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Nutrition Department Masters Theses Collection

Theses from 2023 2023.

The Impact of Cannabidiol on Intestinal Tumorigenesis: A Pilot Study on Caco-2 Cell , Yingxue Guan, Nutrition

Theses from 2020 2020

Exploring the impact of a Breakfast in the Classroom (BIC) program in an urban Middle School in Western Massachusetts , Maria O'Donnell, Nutrition

Theses from 2019 2019

The Efficacy of Nanoemulsion-Based Delivery Systems to Improve Vitamin D3 Bioaccessibility and Bioavailability , Alagu Selvi Kadappan, Nutrition

The Association between Diet Quality and Inflammatory Biomarkers among College-aged Women , Luotao Lin, Nutrition

Theses from 2018 2018

Knowledge, Attitudes and Behaviors of Traditional Health Practices Among Cambodian Women (15-35 Years) Living In Massachusetts , Nan Dou, Nutrition

Impact of Bodyweight on Tissue-Specific Folate Status, Genome Wide and Gene-Specific DNA Methylation in Normal Breast Tissues from Premenopausal Women , Armina-Lyn Frederick, Nutrition

Influences of Antroquinonol and 4-Acetylantroquinonol B on Inflammatory Tumorigenesis in the MCF-7 Breast Cancer Cell Line with or without TNF-α Stimulation , Ting-Chun Lin, Nutrition

Theses from 2017 2017

The Role of Sugar-Sweetened Beverage Intake and Vitamin D in Elevated Systolic Blood Pressure , Amanda Abrams, Nutrition

Evaluation of Berry Extracts on Intestinal Digestive Enzymes and Sugar Transporters , Jungbae Ohrenberger, Nutrition

Theses from 2016 2016

Fruit and Vegetable Intake, Attitudes, and Beliefs of Multicultural Middle School Students in Central Massachusetts , Emily M. Harrington, Nutrition

Mobile Produce Markets: A Strategy for Increasing Access to Fruits and Vegetables Among Low Income Urban Residents , Bi-sek J. Hsiao, Nutrition

Effect of Obesity-Induced Tumor Necrosis Factor Alpha on Adipocyte Function , Seok-Yeong Yu, Nutrition

Theses from 2015 2015

Live Well Springfield – A Community Transformation Movement: Evaluation of the Live Well Springfield Website , Jesse A. Mushenko, Nutrition

Estimating Access to a High Quality Diet for Older Adults in Springfield, Massachusetts , Nicole M. Ratchford, Nutrition

Obesity-Induced Inflammation in Human Mammary Tissue: A Potential Microenvironment Favorable to the Development of Postmenopausal Breast Cancer Via the Wnt Signaling Pathway , Agathe A. Roubert, Nutrition

Evaluation of the Springfield MENU Program , Hannah Stenger, Nutrition

Theses from 2014 2014

The Role of Sleep Timing on Diet Quality and Physical Activity among College-Aged Women Participating in the University of Massachusetts Vitamin D Status Study , Deniz Azarmanesh, Nutrition

Examining the Relationship Between Environmental Concern, Exercise Habits, and Fruit and Vegetable Intake , Dana M. Harrison, Nutrition

The Springfield Farm-To-Preschool and Families (f2p) Program: Examining Children's Fruit and Vegetable Consumption , Toni L. Jenkins, Nutrition

The Combined Effects Of Genistein And Daidzein On Adipocyte Differentiation , Oumou Habybat Kone, Nutrition

Adolescent Nutritional Status and its Association with Village-level Factors in Tanzania , Nozipho Maziya, Nutrition

Intuitive Eating, Attitudes to Food, and Body Size: A Comparison Between Nutrition Majors and Non-Majors , Katelyn Russell, Nutrition

Theses from 2013 2013

Histone Deacetylase Inhibitors Trichostatin A (tsa) And Sulforaphane (sfn) Modulate Vitamin D Responsive Cyp24 Gene Expression in 3t3-l1 Preadipocytes , Eunjee Ahn, Nutrition

The Impact Of Nutrition Education On Food Security Status And Food-related Behaviors , Jamie A. Farrell, Nutrition

Food Insecurity and Culture - A Study of Cambodian and Brazilian Immigrants , Sarvnaz Modarresi Ghavami, Nutrition

Effects of Histone Deacetylase Inhibitors on Vitamin D Activity in Human Breast Cancer Cells , Brooke Savage, Nutrition

Coping Strategies, Food Preferences, and Their Potential Effects on Dietary Quality Intake in a Massachusetts Efnep Population , Amy Wasson, Nutrition

Theses from 2012 2012

Association between Dietary Intake and Nutritional Status among Adolescent Girls in Kilosa District, Tanzania , Shanshan Chen, Nutrition

Western Massachusetts Head Start Preschoolers' Vegetable Consumption in Response to a Puppet-Based Nutrition Education Intervention Focusing on the Sensory Properties of Vegetables , Arielle M. Magro, Nutrition

The Massachusetts Bmi Letter: Parents' Responses, Conceptualizations of Weight, and Health Literacy Skills , Lindsay J. Moyer, Nutrition

Sensory Exploration of Seasonally and Locally Available Vegetables and its Effects on Vegetable Consumption of Western Massachusetts Head Start Children , Shannon Sojkowski, Nutrition

The Effectiveness of Point-of-Purchase Nutrition Education on Improving Beverage Choices and Nutrition Knowledge in a College Foodservice Setting , Heather A. Wemhoener, Nutrition

Theses from 2011 2011

the Relationship between Vitamin D Statuses and Young Adult Women Asthma , Shiying Bian, Nutrition

Iron Status, Inflammation and Anemia in Bangladeshi Women Exposed to Arsenic , Joycelyn M. Faraj, Nutrition

Vitamin D and TNF-alpha Effects on Adipogenesis and Inflammation in Human Adipocytes , Brianna Gray, Nutrition

Perceptions and Attitudes of Dietetic Program Educators Regarding Use of Distance Education and Computer-Based Simulations in Dietetics Education , Kirsten M. Schlein Ms., Nutrition

Effect of the Flavonoid Quercetin on Adipocytes , Jennifer C. Swick, Nutrition

Theses from 2009 2009

Association between Serum Ferritin and Body Composition in Young Women , Ujjwala S. Dandekar, Nutrition

Vitamin D Status among Bangladeshi Women of Reproductive Age , Ann Micka, Nutrition

Evaluation of Learning Styles among Undergraduate Students at the University of Massachusetts, Amherst completing selected Online and Traditional Courses , Bridget Minihan, Nutrition

Parent Toddler Feeding Relationship in Lebanon , Christine Zahm, Nutrition

Theses from 2008 2008

The Relationship between Serum Leptin, 25-hydroxyvitamin D3, and Body Composition , Isabel L. Guenther, Nutrition

Vitamin D Metabolites Inhibit Adipocyte Differentiation in 3t3-l1 Preadipocytes , Radhika Natarajan, Nutrition

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Home > Life Sciences > Nutrition, Dietetics, and Food Science > Theses and Dissertations

Nutrition, Dietetics, and Food Science Theses and Dissertations

Theses/dissertations from 2023 2023.

Development and Validation of a Spanish Nutrition Screening Tool for Hispanic American 3 to 5-Year-Olds , Denisse Arias Olivas

Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices , Kristi Shannon Gowans

Prevalence and Predictors of Intern-Related Burnout in Dietetics Preceptors , Holly Hopkins

Utilizing Isothermal Titration Calorimetry to Measure β-galactosidase Activity in Dairy Products , Tyler Ronald Jarrard

Development of a Valid and Reliable Survey to Assess Personal, Behavioral, and Environmental Factors Surrounding Food Insecurity in a College Population , Jennette Kilgrow

A Comparison of Kid Goat Lipase and Microbial Lipase on the Development of Cheddar Cheese Flavor , Reece H. Larsen

Effect of Timing of Energy Intake on Blood Glucose and Body Composition in Women with Overweight or Class One Obesity , Michael Wade Smith

Use of Microcalorimetry to Evaluate Hardening Reactions in Protein Bars During Accelerated Storage , Tiffany Rose Spackman

Theses/Dissertations from 2022 2022

Isothermal Inactivation Studies of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 in Almond, Peanut, and Sunflower Butters , Ruo Fen Liao

Localized Heat Therapy Improves Mitochondrial Function in Human Skeletal Muscle , Erik D. Marchant

Amino Acids as Alternatives to Emulsifying Salts in Processed Cheese Analogues , Jeremy Thomas Pack

Effects of Microbial Transglutaminase on Gluten-Free Sourdough Bread Structure and Loaf Characteristics , Anna J. Redd

Theses/Dissertations from 2021 2021

Characterization of Bacteriophage Targeting Bacillus licheniformis in Milk Processes and Thermal Stability of Bacteriophage During HTST Pasteurization , Jeremy Robert Arbon

Current Practices in Residential Treatment of Co-Occuring Eating Disorders and Type 1 Diabetes , Megan Michelle Austin

Mixture Design Response Surface Methodology Analysis of Seven Natural Bioactive Compounds to Treat Prostate Cancer , Ian Geddes Berlin

Utilizing Isothermal Titration Calorimetry for Measuring Beta-Galactosidase Activity in Liquid Dairy Products , Eliza Anne Brock

The Beneficial Effects of The Gut-Derived Metabolite Trimethylamine N-oxide on Functional β-Cell Mass , Emily Suzanne Krueger

Ice Cream Formulation Optimization Using "Consumer-Friendly" Hydrocolloid Stabilizers , Benjamin Todd Woodward

Theses/Dissertations from 2020 2020

Metabolomics of Acid Whey Derived from Greek Yogurt , Muriel Mercedes Allen

Cronobacter sakazakii Genes Contributing to Persistencein Low-Moisture Dairy Matrices , Kaitlin Ash Hartmann

Activity, Stability, and Binding Capacity of β-Galactosidase Immobilized on Electrospun Nylon-6 Fiber Membrane , Deborah Ann Hutchins

Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate , Garth Anthony Lee

Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour , Adam Robert Quinn

Dairy Milk and Plant-Based Alternative Beverage Purchasing Factors: Consumer Insights , Jeffrey Alan Rime

