ライフサイエンスコーパス: healthy eating

1 f-control contexts (altruistic sacrifice and healthy eating).

2 ontaminant exposures, physical activity, and healthy eating.

3 licy measure to reduce obesity and encourage healthy eating.

4 he C group (n = 56) were given a brochure on healthy eating.

5 ted adherence to dietary recommendations for healthy eating.

6 Healthy eating advice as described by the National Insti

7 low-glycemic index (GI) dietary advice with healthy eating advice on selected pregnancy outcomes.

8 ng on incremental, achievable changes toward healthy eating and an active lifestyle.

9 a control group given a standard brochure on healthy eating and assigned to follow their usual diet.

10 consumption were a positive attitude towards healthy eating and higher education but not income.

11 across 6 sites participating in the HEALTH (Healthy Eating and Lifestyle for Total Health) Study.

12 new breast cancer events within the Women's Healthy Eating and Living (WHEL) Study.

13 n = 397) of women recruited into the Women's Healthy Eating and Living Study between 1996 and 1998, a

14 and participated in the prospective Women's Healthy Eating and Living study between March 1, 1995, a

15 ived baseline blood samples from the Women's Healthy Eating and Living Study were used to measure hem

16 000 and followed through 2006 in the Women's Healthy Eating and Living Study, a randomized interventi

17 00 to the nonintervention arm of the Women's Healthy Eating and Living Study, a randomized trial asse

18 survivors in the HF- subgroup of the Women's Healthy Eating and Living Study.

19 d will be used for other programs to promote healthy eating and physical activity of children in the

20 lp tailor interventions focused on promoting healthy eating and preventing or treating disordered eat

21 cate that workplace interventions to promote healthy eating and reduce obesity should test peer-based

22 Lifestyle modifications focused on healthy eating and regular exercise are the primary reco

23 sus processed grains form the basis of heart-healthy eating and should supersede a focus on macronutr

24 es in the promotion of traditional foods for healthy eating and social and emotional wellbeing among

25 he standard arm uses the Australian Guide to Healthy Eating and the Australian National Heart Foundat

26 tervention targeted gestational weight gain, healthy eating, and exercise and was discontinued at del

27 ls that promoted an appropriate weight gain, healthy eating, and exercise; individual graphs of weigh

28 erranean diet, a widely recommended model of healthy eating, and response to treatment with ICB.

29 d 3 components of health: physical activity, healthy eating, and self-esteem and body image.

30 luated the impact of a treatment that framed healthy eating as consistent with the adolescent values

31 ol, this treatment led eighth graders to see healthy eating as more autonomy-assertive and social jus

32 95% CI, 0.82-0.98/cup per day), and overall healthy eating, as scored by Healthy Eating Index 2015 (

33 rate meal daily) followed by a transition to healthy eating, as well as nutrition and behavioral reso

34 ts have gained popularity in contributing to healthy eating behavior because of their antioxidant pro

35 ld be taken into account in the promotion of healthy eating behavior.

36 disease (CVD), can gain health benefits from healthy eating behaviors and appropriate physical activi

37 dless of their CVD risk status, benefit from healthy eating behaviors and appropriate physical activi

38 upporting healthy aging; and (c) considering healthy eating behaviors.

39 We promoted physical activity and healthy eating behaviours through educational and practi

40 od access, income and education may increase healthy eating, but intervention allocation may need to

41 ajor food groups is advocated as critical to healthy eating, but the association of diversity across

42 Highlighting the importance of healthy eating by health professionals would substantial

43 he two blocks, they listened to a persuasive healthy eating call that influenced their bidding behavi

44 of valuation change induced by a persuasive healthy eating call, employing naturalistic stimuli.

45 es from the INTERMAP UK cohort (n=225) and a healthy-eating Danish cohort (n=66).

