Search Articles

View query in Help articles search

Search Results (1 to 3 of 3 Results)

Download search results: CSV END BibTex RIS


A Deep Learning–Based Rotten Food Recognition App for Older Adults: Development and Usability Study

A Deep Learning–Based Rotten Food Recognition App for Older Adults: Development and Usability Study

Prior studies have found that decreased olfactory function increases the chances of eating rotten foods. According to a study by the University of Pennsylvania Medical School, olfactory disorders affect the quality of life, appetite, and weight [5]. Similarly, the results of the National Health and Nutrition Examination Survey in the United States found that people over the age of 70 years have difficulty recognizing dangerous odors, such as those of smoke and gas [6].

Minki Chun, Ha-Jin Yu, Hyunggu Jung

JMIR Form Res 2024;8:e55342

Effects of Food Depictions in Entertainment Media on Children’s Unhealthy Food Preferences: Content Analysis Linked With Panel Data

Effects of Food Depictions in Entertainment Media on Children’s Unhealthy Food Preferences: Content Analysis Linked With Panel Data

The content analytical data represent the appearance and centrality of unhealthy foods, but also—as another urgent area for research—those of healthy foods. The survey data included parental coviewing measures that may diminish (or enhance) the effects of unhealthy (or healthy) food depictions. As dependent variables, unhealthy, but also healthy, food consumption of children was integrated within the model.

Jörg Matthes, Alice Binder, Brigitte Naderer, Michaela Forrai, Ines Spielvogel, Helena Knupfer, Melanie Saumer

JMIR Pediatr Parent 2024;7:e51429

Digital Food Frequency Questionnaire Assessing Adherence to the Norwegian Food–Based Dietary Guidelines and Other National Lifestyle Recommendations: Instrument Validation Study

Digital Food Frequency Questionnaire Assessing Adherence to the Norwegian Food–Based Dietary Guidelines and Other National Lifestyle Recommendations: Instrument Validation Study

In addition to the WR, the participants received a digital scale and an instruction on how to weigh and record all foods and beverages consumed during a period of 7 consecutive days. Due to the COVID-19 pandemic, the instructions were given in a video meeting (Zoom; Zoom Video Communications) by the responsible researchers in the study.

Hege Berg Henriksen, Markus Dines Knudsen, Anette Hjartåker, Rune Blomhoff, Monica Hauger Carlsen

J Med Internet Res 2024;26:e53442