A Rapid Spectrophotometric Assay for Quantifying Seed Coat Saponins in Quinoa , Sydney Diver Szabo

Theses/Dissertations from 2019 2019

Leaf Fiber Strength and Fruit Nutrient Content of Yucca Species Native to the Navajo Nation , Anna Therese Bartlett

An Observational Study of Physicochemical Changes in Cheddar Enzyme-Modified Cheese During Incubation , David Gary Doxey

Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes , Dallin Max Hardy

Theses/Dissertations from 2018 2018

Comparison of Functional, Nutritional, and Sensory Properties of Spray-Dried and Oven-Dried Cricket ( Acheta domesticus ) Powder , Fred Stephen Bassett

Carbon Dioxide Treatment on Strawberry Fruit Prep and Its Effect on Shelf Life , Bryan Sterling Dawson

Optimization of Oat Amylase During Sprouting to Enhance Sugar Production , Erin Elizabeth Hiatt

Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round , Jason Kim

Application of Mixture Design Response Surface Methodology for Combination Chemotherapy in PC-3 Human Prostate Cancer Cells , Richard Vernon Oblad

Evaluation of Pigments from a Purple Variety of Atriplex hortensis L. for Use in Food Applications , Eva Graciela Vila Roa

Theses/Dissertations from 2017 2017

Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators , Edward Wayne Crossen

Handgrip Strength in Children with Cystic Fibrosis , Hannah Taylor Gibson

Teacher Perceptions of School Breakfast Programs in Utah , Emily Breanne Krueger

Effects of GM Disclosure Statements on Consumer Perceptions of Selected Food Products in Survey and Sensory Panel Settings , Ellyn Margaret Newcomb

The Effect of Cocoa Flavanols on β-Cell Mass and Function , Thomas John Rowley

Effects of Curcumin and Ursolic Acid on the Mitochondrial Coupling Efficiency and Hydrogen Peroxide Emission of Intact Skeletal Myoblasts , Daniel J. Tueller

Correlation of SPME-GC-MS Volatile Compounds with Descriptive Sensory Odor Analysis of Whole Wheat and Quinoa Flours in Accelerated Storage , Sarah Snow Turner

Theses/Dissertations from 2016 2016

Overexpression of HDAC1 Induces Functional β-cell Mass , Carrie Draney

Comparing Steady State to Time Interval Measurements of Resting Metabolic Rate , Chelsea Jayne Irving

Malnutrition and Handgrip Strength in Hospitalized and Non-Hospitalized Children 6-14 Years Old , Kayla Camille Jensen

The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests , Jessilee Noel Loucks

Inhibition of Clostridium Perfringens Growth During Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product , Andrew Mitchell Smith

Theses/Dissertations from 2015 2015

Effects of Panelist Participation Frequency and Questionnaire Design on Overall Acceptance Scoring for Food Sensory Evaluation in Consumer Central Location Tests , Mauresa Bastian

Selection and Use of Pantoea dispersa strain JFS as a Non-Pathogenic Surrogate for Salmonella Typhimurium Phage Type 42 in Flour , James R. Fudge

Folate Stability in Fortified Corn Masa Flour, Tortillas, and Tortilla Chips , Renee Phillips

Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Preparation , Victoria Elizabeth Scott

Evaluation of Breastfeeding Curricula in Didactic Programs in Dietetics and Dietetic Internships Across the United States , Maria Diane Swiss

Stability of Selected B Vitamins in Thermally-Treated Pinto Beans , Virginia Anne West

Theses/Dissertations from 2013 2013

Utah Red Raspberry Jam: The Effects of Formulation, Heating, and Time on Color, Flavor, Texture, and Antioxidant Capacity , Jennifer Leigh Chase

Construction and Performance Testing of a Mixed Mode Solar Food Dryer for Use in Developing Countries , Sean Andrew Foster

Emergency Preparedness in Utah Households with Emphasis on Water and Food Storage Conditions , Stephanie Rae Gerla

College Students' Fruit, Vegetable, and Sugar Sweetened Beverage Intake According to Dinner Group Participation , Erica Nicole Hansen

The Protective Effect of Antioxidants on Vitamin A Stability in Nonfat Dry Milk During Thermally Accelerated Storage , Amalie Brown Kurzer

Reading and Listening to Music Increase Resting Energy Expenditure During Indirect Calorimetry in Healthy Adults , Blaire Snell

Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality , Jonathan Myers Swindler

Theses/Dissertations from 2012 2012

Microflora of Traditional Mexican Corn Masa and Its Effect on Folic Acid Degradation , Stephen J. Adolphson

Exposure to Dietary Selenium and Soy Isoflavones in Utero Provides Greater Protection Against Prostate Cancer Risk Factors in TRAMP Mice than Exposure Beginning at 6 Weeks , Heather Schofield Lindsay

An Investigation of Current Practice in Management Rotations in Dietetic Internships , Emily K. Vaterlaus

Theses/Dissertations from 2011 2011

Maternal, Neonatal and Feeding Type Factors Associated with Severity of Necrotizing Enterocolitis , Cheryl Ann Miner

Changes in Fruit and Vegetable Household Food Availability Among Low-Income Families over a One-Month Period of Time , Ann Alicia Wells

Theses/Dissertations from 2010 2010

Qualitative Description of College Students' Dinner Groups , Brita Michelle Ball

The Effects of Chronic AMPK Activation on Hepatic Triglyceride Accumulation and Glycerol-3-Phosphate AcyltransferaseActivity with High Fat Feeding , Mary E. Curtis

Factors Influencing Shopping, Cooking, and Eating Behaviors Among Low-Income Families During a One-Month Period of Time , Janice Darko

Beta Galactosidose Activity of Commercial Lactase Samples in Raw and Pasteurized Milk at Refrigerated Temperatures , Trenton W. Horner

Change in Eating Competence in College Students Enrolled in Basic Nutrition Courses , Katrina J. Larsen

Effects of Duration of Proton Pump Inhibitor (PPI) Therapy on Markers of Bone Health in Men and Postmenopausal Women , Zarina Maria Pabin

Chemopreventive Effects of Dietary Selenium and Soy Isoflavones in a Mouse Model of Prostate Cancer , Trevor Elisha Quiner

Development and Use of a Physiologically Based Mathematical Model Describing the Relationships and Contributions of Macronutrients to Weight and Body Composition Changes , Saori Sakita

Accelerated Shelf Life Determination of Antioxidant Stabilized High Oleic Sunflower and Canola Oils in Plastic Bottles , Christine Nicole Shearer

Conditions Associated with Clostridium sporogenes Growth as a Surrogate for Clostridium botulinum in Non-thermally Processed Canned Butter , Reed H. Taylor

Contributing Factors to Excess Weight Gain During Pregnancy Among Low Income Women in Utah , Tianna Noelle Watson

Effect of Upward Feedback on the Gap Between Manager and Subordinate Perception of Manager Behavior , Jessica Beesley Zetterquist

Theses/Dissertations from 2009 2009

Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas , Jordan S. Chapman

Theses/Dissertations from 2008 2008

Characteristics of Volunteer Leaders in the American Dietetic Association Compared to Non-Volunteer Registered Dietitians , Samantha Payne Rasmussen

Theses/Dissertations from 2007 2007

Effect of the consumption of farm animals on the diet and hemoglobin levels of school age children in the rural communities of Topo, Imbabura, Gualabi, Calpaqui, and Compania of the Imbabura province , Alexandra Echeverría

Registered Dietitian Dress and The Effect of Dietitian Dress on Perceived Professionalism , Connie Lynn Packer

Theses/Dissertations from 2005 2005

Development of a process of addition of tricalcium phosphate from burnt phosphate rock in feed for animal nutrition , Luis Fernando Nogales Grágeda

The Effect of Religiosity and Spirituality on Transformatinal Leadership Characteristics of Hospital Food and Nutrition Managers , Anna Naegle Sarver

Theses/Dissertations from 2004 2004

Body Mass Index and Soft Drink Consumption Among Adolescents , Olivia Love McCord

The Effect of Religiosity and Spirituality on Work Practices and Trust Levels in Managers and their Subordinates in Food and Nutrition Care Departments , Jennifer S. Oler

The Effects of Selenium on Estrogen-regulated Gene Expression in LNCaP Prostate Cancer Cells , Tory L. Parker

Theses/Dissertations from 2003 2003

Determination of home techniques for storing and conserving food in the homes of Cuambo and La Rinconada in Imbabura province, 2001-2002 , Marisol Caicedo Barrios

Determination of seric retinol levels in relation to consumed diet and the prevalence of anemia in preschool- and school-aged children in the communities of Cuambo and La Rinconada, Imbabura province , Verónica Chávez

Analysis of Weight-Related Advertisements and Nutrition Articles in Popular Women's Magazines , Jennifer Cardall Jacobson

Design and application of a nutrition education program based on a test of improved practices for pregnant women and women of childbearing age in La Rinconada and Cuambo , Odila Nicaragua

The Effectiveness of Consuming Fortified Foods (API) with iron on the anemia ferropriva in resident students to great altitude of the rural area of the Departemento of La Paz , Beatriz Julia Ramirez Copa

Theses/Dissertations from 2002 2002

Elaboration of Noodles, Enriched with Kidney Bean in the Communities of Cuambo and the Rinconada of the Canton Ibarra Province of Imbabura , Irma Meneses

Theses/Dissertations from 2001 2001

Nutritional Food and Health Education with Instructive Lessons in the Community School of La Rinconada, Cantón Ibarra, Province of Imbabura , Olga Maria Gómez Chirán

Eating, Nutrition and of Health Diagnostic of the Elementary Schools of the Communities of Guambo and the Rinconada, Province of Imbabura 2002-2001 , Ruth Muriel

Food, nutrition, and health education with educational lessons in the Cuambo community school, Ibarra canton, Imbabura province , Fanny Margoth Victoria Recalde

Theses/Dissertations from 2000 2000

The Availability and the Use of Basic Services in Relation to the Nutritional Status, Acute Diarrhetic Diseases and Acute Respiratory Infections in Children Under five Years of Age in Three Rural Communities of the Imbabura Province during the 1998-1999 Period , Margarita Caicedo Ceron

Elaboration and Validation of the Educational Material Used in Nutritional Education in the Communities of Copalacaya, Choquenaira, Callisaya, and Muruamaya, of the Providence Ingavi of the Department of La Paz 1998 , Maria Isabel Mercado Miranda

Relation between Internal Parasites with Basic Services and the Nutritional Status of Children Five Years of Age in the Indigenous, Black and Mestizo Communities of the Rural Area, Imbabura Province , R. Patricio Paguay Ruiz

Relationship between intestinal parasitosis with the basic services, and the nutritional state of children under the age of five of black, native, and mestizo ethnicities in the rural area of the province of Imbabura 1998-1999 , Carlos Rosero

Application of dietary guidelines for Guatemala in three rural communities of Chiquimula , Sandra Liseth Salazar Donis

Knowledge, attitudes and practices concerning alimentary customs and beliefs of women with children younger than 5 years old, nursing and pregnant mothers, of the following ethnic groups: black, mixed race and natives in three rural regions of the Imbabura province, 1998-1999 , Elva Susana Yacelga Calderon

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Home > Affiliates > Brescia University College > BRESCIAFOODNUTRITIONALSCIENCES > FOODNUTR-ETD

Foods and Nutrition Theses and Dissertations

Theses/dissertations from 2021 2021.

