Public knowledge and awareness regarding chronic kidney disease (CKD) is an important factor influencing the successful implementation of CKD prevention.
Planning interventions to promote food and nutrition literacy (FNL) require a better understanding of the FNL status of the target group and its correlates. This study aimed to examine the FNL status and its determinants in Iranian senior high-school students. In this cross-sectional study, FNL and its components (food and nutrition knowledge, functional skills, interactive skills, advocacy, critical analysis of information, and food label reading skill) were evaluated by a locally designed and validated, self-administered questionnaire. Besides, socioeconomic, demographic, anthropometric measures, as well as academic performance of 626 senior high-school students were assessed. The mean ± SD of the total FNL score (within potential range of 0 to 100) was 52.1 ± 10.96, which is below the minimum adequate level of 60. The probability of high FNL knowledge score was significantly higher among students who majored in Natural Sciences (OR = 1.7
Under COVID-19 Outbreak Impact Analysis:
We analyzed industry trends in the context of COVID-19. We analyzed the impact of COVID-19 on the product industry chain based on the upstream and downstream markets. We analyze the impact of COVID-19 on various regions and major countries.
The impact of COVID-19 on the future development of the industry is pointed out.
Study Explore :
End Industry Behavior/ Opportunity Assessment
Expected Industry Recovery Timeline
Geographical Breakdown: The regional and country breakdowns section gives an analysis of the market in each geography and the size of the market by geography and compares their historic and forecast growth. It covers the impact and recovery path of Covid 19 for all regions, key developed countries and major emerging markets.
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SAN FRANCISCO, March 12, 2021 /PRNewswire/ Anova, a subsidiary of Electrolux (ELUX-B) and a leading provider of sous vide devices, today announced the launch of the
Anova Precision® Reusable Silicone bags for sous vide cooking. It is an alternative to single-use plastic that can be used by consumers to make their favorite sous vide meals, store and even reheat leftovers.
The Anova Precision Reusable Silicone bag provides an airtight seal that allows the consumer to easily remove air from the bag by hand
The BPA free bag provides an airtight seal that allows the consumer to easily remove air from the bag by hand and roll the top to close. The Anova Precision Reusable Silicone bag is perfect for sous vide cooking, including multi-day cooks, and storage of leftovers. The half-gallon bag can withstand temperatures from -40 degrees Fahrenheit up to 446 degrees Fahrenheit, and is dishwasher safe - meaning it can be used over and over again.