent and a complaint. When the use of capsules as a vehicle for DBPCFC with the suspected agent is not feasible, recipes have to be developed for masking the suspected food with another food. We describe demands and other aspects of the development of recipes for DBPCFC purposes. The taste, smell, color, and texture of the suspected agent have to be hidden in such a way that the patient cannot tell which of the two foods (the active food or the placebo food) contains the suspected agent. Once developed, the recipes have to be judged carefully to ensure that the foods do not contain ingredients other than the suspected agent that can possibly provoke complaints in the patient. Besides ordinary equipment such as cutlery, glasses, and dishes, the minimal equipment needed for preparing the recipes is an accurate balance. The more laborious a recipe is to make, the more equipment is needed. The development of recipes and the preparation of masked foods are time-consuming, which makes DBPCFC with masked foods difficult to perform in daily clinical practice. Performing a DBPCFC with masked foods in daily clinical practice can be a great challenge to the imagination and creativity of a dietitian.

Capsules↗
PubMed1998

[Food and food additives hypersensitivity in adult asthmatics. I. Skin scratch test with food allergens and food challenge in adult asthmatics].

OBJECTS: The aim of this study was to investigate in adult asthmatics, which kinds of food allergen can cause a positive reaction by skin scratch test and cause symptoms when administered as a food challenge. SUBJECTS AND METHOD: Three thousand one hundred and two adult asthmatic patients were submitted to skin scratch tests with housedust mite. Japanese cedar extracts and 33 types of food. Sixty one adult asthmatic patients with a history of immediate, adverse reactions after food ingestion underwent open food challenge. RESULT: Six hundred and twenty five of 3102 subjects (20.1%) had a positive test to one or more food allergens. The commonest food allergens were shrimp (27.7%), crab (27.7%), yeast (23.8%) and buckwheat (15.8%). The positive tests of shrimp, egg and cow's milk were highest in patients under 20 years and decreased with age, however the test rates of crab and soybean were not influenced by age. Positive food challenge responses occurred in 30/60 subjects (50%). The foods, which most of ten provoked a reaction, were buckwheat, shrimp, crab and bread. CONCLUSION: Skin scratch test results in adult asthmatics were different from those in atopic children where the commonest foods with positive tests were egg, cow's milk and soybean. Except for patients with a previous life-threatening reaction. Food allergy should be diagnosed by food challenge where a patient's history of adverse reaction to food, positive skin test and RAST strongly support specific food reactivity.

Adult↗
PubMed2005

Prevalence of sensitization to food allergens, reported adverse reaction to foods, food avoidance, and food hypersensitivity among teenagers.

BACKGROUND: There is a paucity of information on food hypersensitivity (FHS) among teenagers. OBJECTIVES: We sought to investigate the sensitization rates, perception of FHS, food avoidance, and FHS assessed by means of food challenges among teenagers. METHODS: This cohort study recruited 757 eleven-year-olds and 775 fifteen-year-olds in the United Kingdom. Sensitization rates, reported rates of FHS, and rates of food avoidance were measured. The prevalence of FHS was established by using food challenges. RESULTS: The prevalence of reported FHS among the 11- and 15-year-old cohorts was 11.6% (90/775) and 12.4% (94/757), respectively. One hundred twenty-two (15.7%) and 142 (18.7%) of the 11- and 15-year-olds reported they were avoiding some food. The rates of sensitization to the food allergens were 5.1% (36/699) and 4.9% (32/649) for the 11- and 15-year-olds, respectively. FHS was confirmed in 8 (1.0%) 11-year-old children and 8 (1.0%) 15-year-old children by means of open food challenge and in 1 (0.1%) 11-year-old and 4 (0.5%) 15-year-olds by means of double-blind, placebo-controlled food challenge. The prevalence of FHS, as confirmed by using open food challenges and positive skin prick test responses plus a history of adverse reactions, was 18 (2.3%) of 775 in the 11-year-old cohort and 17 (2.3%) of 757 in the 15-year-old cohort. CONCLUSIONS: The rate of reported FHS was significantly more than sensitization to the predetermined allergens (odds ratio, 2.17; 95% CI, 1.47-3.18; P < .001 in the 11-year-olds; odds ratio, 2.73; 95% CI, 1.81-4.13; P < .001 in the 15-year-olds). By means of objective assessment, 2.3% of both 11- and 15-year-old children had FHS, with the majority showing immediate reactions.

