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Your Body in Balance: The New Science of Food, