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Clinical Trials About "Utz Quality Foods, Inc." RSS

07:58 EDT 21st July 2018 | BioPortfolio

We list hundreds of Clinical Trials about "Utz Quality Foods, Inc." on BioPortfolio. We draw our references from global clinical trials data listed on ClinicalTrials.gov and refresh our database daily.

More Information about "Utz Quality Foods, Inc." on BioPortfolio

We have published hundreds of Utz Quality Foods, Inc. news stories on BioPortfolio along with dozens of Utz Quality Foods, Inc. Clinical Trials and PubMed Articles about Utz Quality Foods, Inc. for you to read. In addition to the medical data, news and clinical trials, BioPortfolio also has a large collection of Utz Quality Foods, Inc. Companies in our database. You can also find out about relevant Utz Quality Foods, Inc. Drugs and Medications on this site too.

Showing "Quality Foods" Clinical Trials 1–25 of 9,500+

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Effect of Varying Proportions of Low and High Energy Dense Foods Over 5 Days in Preschool Children

In this study, the investigators will vary the proportions of high- and low-energy-dense foods served to preschool children at all meals and snacks during three 5-day periods. In the three experimental conditions, the same foods will be served; only the amounts and proportions of foods will be varied. In the Baseline condition, typical proportions of age-appropriate foods will be served. In the Addition condition, the portion sizes of low-energy-dense foods will be increased, a...


Devaluing Foods to Change Eating Behavior

Excessive eating of energy-dense foods and obesity are risk factors for a range of cancers. There are programs to reduce intake of these foods and weight loss, but the effects of the programs rarely last. This project tests whether altering the value of cancer-risk foods can create lasting change, and uses neuroimaging to compare the efficacy of two programs to engage the valuation system on a neural level. Results will establish the pathways through which the programs work and...

Comparison of a Two Ready-to-use Supplementary Foods of Differing Protein Quality for the Treatment of MAM.

This is a prospective, randomised, double-blinded, controlled clinical effectiveness trial of two supplementary foods in the treatment of MAM. The setting will be 21 rural sites in southern Malawi. The participants will be 1800 children 6-59 months old with MAM, defined as mid-upper arm circumference (MUAC) ≥ 11.5 cm and < 12.5 cm and/or a weight-for-height Z-score (WHZ) between -2 and -3 without bipedal edema. Children will receive approximately 75 kcal/kg/d (314 kJ/kg/d) of...


Use of Nutrigenomic Models for the Personalized Treatment With Medical Foods in Obese People

The NutriGen project will be using nutrigenomic methods to determine the effectiveness of treatments with specific dietary foods, on the basis of genetic risk predisposition (genetic signature) of obese individuals.

Olestra Containing Foods and Weight Loss and Weight Maintenance

This study will be conducted over three phases. Phase I will be a 16-week weight lass phase. Phase II will be a 52-week maintenance phase. Phase III will be a follow-up phase. We will test three diet regimens: 1) an olestra group who will receive a weight-reducing diet that includes olestra-containing products; 2) a triglyceride group who will receive the same weight-reducing diet but with foods made with triglyceride (regular fat); 3) a low-fat group will be instructed to ...

Effect of Egg Consumption on Cardiometabolic Health in Prediabetic Subjects.

The objective of this trial is to assess the effects of whole egg consumption (12 per week), compared to energy-matched typical breakfast control foods, on insulin sensitivity and other markers of metabolic health, including fasting lipoprotein lipid levels and resting blood pressure.

Impact of Food Structure on Micronutrient Bioavailability in Human

The nutritional quality of foods strongly depends on the structure / texture of foods, because of the impact on food disintegration, and then on digestion process and nutrient utilization by the human body. However, this relationship between food structure and nutrient bioavailability is still widely unknown. MicroNut project aims at demonstrating and evaluating in humans the impact of structure / texture changes on micronutrient bioavailability. In order to do this, four comp...

A Randomized Trial Comparing Two Doses of Portion-Controlled Foods Within a Primary Care Weight Loss Program

We hypothesize that individuals provided with 1 meal per day of portion-controlled foods (shakes and prepared entrees) will lose as much weight as individuals provided with 2 meals per day of portion-controlled foods. The study is designed to assess whether equal weight loss can be achieved at a lower cost to the health care system (or health care payer), with patients contributing some of the cost of their own treatment.

Fortified Foods in Older Inpatients

Malnutrition in older inpatients is a significant problem espicially among those with dementia. A number of methods have been used to tackle this issue and oral nutritional supplements (ONS) were proven to be the most effective way. However, they are limited by their poor tolerability due to lack of familiarity with these products. An alternative method is to fortify familiar food with protein, energy and micronutrient. thus, the aim of this study to test the feasibility and ac...

Effect of Liking on Fruit Intake

Increased dietary variety has been shown to increase intake in animals, as well as humans, as compared to a diet or meal composed of one food. While most studies investigating dietary variety have focused on energy-dense foods (i.e., snack foods) and have emphasized the negative component that variety has on intake, very little research has been conducted with variety to determine if this food characteristic can be used to increase consumption of healthy foods (i.e., fruits). ...