Adolescent↗
PubMed1998

Appointment of medical officers of health (food safety) is essential for achieving food safety objectives in the UK. Response to food borne illness section (4.44-4.49) of the White Paper, the Food Standard Agency--a force for change, MAFF January 1998.

National surveys reveal that the public has lost confidence in the safety of food. There is lack of co-ordination and failure to overcome institutional barriers at many levels throughout the food chain. The abolition of the post of medical officer of health and the public health departments of local government over which it presided, in view of many, including members of parliament, has been the most damaging of all changes to the public health and many have asked for the restoration of this post. Health departments have no overall statutory responsibility for food safety. The medical expertise of medical officers of health provided the executive authority with the necessary support in managing and controlling outbreaks of food poisoning, a point emphasised in the recommendations made by an inquiry set up by the government following the worst ever outbreak of food poisoning in Lanarkshire, Scotland, UK. Only such an appointment at local level will restore public confidence in food safety.

Attitude to Health↗
PubMed2004

Increasing variety of foods consumed by blending nonpreferred foods into preferred foods.

UNLABELLED: A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was the presentation of foods the participants refused (nonpreferred foods). Subsequently, we implemented a blending treatment that consisted of mixing (blending) nonpreferred foods into preferred foods in various ratios (e.g., 10% nonpreferred/90% preferred, 20% nonpreferred/80% preferred). We then presented nonpreferred foods that had been exposed to blending to determine if consumption of nonpreferred foods would increase following the blending treatment. We also conducted periodic reversals in which we presented nonpreferred foods that had not been exposed to the blending treatment. Following initial implementation of the blending treatment, consumption was high for nonpreferred foods that had been blended and low for nonpreferred foods that had not been blended. Consumption increased for all foods (i.e., foods that had been exposed to blending and foods that had not been exposed to blending) after seven or eight foods had been exposed to the blending treatment. Thus, the variety of foods consumed by the participants increased from one or two to 16. These results are discussed in terms of stimulus fading, conditioned food preferences, and escape extinction. DESCRIPTORS: conditioned food preferences, food refusal, negative reinforcement, stimulus fading

Child, Preschool↗
PubMed2004

Virtual food components: functional food effects expressed as food components.

BACKGROUND: The ability to communicate food benefits is essential for the successful development of functional foods and their role in improving public health. However, the functional efficacy of foods often cannot be represented by food composition. The concept of virtual food components (VFCs)-food data that express health-related effects, properties or functions of foods in the format of food components-is therefore proposed. OBJECTIVE: To develop protocols for designing VFC data sets that communicate functional efficacies of foods to end users, in order to facilitate evidence-based food choice, and allow data management systems to provide a more complete description of nutritional effects of foods than has been possible with values for actual food components alone. METHOD: A framework within which to develop VFCs was constructed, linking food choice to health end points. It involves scientific validation, generation of relative indices, their translation into a meaningful language based on equivalents to known and understood reference foods, followed by data consolidation and ecological validation. Criteria used to evaluate VFCs were importance, independence, validity, accuracy, robustness, sensitivity, linearity/additivity, relevance, comprehensiveness, acquirability, completeness, meaningfulness, acceptability and safety. The developmental framework and evaluative criteria were applied to glycaemic glucose equivalents (GGE), a VFC representing postprandial glycaemia, and to wheat bran equivalents for faecal bulk (WBE(fb)), a VFC representing faecal bulking efficacy. RESULTS: VFCs were used to identify foods according to health-related effects that cannot be accurately predicted from food composition data, and were used in a nutrition management system to concurrently show nutrient intake and physiological effects in the same units. The proposed evaluative criteria identified points requiring further research, and showed that lack of integrity-tested VFC data is an immediate challenge. CONCLUSION: VFCs are a means of communicating relative functional efficacy of foods as a continuous variable, and provide end users with a more accurate and complete view of the health effects of foods than can be provided by health claims or food composition data alone.