Perspectives of Canadian Midwives on Nutrition for Pregnancy , Yvana T. Sawaya

Theses/Dissertations from 2019 2019

The Influence of a Centrally-Procured School Food Program on Consumption and Instances of Fruits and Vegetables in School-Age Children , Kimberly D. Charbonneau

The Difference in A1C of Children and Adolescents with Type 1 Diabetes Mellitus using Carbohydrate Counting compared to those using a Structured Meal Plan , Alia El Kubbe

Theses/Dissertations from 2018 2018

Differences in Quadriceps Muscle Layer Thickness (QMLT) and contributing risk factors to muscle mass in community-dwelling and institutionalized older adults , Nesrine Cheikh

Theses/Dissertations from 2017 2017

Nutrition screening in the adult stroke population using the Canadian Nutrition Screening Tool in comparison with the Subjective Global Assessment , Tess Coutu

Theses/Dissertations from 2016 2016

Hospital Menu Assessment of Nutrient Composition and Patient Satisfaction , Susan Greig

Theses/Dissertations from 2014 2014

Interesting Shapes of Vegetables: Is it A Strategy to Promote Consumption Among Preschool Children? , Salma H. Alhabshi

Vitamin D Deficiency and Possible Risk Factors Among Middle Eastern University Students in London, Ontario, Canada , Amal A. Alshahrani

The LUNCHES Study: Elementary School Children's Packed Lunch Contents and Intake in the Traditional vs. Balanced School Day Schedule , Lisa Neilson

Behavioral Feeding Problems of Normally Developing Children Under 4 Years of Age , Julia Stanislavskaia

Theses/Dissertations from 2013 2013

The impact of Protection Motivation Theory grounded messaging on diabetes prevention behaviours following Gestational Diabetes , Jennifer M. Jacob

Theses/Dissertations from 2012 2012

Residents Living in a Retirement Community Are at Risk for Numerous Nutrient Inadequacies , Ohood M. Alharbi

Evaluating the Impact of Two Different Methods of Diabetes Self-management Education on Knowledge, Attitude, and Behaviours of Patients with Type 2 Diabetes Mellitus , Laura B. Briden

Does a Group Lifestyle Behaviour Change Program (PREPARE) Have an Impact on the Nutritional and Health Characteristics in Adults with Prediabetes? , Jennifer Broxterman

The Effects of a Six Month Nutrition Intervention on Diet Quality in Persons with or at Risk for the Metabolic Syndrome , Rebecca Horne

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Nutrition, Food and Diet in Health and Longevity: We Eat What We Are

Suresh i. s. rattan.

1 Department of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus, Denmark

Gurcharan Kaur

2 Department of Biotechnology, Guru Nanak Dev University, Amritsar 143005, India

Associated Data

Not applicable.

Nutrition generally refers to the macro- and micro-nutrients essential for survival, but we do not simply eat nutrition. Instead, we eat animal- and plant-based foods without always being conscious of its nutritional value. Furthermore, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet. Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. Here we address the issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients including hormetins, discussing the health claims for various types of food, and by reviewing the general principles of healthy dietary patterns, including meal timing, caloric restriction, and intermittent fasting. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

1. Introduction

The terms nutrition, food and diet are often used interchangeably. However, whereas nutrition generally refers to the macro- and micro-nutrients essential for survival, we do not simply eat nutrition, which could, in principle, be done in the form of a pill. Instead, we eat food which normally originates from animal- and plant-based sources, without us being aware of or conscious of its nutritional value. Even more importantly, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet [ 1 ]. Furthermore, geo-political-economic factors, such as governmental policies that oversee the production and consumption of genetically modified foods, geological/climatic challenges of growing such crops in different countries, and the economic affordability of different populations for such foods, also influence dietary habits and practices [ 2 , 3 ]. On top of all this lurks the social evolutionary history of our species, previously moving towards agriculture-based societies from the hunter-gatherer lifestyle, now becoming the consumers of industrially processed food products that affect our general state of health, the emergence of diseases, and overall lifespan [ 1 , 4 ]. The aim of this article is to provide a commentary and perspective on nutrition, food and diet in the context of health, healthy ageing and longevity.

Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. The other two pillars, especially in the case of human beings, are physical exercise and socio-mental engagement [ 5 , 6 , 7 ]. A huge body of scientific and evidence-based information has been amassed with respect to the qualitative and quantitative nature of optimal nutrition for human health and survival. Furthermore, a lot more knowledge has developed regarding how different types of foods provide different kinds of nutrition to different extents, and how different dietary practices have either health-beneficial or health-harming effects.

Here we endeavor to address these issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients, and by discussing the health-claims about animal-based versus plant-based foods, fermented foods, anti-inflammatory foods, functional foods, foods for brain health, and so on. Finally, we discuss the general principles of healthy dietary patterns, including the importance of circadian rhythms, meal timing, chronic caloric restriction (CR), and intermittent fasting for healthy ageing and extended lifespan [ 8 , 9 ]. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

2. Nutrition for Healthy Ageing

The science of nutrition or the “nutritional science” is a highly advanced field of study, and numerous excellent books, journals and other resources are available for fundamental information about all nutritional components [ 10 ]. Briefly, the three essential macronutrients which provide the basic materials for building biological structures and for producing energy required for all physiological and biochemical processes are proteins, carbohydrates and lipids. Additionally, about 18 micronutrients, comprised of minerals and vitamins, facilitate the optimal utilization of macronutrients via their role in the catalysis of numerous biochemical processes, in the enhancement of their bioavailability and absorption, and in the balancing of the microbiome. Scientific literature is full of information about almost all nutritional components with respect to their importance and role in basic metabolism for survival and health throughout one’s life [ 10 ].

In the context of ageing, a major challenge to maintain health in old age is the imbalanced nutritional intake resulting into nutritional deficiency or malnutrition [ 11 , 12 ]. Among the various reasons for such a condition is the age-related decline in the digestive and metabolic activities, exacerbated by a reduced sense of taste and smell and worsening oral health, including the ability to chew and swallow [ 13 , 14 ]. Furthermore, an increased dependency of the older persons on medications for the management or treatment of various chronic conditions can be antagonistic to certain essential nutrients. For example, long term use of metformin, which is the most frequently prescribed drug against Type 2 diabetes, reduces the levels of vitamin B12 and folate in the body [ 15 , 16 ]. Some other well-known examples of the drugs used for the management or treatment of age-related conditions are cholesterol-lowering medicine statin which can cause coenzyme Q10 levels to be too low; various diuretics (water pills) can cause potassium levels to be too low; and antacids can decrease the levels of vitamin B12, calcium, magnesium and other minerals [ 15 , 16 ]. Thus, medications used in the treatment of chronic diseases in old age can also be “nutrient wasting” or “anti-nutrient” and may cause a decrease in the absorption, bioavailability and utilization of essential micronutrients and may have deleterious effects to health [ 11 ]. In contrast, many nutritional components have the potential to interact with various drugs leading to reduced therapeutic efficacy of the drug or increased adverse effects of the drug, which can have serious health consequences. For example, calcium in dairy products like milk, cheese and yoghurt can inhibit the absorption of antibiotics in the tetracycline and quinolone class, thus compromising their ability to treat infection effectively. Some other well-known examples of food sources which can alter the pharmacokinetics and pharmacodynamics of various drugs are grape fruits, bananas, apple juice, orange juice, soybean flour, walnuts and high-fiber foods (see: https://www.aarp.org/health/drugs-supplements/info-2022/food-medication-interaction.html (accessed on 13 November 2022)).

It is also known that the nutritional requirements of older persons differ both qualitatively and quantitatively from young adults [ 11 ]. This is mainly attributed to the age-related decline in the bioavailability of nutrients, reduced appetite, also known as ‘anorexia of ageing,’ as well as energy expenditure [ 12 , 17 , 18 ]. Therefore, in order to maintain a healthy energy balance, the daily uptake of total calories may need to be curtailed without adversely affecting the nutritional balance. This may be achieved by using nutritional supplements with various vitamins, minerals and other micronutrients, without adding to the burden of total calories [ 12 , 17 , 18 ]. More recently, the science of nutrigenomics (how various nutrients affect gene expression), and the science of nutrigenetics (how individual genetic variations respond to different nutrients) are generating novel and important information on the role of nutrients in health, survival and longevity.

3. Food for Healthy Ageing

The concept of healthy ageing is still being debated among biogerontologists, social-gerontologists and medical practioners. It is generally agreed that an adequate physical and mental independence in the activities of daily living can be a pragmatic definition of health in old age [ 7 ]. Thus, healthy ageing can be understood as a state of maintaining, recovering and enhancing health in old age, and the foods and dietary practices which facilitate achieving this state can be termed as healthy foods and diets.

