Functions, Classification And Characteristics Of Fats
Algal oil as a possible source of omega-3 fatty acid DHA to improve blood lipids in people without heart disease
Saturated fat may not be associated with a greater health risk whilst trans fat could have a role
Facts about Fats
Highlights from the 11th Biennial congress of the international society for the study of fatty acids and lipids (ISSFAL) 2014
From farm to fork: Eating outside the home and the risks involved
The positive influence of family meals on children’s food choice
Should we cut the carbs and opt for fats?
Fructose: Is public health action necessary?
New nutrition guidelines for Europe, halfway there…
What Are Proteins and What Is Their Function in the Body?
What determines the nutrition knowledge of food shoppers across Europe?
Glucose and The Brain: Improving Mental Performance
Are Carbohydrates Good or Bad for You?
What is Fructose and Is It Bad for You?
High and Low Biological Value Protein Foods
The Functions of Carbohydrates in the Body
What’s Important for Vegetarians and Vegans to Eat?
EUFIC Forum n°6: Sustainability and social awareness labelling
Sugars: Addressing Common Questions and Debunking Myths
Plant protein may decrease risk of death
What is The Role of Sugar in the Food Industry?
Understanding and concern for sustainability do not translate into action on food choices
Why we eat what we eat: social and economic determinants of food choice