46 s to their child, feeling more in control of healthy eating decisions, greater thinking about the har

47 ideo-a short, animated story video promoting healthy eating-did significantly boost PsyCap, as well a

48 iduals, defined as receipt of counseling for healthy eating, exercise, and losing weight gained durin

49 ild and family health and health behaviours: healthy eating, exercise, mental health and emotional we

50 healthy food choices was assessed using the Healthy Eating Food Index (HEFI)-2019, which has a maxim

51 The Supermarket Healthy Eating for Life trial was a randomized controlle

52 The Supermarket Healthy Eating for Life trial was registered at Current

53 developing interventions in order to promote healthy eating for the prevention of NAFLD.

54 able diet (intervention) or based on current healthy eating guidelines (control).

55 tepwise variance in concordance with the WHO healthy eating guidelines that aim to prevent non-commun

56 These fat compositions were compared against healthy eating guidelines to produce five binary descrip

57 related to increasing physical activity and healthy eating habits among CYSHCN.

58 edly show a favorable relationship between a healthy eating habits and regular physical activity leve

59 ies to reduce food insecurity and facilitate healthy eating habits.

60 blishment of long-term physical activity and healthy eating habits.

61 This may be because of barriers to healthy eating hampering adherence, but whether these ba

62 ght, birth percentile, and PI than providing healthy eating (HE) advice.

63 assessment of NI prevalence and barriers to healthy eating in diverse populations, and is independen

64 the prevalence of self-reported barriers to healthy eating in Switzerland overall and according to s

65 The role of healthy eating in the association between excess weight

66 ty as assessed with the use of the Alternate Healthy Eating Index (AHEI) 2 y later.

67 ify major dietary patterns and the Alternate Healthy Eating Index (AHEI) and the alternate Mediterran

68 aimed to investigate whether the Alternative Healthy Eating Index (AHEI) and the clinically abbreviat

69 dentify proteomic markers of the Alternative Healthy Eating Index (AHEI) and the Dietary Approaches t

70 A priori diet scores such as the Alternative Healthy Eating Index (AHEI) and the food-based a priori

71 nate measures of diet quality, the Alternate Healthy Eating Index (AHEI) and the Recommended Food Sco

72 Mediterranean diet (aMED), and the Alternate Healthy Eating Index (aHEI) diet-quality scores with car

73 s to Stop Hypertension (DASH), and alternate Healthy Eating Index (aHEI) dietary patterns with risk o

74 High scores on the Alternative Healthy Eating Index (AHEI) have been associated with lo

75 e healthy eating index (HEI) and alternative healthy eating index (AHEI) of a breastfeeding mother's

76 ats" (FPM) dietary pattern and the Alternate Healthy Eating Index (AHEI)) and three complementary mea

77 FQ data were used to calculate the Alternate Healthy Eating Index (AHEI), a measure of diet quality t

78 Adherence to alternate Healthy Eating Index (AHEI), alternate Mediterranean die

79 quency questionnaire to derive the Alternate Healthy Eating Index (AHEI), an 11-component diet qualit

80 the Healthy Eating Index (HEI), Alternative Healthy Eating Index (AHEI), and alternate Mediterranean

81 ernate Mediterranean Diet Score, Alternative Healthy Eating Index (AHEI), and Prudent, plus Western (

82 on the Healthy Eating Index (HEI), Alternate Healthy Eating Index (AHEI), Diet Quality Index Revised

83 althy dietary pattern, such as the Alternate Healthy Eating Index (AHEI), is associated with a lower

84 hy diet, as defined by using the Alternative Healthy Eating Index (AHEI), was prospectively associate

85 assessed diet quality using the Alternative Healthy Eating Index (AHEI)-2010, the alternative Medite

86 e Mediterranean diet score (aMED), alternate Healthy Eating Index (AHEI)-2010, the Dietary Approaches

87 ng Index (HEI)-2005, HEI-2010, and Alternate Healthy Eating Index (AHEI)-2010-in relation to ovarian

88 iet quality was assessed using the Alternate Healthy Eating Index (AHEI).

89 mine whether a conventional index [Alternate Healthy Eating Index (AHEI)] or a novel index [Women's H

90 diterranean Diet Score (MDS-P) and Alternate Healthy Eating Index (AHEI-P).