From this perspective, although nutritional requirements for a healthy and long life could be, in principle, fulfilled by simply taking macro- and micro-nutrients in their pure chemical forms, that is not realistic, practical, attractive or acceptable to most people. In practice, nutrition is obtained by consuming animals and plants as sources of proteins, carbohydrates, fats and micronutrients. There is a plethora of tested and reliable information available about various food sources with respect to the types and proportion of various nutrients present in them. However, there are still ongoing discussions and debates as to what food sources are best for human health and longevity [ 19 , 20 ]. Often such discussions are emotionally highly charged with arguments based on faith, traditions, economy and, more recently, on political views with respect to the present global climate crisis and sustainability.

Scientifically, there is no ideal food for health and longevity. Varying agricultural and food production practices affect the nutritional composition, durability and health beneficial values of various foods. Furthermore, the highly complex “science of cooking” [ 21 ], evolved globally during thousands of years of human cultural evolution, has discovered the pros and cons of food preparation methods such as soaking, boiling, frying, roasting, fermenting and other modes of extracting, all with respect to how best to use these food sources for increasing the digestibility and bioavailability of various nutrients, as well as how to eliminate the dangers and toxic effects of other chemicals present in the food.

The science of food preparation and utilization has also discovered some paradoxical uses of natural compounds, especially the phytochemicals such as polyphenols, flavonoids, terpenoids and others. Most of these compounds are produced by plants as toxins in response to various stresses, and as defenses against microbial infections [ 22 , 23 ]. However, humans have discovered, mostly by trial and error, that numerous such toxic compounds present in algae, fungi, herbs and other sources can be used in small doses as spices and condiments with potential benefits of food preservation, taste enhancement and health promotion [ 23 ].

The phenomenon of “physiological hormesis” [ 24 ] is a special example of the health beneficial effects of phytotoxins. According to the concept of hormesis, a deliberate and repeated use of low doses of natural or synthetic toxins in the food can induce one or more stress responses in cells and tissues, followed by the stimulation of numerous defensive repair and maintenance processes [ 25 , 26 ]. Such hormesis-inducing compounds and other conditions are known as hormetins, categorized as nutritional, physical, biological and mental hormetins [ 27 , 28 , 29 ]. Of these, nutritional hormetins, present naturally in the food or as synthetic hormetins to be used as food supplements, are attracting great attention from food-researchers and the nutraceutical and cosmeceutical industry [ 27 , 30 ]. Other food supplements being tested and promoted for health and longevity are various prebiotics and probiotics strengthening and balancing our gut microbiota [ 31 , 32 , 33 ].

Recently, food corporations in pursuit of both exploiting and creating a market for healthy ageing products, have taken many initiatives in producing new products under the flagship of nutraceuticals, super-foods, functional foods, etc. Such products are claimed and marketed not only for their nutritional value, but also for their therapeutic potentials [ 10 ]. Often the claims for such foods are hyped and endorsed as, for example, anti-inflammatory foods, food for the brain, food for physical endurance, complete foods, anti-ageing foods and so on [ 34 , 35 , 36 ]. Traditional foods enriched with a variety of minerals, vitamins and hormetins are generally promoted as “functional foods” [ 37 ]. Even in the case of milk and dairy products, novel and innovative formulations are claimed to improve their functionality and health promotional abilities [ 38 ]. However, there is yet a lot to be discovered and understood about such reformulated, fortified and redesigned foods with respect to their short- and long-term effects on physiology, microbiota balance and metabolic disorders in the context of health and longevity.

4. Diet and Culture for Healthy and Long Life

What elevates food to become diet and a meal is the manner and the context in which that food is consumed [ 4 ]. Numerous traditional and socio-cultural facets of dietary habits can be even more significant than their molecular, biochemical, and physiological concerns regarding their nutritional ingredients and composition. For example, various well-known diets, such as the paleo, the ketogenic, the Chinese, the Ayurvedic, the Mediterranean, the kosher, the halal, the vegetarian, and more recently, the vegan diet, are some of the diverse expressions of such cultural, social, and political practices [ 1 ]. The consequent health-related claims of such varied dietary patterns have influenced their acceptance and adaptation globally and cross-culturally.

Furthermore, our rapidly developing understanding about how biological daily rhythms affect and regulate nutritional needs, termed “chrono-nutrition”, has become a crucial aspect of optimal and healthy eating habits [ 39 , 40 ]. A similar situation is the so-called “nutrient timing” that involves consuming food at strategic times for achieving certain specific outcomes, such as weight reduction, muscle strength, and athletic performance. The meal-timing and dietary patterns are more anticipatory of health-related outcomes than any specific foods or nutrients by themselves [ 41 , 42 , 43 , 44 ]. However, encouraging people to adopt healthy dietary patterns and meal-timing requires both the availability, accessibility and affordability of food, and the intentional, cultural and behavioral preferences of the people.

Looking back at the widely varying and constantly changing cultural history of human dietary practices, one realizes that elaborate social practices, rituals and normative behaviors for obtaining, preparing and consuming food, are often more critical aspects of health-preservation and health-promotion than just the right combination of nutrients. Therefore, one cannot decide on a universal food composition and consumption pattern ignoring the history and the cultural practices and preferences of the consumers. After all, “we eat what we are”, and not, as the old adage says, “we are what we eat”.

5. Conclusions and Perspectives

Food is certainly one of the foundational pillars of good and sustained health. Directed and selective evolution through agricultural practices and experimental manipulation and modification of food components have been among the primary targets for improving food quality. This is further authenticated by extensive research performed, mainly on experimental animal and cell culture model systems, demonstrating the health-promoting effects of individual nutritional components and biological extracts in the regulation, inhibition or stimulation of different molecular pathways with reference to healthy ageing and longevity [ 45 ]. Similarly, individual nutrients or a combination of a few nutrients are being tested for their potential use as calorie restriction mimetics, hormetins and senolytics [ 46 , 47 , 48 ]. However, most commonly, these therapeutic strategies follow the traditional “one target, one missile” pharmaceutical-like approach, and consider ageing as a treatable disease. Based on the results obtained from such experimental studies, the claims and promises made which can often be either naïve extrapolations from experimental model systems to human applications, or exaggerated claims and even false promises [ 49 ].

Other innovative, and possibly holistic, food- and diet-based interventional strategies for healthy ageing are adopting regimens such as caloric- and dietary-restriction, as well as time-restricted eating (TRE). Intermittent fasting (IF), the regimen based on manipulating the eating/fasting timing, is another promising interventional strategy for healthy ageing. Chrono-nutrition, which denotes the link between circadian rhythms and nutrient-sensing pathways, is a novel concept illustrating how meal timings alignment with the inherent molecular clocks of the cells functions to preserve metabolic health. TRE, which is a variant of the IF regimen, claims that food intake timing in alignment with the circadian rhythm is more beneficial for health and longevity [ 39 , 40 , 41 , 50 ]. Moreover, TRE has translational benefits and is easy to complete in the long term as it only requires limiting the eating time to 8–10 h during the day and the fasting window of 12–16 h without restricting the amount of calories consumed. Some pilot studies on the TRE regimen have reported improvement in glucose tolerance and the management of body weight and blood pressure in obese adults as well as men at risk of T2D. Meta-analyses of several pilot scale studies in human subjects suggest and support the beneficial effects of a TRE regimen on several health indicators [ 39 , 50 ]. Several other practical recommendations, based on human clinical trials have also been recommended for meeting the optimal requirements of nutrition in old age, and for preventing or slowing down the progression of metabolic syndromes [ 39 , 40 , 41 , 50 ].

What we have earlier discussed in detail [ 4 ] is supported by the following quote: “…food is more than just being one of the three pillars of health. Food is both the foundation and the scaffolding for the building and survival of an organism on a daily basis. Scientific research on the macro- and micro-nutrient components of food has developed deep understanding of their molecular, biochemical and physiological roles and modes of action. Various recommendations are repeatedly made and modified for some optimal daily requirements of nutrients for maintaining and enhancing health, and for the prevention and treatment of diseases. Can we envisage developing a “nutrition pill” for perfect health, which could be used globally, across cultures, and at all ages? We don’t think so” [ 4 ].

Our present knowledge about the need and significance of nutrients is mostly gathered from the experimental studies using individual active components isolated from various food sources. In reality, however, these nutritional components co-exist interactively with numerous other compounds, and often become chemically modified through the process of cooking and preservation, affecting their stability and bioavailability. There is still a lot to be understood about how the combination of foods, cooking methods and dietary practices affect health-related outcomes, especially with respect to ageing and healthspan.

An abundance of folk knowledge in all cultures about food-related ‘dos and don’ts’ requires scientific verification and validation. We also need to reconsider and change our present scientific protocols for nutritional research, which seem to be impractical for food and dietary research at the level of the population. It is a great scientific achievement that we have amassed a body of information with respect to the nature of nutritional components required for health and survival, the foods which can provide those nutritional components and the variety of dietary and eating practices which seem to be optimal for healthy survival and longevity.

Finally, whereas abundant availability of and accessibility to food in some parts of the world has led to over-consumption and consequent life-style-induced metabolic diseases and obesity, in many other parts of the world food scarcity and economic disparity continue to perpetuate starvation, malnutrition, poor health and shortened lifespan. Often, it is not a lack of knowledge about the optimal nutrition, food and diet that leads to making bad choices; rather, it is either our inability to access and afford healthy foods or our gullibility to fall prey to the exaggerated claims in the commercial interests of food producing and marketing companies. We must continue to gather more scientific information and knowledge about the biochemical, physiological and cultural aspects of nutrition, food and diet, which should then be recommended and applied wisely and globally, incorporating the social, cultural and environmental needs of all. After all, “we eat what we are”, and not merely “we are what we eat”!

Funding Statement

One of the authors, GK, was funded by the Department of Science & Technology (DST) under Cognitive Science Research Initiative (CSRI), Government of India, grant (DST/CSRI/2018/99). This funding agency has no role in study design, manuscript writing, and data interpretation.

Author Contributions

Both authors (S.I.S.R. and G.K.) conceptualized and wrote the paper equally. All authors have read and agreed to the published version of the manuscript.

Institutional Review Board Statement

Informed consent statement, data availability statement, conflicts of interest.

The authors declare no conflict of interest.

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Home > Nutrition and Health Sciences > Dissertations, Theses, and Student Research

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Department of nutrition and health sciences: dissertations, theses, and student research.

