Related Experiment Video

Updated: Jul 16, 2026

Palatable Western-style Cafeteria Diet as a Reliable Method for Modeling Diet-induced Obesity in Rodents
09:10

Palatable Western-style Cafeteria Diet as a Reliable Method for Modeling Diet-induced Obesity in Rodents

Published on: November 1, 2019

Diet modification and the development of new food products

R G Bursey

    Annals of Internal Medicine
    |May 1, 1983
    PubMed

    More Related Videos

    Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq04:54

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

    Published on: March 19, 2021

    Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method06:21

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

    Published on: February 19, 2021

    Related Concept Videos

    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...
    Taste Buds and Receptors01:20

    Taste Buds and Receptors

    Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
    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...
    Inflammatory Bowel Disease III: Diagnostic Studies and Management I-Nutritional Therapy01:30

    Inflammatory Bowel Disease III: Diagnostic Studies and Management I-Nutritional Therapy

    Various diagnostic tests are employed in the diagnostic process for Inflammatory Bowel Disease (IBD), particularly to differentiate between Crohn's disease and ulcerative colitis.
    Diagnostic studies
    A colonoscopy is the definitive screening test, distinguishing ulcerative colitis from other colon diseases with similar symptoms. During a colonoscopy test, inflamed mucosa with exudate ulcerations can be observed, and biopsies are taken to determine the histologic characteristics of the colonic...
    FDA Approved Drugs: Changes to Approved Drugs01:26

    FDA Approved Drugs: Changes to Approved Drugs

    Post-approval, manufacturers may modify an approved new or generic drug product. Such modifications can encompass alterations in the Active Pharmaceutical Ingredient (API), manufacturing process, formulation, batch size, manufacturing site, and container closure system (FDA Guidance for Industry, April 2004). Often, a drug product may undergo multiple changes.These modifications require careful evaluation to determine their potential impact on the drug product's identity, strength, quality,...
    Methods of Controlling Food Spoilage01:26

    Methods of Controlling Food Spoilage

    Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...