Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2024
• Subjects: adolescents; alternate-day fasting; AMPK; anorexia nervosa; assessment; bariatric surgery; bibliometric analysis; Biology, life sciences; cancer indices; cardiometabolic risk; celiac disease; children; Clinical and internal medicine; clinical and non-clinical populations; collective feeding; compound C; cross-sectional study; depression; diet quality; dietary fiber; dietary fibers; dietary intake; dietetics; digital; Diseases and disorders; EAT-26; eating behavior; eating disorders; evaluation; exercise; family therapy for anorexia nervosa; food frequency questionnaire; food neophobia; food services; food waste; gluten-free diet; gut–lung axis; halophytes; health literacy; health-related quality of life; healthcare workers; healthy diets; HepG2; instruments; intervention; intestinal inflammation; laboratory test; lung inflammation; Mathematics and Science; Medicine and Nursing; Mediterranean diet; morbid obesity; n/a; NAFLD; night shift; nutrition; obesity; Oncology; organic acids; physical activity; phytotherapy; planetary health diet; plant polysaccharide; PNPLA3; prebiotics; pregnancy; Reference, Information and Interdisciplinary subjects; reflexive thematic analysis; Research and information: general; SREBP-1C; sustainability; sustainable diets; sustainable nutrition; treatment adherence; university students; vegetable oil fortification; vegetables; vitamin A; vitamin K; weight; weight loss
• ISBN: 3725821119; 9783725821112; 9783725821129; 3725821127
• DOI: 10.3390/books978-3-7258-2111-2

Eating is about how we relate to food in various contexts, and it is influenced by difficult choices that take into account biological, social, cultural, economic, psychological, and access-to-food-related aspects. As a result, eating decisions go beyond basic physiological and nutritional requirements. They may occasionally be conscious, but they can also be automatic, habitual, or subconscious. In these ways, eating is a complicated amalgam of ingrained habits, social norms, and acquired attitudes and feelings toward food. Despite being a long-standing international human right, not everyone has access to enough food. As a result, this reprint seeks original research studies and reviews on the following topics: special diets; dietary restrictions; dietary patterns; gluten-free diets; sugar restriction; salt restriction; vegan diets; vegetarian diets; quality of life; and sustainability.