Studies of the Role of mTORC1 in Modulating Intestinal Epithelial Barrier Function , Isaac Adediji

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MOTHERS’ EXPERIENCE WITH INFANT COMPLEMENTARY FEEDING PRACTICES: A PHENOMENOLOGICAL STUDY. , Tyler Martin

Metabolic Benefits of Plant-based N-3 Polyunsaturated Fatty Acids on Brown Thermogenesis , Kyung Ho Park

Transport and Distribution of Bovine Milk Exosomes and miR-34a Cargo in Murine Cerebral Cortex Endothelial bEnd.3 Cells and BV2 Microglia , Pearl Ebea

3-Hydroxy Fatty Acids Induce Retinal Pigment Epithelial Cell Lipoapoptosis , Mona Hadidi

Inhibitory Effects Of Shiitake-derived Exosome-like Nanoparticles On NLRP3 Inflammasome Activation , Yizhu Lu

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Choose Healthy Here Pilot Program: A Secondary Analysis of Consumers' Behaviors and Perceptions to Access and Affordability of Healthy Foods , Lindsey R. Anderson

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iCook 4-H Intervention: Food-Related Behavior and Intake of Adult Main Meal Preparers Participating in a 5-State Childhood Obesity Prevention Study , Kyla A. Richardson

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THE EFFECTIVENESS OF EDUCATIONAL DISPLAYS RELATED TO FOODBORNE ILLNESS IN INFANTS , Krista M. Godfrey

An Evaluation and Exploration of Nutrition Education in Elementary Schools , Elisha M. Hall

Stability and Biological Activity of Dietary MicroRNAs , Katherine Howard

TRANSPORT OF BOVINE MILK EXOSOMES IN HUMAN ENDOTHELIAL CELL , Rio Jati Kusuma

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TRANSPORT OF BOVINE MILK EXOSOMES BY HUMAN COLON CARCINOMA CACO-2 CELLS AND RAT SMALL INTESTINAL IEC-6 CELLS , Tovah Wolf

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The Food and Nutrition Status in India: A Systematic Review

• First Online: 07 March 2023

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• Shahnaz Basheer 6 ,
• V. V. Ashique 6 &
• Aakriti Grover 6 , 7  

Part of the book series: Advances in Geographical and Environmental Sciences ((AGES))

With undernutrition, overnutrition, and micronutrient deficiencies afflicting the country, India experiences a triple burden of malnutrition. Recent decades have seen modest progress when it comes to health in India, but progress has been uneven and inequitable. This study reviews food and nutrition status in India. The diversity in food is enabled by variety in nutrition, which is only possible with serious crop diversification. The nutrient uptake is majorly cereal-centric as food production, availability, and access are impacted by the agricultural policy that has placed a significant thrust on food grain production spurred by the green revolution and supported by the institutions. India is not only affected by malnutrition amongst the poor but also amongst all socio-economic groups. India ranks 101 out of 116 countries based on the Global Hunger Index 2020. The Global Nutrition Report 2018 clearly mentions that India is home to 46.6 million stunted children and 25.5 million wasted children. India ranks 103 out of 119 qualifying countries per the Global Hunger Index 2018. Malnutrition was the predominant risk factor for death in children younger than five years of age in every state of India in 2017 (GBD), accounting for 68.2% (95% UI 65.8–70.7) of the total under-5 deaths and the leading risk factor for health loss for all ages, responsible for 17.3% (16.3–18.2) of the entire disability-adjusted life years (DALYs). In India, nutrition status has deteriorated over decades because of ineffective policy interventions and inadequate food systems, which are neither affordable nor sustainable. There are severe gaps in India’s nutrition statistics, and even the most important nutrition trends are far from explicit; practical action in this field requires regular and reliable large-scale surveys that would make it possible to monitor the nutrition situation at the district levels at intervals.

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Basheer, S., Ashique, V.V., Grover, A. (2023). The Food and Nutrition Status in India: A Systematic Review. In: Grover, A., Singh, A., Singh, R.B. (eds) Sustainable Health Through Food, Nutrition, and Lifestyle. Advances in Geographical and Environmental Sciences. Springer, Singapore. https://doi.org/10.1007/978-981-19-7230-0_9

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Home » Blog » Dissertation » Topics » Food and Nutrition » Food and Nutrition dissertation topics (27 Examples) For Research

Food and Nutrition dissertation topics (27 Examples) For Research

Mark Jun 19, 2020 Jun 18, 2020 Food and Nutrition No Comments

Food and nutrition is a broad and competitive field in the health area as it has a strong impact on the development and performance of the human body. If you are searching for an interesting topic for dissertation and research projects related to food and nutrition, we have developed a list of food and nutrition […]

Food and nutrition is a broad and competitive field in the health area as it has a strong impact on the development and performance of the human body. If you are searching for an interesting topic for dissertation and research projects related to food and nutrition, we have developed a list of food and nutrition dissertation topics.

You can select a topic from the list of food and nutrition dissertation topics that you find interesting to work on. We understand the role of good dissertation topics in the academic success of nutritionist students. So, we have compiled some very interesting research topics on food and nutrition and project topics on food and nutrition.

list of food and nutrition dissertation topics

The digestive wellness and the emerging science.

The importance of eating more plant foods.

How does technology promote healthy eating?

The emergence of the fad diets and its impact on the health and wellbeing.

A review of different types of food fears.

A review of the future of nutrigenomics.

An image-based dietary assessment and its benefits.

The emergence of the concept of ketogenic diets – case analysis.

The importance of fasting and time-restricted eating.

A review of the concept of nutrition and HIV.

Should schools ban unhealthy packed lunches?

Studying the cost and impact of type 2 diabetes: policy recommendations.

The importance of the first 1000 days of life – maternal and child nutrition.

A qualitative analysis of the nutritional evaluation of a healthy eating intervention in primary school children in socioeconomically challenged areas.

Analysing the concept of food for thought considering the mental health and nutrition briefing.

A literature review on self-efficacy of dietary choices and the dietary intake among rural adolescents in the UK.

A literature review on nutrition as hard food science.

Nutritional health status of adults in the UK based on occupations.

Exploring the food-based approaches toward community nutrition and health.

An analysis of the relationship between diet and mental health.

To investigate the different food system solutions to deal with malnutrition.

An evaluation of the impact of poverty and food insecurity on the health and wellbeing of people.

The importance of providing dietary guidance to people with chronic illnesses.

The role of the government of countries in promoting food safety, health, and wellbeing in the country – a comparative analysis.

The role of food systems in enhancing human health and development.

An evaluation of the diabetes self-management program and diet control.

A comparative review of different types of diets recommended by physicians and dieticians.

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Adapting in Complex Environments: A Mix Methods Convergent Study of Structural Empowerment and Systems Thinking Among Public Health Dieticians

Registered dietitian nutritionists (RDNs) play critical roles in healthcare, public health, and food systems. RDNs, specifically those who work in public health, can have a profound impact on population health by implementing individual plus policy, system, and environmental (I+PSE) strategies (Tagtow et al., 2022) that improve dietary patterns, lower rates of diet-related chronic diseases, reduce health care expenditures, strengthen food and nutrition security, and establish greater resiliency in food supply chains. However, public health RDNs face complex work environments. They may not be keeping pace with societal, organizational, or practice changes (Academy of Nutrition and Dietetics, Council on Future Practice, 2020; Kicklighter et al., 2013, 2017); or with the leadership development skills of allied health professionals, specifically regarding empowerment and systems thinking (Buckley et al., 2007; El-Kour et al., 2021; Hewko et al., 2021; Kicklighter et al., 2017; A. Lee et al., 2021; Mislevy et al., 2000; K. Morgan et al., 2020).

The aim of this mixed methods convergent research was to understand how public health RDNs adapt and thrive in complex environments. Specifically, to explore their perceived access to organizational power structures (i.e., structural empowerment); how they applied systems thinking in practice; how their education and training prepared them to adapt and thrive in complex environments; and the relationship between structural empowerment and systems thinking. Semi-structured interviews were conducted with public health nutritionists who work in state governmental agencies and a self-administered online survey was implemented with public health RDNs who work in municipal, county, state, tribal, or federal governmental public health.

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Home » Blog » Dissertation » Topics » Nutrition » 80 Nutrition Research Topics

80 Nutrition Research Topics

FacebookXEmailWhatsAppRedditPinterestLinkedInIf you’re looking for captivating research topics to ignite your academic journey in nutrition, look no further. Welcome to our blog post, where we proudly present a comprehensive list of compelling research topics in nutrition, tailor-made for students at the undergraduate, master’s, or doctoral level. Nutrition, a vibrant field at the intersection of science and […]

If you’re looking for captivating research topics to ignite your academic journey in nutrition, look no further. Welcome to our blog post, where we proudly present a comprehensive list of compelling research topics in nutrition, tailor-made for students at the undergraduate, master’s, or doctoral level.

Nutrition, a vibrant field at the intersection of science and human health, offers a plethora of captivating subjects to explore. From investigating the impact of dietary patterns on chronic diseases to uncovering the role of nutritional interventions in promoting well-being, each topic promises to ignite your passion and curiosity. Usually, it is searched with food science as they are closely related fields that intersect in the study of food and its impact on human health.

Let this guide be your beacon as you embark on a rewarding academic exploration and discovery journey. So, nourish your curious spirit, and let the pursuit of knowledge in nutrition propel you to new heights of academic excellence and groundbreaking research. Let’s get started!