Databases, Factual↗
PubMed1991

Effects of food FR and food deprivation on disruptions in food-maintained performance of monkeys during phencyclidine withdrawal.

Six rhesus monkeys self-administered orally-delivered phencyclidine (PCP) and water under concurrent fixed-ratio (FR) 8 schedules. Liquids were available during three 6.5-h periods daily preceded by 1-h components when food was available under an FR 64 (lever press) schedule. After 10 days of stable behavior, water was substituted for PCP for 8 days. PCP was subsequently reinstated, and this PCP withdrawal sequence was repeated using different food FR values (64, 128, 256, 512 and 1024). Each time the food FR was changed behavior was allowed to stabilize for at least 10 days. Under all FR values food-maintained responding decreased markedly during PCP withdrawal, with a gradual recovery over the next 8 days. As the FR value increased from 64 to 1024 there was a parallel shift downward in food-maintained performance. When PCP was reinstated, food-reinforced responding generally returned to baseline rates during the first few days. In a second experiment monkeys were tested for PCP withdrawal effects under relatively food deprived or food satiated conditions under both an FR 512 and 1024 schedule of food delivery. The results showed that the decrease in food-maintained responding during withdrawal was inversely related to the total amount of food consumed during the control period. The results of these experiments indicate that manipulation of both the response requirements for food (FR) and the total amount of food available (food deprivation/satiation) alters the magnitude of response disruptions during PCP withdrawal.

Animals↗
PubMed2006

Food group adherence scores assess food patterns compared to US Department of Agriculture Food Guide.

OBJECTIVE: The purpose of this study was twofold: (a) develop and test the potential usefulness of a new measure of dietary adherence to the US Department of Agriculture (USDA) Food Guide and (b) use this measure to assess the diets of children in the United States. DESIGN: Using 2 days of food intake data from the 1994-1996, 1998 Continuing Survey of Food Intakes by Individuals, food group adherence scores for individual food groups were calculated based on intake and recommendations from the USDA Food Guide. SUBJECTS: Two samples of children, age 2 to 3 years (n=2,815) and 4 to 8 years (n=3,769), were selected from the 1994-1996, 1998 Continuing Survey of Food Intakes by Individuals. STATISTICAL ANALYSIS: Descriptive statistics were computed by age and sex. Linear regression analysis was used to detect significant differences in adherence scores and number of servings consumed between age groups after adjusting for factors that impact intake. RESULTS: Comparing the two age groups, differences in the food group adherence scores for some food groups did not mimic the differences seen in mean number of servings from the same food group. For these two age groups of children, although the number of servings from the food groups significantly increased with increasing age, the adherence scores significantly decreased, reflecting decreased adherence to the recommended food patterns by age. CONCLUSIONS/IMPLICATIONS: Results suggest adherence to the USDA Food Guide decreases with increasing age in young children in the United States. Adherence scores may be a useful tool to describe adherence to the new USDA Food Guide. These scores could be used in program evaluation, surveillance, and epidemiological studies of diet and health.

Age Factors↗
PubMed2002

Can goats learn about foods through conditioned food aversions and preferences when multiple food options are simultaneously available?

The objective of this study was to determine the extent to which herbivores are able to use conditioned food aversions and preferences to learn about the nutritional and toxic properties of food plants, when food options are simultaneously available. Conditioned food aversions and preferences have been invoked as important mechanisms by which free-ranging herbivores optimize food selection by learning about the negative and positive consequences of consuming particular plant species through a series of encounters. In most previous tests of this hypothesis, access to individual test foods has been separated in time, giving animals the opportunity to associate particular foods with particular post-ingestive effects. We presented animals with a more complex scenario by offering test feeds simultaneously during the learning phase. Such a test is an important step in assessing the importance of conditioned food responses as mechanisms by which herbivores learn to select an optimal diet. We first assessed the ability of goats to learn about test foods and their post-ingestive effects, when different conifer species were offered on separate days during the learning phase and animals were dosed with compounds eliciting positive, negative, or neutral post-ingestive effects. We then investigated the ability of animals to learn to make appropriate choices when all potential test foods were simultaneously available during the learning phase. The results confirmed that goats can learn to associate particular foods with particular post-ingestive effects and adjust their diet selection accordingly. The success with which animals made such associations was greatly reduced when they were presented with test foods simultaneously during the learning phase. When test foods were simultaneously available, animals tended to select a mixed diet, thereby reducing their opportunity to learn about the post-ingestive effects of particular foods. The results suggest that caution is required in extrapolating results of artificial conditioning experiments to free-ranging herbivores. The results also suggest that reducing the risk of toxicity through selection of mixed diets is an important component of a successful foraging strategy.

