You are here
Published on 09 July 2021
International research shows that the temperature of a dish, depending on whether it is served hot or cold, can potentially change our perception of its objective calorie content.
Published on 07 July 2017
- In 2013, a pilot program was launched to train French doctors, pharmacists and department heads to better understand team management. This program was a turning point in the management process at the French public hospital in Grenoble (CHU GA)....
Published on 19 March 2017
The battle for healthy food has become a worldwide concern. Public health agencies have invested energy and resources in fighting health risks such as obesity. In this battle, food labels that indicate nutritional facts have come to play a vital...
Published on 16 June 2015
While the benefits of exercising are widely accepted by consumers and healthcare providers, people who begin an exercise program don't necessarily lose weight. A fact that can be frustrating not only for practitioners, but their coaches and...