نتایج جستجو برای: general healthiness
تعداد نتایج: 719120 فیلتر نتایج به سال:
We present a prototype of a novel interactive food recommender for groups of users that supports groups in planning their meals through a conversational process based on critiquing. The system comprises two novel elements: a user interface and interaction design based on tagging and critiquing, and a utility function incorporating healthiness and diet compliance factors.
Meeting customer needs is a step towards achieving the success of product or service. As dynamic lifestyles have been taking place in society, demands regarding food changed, and easiness preparation healthiness become demanded by segment customers. Convenience foods are examples to fulfill these changes stand out for their practicality, but with reservations about healthiness. Considering new ...
BACKGROUND Front of pack food labels or signpost labels are currently widely discussed as means to help consumers to make informed food choices. It is hoped that more informed food choices will result in an overall healthier diet. There is only limited evidence, as to which format of a food label is best understood by consumers, helps them best to differentiate between more or less healthy food...
OBJECTIVES This paper describes the development of an online questionnaire for testing nutrition professionals' perceptions of the 'healthiness' of individual foods and the results of administering that questionnaire. The questionnaire was designed to produce a standard ranking of foods that can be used as a tool for testing nutrient profile models. DESIGN The questionnaire asked respondents ...
In this paper, a general approach is to classify of the green leaf healthiness. Fuzzy logic tool (FuzzyLite 3.2 software) and color features (RGB Spectrum) are used in this experiment. Mean values of primary colors (Red, Green and Blue) channels as input to FIS (Fuzzy Inference System). FIS gives decision whether this part of leaf is healthy, unhealthy or dying. Experimentation is conducted on ...
This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed me...
Consumer preferences regarding food in general, livestock meat and cultured among Muslim populations remains largely unknown, especially a United Kingdom context. This is significant gap our understanding since foods that meet halal requirements have major economical share of both the British global market. The aim this study threefold: (1) gain insight into perceptions broader community demogr...
This research has also confirmed that poultry meat is currently in its golden age, not only our country but globally. The beneficial physiological effects of meat, nutritional value (high protein content), and role modern nutrition diets have made it the most popular 'fashionable' product time. Healthiness as a megatrend favoured consumption which been consumed for decades, reflected growth pro...
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