Animal Feed↗
PubMed2006

Food allergy and the introduction of solid foods to infants: a consensus document. Adverse Reactions to Foods Committee, American College of Allergy, Asthma and Immunology.

OBJECTIVE: To make recommendations based on a critical review of the evidence for the timing of the introduction of solid foods and its possible role in the development of food allergy. DATA SOURCES: MEDLINE searches using the following search algorithm: [weaning AND infant AND allergy]/[food allergy AND sensitization]/[dietary prevention AND food allergy OR allergens]/[Jan 1980-Feb 2006]. STUDY SELECTION: Using the authors' clinical experience and research expertise, 52 studies were retrieved that satisfied the following conditions: English language, journal impact factor above 1 or scientific society, expert, or institutional publication, and appraisable using the World Health Organization categories of evidence. RESULTS: Available information suggests that early introduction can increase the risk of food allergy, that avoidance of solids can prevent the development of specific food allergies, that some foods are more allergenic than others, and that some food allergies are more persistent than others. CONCLUSIONS: Pediatricians and allergists should cautiously individualize the introduction of solids into the infants' diet. With assessed risk of allergy, the optimal age for the introduction of selected supplemental foods should be 6 months, dairy products 12 months, hen's egg 24 months, and peanut, tree nuts, fish, and seafood at least 36 months. For all infants, complementary feeding can be introduced from the sixth month, and egg, peanut, tree nuts, fish, and seafood introduction require caution. Foods should be introduced one at a time in small amounts. Mixed foods containing various food allergens should not be given unless tolerance to every ingredient has been assessed.

Age Factors↗
PubMedDate not supplied

U.S. Food and Drug Administration monitoring of pesticide residues in infant foods and adult foods eaten by infants/children.

The U.S. Food and Drug Administration uses 3 approaches to monitor pesticide residues in foods: regulatory monitoring, incidence/level monitoring, and the Total Diet Study. The results of monitoring infant foods and adult foods that may be eaten by infants/children under these 3 approaches are presented. Under regulatory monitoring, which is performed to enforce tolerances set by the U.S. Environmental Protection Agency (EPA), during fiscal years 1985-1991, over 10,000 such domestic and imported food samples were collected and analyzed, and under the Total Diet Study, in which pesticide residue intakes are estimated in foods prepared for consumption, the food items in 27 market baskets were analyzed. Under incidence/level monitoring, which is complementary to regulatory monitoring, over 4000 analyses were performed on infant foods and adult foods eaten by children. Fewer than 50 of the 10,000 regulatory samples had violative residues; nearly all of those were residues for which there was no tolerance for the particular commodity/pesticide combination. Under incidence/level monitoring and the Total Diet Study, the levels of pesticide residues found in infant foods and adult foods eaten by children were well below tolerances set by EPA.

Child↗
PubMed2007

Fast food for family meals: relationships with parent and adolescent food intake, home food availability and weight status.

OBJECTIVE: The purpose of the present study was to examine the prevalence of fast-food purchases for family meals and the associations with sociodemographic variables, dietary intake, home food environment, and weight status in adolescents and their parents. DESIGN: This study is a cross-sectional evaluation of parent interviews and adolescent surveys from Project EAT (Eating Among Teens). SUBJECTS: Subjects included 902 middle-school and high-school adolescents (53% female, 47% male) and their parents (89% female, 11% male). The adolescent population was ethnically diverse: 29% white, 24% black, 21% Asian American, 14% Hispanic and 12% other. RESULTS: Results showed that parents who reported purchasing fast food for family meals at least 3 times per week were significantly more likely than parents who reported purchasing fewer fast-food family meals to report the availability of soda pop and chips in the home. Adolescents in homes with fewer than 3 fast-food family meals per week were significantly more likely than adolescents in homes with more fast-food family meals to report having vegetables and milk served with meals at home. Fast-food purchases for family meals were positively associated with the intake of fast foods and salty snack foods for both parents and adolescents; and weight status among parents. Fast-food purchases for family meals were negatively associated with parental vegetable intake. CONCLUSIONS: Fast-food purchases may be helpful for busy families, but families need to be educated on the effects of fast food for family meals and how to choose healthier, convenient family meals.

