What happens when we cook food? Understanding acrylamide formation
Food shelf life and its importance for consumers
Nutrition for Children and Adolescents
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
The Importance of Food Labelling
Mindless to mindful eating
From Farm to Fork: Food and the consumer, a shared responsibility
Food safety: Basic rules
Cooking with a grill, over an open flame, frying or smoking your food
Physical Activity And Health
Why Do We Cook Our Food and What Happens When We Do?
A safe approach to outdoor eating
EUFIC’s Cool Food Planet educational website
Eating out: The healthier way
Small changes to prevent weight gain
Can cooking skills be the key to health?
What to do if the freezer stops
Beneficial effects of exercise after morning breakfast on our mental performance and mood
Palm oil (Q&A)
Skipping breakfast may increase food intake at lunchtime
Sowing the seeds of good health
What Are Superfoods and Are They Really Super?
Questions and Answers About Childhood Obesity
‘Eurobarometer’ survey highlights the challenges of getting Europeans active
Food and addictive behaviour (Q&A)
What is Codex Alimentarius?
Personalised nutrition perceived positively by consumers
Physical activity and safety concerns
Why we eat what we eat: The barriers to dietary and lifestyle change
Food and addiction
The Nordic diet: Is it as healthy as the Mediterranean?
The safety of bottled water
Strategies to mitigate meat consumption should consider dietary choices
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
The Nutritional Value of Potatoes
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Regular breakfast: A healthy habit in childhood and beyond
Hydration for health
Link found between inactivity and poor child health
Personalised nutrition: Food4Me project
What is The Role of Gut Bacteria in Human Health?
Is the vegetarian diet more effective for weight loss?
Can a healthy diet be environmentally sustainable?
More than fresh: Vegetable choices for everyone
Hydration: A basic aspect in nutrition
Television chefs could do more to teach viewers about safe food handling
Mind vs stomach? Food perceptions may also influence hunger and fullness
Tea: Health and hydration
What are Food Supplements and Who Needs Them?
Coffee in moderation does not cause dehydration in habitual consumers
Spotlight on… Polish National Food and Nutrition Institute
10 Healthy Lifestyle Tips for Adults
Why do we opt for the light version?
Special nutritional requirements of the child athlete
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
Parental Influence On Children’s Eating Habits
Food production: Safe food in today’s global food chain
Researchers identify key personalised-nutrition business models and factors
Spotlight on… safefood
Nutrition (The basics)
Seeking commercial survival: business models for personalised nutrition
How to eat healthily on a budget
HACCP and GHP: Standards in Food Industry
Black and white thinking may hinder one’s ability to maintain a healthy weight
Benefit and risk communication (FoodRisC)
Nutrition Standards for Healthy School Lunches in Europe
What is Food Safety?
Understanding and concern for sustainability do not translate into action on food choices
New consensus on energy balance and body weight regulation
A life less sedentary
New nutrition guidelines for Europe, halfway there…
Energy balance explained (Video)
Free versus fee-based personalised nutrition
EU platform for action on diet, physical activity and health
Physical Activity and Barriers to Participation in Children
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Practical classes more effective than theory classes in teaching food safety risks to children
Fruit and Vegetable Consumption in Europe
Lower Socioeconomic Status Linked to an Unhealthy Diet
What Are Dietary Reference Values (DRVs)?
Eggs revisited: Nutritious and safe to eat
An increase in physical activity may reduce mortality risk in inactive people
Behaviour change - from science to implementation (FENS 2015)
Nutrition and the genome: A new chapter in health and disease
Meal timing is a possible predictor of weight loss effectiveness
Behaviour Change Models and Strategies
Reducing sedentary behaviours may lead to decrease in BMI
Life with a food allergy (Video)
“Eating addiction”, rather than “food addiction”, better captures addictive-like eating behaviour
Interventions to Promote Healthy Eating Habits (EATWELL)
EUFIC Forum n°1: Quo vadis food risk communication?
Consumption of raw milk poses a realistic and unnecessary health threat
EU SAFE FOODS project questions the current approach to food risk analysis
The safety of fresh fruits and vegetables
10 Healthy Lifestyle Tips for Kids
What determines the nutrition knowledge of food shoppers across Europe?