91 nal) disease, higher scores on the alternate Healthy Eating Index (aHR quartile 4 compared with 1 = 0

92 r lifestyle factors and a modified Alternate Healthy Eating Index (excluding overlapping components),

93 e correlation of 4 diet quality indexes [the Healthy Eating Index (HEI) 2010, the Alternate Mediterra

94 umes; processed meat; and saturated fat) and Healthy Eating Index (HEI) 2015 score (range, 0-100).

95 e scores of items consumed, against: (a) the Healthy Eating Index (HEI) 2015; (b) clinical risk facto

96 to investigate the relationship between the healthy eating index (HEI) and alternative healthy eatin

97 of adherence to the Mediterranean diet, the Healthy Eating Index (HEI) and Alternative HEI (AHEI), t

98 and bottom quintiles were compared on the US Healthy Eating Index (HEI) and on the amounts of specifi

99 ions between diet quality measured using the Healthy Eating Index (HEI) and urinary metabolomic profi

100 The Healthy Eating Index (HEI) is a 100-point analytic scori

101 The Healthy Eating Index (HEI) is a measure of diet quality

102 The healthy eating index (HEI) measures the concordance of d

103 nsumption, within diets of both high and low healthy eating index (HEI) quality, was associated with

104 sociations between alcohol and diet quality (Healthy Eating Index (HEI) scores) using cross-sectional

105 P cycle and their macronutrient consumption, Healthy Eating Index (HEI) scores, and fruit and vegetab

106 ar regressions examined associations between Healthy Eating Index (HEI) scores, dietary iron, and iro

107 the diet quality of LMD adults by using the Healthy Eating Index (HEI) to 1) identify potential and

108 ogic Studies-Depression (CES-D) scores, 2005 Healthy Eating Index (HEI) values, and dual-energy X-ray

109 For both questionnaires, a Healthy Eating Index (HEI) was developed as an indicator

110 Adherence to the DGA was measured by the Healthy Eating Index (HEI), 2010 and 2005 editions (HEI-

111 Diet-quality scores on the Healthy Eating Index (HEI), Alternate Healthy Eating Ind

112 to healthy dietary patterns, measured by the Healthy Eating Index (HEI), Alternative Healthy Eating I

113 erformance was repeatedly tested against the Healthy Eating Index (HEI), an independent measure of a

114 red by the Dietary Inflammatory Index (DII), Healthy Eating Index (HEI), and Diet Quality Index (DQI)

115 utrient Intake (PANDiet) diet quality index, Healthy Eating Index (HEI), and Dietary Inflammatory Ind

116 Overall diet quality indices, such as the Healthy Eating Index (HEI), are preferred for epidemiolo

117 The healthy eating index (HEI), developed at the US Departme

118 Dietary quality was evaluated using the Healthy Eating Index (HEI), in which a higher score indi

119 nship of dietary quality, as measured by the Healthy Eating Index (HEI), to the prevalence of ECC in

120 asured with the US Department of Agriculture Healthy Eating Index (HEI), was associated with only a s

121 Healthy Eating Index (HEI)-2005 values were estimated wi

122 udy evaluated 3 index-based dietary patterns-Healthy Eating Index (HEI)-2005, HEI-2010, and Alternate

123 SH), Mediterranean dietary score (MeDS), and Healthy Eating Index (HEI)-2010-and ~6-y incidence of ac

124 oral changes in diet quality measured by the Healthy Eating Index (HEI)-2015 and in the prevalence of

125 Healthy Eating Index (HEI)-2015 and the Children's Dieta

126 usted Dietary Inflammatory Index (E-DII) and Healthy Eating Index (HEI)-2015 scores were computed.

127 al Dietary Inflammatory Pattern (rEDIP), and Healthy Eating Index (HEI)-2015 scores, and tested their

128 d a prospective analysis of adherence to the Healthy Eating Index (HEI)-2015, alternative HEI-2010, a

129 the alternate Mediterranean diet (aMED), the Healthy Eating Index (HEI)-2015, and the healthful plant

130 d the Alternative Healthy Index (AHEI)-2010, Healthy Eating Index (HEI)-2015, the Dietary Approach to

131 es to Stop Hypertension (DASH) diet, and the Healthy Eating Index (HEI)-2015-and used multivariate me

132 DQ was assessed by the Healthy Eating Index (HEI)-2015.

133 of high interest in research, including the Healthy Eating Index (HEI)-2020, the Alternative HEI 201

134 Diet quality was assessed using the Healthy Eating Index (HEI).

135 ivity (PA), and diet quality measured by the Healthy Eating Index (HEI).