A List Of Potential Research Topics In Nutrition:

• Nutritional approaches to managing food allergies and intolerances.
• The role of nutrition in preventing and managing gastrointestinal disorders.
• Nutrition and cancer: investigating dietary factors in cancer prevention and treatment.
• Nutritional approaches to managing type 2 diabetes and insulin resistance.
• Evaluating the effectiveness of school-based nutrition education programs in the UK.
• The effect of plant-based diets on cardiovascular risk factors.
• Nutritional interventions for managing inflammatory bowel disease (IBD) flares.
• Assessing the impact of nutrition policies on public health outcomes.
• Nutrition and eye health: investigating dietary factors in age-related macular degeneration (AMD).
• Nutritional interventions for managing gastrointestinal disorders: a critical review of clinical trials.
• Assessing the mental health impact of COVID-19 on eating behaviour and nutritional choices.
• Nutrition and immune function: understanding the connection and implications for disease resistance.
• Nutritional interventions for managing metabolic syndrome and insulin resistance.
• Assessing the impact of plant-based diets on cardiovascular health and disease prevention.
• The effect of COVID-19 on maternal and child nutrition: implications for future generations.
• Analyzing the impact of maternal nutrition on infant development and health outcomes.
• Evaluating the nutritional content and health benefits of edible insects.
• The effect of plant-based diets on gut microbial metabolites and health outcomes.
• The impact of COVID-19 on food purchasing behaviour and nutrition in the UK.
• The impact of the COVID-19 pandemic on dietary habits and nutritional status: a longitudinal study.
• Nutrition and respiratory health: investigating dietary factors in asthma management.
• The role of nutrition in promoting healthy ageing: a study in the UK elderly population.
• Assessing the nutritional status and dietary intake of ethnic minority groups in the UK.
• Nutrition and ageing: investigating dietary strategies for healthy ageing.
• Assessing the impact of Brexit on food systems and nutrition in the UK.
• A comprehensive review of dietary approaches for preventing and managing type 2 diabetes.
• Nutrition and neurological disorders: investigating the link between diet and brain health.
• The role of nutrition in mental health: a focus on anxiety and depression.
• Analyzing the impact of nutrition labelling in restaurants on consumer choices.
• A systematic review of the effectiveness of nutrition education interventions on childhood obesity.
• Nutrition and long Covid syndrome: investigating dietary approaches for symptom management.
• Nutritional interventions for improving cognitive function in ageing adults: a systematic review.
• Evaluating the effect of UK food labelling regulations on consumer choices and dietary behaviour.
• Nutrition and hormonal health: understanding the interplay and its implications.
• Nutrition policies and interventions for addressing childhood obesity in the UK.
• The role of nutrition in immune support and disease prevention.
• The effect of plant-based diets on gut health and microbiota diversity.
• Assessing the nutritional status of vegetarian and vegan populations.
• Analyzing the effect of nutrition education on childhood obesity prevention.
• Assessing the nutritional quality of hospital meals and their impact on patient health.
• The impact of ultra-processed foods on health outcomes: a comprehensive review of current evidence.
• The role of nutrition in preventing and managing cardiovascular disease.
• Nutritional approaches to managing polycystic ovary syndrome (PCOS).
• Nutrition education and behavioural change: assessing the effectiveness of interventions.
• Nutritional strategies for enhancing fertility and reproductive health.
• Nutrition and bone health: investigating the relationship and strategies for osteoporosis prevention.
• Nutritional interventions for improving cognitive function and mental well-being.
• A review of the impact of plant-based diets on cardiovascular health and risk factors.
• The role of gut microbiota in human health: exploring the impact of diet on microbial composition and function.
• Analyzing the impact of COVID-19 on nutrition services and food assistance programs.
• The impact of nutrition on skin health and dermatological conditions.
• A systematic review of nutritional interventions for managing malnutrition in hospitalized patients.
• Nutrition and liver health: investigating the link between diet and hepatic diseases.
• Nutrition interventions for enhancing immune function and resilience post-covid-19 recovery.
• Nutritional interventions for managing non-alcoholic fatty liver disease (NAFLD).
• Assessing vulnerable populations’ nutritional status and dietary intake: a case study of elderly adults.
• Analyzing the effectiveness of school nutrition education programs for promoting healthy eating habits.
• A review of nutritional strategies for supporting immune function and health in the elderly.
• A comprehensive review of dietary patterns and cancer risk: current evidence and future directions.
• Analyzing the nutritional content and health implications of ultra-processed foods in the UK diet.
• Evaluating the effect of COVID-19-related lockdowns on food security and nutritional health.
• Evaluating the efficacy of personalized nutrition interventions based on genetic and lifestyle factors.
• Nutrition and food insecurity in the UK: exploring challenges and solutions.
• Nutrition and sleep: investigating the relationship and its implications for health and well-being.
• The role of nutrition in preventing and managing non-communicable diseases in the UK.
• Evaluating the nutritional content and health benefits of indigenous food crops.
• Nutritional interventions for managing gestational diabetes and optimizing maternal-fetal health.
• Nutrigenomics: unravelling the interactions between genetic variations and dietary responses.
• Nutrition and rheumatological disorders: investigating dietary factors in disease management.
• Assessing the nutritional quality of school lunch programs and their impact on children’s health.
• Nutritional strategies for enhancing recovery and performance in endurance athletes: a meta-analysis.
• Analyzing the effect of dietary patterns on weight management and obesity prevention.
• The impact of nutrition on the gut-brain axis and mental health.
• The role of nutrition education and health communication in mitigating COVID-19 misinformation.
• Nutritional interventions for managing pediatric food allergies.
• Evaluating the nutritional content and health benefits of seafood.
• Analyzing the effect of probiotics and prebiotics on gut health and immune function.
• The role of nutrition in bone and joint health: a focus on osteoarthritis.
• Nutritional approaches to managing inflammatory skin conditions.
• Analyzing the effect of nutrition labelling in retail stores on consumer choices.
• Nutritional strategies for addressing micronutrient deficiencies in vulnerable populations post-covid-19.
• The role of nutrition in gut health and microbiota composition: a meta-analytic review.
• Nutritional interventions for promoting respiratory health in the post-COVID-19 era.
• Nutritional strategies for managing chronic inflammatory conditions.
• Nutrition and autoimmune diseases: investigating dietary factors in disease progression.
• The role of nutritional supplements in enhancing athletic performance and recovery.
• Analyzing the impact of food fortification programs on micronutrient deficiencies.
• The impact of nutrition labelling and front-of-pack symbols on consumer food choices.
• Evaluating the nutritional content and health benefits of alternative protein sources.
• Investigating the effects of intermittent fasting on metabolic health and longevity.

In conclusion, this diverse list of nutrition research topics offers many opportunities for students pursuing dissertations at various degree levels. Whether you are an undergraduate, master’s, or doctoral candidate, the field of nutrition presents a vast landscape of captivating subjects to explore. From investigating the impact of dietary patterns on chronic diseases to evaluating the role of nutrition in mental health , each topic promises to fuel your academic curiosity and drive. So, seize the opportunity to contribute to the ever-evolving field of nutrition and take your passion for health and wellness to new heights. Happy researching!

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248 Popular Nutrition Research Topics That You Can Write About

A balanced diet can make you more productive in your tasks each day. However, how sure are you that the diet that you take is what is required? If you are doing a course in Nutrition and Dietetics, you need to do thorough research. There are certain steps you need to take before diving into the research work.

Characteristics Of A Good Nutritional Research Paper Topic

To prosper in your research, you need to find an ideal topic that won’t be too stressful for you.

Clarity of the topic: If you want to write a great nutritional research paper. The topic needs to be clear. This will make it easy to do the research and also others to understand what you are doing. It should be something common that people will be interested in, even taking part in the research or reading it. Well-defined research paper: The research paper topic needs to be well-phrased for successful research. The topic needs to be direct. So that even when someone tries to read it, they can conclude what the research should bring out. Simple language: If you want to prosper in your nutritional research. Just ensure that you use simple language that most people can understand. You are writing research so that people can benefit from it. There is no need to use too much complex language that won’t help anyone. Simple title: The title should follow the right procedure. It should be written perfectly. Also, ensure that your research aligns with your nutritional research topic. In the case that you want to research various used chemicals, try and stick to the topic as it is. The work: Ensure your research paperwork has an introduction, body, and conclusion. This is critical for any essay, research paper, or assignment

Nutrition Research Topics

Different farming practices lead to low or high production. The amount of food that you are consuming can have an impact on your overall weight. Here are some of the best nutrition research topics that you can start with.

• Evaluate some of the most common abdominal fat and health risks.
• The major causes of adolescent and childhood obesity or weight gain.
• The high risks of obesity in children. Which ingredients should be avoided?
• Evaluate the most common allergies and food sensitivities.
• The importance of maintaining child nutrition and health.
• Evaluate the digestive diseases and associated disorders
• Evaluate the disordered eating habits in different age groups.
• The best way to promote healthy eating and physical activity.
• The best intervention that can be put in place is to reduce obesity.
• Evaluate the best way to increase fruit and vegetable intake in different households.
• How can diabetes be reduced in different age groups?
• The best intervention ways to increase fruit and vegetable intake in the elderly.
• The best way to provide good nutrition is in rural public schools.
• Does coffee consumption help in stress reduction?

Informative Nutrition Topics to Write About

You need to provide high-quality work when submitting the research work to your professor. Here are some of the best informative nutrition topics to write about. You can even get some details in other scholarly articles.

• The impact of cooperative extension in diabetes education and how to carry out self-care.
• The common perceptions of students who eat organic food to health.
• The relation between BMI and waist circumference in health indications.
• The link between environment and dietary intake among rural teens.
• The relationship between emotional brain formation and weight variation.
• Factors that need to be considered when mothers are breastfeeding.
• The common reasons for low fidelity to education programs in patients with gestational diabetes.
• The best approaches to take when maintaining weight loss.
• The eating habits disorders among athletes.
• Evaluate the diet quality of university students.
• Evaluate celiac disease in individuals.
• The various perceptions about school feeding programs.
• The impact of obesity on the health of individuals.
• How can the media be used in providing nutrition education for individuals?

In-Depth Nutrition Research Paper Topics

If you want to write an amazing research paper, make use of the various resources. You can even get relevant information from documentaries, scholarly articles, books, pdf, and much more.

• The relation between cigarette consumption and weight loss.
• The perceptions of nutritional screening tools for the elderly.
• The effectiveness of school welfare policies.
• The parental perception of the nutritional status of children that have autism.
• The major causes of stress eating among the youth.
• The relation between healthy food and mental health issues.
• The relation between sleep and nutrition.
• How healthy eating impacts athletes’ performance.
• The impact of breakfast on someone’s productivity during the day.
• How social media impacts students’ dietary choices.
• The benefits of superfoods to our bodies.
• The rising popularity of the paleo diet.
• The major causes of various food addictions
• The relation between diet and someone’s moods.

