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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact

nanomaterials --- Nanoparticles --- plant based compounds --- Antimicrobial agents --- antimicrobial resistance --- pathogens --- drug --- Alternative --- Herbal --- efflux pumps --- Tuberculosis

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Social practice theories help to challenge the often hidden paradigms, worldviews, and values at the basis of many unsustainable practices. Discourses and their boundaries define what is seen as possible, as well as the range of issues and their solutions. By exploring the connections between practices and discourses, Minna Kanerva develops a conceptual approach enabling purposive change in unsustainable social practices. Radical transformation towards new meatways is arguably necessary, yet complex psychological, ideological, and power-related mechanisms currently inhibit change.

Food habits. --- Social change. --- Sustainable living. --- Vegetarianism. --- POLITICAL SCIENCE / History & Theory. --- Agency. --- Co-responsibility. --- Cultured Meat. --- Democracy. --- Discourse. --- Environmental Policy. --- Flexitarianism. --- Food Studies. --- Food. --- Insects. --- Nature. --- Plant-based Meat. --- Political Science. --- Political Theory. --- Politics. --- Social Practice Theories. --- Strategic Ignorance. --- Sustainability. --- Values. --- Meatless meals --- Vegetarian diet --- Diet --- Ecological living --- Green living --- Living, Sustainable --- Alternative lifestyles --- Environmentalism --- Green movement --- Change, Social --- Cultural change --- Cultural transformation --- Societal change --- Socio-cultural change --- Social history --- Social evolution --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Nutrition --- Oral habits --- Food habits --- Sustainability Transformation; Social Practice Theories; Discourse; Values; Strategic Ignorance; Agency; Co-responsibility; Flexitarianism; Cultured Meat; Plant-based Meat; Insects; Food; Food Studies; Nature; Politics; Political Theory; Democracy; Environmental Policy; Sustainability; Political Science

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Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.

oleogel --- emulsion gel --- dry fermented sausages --- healthier lipid content --- chia oil --- olive oil --- spice --- ingredient --- colour --- ready-to-cook --- meat preparation --- meat extenders --- meat products --- meat substitutes --- sustainability --- plant-based proteins --- insects --- by-products --- pulses --- mushrooms --- beef burgers --- soluble fiber --- TPA --- consumer evaluation --- fatty acid composition --- Juniperus communis L. --- essential oil --- sodium nitrite --- dry fermented sausage --- traditional wet market --- food product’s label --- nutritional information --- willingness to pay --- meat --- authentication --- triacylglycerols --- ambient mass spectrometry --- DNA --- PCR --- iota carrageenan --- chemical composition --- consumer acceptance --- descriptive analysis --- ham --- ostrich --- phosphate --- polysaccharide --- processed --- restructured meat --- sensory profile --- plant-based meat analog --- commercial texture vegetable protein --- texture soy isolate protein --- methylcellulose --- phosphate elimination --- emulsified meat products --- proteins --- standardized meat matrix --- clean label --- nitrites alternatives --- phosphates alternatives --- coffee by-products --- chicken burger --- meat formulation --- cooking yield --- volatile compounds --- warmed off-flavours --- n/a --- food product's label

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Diet, physical activity, and body weight status (including body composition) are increasingly recognized as key factors that influence cancer across its continuum. Observational studies as well as basic research in cell culture and animal models provide evidence that several mononutrients and phytochemicals play a protective role either in hindering normal cells from transforming to precancerous lesions or in slowing the dysregulated cell growth that occurs in the later stages of disease. Similar evidence exists for physical activity and body habitus. As findings from these studies emerge, interventions are designed to ultimately test the impact of various dietary and exercise regimens directly on populations at risk – whether that be in individuals who are cancer-free but who may have increased risk due to family history, or in cancer survivors who are at risk for cancer progression or the occurrence of a new second malignancy. This book includes manuscripts that focus on diet, physical activity, and/or weight status in relation to cancer prevention and control, as well as symptom management. The order of articles follows the cancer continuum. The book begins with the role of diet and exercise in the primary prevention of cancer in both normal and high-risk individuals, and then focuses on preventing neoplastic progression in those who are newly diagnosed with the disease. Later chapters center on dietary and physical activity as key factors in cancer survivorship, and finally concluding with works attributing dietary and physical activity factors on cancer survival.