136 the non-SSB diet was measured using the 2015 Healthy Eating Index (HEI).

137 ding supplementary calcium (DQI-Ca), and the Healthy Eating Index (HEI)] and biomarkers of inflammati

138 At age 2 y, dietary quality [healthy eating index (HEI)] and parental feeding practic

139 Food Certification Program criteria and 2005 Healthy Eating Index (HEI-2005) scores, food-group intak

140 index (BMI) z-score; and (2) an abbreviated Healthy Eating Index (mini-HEI, 1 m window, as mean of z

141 idence interval (CI): 0.62, 0.83); Alternate Healthy Eating Index (RR = 0.70, 95% CI: 0.61, 0.81); Me

142 Diet quality was assessed using the Spanish Healthy Eating Index (S-HEI; a higher score denotes grea

143 alculate scores from the 2015 version of the Healthy Eating Index (scores range from 0 [worst diet] t

144 re eaten over the prior day to report a SPAN Healthy Eating Index (SHEI) score and subscores for spec

145 hort, we estimated effects on the mean Youth Healthy Eating Index (YHEI) score in early childhood of

146 The Healthy Eating Index 1999-2000 (HEI) and energy-adjusted

147 system was significantly associated with the Healthy Eating Index 2005 (P < 0.0001).

148 Alternative Healthy Eating Index 2010 (AHEI) and Empirical Dietary I

149 thy Eating Index 2010 (HEI), the Alternative Healthy Eating Index 2010 (AHEI), the Alternate Mediterr

150 hort study was assessed with the Alternative Healthy Eating Index 2010 (AHEI-2010) in 1991-1994, 1997

151 Mediterranean (AMED) diets and the Alternate Healthy Eating Index 2010 (AHEI-2010) were calculated us

152 sess prepregnancy adherence to the alternate Healthy Eating Index 2010 (aHEI-2010), alternate Mediter

153 on 4 commonly used diet quality indices-the Healthy Eating Index 2010 (HEI), the Alternative Healthy

154 s study examined the association between the Healthy Eating Index 2010 (HEI-2010) and body fatness on

155 The Healthy Eating Index 2010 (HEI-2010) and mean adequacy r

156 Diet quality index scores on Healthy Eating Index 2010 (HEI-2010), Alternative HEI-20

157 ary quality was measured with the use of the Healthy Eating Index 2010 (HEI-2010).

158 ating Index 2010 [HEI-2010], the Alternative Healthy Eating Index 2010 [AHEI-2010], the alternate Med

159 d the associations between 4 DQI scores (the Healthy Eating Index 2010 [HEI-2010], the Alternative He

160 ics from fasting blood and 24-hour urine for Healthy Eating Index 2010 and Alternative Healthy Eating

161 l pregnancy diet was self-reported using the Healthy Eating Index 2010 questionnaire.

162 ed and Flexitarian-and exhibited the highest Healthy Eating Index 2010 scores.

163 or Healthy Eating Index 2010 and Alternative Healthy Eating Index 2010 to address measurement error f

164 for aMED, 0.94 (0.85, 1.03) for alternative healthy eating index 2010, 0.77 (0.70, 0.85) for DASH, 0

165 ohol intake, 8% and 11% for a high Alternate Healthy Eating Index 2010, 9% and 5% for being physicall

166 ces--the Alternate Mediterranean Diet Index, Healthy Eating Index 2010, Alternate Healthy Eating Inde

167 rds from the NPAAS-FS were used to calculate Healthy Eating Index 2010, Alternative Healthy Eating In

168 ulate Healthy Eating Index 2010, Alternative Healthy Eating Index 2010, alternative Mediterranean die