Adolescent↗
PubMed1995

Differences in lymphocyte proliferative responses to food antigens and specific IgE antibodies to foods with age among food-sensitive patients with atopic dermatitis.

BACKGROUND: Clinical symptoms of patients with food-sensitive atopic dermatitis often improve with increasing age. OBJECTIVE: To investigate this tendency and the underlying mechanism. METHODS: We selected and divided 194 food-sensitive atopic dermatitis patients into three age groups. The proliferative responses of peripheral blood mononuclear cells (PBMCs) to food antigens and specific IgE antibodies to foods then were evaluated with respect to age. We also followed up 55 food-sensitive patients with atopic dermatitis and examined their improvement ratio after 1 year. Further, we investigated changes in lymphocyte proliferative responses to food antigens and specific IgE antibodies to foods in food-sensitive patients with atopic dermatitis during elimination diets. RESULTS: Proliferative responses of PBMCs to ovalbumin of patients in the over 6-years-old group were significantly (P < .05) lower than those of the less than 1-year-old group. Proliferative responses of PBMCs to bovine serum albumin of patients in the over 6-years-old group were significantly (P < .05) lower than those in the 1 to 5-year-old group and in the less than 1-year-old group. RAST values for hen egg in the over 6-years-old group were significantly (P < .05) lower than those for the less than 1-year-old group. Improvement was shown by 13 of the 33 hen egg-sensitive patients with atopic dermatitis, an improvement ratio of 39%, and by 9 of the 22 cow milk-sensitive patients with atopic dermatitis, an improvement ratio of 41%. Proliferative responses of PBMCs to food antigens in food-sensitive patients with atopic dermatitis decreased rapidly after patients were placed on elimination diets. CONCLUSION: The PBMC proliferative responses to food antigens and RAST values were higher for young children and lower for older ones who suffered from food-sensitive atopic dermatitis. Oral tolerance, in addition to the development of digestive and absorptive functions, may be responsible for these immunologic changes.

Adolescent↗
PubMed1996

The Malmö Food Study: the relative validity of a modified diet history method and an extensive food frequency questionnaire for measuring food intake.

OBJECTIVE: To assess the relative validity of two diet assessment methods, an extensive quantitative food frequency questionnaire (method A) and a novel shorter quantitative food frequency questionnaire with a 14 day food record (method B). DESIGN: A randomized prospective cohort study. SETTING: General community. SUBJECTS: 206 residents of the town of Malmö, aged between 50-69 years, 101 men and 105 women who completed the methods during one year. METHODS: Both diet methods were designed to cover the whole diet and portion sizes were estimated using a booklet with 120 photographs; method A comprised 250 items and method B combined a two-week food record measuring lunch and dinner meals and a shorter 130 item quantitative food frequency questionnaire for average consumption of foods, snacks and beverages during the past year. An 18 day dietary record comprising six 3-day weighed records evenly distributed over one year served as a reference method. RESULTS: Pearson's correlation coefficients varied from 0.25 for fat intake to 0.84 for milk products for method A and from 0.32 for fish to 0.88 for meat for method B. Correlations for most food groups ranged between 0.50-0.80, and were higher for method B. Only small changes were noted after adjustment for energy intake. On average for most food groups categorization of subjects into quartiles, 55% of subjects belonging to the lowest quartile, and 57-59% of those belonging to the highest quartile for method A and B were correctly classified. CONCLUSION: A combined food record with a quantitative food frequency questionnaire is a better tool for food assessment than an extensive food frequency questionnaire.

