Diet
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Maintenance and, where possible, improvement of the current high level of food safety
In the current situation, it is clear that the health loss attributable to unsafe food is many times smaller than…
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The approach to, and opportunities for, the promotion of a healthy diet are not the same as those for smoking
According to modern views on health promotion, prevention is particularly effective if the interventions rely on an integrated approach. Such…
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The private sector must devote greater attention to healthy and safe food
There are many ways in which food producers, wholesalers and the catering industry can help to combat overweight, to promote…
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The government must provide a strong impulse to the collective interests of a healthy diet
A healthy diet, the reduction of obesity rates and the promotion of food safety are all collective interests. Accordingly, the…
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Diet and food in relation to health and health policy
Why this report? For centuries, knowledge of what is good and safe to eat, and how it should be prepared,…
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Dietary standards, Guidelines for Good Nutrition and Rules for a healthy diet
The Health Council arrives at similar conclusions to those of the WHO with regard to the relationship between the risk…
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Product Quality Evolution during Drying of Foods, Vegetables and Fruits
When moisture is removed within the solid network of a food product during drying, a pressure unbalance is produced between…
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Statistical Analysis/Design of Experiments: Application in Drying of Foods
Scientific experiments are important in research laboratories of universities and also in the engineering laboratories of industries. Experiments in processing…
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ENHANCEMENT OF OSMOTIC DEHYDRATION
Osmotic dehydration is relatively slow so acceleration of mass transfer would be advantageous. There are various methods to increase the…
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The Dutch diet is still far removed from the recommended healthy diet
In recent decades significant changes have occurred in the Dutch dietary pattern with regard to several important dietary factors. In…
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