Video Experimental Relacionado

Updated: Jun 18, 2026

A Treatment Package without Escape Extinction to Address Food Selectivity
04:23

A Treatment Package without Escape Extinction to Address Food Selectivity

Published on: August 21, 2015

Más allá del plato: ¿Puede una intervención científica basada en alimentos mejorar el consumo de frutas y verduras en

Jocelyn B Dixon1, Elizabeth G Blosser1, Qiang Wu2

  • 1Department of Agricultural & Human Sciences, NC State University, NC State Extension; Ricks Hall, 1 Lampe Drive, Campus Box 7607, Raleigh, NC 27695-7607.

Public health nutrition
|January 23, 2026
PubMed
Resumen

Una intervención basada en alimentos mejoró el consumo de frutas y verduras (F&V) en niños en edad preescolar, según lo medido por el estado de los carotenoides en la piel (SCS). Si bien ambos grupos mostraron ganancias, el grupo de intervención tuvo un mayor aumento porcentual en el SCS.

Palabras clave:
Aprendizaje basado en alimentosJardineríaHead StartPreescolarCarotenoides en la pielVeggie Meter®

Más Videos Relacionados

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

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

Videos de Conceptos Relacionados

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
Cancer Prevention02:59

Cancer Prevention

Several factors can increase the risk of cancer in an individual. About 50% of cancer cases can be prevented by adopting a healthy lifestyle, regular exercise, eating healthy, and following a modest cancer prevention diet. Epidemiological studies have consistently shown that populations with vegetable and fruit-rich diets have reduced the incidence of cancer. On the other hand, populations who have a diet rich in animal fat, red meat, junk food, or high calories are predisposed to cancer.
Some...
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...
Operant Conditioning Intervention01:24

Operant Conditioning Intervention

Operant conditioning serves as a foundational principle in therapeutic interventions aimed at modifying maladaptive behaviors. Central to this approach is the notion that behaviors, both adaptive and maladaptive, are learned through reinforcement. By analyzing the environmental factors that reinforce problematic behaviors, clinicians can design interventions to weaken these reinforcements and replace maladaptive behaviors with healthier alternatives.
In operant conditioning, behaviors that are...
Community Based Intervention01:30

Community Based Intervention

Community-based interventions in mental health represent a paradigm shift from institution-centered care to treatments embedded within the fabric of local communities. By prioritizing inclusion and leveraging existing societal structures, this approach fosters a supportive environment conducive to addressing mental health challenges while promoting individual dignity and agency.
Foundations of Community Mental Health Programs
Central to the success of community-based interventions is the...
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...