Nutrient-Dense Complementary Foods on Catch-up Growth and Nutritional Status of Stunting Children

The purpose of this study is to determine and compare the effect of higher nutrient-dense complementary foods and standard nutrient dense complementary foods on the catch-up growth and nutritional status of stunting children aged 12-23 months old in Indonesia.

Novel Mobile Application to Assess Dietary Information

The study will assess the accuracy of food capture methods using a novel mobile application. This will be done by comparing the energy and nutrient content of reported foods against those of foods actually consumed (i.e., reported vs actual). Two methods of using the application will be tested: 1. During each eating occasion to report foods and amounts consumed 2. By taking photographs of every food consumed, using the camera functionality of the mobile applica...

The Effect of Shelf Nutrition Labels on Purchases

NuVal® shelf nutrition labels rate the nutritional quality of foods on a scale of 1 (worst) to 100 (best). In 2014, NuVal updated their nutrient profiling system which changed the NuVal score on many foods. The investigators took advantage of this "natural experiment" to assess the extent to which a change in the NuVal score at a grocery chain influenced yogurt purchases, a category with a wide range of more and less healthy alternatives. The investigators supplemented the ret...

W8Loss2Go: mHealth Weight Management Strategy

The investigators will test a recent mobile technology based (mHealth) behavioral weight loss intervention (W8Loss2Go), which is designed for children and adolescents, and uses an addiction model to promote withdrawal from problem foods, snacking, and excessive amounts at meals. The investigators will test whether this intervention will reduce body mass index (BMI), help subjects identify and withdraw from "problem foods", eliminate snacking, and reduce the amounts of foods con...

Upgrade the Grains Study: Increasing Whole Grain Consumption in Low-income Children With Obesity

This study will assess the impact of a randomized intervention aimed at increasing consumption of whole grain foods among children from low-income households that participate in the Special Nutrition Assistance Program (SNAP, or "food stamps"). A total of 60 obese children (8 to 16 years) will be recruited from a clinical population (Healthy Eating Active Living Program) at University of California San Francisco (UCSF) Benioff Children's Hospital Oakland. Participants and their...

Low-Intermediate-Glycemic Index Caribbean Foods Versus High Glycemic Index Foods in Type 2 Diabetes

The purpose of this study is to determine whether low and intermediate GI Caribbean foods are effective in the management of type 2 diabetes.

Branched Chain Amino Acids Ratio in Medical Foods

This study will evaluate the branched-chain amino acids (BCAA) ratio in the medical foods formulated for Methylmalonic and Propionic Acidemias (MMA/PROP) patients. We will recruit 6 healthy children between 6-10y (3 boys and 3 girls). They will be given amino acid-based shakes and protein free cookies. Using a minimally invasive stable isotope based technique, we will be able to determine the optimal ratio of BCAA to be added in the medical foods for the MMA/PROP subjects.

Changing Eating Behaviors in Young Children: Should Healthy Foods be Increased or Unhealthy Foods Decreased?

Recommendations for treatment of childhood obesity in a primary care setting have been developed. These recommendations include beginning treatment with young children, focusing treatment on the parent so the parent can assist the child in making changes, and changing 2 or 3 very specific eating or activity behaviors (i.e., eat less snacks, rather than eat less calories). The effectiveness of these recommendations has never been evaluated. This project's goal is to develop, ...

Altering the Availability of Healthier vs. Less Healthy Items in Vending Machines

Background: While there is some evidence that increasing the range of healthier foods and drinks and/or decreasing the range of less healthy options may increase healthier choices, more work is needed to establish the reproducibility of any effect. The current study aims to investigate the impact of altering the availability of healthier and less healthy foods and cold beverages in hospital vending machines. Methods: An adapted multiple treatment reversal design will be used, ...

Lowering Caloric Density of the Diet

For weight loss to occur, energy intake needs to be reduced to incur an energy deficit. One dietary strategy that may facilitate reducing energy intake and enhancing weight loss is consuming a diet low in dietary energy density (ED). The ED of a given food, defined as the ratio of energy of the food to the weight of the food (kcal/g), is largely determined by water content, but is also affected by fat and fiber. Although the 2010 Dietary Guidelines encourage an eating pattern l...

Effects of Dietary Antioxidants on Cardiovascular Risk Factors

The aim of the Antioxidant Study is to compare the efficacy of foods naturally rich in antioxidants with that of antioxidants in a pill form on markers of inflammation and plasma cholesterol in healthy adults at risk of cardiovascular disease.

Snack Foods and Their Impact on Gastrointestinal Microbiology, Function and Symptoms

The purpose of this study is to evaluate the impact of replacing usual snacks with alternative snack foods on gut health in a population of habitual snackers with low fibre intake.

Grocery Assistance Program Study

This highly innovative experimental trial is designed to examine the independent and joint effects of prohibiting the use of SNAP-like benefits to purchase foods high in discretionary calories and offering an incentive to encourage the purchase of more healthful foods.

Effect of Different Viscous Foods and Liquids on Swallowing Sounds

This study is aimed to establish and identify the normal pattern of swallowing sounds and analyze swallowing sounds of different textured foods and viscous liquids in healthy subjects to provide clinical evidence to update dysphagia patients' food.

Appetite Profile After Intake of Rye Breakfast Meal

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.


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