Research & information: general --- Biology, life sciences --- Food & society --- chemoprevention --- colorectal cancer --- diet --- green leafy vegetables --- red meat --- 8-hydroxy-2′deoxyguanosine --- alcohol drinking --- sports --- golf --- motivation --- cancer prevention --- social hierarchy --- cancer survivors --- gardening --- vegetable --- horticultural therapy --- quality of life --- survivorship --- head and neck --- symptoms --- weight loss --- obesity --- retrospective study --- breast neoplasms --- neoplasm recurrence --- weight reduction program --- resistance training --- overweight --- adiposity --- caloric restriction --- biomarkers --- cancer --- nutritional epidemiology --- nutrition impact symptoms --- breast cancer --- weight loss maintenance --- lifestyle intervention --- HMW adiponectin --- leptin --- dietary patterns --- breast cancer survivors --- plant-based diet --- cancer survival --- recurrence --- lifestyle --- fasting --- nutrition --- exercise --- physical activity --- Internet --- dyads --- cardiovascular disease --- time-restricted eating --- time-restricted feeding --- intermittent fasting --- metabolic syndrome --- ketogenic --- adjuvant therapy --- dietary supplements --- interactions --- tamoxifen --- aromatase inhibitors --- natural medicine --- supportive care --- telehealth --- behavior change --- couples --- telehealth counseling --- eating physiology --- food intake regulation --- blood glucose --- metabolism --- weight management --- adherence --- n/a --- 8-hydroxy-2'deoxyguanosine

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Unhealthy food intake and insufficient physical activities are related to obesity or lifestyle diseases, which can cause cardiovascular diseases, ultimately leading to death. However, many people are not aware of the importance of these factors, especially before cardiovascular development, although there are several good food habits that can be adopted. After the development of obesity or lifestyle diseases, nutrition and exercise control with appropriate medical therapies are required. Still, many patients do not recognize the importance of these habits. After cardiovascular disease development, nutrition and exercise with optimal medical and/or interventional therapies are required. However, some patients are not able to control their food intake and physical activities. At the advanced stage of heart failure, many things are restricted, including food intake and quality of life issues. At the end of life, nutritional care should be discussed. This book, Nutrition, Exercise, and End-of-Life Discussion in the Cardiovascular Field, addresses the importance of nutrition control before and after cardiovascular disease development, which consists of 14 peer-reviewed papers that cover the general population and patients with end-stage cardiovascular diseases.

milk intake --- mortality --- stroke --- Bayesian survival analysis --- time-to-event data --- JACC study --- unhealthy eating habits --- accumulation --- obesity --- central obesity --- general Japanese population --- atherosclerotic cardiovascular disease --- polyunsaturated fatty acids --- eicosapentaenoic acid --- docosahexaenoic acid --- arachidonic acid --- descriptive study --- heart failure --- vitamin D --- big data --- heart failure with preserved ejection fraction --- geriatric nutritional risk index --- behavioral modification stages --- nutrition counseling --- patient education --- acute coronary syndrome --- healthy behaviors --- diet --- legumes --- fish --- red/processed meat --- physical activity --- anxiety --- depression --- season --- calorie intake --- hospitalization --- malnutrition --- D-dimer --- intervention --- elderly --- cardiovascular mortality --- selenium --- coenzyme Q10 --- acylcarnitine --- brain natriuretic peptide --- cardiac function --- cardiomyopathy --- carnitine deficiency --- CPT2 --- end-stage kidney disease --- free fatty acid --- hemodialysis --- continuous glucose monitoring --- glucose fluctuation --- intracranial artery stenosis --- mean amplitude of glycemic excursions --- standard deviation --- palliative care --- end-of-life care discussion --- advance care planning --- food intake --- artificial nutrition --- onco-cardiology --- nutrition status --- cancer --- acute myocardial infarction --- plant-based dietary patterns --- grains --- nuts --- fruits --- vegetables --- cardiovascular disease --- n/a