169 Index, Healthy Eating Index 2010, Alternate Healthy Eating Index 2010, and the Dietary Approaches to

170 nate Mediterranean Index (aMED), Alternative Healthy Eating Index 2010, dietary approaches to stop hy

171 To date, Healthy Eating Index 2015 (HEI-2015) scores have not bee

172 y), and overall healthy eating, as scored by Healthy Eating Index 2015 (HR, 0.87; 95% CI, 0.78-0.98/1

173 gher scores indicating healthier diets), the Healthy Eating Index 2015 (range, 0-100, with higher sco

174 Findings were similar for Healthy Eating Index 2015.

175 olute macronutrients, macronutrient density, healthy eating index 2020 score, and intake timing.

176 scores (2 Mediterranean and the Alternative Healthy Eating Index [AHEI]) were computed.

177 erranean style diet score [MDS], Alternative Healthy Eating Index [AHEI], and Healthy Eating Index [H

178 Alternative Healthy Eating Index [AHEI], and Healthy Eating Index [HEI]) were calculated as averages

179 st vs lowest tertile of modified Alternative Healthy Eating Index [mAHEI]; 23.2%, 18.2-28.9 for lowes

180 The alternative Healthy Eating Index and a biomarker of flavanol intake

181 idual nutrients, dietary patterns (Alternate Healthy Eating Index and Alternate Mediterranean Diet Sc

182 diterranean-style diet score and Alternative Healthy Eating Index and lower risk for all-cause mortal

183 nificantly lower indicators of diet quality (Healthy Eating Index and Mean Adequacy Ratio) and intake

184 2 dietary indexes: the modified Alternative Healthy Eating Index and the Diet Risk Score.

185 t, diet quality as measured by the Alternate Healthy Eating Index improves, and the risk of these hea

186 Using the alternative Healthy Eating Index in all participants and a urine-bas

187 scoring in the top quintile of the Alternate Healthy Eating Index or bottom quintile of a Western-typ

188 In addition, the Healthy Eating Index provides a single summary measure o

189 ealthy Eating Index-2005, although Alternate Healthy Eating Index results were similar.

190 rranean-style diet score and the Alternative Healthy Eating Index score.

191 Healthy Eating Index scores and nutrient analysis were p

192 healthier quintiles of modified Alternative Healthy Eating Index scores had a significantly lower ri

193 e scores (0-6 points) were assigned based on Healthy Eating Index scores, physical activity (metaboli

194 dietary patterns (assessed by the Alternate Healthy Eating Index) and was attenuated by healthy diet

195 iet (top two fifthsof the modified Alternate Healthy Eating Index), regular exercise (>=150 min/week

196 lifestyles (smoking, physical activity, and Healthy Eating Index).

197 rsus lowest quintile of modified Alternative Healthy Eating Index).

198 et) to 1.86 (95% CI = 1.71-2.01; Alternative Healthy Eating Index).

199 o-fiber ratio), and indices of diet quality (healthy eating index, alternate healthy eating index, di

200 l activity, alcohol consumption, Alternative Healthy Eating Index, and diabetes.

201 Health guidelines, diet quality by using the Healthy Eating Index, and weight-loss intention and phys

202 iet quality (healthy eating index, alternate healthy eating index, dietary approaches to stop hyperte

203 come-to-needs ratio, Area Deprivation Index, Healthy Eating Index, educational level, and insurance s

204 xes-the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Reco

205 editerranean-style diet score or Alternative Healthy Eating Index, or both, in European ancestry part

206 lthy criterion met: high-scoring Alternative Healthy Eating Index, physically active, healthy body ma

207 Baseline Healthy Eating Index-15 (HEI-15) scores were compared to

208 ween 2 index-based dietary patterns [ie, the Healthy Eating Index-2005 (HEI-2005) and alternate Medit

209 to a Mediterranean dietary pattern or to the Healthy Eating Index-2005 (HEI-2005) is associated with

210 sociation between 3 diet quality indices-the Healthy Eating Index-2005 (HEI-2005), Alternate Healthy

211 omparing the highest scores with the lowest: Healthy Eating Index-2005 (relative risk (RR) = 0.72, 95

212 In women, reduced risk was found with the Healthy Eating Index-2005 and increased risk with the me

213 The authors compared how four indexes-the Healthy Eating Index-2005, Alternate Healthy Eating Inde

214 nificantly decreased risk was found with the Healthy Eating Index-2005, although Alternate Healthy Ea

215 >/=1 CGM variable was associated with higher Healthy Eating Index-2005, whole plant food density, fib

216 t quality was assessed using the Alternative Healthy Eating Index-2010 (AHEI).

