Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries by Denis Richard Seninde, Edgar Chambers

“…Motivations for eating items that belong to five food groups (starch-rich, protein-rich, dairy, fruits and vegetables, and desserts) were assessed. More “apply” responses were found for all eating motivation constructs within RATING data than RATA data. …”
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Evaluation of factors affecting plate waste of inpatients in different healthcare settings by Antonio Valero Díaz, Ángel Caracuel García

“…Regarding food categories, 26.78% of the plates corresponded to soups and purées, while pasta and rice, and prepared foods were only distributed in 45% of the servings. Desserts were mostly consumed, while cooked vegetables were less accepted by the inpatients evaluated. …”
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Taro Roots: An Underexploited Root Crop by Md. Jannatul Ferdaus, Ezzine Chukwu-Munsen, Aline Foguel, Roberta Claro da Silva

“…Consequently, utilizing taro to create food products, such as plant-based milk alternatives, frozen desserts, and yogurt substitutes, could play a crucial role in raising awareness and increasing taro production. …”
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Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review by Franciele Camacho, Angela Macedo, Francisco Malcata

“…Bioactive compounds, e.g., protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals, found in commercial form of microalgal biomass (e.g., powder, flour, liquid, oil, tablet, or capsule forms) may play important roles in functional food (e.g., dairy products, desserts, pastas, oil-derivatives, or supplements) or feed (for cattle, poultry, shellfish, and fish) with favorable outcomes upon human health, including antioxidant, anti-inflammatory, antimicrobial, and antiviral effects, as well as prevention of gastric ulcers, constipation, anemia, diabetes, and hypertension. …”
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Nutrition standards for the charitable food system: challenges and opportunities by Ronli Levi, Marlene Schwartz, Elizabeth Campbell, Katie Martin, Hilary Seligman

“…The panel provided recommendations for eleven distinct food categories: fruits and vegetables, grains, protein, dairy, non-dairy alternatives, beverages, mixed dishes, processed and packaged snacks, desserts, condiments and cooking staples, and other miscellaneous items. …”
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Evaluation of the new individual fatty acid dataset for UK Biobank: analysis of intakes and sources in 207,997 participants by Kelly, R, Pollard, ZOE, Young, H, Piernas, C, Carter, J, Key, T, Perez-Cornago, A

“…Palmitic (16:0; mean ± standard deviation (SD): 13.5 ± 5.7 g/d) and stearic (18:0; 5.2 ± 2.5) acids were the main contributors to SFAs, and the main sources of these were cereals and cereal products (mostly desserts/cakes/pastries), milk and milk products (mostly cheese and milk), and meat and meat products. …”

The Fruits of Wampee Inhibit H2O2-Induced Apoptosis in PC12 Cells via the NF-κB Pathway and Regulation of Cellular Redox Status by Xiaobin Zeng, Xin Zhou, Liao Cui, Decheng Liu, Kefeng Wu, Wende Li, Ren Huang

“…Wampee (Clausena lansium) fruits (CLS), whose pulp can be used to prepare fruit cups, desserts, jam, or jelly, can be eaten along with the peel. …”
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Excessive fructose intake inhibits skeletal development in adolescent rats via gut microbiota and energy metabolism by Tianlin Gao, Tianlin Gao, Chunyan Tian, Ge Tian, Li Ma, Lili Xu, Wendong Liu, Jing Cai, Jing Cai, Feng Zhong, Feng Zhong, Huaqi Zhang, Aiguo Ma, Aiguo Ma

“…Excessive fructose intake from desserts and beverages may influence bone development among adolescents. …”
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Packaging Weight, Filling Ratio and Filling Efficiency of Yogurt and Relevant Packagings Depending on Commercial Packaging Design, Material, Packaging Type and Filling Quantity by Dejan Kostic, Udo Hoffmann, Siegfried Fürtauer, Tanja Fell, Cihat Yilmaz, Dirk Burth, Sven Sängerlaub

“…For this study, 150 dairy products and some yogurt relevant desserts were bought from various supermarkets, street markets and discounters in the Munich region (Germany) in spring 2022. …”
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Consumption and Preferences of Dairy Products by Taiwanese and Polish Students by Katarzyna Świąder, Renata Banach, Fa-Jui Tan

“…Taiwanese consumers, on the other hand, mentioned milk (95%), yoghurt, especially drinking yoghurt (81%), as well as dairy desserts (70%) and Yakult (69%). Polish students preferred regular fat yoghurt (53%) and low-fat yoghurt (22%), while the preferences of Taiwanese students were quite different, with most people declaring a preference for fat yoghurt (57%) and regular fat yoghurt (22%). …”
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Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies by Logeswary Selvakumaran, Radhiah Shukri, Nurul Shazini Ramli, Mohd Sabri Pak Dek, Wan Zunairah Wan Ibadullah

