Related Experiment Video

Updated: May 31, 2026

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq
04:54

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Published on: March 19, 2021

Choosing front-of-package food labelling nutritional criteria: how smart were 'Smart Choices'?

Christina A Roberto1, Marie A Bragg, Kara A Livingston

  • 1Rudd Center for Food Policy and Obesity, Yale University, PO Box 208369, New Haven, CT 06511, USA. christina.roberto@yale.edu

Public Health Nutrition
|July 7, 2011
PubMed
Abstract

More Related Videos

Methods for Presenting Real-world Objects Under Controlled Laboratory Conditions06:54

Methods for Presenting Real-world Objects Under Controlled Laboratory Conditions

Published on: June 21, 2019

Errors as a Means of Reducing Impulsive Food Choice07:07

Errors as a Means of Reducing Impulsive Food Choice

Published on: June 5, 2016

Related Concept Videos

Decision Making: P-value Method01:09

Decision Making: P-value Method

The process of hypothesis testing based on the P-value method includes calculating the P- value using the sample data and interpreting it.
First, a specific claim about the population parameter is proposed. The claim is based on the research question and is stated in a simple form. Further, an opposing statement to the claim  is also stated. These statements can act as null and alternative hypotheses:  a null hypothesis would be a neutral statement while the alternative hypothesis can have a...
Self-Schemas02:16

Self-Schemas

In general, a schema is a mental construct consisting of a cluster or collection of related concepts (Bartlett, 1932). There are many different types of schemata, and they all have one thing in common: schemata are a method of organizing information that allows the brain to work more efficiently. When a schema is activated, the brain makes immediate assumptions about the person or object being observed.
Dietary Connections01:23

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...
Regulation of Food Intake01:30

Regulation of Food Intake

Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
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...