Comprehensive Nutrition Research Questions

Are you looking for the best comprehensive nutrition research questions? You can start with these. They are also not that hard to understand.

• Which are the genetics that causes obesity?
• How do children’s eating disorders impact children’s dietary choices?
• The best way to prevent chronic diseases is through better food culture choices?
• Do you think overhydration is worse than dehydration? Give reasons
• Which are the major impacts of social media on women’s body image?
• Which is the relationship between hormones and nutrition?
• What are the risk considerations of the keto diet?
• Which are the best methods for improving physical fitness?
• Are the dietary fats good or bad?
• Which are the major roles of proteins in weight loss?
• How do diet trends affect human health?
• Do you think fasting can help in weight loss?
• Which are the bad eating habits that cause disorders?
• How to ensure proper nutrient intake in our day-to-day lives?

Interesting Nutrition Topics

Would you want some of the most interesting nutritional topics? Start with these! They are all based on common things that happen that you can easily relate to.

• The role of creatine in improving athlete’s performance.
• How a mother’s diet impacts the breast milk quality.
• The major symptoms of malnutrition among kids.
• The components that make GMO food.
• The major effects of thermal processing on nutrients.
• The factors that contribute to obesity among students.
• The various dietary differences between different income level households.
• The major foods that boost serotonin levels.
• The connection between the immune system and diet.
• The development of ketosis.
• The component found incomplete proteins.
• The different functions of minerals and vitamins.
• The negative effects of too many vitamins.
• The transformation of carbohydrates to energy.

Engaging Nutrition Topics For Presentation

Is your assignment meant to be made as a presentation? These are some of the best topics that you can use. They are all diverse and you will get all the required answers on books, pdfs, or any other credible source.

• How does nutrition impact one’s connective tissue strength?
• The major advantages and disadvantages of fats in our bodies.
• How do lipids make a meal feel satisfying?
• The difference between saturated and unsaturated fatty acids.
• The interrelations between vitamins and other food components.
• The influence of nutrition on hormones.
• The consequences of zinc deficiency on our bodies.
• The nutrients that help to improve your skin and hair.
• The function of amino acids on our bodies.
• Do you think you could survive on dietary supplements only?
• Compare the effectiveness of gummy vitamins and pills.
• The various ways that the body produces vitamin D from sunlight.
• The reasons behind more women suffering from anemia than men.
• What influences the presence of minerals in food?

Engaging Nutrition Essay Topics

Taking a balanced diet can help prevent you from getting these common nutritional diseases. Would you want to know more? Try any of these nutrition essay topics.

• Is there a difference between the health benefits of white and brown bread?
• The major benefits of cereals in our meals.
• The best substitutes for white sugar.
• The nutrients found in fresh and dried fruit.
• The versatile uses of coconuts and benefits to our bodies.
• Comparison between white and red meat.
• What components are in sugar that make it a good preservative?
• How does milk help in strong bone development in children?
• The pasteurization process of milk.
• Meat is a staple food in most cultures.
• The chemical compounds found in margarine and butter.
• The healthier alternatives to coffee.
• Does taking a glass of wine daily have health benefits at all?
• The major causes of hangovers in individuals.

Nutrition-Related Topics

What is the kind of food that you take? Are they beneficial to your body? These are some of the best nutrition-related topics that you can ever come across.

• The impact of food safety in different institutions
• Evaluation of nutrition in preschools for children.
• The positive and negative effects of training and nutrition on football players.
• The nursing habits of college-age students.
• The major effects of caffeine in tea and coffee that you take.
• The importance of eating a variety of foods.
• The most energizing foods for a healthy body.
• The major characteristics of multiple grain types.
• The factors that impact mineral absorption.
• The myth and facts behind the food pyramid.
• The major foods that belong to the legumes food groups.
• The advantages of taking various milk types.
• The importance of glucose on our bodies. How often should we take glucose?
• The major effects of selenium on health.

Nutrition Topics for Research

Research should be done systematically. First, you need to plan out how you are going to carry out the research. After you are done, be sure to start your research using different resources.

• The health benefits of non-digestible compounds.
• The major causes of lactose intolerance.
• Why is there an increase in eating disorders among female athletes?
• Which is the amount of protein that you need for muscle development?
• Do you think the time you eat is equally as important as what you eat?
• What is the importance of knowing your BMI?
• Evaluate whether the best way to overcome unhealthy emotional relationships is with food.
• How sleep regulates leptin levels in the body.
• The major causes of the prevalence of diabetes among college students.
• What are the major benefits of gummy vitamins?
• The various beliefs are accustomed to whole grains.
• The trends of breast cancer among women.
• Evaluate the various environmental contaminants globally.
• Why do you think people opt to be vegetarians?

Nutrition Presentation Topics

These are some of the best nutrition presentation topics that you can start with. They are simple, engaging, and straightforward. They will help you to make the best presentation you have ever made.

• How can you consider a certain food as being energizing? What criteria are used?
• The major characteristics of grains.
• The origins of potatoes in the ecosystem.
• The health benefits of avocados on our bodies.
• How do some foods work as home remedies?
• Which are the best ways to prepare scrambled eggs to ensure they provide full nutritional benefits.
• The impact of globalization on our diet.
• The different diet adaptations in different seasons.
• The positive impact of breast milk on infants.
• The dietary requirements for someone with HIV/AIDS.
• The best food to take when you want to lose weight.
• The major consequences of malnutrition.
• The major causes of celiac diseases.
• The advantages of organic food consumption.
• Can alcohol be considered to be part of a healthy diet?

Nutrition Topics For College Students

Are you in college and wondering where you will get the best nutritional topics for your course using? All these topics are ideal for that.

• The process of energy production from food nutrients in our bodies.
• Make a comparison of the heterotrophs and autotrophs feeding behavior.
• How is food converted to simpler substances in the body?
• The duration in which animals can convert complex food substances into simpler ones.
• How are proteins broken down in the body to be beneficial?
• How blood carries nutrients in the body.
• How high cholesterol levels can lead to body issues
• The importance of diet supplements to busy people.
• How does the body use electrolytes in the body?
• How certain diets expose people to cancer.
• Which is the best way to modify a diet to combat a certain disease?
• The role of nutritional knowledge in making informed decisions.
• The major causes of chronic diseases in human beings.
• The negative effects of depression on nutrition.

Engaging Topics In Nutrition

Nutrition is quite advanced. Both harmful and beneficial foods should be taken in moderation. These are some of the best engaging topics in nutrition.

• Which foods lubricate body joints?
• The importance of fats in hormone production in the body.
• Why do different fats have varying impacts on people’s bodies?
• The major roles of unsaturated fats in the body.
• The role of fats in preserving the health and brain development in humans
• The negative effects of being a vegetarian for too long.
• How does taking too much sugar cause diabetes?
• The major causes of allergies on people with health conditions?
• The importance of eating fiber-rich foods.
• What amount of water do adults have in their bodies
• The relation between eating and sleeping habits.
• How taking sugary foods leads to loss of memory and inactivity?
• How taking too many snacks is not healthy for the body?

Food and Nutrition Essay Topics

Are you planning to do an essay? These are some of the best food and nutrition essay topics that you will ever stumble upon. Always strive to eat a healthy diet at all times.

• The long and short-term effects of food on our health.
• How does water absorption occur in the body?
• Does weather impact the amount of water we can take in a day?
• The influence of weather on digestion.
• The negative influence of fast food selling hotels on some lifestyle diseases.
• The major determinants on whether an animal feeds on simple or complex inorganic compounds.
• How are nutrients converted into minerals?
• When should someone use a nutrient supplement?
• The impact of alcohol intake by pregnant women.
• Why do pregnant women crave different food?
• The necessary nutrients after doing a hard workout.
• The role of carbohydrates in an athlete’s body.
• The importance of energy management on brain development
• The importance of calcium to sportsmen and women.
• How good nutrition maintains a great athletics record.

Research Topics in Nutrition and Dietetics

When doing your thesis, you need to do thorough research to ensure that your professor will give you top grades. If you are doing a dietetics course, these topics will serve the purpose.

• How athletes can easily manage hunger cues.
• The role of Vitamins to people that engage in sports.
• The effect of chili on our bodies.
• Which are the best ways to deal with obesity?
• The disadvantages of obesity on children below 18 years.
• The social and economic effects of poor nutrition.
• How is healthy aging important for active aging?
• How nutrition determines the body’s immunity.
• The best way to make nutrition reforms & policies for the benefit of residents in different regions.
• The role of proteins in sustainability and health.
• The negative and positive impact of moods on eating well.
• The role of nutrition in determining a body’s immunity.
• Does ingredient dosage matter in food and nutrition?
• The role of misinformation on unhealthy eating habits.
• The myths related to plant-based proteins.

Popular Nutrition Topics

Are you supposed to choose the best nutrition topic for your assignment? Try any of these topics and see how knowledgeable you will become.

• The impact of food wastage in most developing nations.
• The impact of fasting on one’s health standards.
• How to maintain a healthy diet for the whole family at home.
• The role of nutrients on the central nervous system.
• How does caffeine affect athletes?
• How food contributes to an increase in BMI?
• The best foods to boost sports performance.
• How muscles help individuals in sports.
• The major roles of enhancing appetite.
• Why athletes should not drink a lot of water during exercise?
• How food choice can prevent some dietary diseases.
• Does babies’ nutrition impact their growth?
• The relation between genetics and nutrition.
• The major challenges faced in maintaining healthy eating habits.

Ideal Nutrition Thesis Topics

When given a writing task, it can be hard to know where to start. However, teachers don’t quite require a lot from students. Just try to do what you can and give it your best shot.

• The best eating habits that you can embrace.
• The difference between red and white meat.
• Evaluate the milk pasteurization process.
• The advantages of milk consumption every morning.
• The various beneficial components found in milk.
• What are the best foods that the elderly should take?
• How eating patterns affect the sleeping pattern.
• The major causes of different eating patterns.
• The effects of homemade food and intuitive eating habits.
• The nutritional problems for pregnant women.
• The relation between income and nutrition.
• The major evidence-based nutrition.
• Evaluate nutrition and blood pressure.
• The advantages of organic food consumption

Health and Nutrition Topics

Our health plays a huge role in how effective we can be on different tasks. If you are fatigued or hungry, it can have adverse effects on your body.