“…Hence, fibre enrichment in desserts is proposed to increase fibre intake. The objective of the research was to study the effect of orange sweet potato (OSP) puree at different levels (0%, 25%, 50% and 75%) on physicochemical and sensory acceptance of brownies. …”
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Plant-Based Dietary Indices in Relation to Nutrient and Food Group Intakes in Preschool-Aged Children by Patricia F. C. Acosta, Olivia A. Landon, Zachary J. Ribau, Jess Haines, David W. L. Ma, Alison M. Duncan, on behalf of the Guelph Family Health Study

“…For hPDI, participants in the highest vs. lowest tertile had higher intakes of nutrients and food groups to encourage and lower intakes of those to limit (e.g., saturated fat, sweets and desserts). For lhPDI, participants in the highest vs. lowest tertile had higher intakes of nutrients and food groups to limit and lower intakes of those to encourage. …”
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Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia by Zainorain Natasha Zainal Arifen, Mohd Razif Shahril, Suzana Shahar, Hamdan Mohamad, Siti Farrah Zaidah Mohd Yazid, Viola Michael, Tanaka Taketo, Kathy Trieu, Sakinah Harith, Nor Hayati Ibrahim, Shariza Abdul Razak, Hanapi Mat Jusoh, Chua Hun Pin, Jau-Shya Lee, Risyawati Mohamed Ismail, Lee Lai Kuan, Hasnah Haron

“…The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. …”
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Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review by Azizollaah Zargaraan, Leila Kamaliroosta, Amin Seyed Yaghoubi, Leila Mirmoghtadaie

“…High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. …”
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Association between Dietary Patterns and Metabolic Syndrome and Modification Effect of Altitude: A Cohort Study of Tibetan Adults in China by Haijing Wang, Yanxiang Wang, Zumin Shi, Lei Zhao, Wenxiu Jian, Ke Li, Ruihua Xu, Yan Wu, Fei Xu, Youfa Wang, Wen Peng

“…Three different DPs were identified: modern DP (pulses, poultry, offal, and processed meat), urban DP (vegetables, refined grain, beef/mutton, and eggs), and pastoral DP (Tibetan cheese, tsamba, butter/milk tea, and desserts). Participants within the third tertile of the urban DP had a 3.42-fold (95% CI 1.65–7.10) higher risk of MetS than those with the first tertile. …”
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Strategies for Healthy Eating Promotion and Behavioral Change Perceived as Effective by Nutrition Professionals: A Mixed-Methods Study by Josiemer Mattei, Charmaine Alfonso, Charmaine Alfonso

“…The foods deemed as more difficult to control were sugary beverages (63%), sweets and desserts (57%), fats and fried foods (56%), salt (50%), and white rice (44%). …”
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Hunger among Inuit children in Canada by Leanne C. Findlay, Kellie A. Langlois, Dafna E. Kohen

“…Fast food and processed foods, soft drinks and juice, and salty snacks, sweets and desserts were consumed as often as never-hungry children (all p>0.05). …”
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Energy, nutrients and food sources in snacks for adolescents and young adults by Tatiane dos Santos Lopes, Aline Veroneze de Mello, Luana Romão Nogueira, Ana Carolina Barco Leme, Regina Mara Fisberg

“…The top three food sources on snacking contributed to 30.5% of energy: cookies (11.8%), sugar sweetened beverages (9.4%), sweets and other desserts (9.3%). Although results were non-significant, being a female (Odds Ratio [OR] 0.93; 95% confidence interval [95%CI] 0.36-1.49), meeting the physical activity recommendations (OR 0.75; 95%CI 0.25-1.25), and scoring higher for the healthy eating index (OR 0.88; 95%C 0.24-1.52) were all factors related to increased intake of snacks. …”
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The Link between Food Environment and Colorectal Cancer: A Systematic Review by Noor Azreen Masdor, Azmawati Mohammed Nawi, Rozita Hod, Zhiqin Wong, Suzana Makpol, Siok-Fong Chin

“…The availability of specific foods, unhealthy FE, and food desserts impact CRC incidence and mortality. Creating a healthy FE in the future will require focus and thorough planning.…”
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Dietary patterns of Pakistani adults and their associations with sociodemographic, anthropometric and life-style factors by Nilofer F. Safdar, Elizabeth Bertone-Johnson, Lorraine Cordeiro, Tazeen H. Jafar, Nancy L. Cohen

“…Three dietary patterns were identified: a fat and sweet pattern characterised by fried snacks/foods, desserts, organ meats, bakery products, Pakistani bread and food purchased from outside the home; a fruit and vegetable pattern including fruits, juices, raw and cooked vegetables, lean meat and low-fat milk; and a seafood and yogurt pattern identified by prawns, fish, potatoes and yogurt. …”
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