Aged↗
PubMed2002

Selection of a food classification system and a food composition database for future food consumption surveys.

OBJECTIVE: To harmonize food classification and food composition databases, allowing comparability of consumption at both food and nutrient levels in Europe. DESIGN: To establish the level of comparability at the food level, the EFCOSUM group benefited from the work already carried out within other European projects, which established a Euro Food Groups (EFG) classification system. Four food groups, ie bread, vegetables (excluding potatoes), fruits (excluding fruit juice) and fish and seafood, were judged on their applicability for making food consumption data comparable across countries at the food level. CONCLUSIONS: It was concluded that the EFG system could be used but that still much work has to be done. For food consumption data to be collected in the future, the software that will be used should enable conversion of foods 'as consumed' to foods at the 'raw edible' level. With respect to comparability of nutrient intake estimations, EFCOSUM advises waiting for the European Nutrient Composition Database (ENDB) currently being prepared by the EPIC group. Until this is available, comparison of consumption data at the nutrient level cannot be carried out between countries.

Databases, Factual↗
PubMed2003

Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food.

OBJECTIVE: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. DESIGN: Subjects were served with 50 g carbohydrate content of white rice at least two times (maximum three times) and test food once after separate overnight fasts. Capillary blood glucose measurements were carried out before and during 120 min after each food load. SETTING: The study was carried out in an outpatient setting. SUBJECTS: A total of 58 (38 females and 20 males) nondiseased subjects, mean aged 37 y and mean BMI 22 kg/m(2) were included. RESULT: The correlation between incremental area under curve of white rice and glucose was r=0.853 (n=10, P <0.0001) and white rice was considered suitable to be used as a reference food. Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20-40%. The reduction of GI occurred whether the foods were taken together, before or after rice intake. GI of noodles such as udon, soba, and spaghetti showed low GI values. CONCLUSION: White rice could be used as a reference food in determining GI values of foods. A total of 32 single and mixed meal Japanese common food products were examined for their GI values.

Adult↗
PubMed2006

Associatively activated representations of food events resemble food outcome expectancies more closely than they resemble food-based memories.

When Pavlovian stimuli activate representations of food, do these representations resemble memories of food consumed in the recent past or expectancies of food that is imminent? In Experiments 1A and 1B, this question was addressed by training pigeons on a symbolic matching-to-sample task involving different grains as memory cues or as expectancy cues for correct choices. Autoshaping trials involving these same grains were interspersed among matching-to-sample trials, as were test trials involving the substitution of autoshaping stimuli for cues in the matching-to-sample task. Control over choices transferred to autoshaping stimuli in both experiments, suggesting that associatively activated representations of food resemble both memories and expectancies. In Experiment 2, pigeons were trained on a symbolic matching-to-sample task in which food and no-food memory cues (i.e., the samples) were juxtaposed with no-food and food expectancy cues. Subsequently, autoshaping stimuli, which activated representations of food and no food, were substituted for the samples. Choices by the pigeons indicated that associatively activated representations of food-related events resemble expectancies more closely than they do memories.

Animals↗
PubMed1985

Characterizing consumption patterns by food frequency methods: core foods and variety of foods in diets of older Americans.

This study was designed to explore the applications and limitations of two relatively simple and inexpensive scoring systems currently used to describe food patterns. The approaches examined were variety index and core foods. The sample, stratified by age and sex, consisted of adults more than 54 years old (no. = 4,983) who were interviewed in the 1977-1978 Nationwide Food Consumption Survey. Variety index was determined by counting the number of different foods consumed over 3 days. Core foods were identified by tallies of the most frequently mentioned foods and by calculations of frequency use scores. The variety of foods consumed was smallest for the oldest groups. Core food lists did not vary markedly with age, sex, or analysis by tally or score. The items consumed on at least 1 of the 3 days by approximately 50% of the persons surveyed were: whole milk, ground coffee, instant coffee, white bread, potatoes prepared by methods other than frying, margarine, and sugar. Although the variety index approach provides a general sense of nutrient diversity of a diet, core food lists with weighted scores appear to be more applicable when the relationship between food usage and food-related behaviors is studied and changes in eating patterns are monitored.

Age Factors↗