217 idlife was ascertained using the Alternative Healthy Eating Index-2010 (AHEI-2010) and Alternate Medi

218 e Mediterranean Diet (AMED), and Alternative Healthy Eating Index-2010 (AHEI-2010) from dietary intak

219 Hypertension (DASH) diet, and the alternate Healthy Eating Index-2010 (AHEI-2010) in association wit

220 lthy Eating Index-2005 (HEI-2005), Alternate Healthy Eating Index-2010 (AHEI-2010), and alternate Med

221 ranean Diet Score (aMED) and the Alternative Healthy Eating Index-2010 (AHEI-2010).

222 ned association of 3 diet-quality indicators-Healthy Eating Index-2010 (HEI), Whole Plant Foods Densi

223 ents and micronutrients, 2) dietary quality [Healthy Eating Index-2010 (HEI)], and 3) beverage catego

224 the association of two dietary indices, the Healthy Eating Index-2010 (HEI-2010) and the alternate M

225 quality of intake for lunch, measured by the Healthy Eating Index-2010 (HEI-2010) score (range, 0-100

226 of the following 4 diet-quality indexes [the Healthy Eating Index-2010 (HEI-2010), the Alternative HE

227 re adjusted for confounders, including other Healthy Eating Index-2010 components.

228 dietary quality assessed by the Alternative Healthy Eating Index-2010 score, whereas better dietary

229 baseline to 60 years) using the Alternative Healthy Eating Index-2010 score, which was assessed 3 ti

230 Healthy Eating Index-2010 score, which we used to assess

231 d refined grain intake contributed to higher Healthy Eating Index-2010 scores among HIP participants

232 week, diet in the top 40% of the Alternative Healthy Eating Index-2010, and 0.1 to 14.9 g/day of alco

233 n Diet Adherence Screener (MEDAS), Alternate Healthy Eating Index-2010, Dietary Approaches to Stop Hy

234 ing the Healthy Eating Index-2020, Alternate Healthy Eating Index-2010, Mediterranean Diet Score (Med

235 ined dietary patterns, namely, the Alternate Healthy Eating Index-2010, the Dietary Approaches to Sto

236 he Healthy Eating Index-2020 and Alternative Healthy Eating Index-2010, with scores calculated based

237 compared with 1 = 0.66, 95% CI: 0.50, 0.87), Healthy Eating Index-2015 (aHR: 0.75; 95% CI: 0.59, 0.97

238 Between-visit mean Healthy Eating Index-2015 (HEI) scores (min = 0, max = 1

239 (HPSs) derived from cafeteria purchases and Healthy Eating Index-2015 (HEI-15) scores derived from d

240 We used factor analyses and the Healthy Eating Index-2015 (HEI-2015) score to derive mat

241 cross 17 food groups, 2 nutrient groups, and healthy eating index-2015 diet quality score.

242 577, age: 20-65yrs) was performed using the healthy eating index-2015 framework in conformation with

243 e association between these problems and the healthy eating index-2015 remains unknown.

244 We examined the association between Healthy Eating Index-2015 scores and death from all caus

245 was to assess total usual nutrient intakes, Healthy Eating Index-2015 scores, and nutritional biomar

246 e data from 24-h recalls were used to derive Healthy Eating Index-2015 scores.

247 ed associations of participation status with Healthy Eating Index-2015 total and component scores in

248 Approaches to Stop Hypertension (DASH), the Healthy Eating Index-2015, and the Mediterranean-DASH In

249 Dietary patterns were assessed by the Healthy Eating Index-2020 and Alternative Healthy Eating

250 Diet quality was scored using the Healthy Eating Index-2020 and categorized as higher or l

251 ty of dietary groups that contributed to the Healthy Eating Index-2020 score.

