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You can become a healthier, happier and more successful person by making a few simple changes to your lifestyle. You will have to make changes to the overall you, not just change the amount of exercise you do or your diet. The secret to achieving happiness and a healthier you is to balance your body and mind in harmony. It is only when we are balanced in physical, mental and spiritual health that we are truly healthy. If we are healthy, then we are happier and can reach success more easily in life. Keeping active by exercising not only helps you to lose those few extra pounds but also tones your muscles leaving you looking better but also feeling healthier by helping to ward off diseases. There are many forms of exercise and it doesn't have to be expensive. You can buy cheap basic gym equipment to use in your own home or even take up a form of great exercise which doesn't cost a penny - walking.

Nutrition policy --- Nutrition --- Diet --- Dietary guidelines for Americans.

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Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country's founders to the abolitionists to the social activists of today, those seeking to form and reform American society have cast their social-change goals in ingestive terms of choice and control. But they have realized their metaphors in concrete terms as well, purveying specific advice to the public about what to eat or not. These conversations about "social change as eating" reflect American ideals of freedom, purity, and virtue. Drawing on social and political history as well as the history of science and popular culture, Dangerous Digestion examines how American ideas about dietary reform mirror broader thinking about social reform. Inspired by new scientific studies of the human body as a metabiome-a collaboration of species rather than an isolated, intact, protected, and bounded individual-E. Melanie DuPuis invokes a new metaphor-digestion-to reimagine the American body politic, opening social transformations to ideas of mixing, fermentation, and collaboration. In doing so, the author explores how social activists can rethink politics as inclusive processes that involve the inherently risky mixing of cultures, standpoints, and ideas.

Diet --- Food habits --- Health --- Food --- Nutrition --- Social aspects --- Political aspects --- History. --- Diet - Social aspects - United States. --- american body politic. --- american dietary guidelines. --- american eating. --- dangerous diets. --- dietary control in america. --- dietary reform. --- digestion. --- food and nutrition. --- food control. --- food habits in the us. --- food obsession. --- food science. --- gut health. --- history of food. --- history of nutrition. --- ideal diet for humans. --- ingestion. --- marketing nutrition. --- popular diets. --- social activism in america. --- social aspects of food. --- what should i eat. --- white middle class diets.

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The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.

Research & information: general --- Biology, life sciences --- Food & society --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health

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According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally.

Humanities --- Social interaction --- fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input-output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen --- fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input-output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen

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The dental curriculum is like a living organism—it has developed through time, manifesting regional, cultural, and scientific heritage, and reflecting modern trends. The undergraduate dental curriculum is periodically rebuilt to ensure the harmonization of higher education systems between countries, especially in Europe. Structure, content, learning, and assessment in undergraduate and postgraduate dental education and auxiliary dental personnel training are shaped based on professional consensus. Constant updates on recent technological innovations and evidence-based best practice are necessary.In modern times, ethical issues are raised more than ever. Can we teach our students how to be dedicated health professionals and manage a successful practice at the same time? Does the commercialization of our profession also affect the dental curriculum today?The COVID-19 pandemic has imposed new challenges, moving us from lecture rooms and clinics to an online environment.This Special Issue is dedicated to developing the understanding of dental education.

Humanities --- Social interaction --- educational climate --- dental students --- DREEM scale --- dental education --- dentistry --- dental hygienists --- job satisfaction --- work assignments --- workplace environment --- Japan --- healthy lifestyle --- surveys and questionnaires --- health behavior --- health promotion --- school health services --- dental record --- record keeping --- documentation --- forensic odontology --- Croatia --- medication-related osteonecrosis of the jaw --- fracture --- mandible --- osteonecrosis --- bisphosphonates --- undergraduate dental education --- postgraduate dental education --- continuing education --- professionalism in dentistry --- online education --- digital media --- social media --- perceived risks --- dental hygiene --- oral pathology --- exam soft --- item analysis --- mentoring --- non-technical skills training --- motor skills --- learning theories --- self-consciousness --- working memory --- visual acuity --- miniaturized Snellen optotype --- Galilean and Keplerian telescope optical system in dentistry --- clinical skills teaching --- teaching methodology --- local anesthesia --- clinical education --- early clinical experience --- motivation --- stress perceptions --- self-determination theory --- self-efficacy --- social learning theory --- Dietary Guidelines for Americans (DGA) --- diet --- dental student --- education --- dental hygiene education --- educational technology --- classification consistency --- oral lesion --- biomedical sciences --- vertical integration --- curriculum reform --- interprofessional learning --- virdentopsy --- virtual dental autopsy --- autopsy imaging --- human identification --- dental autopsy --- humanitarian forensic odontology --- dental caries --- diagnosis --- online learning --- COVID-19 --- composite restoration --- conservative dentistry --- operative dentistry --- undergraduate dental student --- dentin bonding --- virtual reality --- haptics --- simulation --- Simodont --- dental care --- oncology --- chemotherapy --- radiotherapy --- osteoradionecrosis --- specialty training --- student survey --- knowledge-based governance --- curriculum --- dental --- graduate --- dental continuing --- teacher training --- educational climate --- dental students --- DREEM scale --- dental education --- dentistry --- dental hygienists --- job satisfaction --- work assignments --- workplace environment --- Japan --- healthy lifestyle --- surveys and questionnaires --- health behavior --- health promotion --- school health services --- dental record --- record keeping --- documentation --- forensic odontology --- Croatia --- medication-related osteonecrosis of the jaw --- fracture --- mandible --- osteonecrosis --- bisphosphonates --- undergraduate dental education --- postgraduate dental education --- continuing education --- professionalism in dentistry --- online education --- digital media --- social media --- perceived risks --- dental hygiene --- oral pathology --- exam soft --- item analysis --- mentoring --- non-technical skills training --- motor skills --- learning theories --- self-consciousness --- working memory --- visual acuity --- miniaturized Snellen optotype --- Galilean and Keplerian telescope optical system in dentistry --- clinical skills teaching --- teaching methodology --- local anesthesia --- clinical education --- early clinical experience --- motivation --- stress perceptions --- self-determination theory --- self-efficacy --- social learning theory --- Dietary Guidelines for Americans (DGA) --- diet --- dental student --- education --- dental hygiene education --- educational technology --- classification consistency --- oral lesion --- biomedical sciences --- vertical integration --- curriculum reform --- interprofessional learning --- virdentopsy --- virtual dental autopsy --- autopsy imaging --- human identification --- dental autopsy --- humanitarian forensic odontology --- dental caries --- diagnosis --- online learning --- COVID-19 --- composite restoration --- conservative dentistry --- operative dentistry --- undergraduate dental student --- dentin bonding --- virtual reality --- haptics --- simulation --- Simodont --- dental care --- oncology --- chemotherapy --- radiotherapy --- osteoradionecrosis --- specialty training --- student survey --- knowledge-based governance --- curriculum --- dental --- graduate --- dental continuing --- teacher training