• How is nutritional profiling used?
• The point of counting calories found in the body.
• The major health benefits of vitamin water.
• Why does the younger and older generation require different nutrition?
• The major methods of projects that promote proper nutrition.
• The relation between diet and one’s moods.
• The major causes of teenagers developing an unhealthy attitude towards food.
• The role of hunger and control in anorexia.
• How malnutrition can cause an issue with an unborn child.
• How poor eating habits lead to physical conditions.
• The best way to maintain an active lifestyle for proper health.
• The biological factors surrounding eating disorders.

Sports Nutrition Topics for Research

These are some best sports nutrition topics for research that you can start with. You can use them for your homework, assignment, thesis, or dissertation.

• How different food varieties help athletes.
• The role of carbohydrates in the mental development of athletes.
• Explain the water cycle in an athlete’s diet.
• Why do athletes need calcium?
• How does trans-fat affect an athlete’s performance?
• The importance of supplements in the diet.
• How supplements and diets help in weight management.
• What capacity of food should athletes eat before and after training?
• The amount of water athletes should take before and after running.

Requiring Help With Your Nutrition Dissertation?

Are you looking for the most ideal writing service assistance? We provide nothing but the best. We have expert writers that will ensure you get custom work at an affordable price. All the planning is done online to ensure your work is delivered on time. Whether you are in university or college, these topics will help you.

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ORIGINAL RESEARCH article

This article is part of the research topic.

Measuring Diets and Food Choice in the Context of a Changing World

Measuring and Shaping the Nutritional Environment via Food Sales Logs: Case Studies of Campus-Wide Food Choice and a Call to Action Provisionally Accepted

• 1 Swiss Federal Institute of Technology Lausanne, Switzerland
• 2 Université de Fribourg, Switzerland
• 3 Microsoft Research (United States), United States

The final, formatted version of the article will be published soon.

Although diets influence health and the environment, measuring and changing nutrition is challenging. Traditional measurement methods face challenges, and designing and conducting behavior-changing interventions is conceptually and logistically complicated. Situated local communities such as university campuses offer unique opportunities to shape the nutritional environment and promote health and sustainability. The present study investigates how passively sensed food purchase logs typically collected as part of regular business operations can be used to monitor and measure on-campus food consumption and understand food choice determinants.First, based on 38 million sales logs collected on a large university campus over eight years, we perform statistical analyses to quantify spatio-temporal determinants of food choice and characterize harmful patterns in dietary behaviors, in a case study of food purchasing at EPFL campus. We identify spatial proximity, food item pairing, and academic schedules (yearly and daily) as important determinants driving the on-campus food choice. The case studies demonstrate the potential of food sales logs for measuring nutrition and highlight the breadth and depth of future possibilities to study individual food-choice determinants. We describe how these insights provide an opportunity for stakeholders, such as campus offices responsible for managing food services, to shape the nutritional environment and improve health and sustainability by designing policies and behavioral interventions. Finally, based on the insights derived through the case study of food purchases at EPFL campus, we identify five future opportunities and offer a call to action for the nutrition research community to contribute to ensuring the health and sustainability of on-campus populations-the very communities to which many researchers belong.

Keywords: food choice, Measurement, Monitoring, determinants, Digital traces, Health, sustainability, policy

Received: 30 May 2023; Accepted: 14 May 2024.

Copyright: © 2024 Gligorić, Zbinden, Chiolero, Kiciman, White, Horvitz and West. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) . The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Dr. Kristina Gligorić, Swiss Federal Institute of Technology Lausanne, Lausanne, 1015, Vaud, Switzerland

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Food & Function

A red-fleshed apple rich in anthocyanins improves endothelial function, reduces inflammation, and modulates the immune system in hypercholesterolemic subjects: the applecor study †.

* Corresponding authors

a Universitat Rovira i Virgili, Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Reus, Spain E-mail: [email protected]

b Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Reus, Spain

c Food Technology Department, XaRTA-TPV, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida, Lleida, Catalonia, Spain

d Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, University RoviraiVirgili (URV), 43201 Reus, Spain

e Institute of Health Pere Virgili-IISPV, University Hospital Sant Joan, 43202 Reus, Spain

f CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain

g Unitat de Recerca Biomèdica, Hospital Universitari Sant Joan, IISPV, Universitat Rovira i Virgili, Reus, Spain

h Eurecat, Centre Tecnològic de Catalunya, Centre for Omic Sciences (COS), Joint Unit Universitat Rovira i Virgili-EURECAT, Reus 43204, Spain

i Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Logroño, Spain

j Hospital Universitari Sant Joan de Reus, Reus, Spain

The study determines the sustained and acute effects of a red-fleshed apple (RFA), rich in anthocyanins (ACNs), a white-fleshed apple (WFA) without ACNs, and an infusion from Aronia melanocarpa (AI) with an equivalent content of ACNs as RFA, on different cardiometabolic risk biomarkers in hypercholesterolemic subjects. A randomized, parallel study was performed for 6 weeks and two dose–response studies were performed at the baseline and after intervention. At 6 weeks, RFA consumption improved ischemic reactive hyperemia and decreased C-reactive protein and interleukine-6 compared to WFA consumption. Moreover, at 6 weeks, AI decreased P-selectin compared to WFA and improved the lipid profile. Three products reduced C1q, C4 and Factor B, and RFA and AI reduced C3. Although both RFA and AI have a similar ACN content, RFA, by a matrix effect, induced more improvements in inflammation, whereas AI improved the lipid profile. Anti-inflammatory protein modulation by proteomic reduction of the complement system and immunoglobulins were verified after WFA, AI and RFA consumption.

• This article is part of the themed collection: Food & Function HOT Articles 2024

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A red-fleshed apple rich in anthocyanins improves endothelial function, reduces inflammation, and modulates the immune system in hypercholesterolemic subjects: the AppleCOR study

A. Pedret, J. Companys, L. Calderón-Pérez, E. Llauradó, L. Pla-Pagà, P. Salamanca, B. Sandoval-Ramírez, Ú. Catalán, S. Fernández-Castillejo, S. Yuste, A. Macià, L. Gutiérrez-Tordera, M. Bulló, J. Camps, N. Canela, R. M. Valls, L. Rubió-Piqué, M. J. Motilva and R. Solà, Food Funct. , 2024, Advance Article , DOI: 10.1039/D3FO05114E

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Wolters Kluwer supports food-as-medicine research with enhanced nutrition-focused content

Ovid Nutrition and Health brings the largest thesaurus of food and health sciences to medical researchers and education, backed by the International Food Information Service

Wolters Kluwer Health , in collaboration with International Food Information Service (IFIS Publishing), today announced the launch of an exclusive interdisciplinary health research database, Ovid Nutrition and Health (Ovid NutriHealth). The new resource explores the unique relationship between diet, health and the prevention and treatment of various ailments that can impact a person’s overall wellbeing.

This press release features multimedia. View the full release here: https://www.businesswire.com/news/home/20240516573261/en/

Wolters Kluwer Health and the International Food Information Service launch an exclusive interdisciplinary health research database, Ovid Nutrition and Health (Photo: Business Wire)

“The convergence of medicine and nutrition continues to be an important, growing trend in patient care and medical research. The availability of verified, evidence-based nutritional medicine information for broader dissemination is crucial in addressing food-related health disparities,” said Rafael Sidi , Senior Vice President & General Manager of Health Research, Wolters Kluwer Health . “IFIS and Wolters Kluwer have worked together for several years, and the introduction of Ovid NutriHealth is a special milestone in our organizations’ relationship.”

Building one of the largest resources for food and health sciences

Ovid NutriHealth brings the latest information in the dietary sciences with a curated database of more than 500,000 records, from publishers across 89 countries and 41 languages. Exploring the research fields of medical nutrition, nutrition therapy, pharmacology and medical sciences, and public health and policy, the database will be a key resource in these growing areas, supporting the push toward food-as-medicine.

The platform will include nearly 17,000 indices for easy transition of research topics to find similar categories, keywords and areas of study. As part of the larger Ovid platform , Ovid NutriHealth has been expertly sourced, thoroughly checked for relevance, and screened for predatory content. Topics covered include: the prevention and treatment of obesity, diabetes, metabolic disorders, and other noncommunicable diseases (NCDs) alongside research on allergies, immunology, the microbiome, mental health, cognition, and more.

Leveraging a 60+ year history to improve patient outcomes

Established in 1968, IFIS Publishing is a not-for-profit publisher and educational charity with a reputation for scientific excellence and trust. Ovid NutriHealth builds on the organization’s mission to fundamentally understand and serve the information needs of the food science community. The collaboration between IFIS Publishing and Wolters Kluwer was built to meet the industry’s evolving information needs due to the growing focus on nutrition in medical education curricula and medical research.

“The healthcare industry’s understanding of the impact of diet on health and treatment outcomes is rapidly advancing,” said Katy Askew, Managing Director of IFIS Publishing. “Through Ovid NutriHealth, we hope to address a weak link in medical education’s knowledge ecosystem, making critical knowledge accessible and discoverable through this dedicated information resource.”

For more information about Wolters Kluwer, please visit: www.wolterskluwer.com .

About Wolters Kluwer

Wolters Kluwer (EURONEXT: WKL) is a global leader in information, software solutions and services for professionals in healthcare; tax and accounting; financial and corporate compliance; legal and regulatory; corporate performance and ESG. We help our customers make critical decisions every day by providing expert solutions that combine deep domain knowledge with technology and services.

Wolters Kluwer reported 2023 annual revenues of €5.6 billion. The group serves customers in over 180 countries, maintains operations in over 40 countries, and employs approximately 21,400 people worldwide. The company is headquartered in Alphen aan den Rijn, the Netherlands.

For more information, visit www.wolterskluwer.com , follow us on LinkedIn , Facebook , YouTube and Instagram .

Josh DeStefano Manager, External Communications Wolters Kluwer Health +1 (917) 408-5125 [email protected]

View source version on businesswire.com: https://www.businesswire.com/news/home/20240516573261/en/

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