Related Experiment Video

Updated: Oct 9, 2026

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
06:21

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Published on: February 19, 2021

Strengthening environmental and educational nutrition programmes in worksite cafeterias and supermarkets in The

I H Steenhuis1, P Van Assema, K Glanz

  • 1Department of Health Education and Promotion, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands.

Health Promotion International
|March 22, 2001
PubMed

More Related Videos

The Dyspepsia Educational Tool As a Novel Aid in Dyspepsia Management06:40

The Dyspepsia Educational Tool As a Novel Aid in Dyspepsia Management

Published on: June 29, 2019

Assessment of Social Transmission of Food Preferences Behaviors04:56

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Related Concept Videos

Key Elements for Plant Nutrition03:12

Key Elements for Plant Nutrition

Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...