252 The Healthy Eating Index-2020 was calculated to assess diet

253 Diet quality was measured using the Healthy Eating Index-2020, Alternate Healthy Eating Inde

254 Diet quality was measured with the Healthy Eating Index-2020.

255 easurements and high-quality diet (Alternate Healthy Eating Index-Pregnancy score 75th percentile) an

256 nsecurity with diet quality, as indicated by Healthy Eating Index-Toddlers-2020, in United States chi

257 cipants, as measured by a modified Alternate Healthy Eating Index.

258 ty was assessed using the ACS diet score and Healthy Eating Index.

259 ohol consumption, physical activity, and the Healthy-Eating-Index-2015.

260 t risk have focused on specific nutrients or healthy eating indexes but not on identifiable dietary g

261 All 4 healthy eating indexes had inverse associations with epi

262 calculated scores on 4 recommendation-based healthy eating indexes using a validated 110-item Block

263 ard beta [std. beta] = 0.250, p = 0.005) and healthy eating intentions (std. beta = 0.178, p = 0.041)

264 rm also had greater 12-month improvements in healthy eating (intervention effect, 0.71 d/wk; 95% CI,

265 Healthy eating is associated with lower risks of disease

266 We assessed whether healthy eating lowers the risk of CVD and all-cause mort

267 y shows that promoting the MDP as a model of healthy eating may help to prevent weight gain and the d

268 ts, weekly communication via email supported healthy eating, PA, and appropriate weight gain.

269 A healthy eating pattern geared for promotion of optimal c

270 The healthy eating pattern reduced risks of diabetes and maj

271 to increase physical activity and encourage healthy eating patterns among children.

272 limited evidence for an association between healthy eating patterns and greater lymphocyte prolifera

273 BACKGROUND & AIMS: Healthy eating patterns assessed by diet quality indexes

274 Our results provide limited evidence that healthy eating patterns contribute to enhanced immune fu

275 Given the importance of developing healthy eating patterns during early childhood, policies

276 Guidelines for Americans recommend multiple healthy eating patterns for prevention of cardiovascular

277 We aimed to evaluate 3 healthy eating patterns measured by 3 dietary pattern sc

278 Although adherence to healthy eating patterns varied by Hispanic/Latino backgr

279 haping local and global actions that support healthy eating patterns.

280 proved to be critical factors when modeling healthy eating patterns.

281 f regular-fat and low-fat dairy foods within healthy eating patterns.

282 oavailability of iron and zinc when studying healthy eating patterns.

283 Four healthy eating patterns: Dietary Approaches to Stop Hype

284 variety of behavioral techniques to develop healthy eating, physical activity, and parenting behavio

285 rovide participants with educational advice, healthy eating recipes and other materials.

286 presenting a diet with high adherence to WHO healthy eating recommendations and a typical Western die

287 Diet quality estimated adherence to healthy eating recommendations and was assessed by using

288 nd income.Between 1997 and 2012, barriers to healthy eating remained highly prevalent (>/=20%) in the

289 York and the Robert Wood Johnson Foundation Healthy Eating Research program.

290 Self-efficacy for healthy eating (standard beta [std. beta] = 0.250, p = 0

291 assess trends in prevalence of 6 barriers to healthy eating (taste, price, daily habits, time, lack o

292 Beyond state-of-the-art drug treatment, healthy eating was associated with a lower risk of CVD a

293 was associated with greater HNC risk, while healthy eating was associated with a modest reduction in

294 Healthy eating was suggested as a way to take a stand ag

295 on labeling is a prominent policy to promote healthy eating.We aimed to evaluate the effects of 2 int

296 managing lapses, and greater confidence for healthy eating, weight loss, and WLM.

297 experiences involving physical activity and healthy eating were equally used.

298 girls may try to convey a good impression of healthy eating when eating with same-sex friends, but th

299 d flavors may go a long way toward promoting healthy eating, which could have a significant impact in

300 It was hypothesized that aligning healthy eating with important and widely shared adolesce