Search for dissertations about: "Dietary Survey"
Showing result 1 - 5 of 42 swedish dissertations containing the words Dietary Survey.
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1. Dietary Patterns : Identification and Health Implications in the Swedish Population
Abstract : We eat foods not nutrients. What is more, we eat them in combinations. Consequently, capturing our complex food habits is likely an advantage in nutrition research. The overall aim of this doctoral thesis was therefore to investigate dietary patterns in the Swedish population –nutrient intakes, nutritional biomarkers and health aspects. READ MORE
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2. Diet and Cardiometabolic Disease : Dietary trends and the impact of diet on diabetes and cardiovascular disease
Abstract : Cardiovascular diseases are the leading cause of death in most industrialised countries and in developing countries the trend in cardiovascular-related deaths is increasing. World-wide, type 2 diabetes mellitus (T2DM) is an emerging cause of disability and premature death. READ MORE
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3. Dietary diversity and its relation with health among the older population in Thailand
Abstract : The role of dietary diversity (DD) in the health status among older people has been recognised. However, the evidence from lower-and-middle-income countries is scarce. READ MORE
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4. Limited dietary diversity and consumption of ultra-processed and deep-fried foods among adolescents in rural Bangladesh : uncovering the two faces of suboptimal diet
Abstract : Background: With an estimated number of 1.2 billion in the world, adolescents represent a major transformative force in global health. Optimum adolescent nutrition is increasingly important for scaling up population health gains in low- and middle-income countries (LMICs) of South Asia. READ MORE
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5. Rye bread in Sweden : Health-related and sensory qualities, consumer perceptions and consumption patterns
Abstract : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. READ MORE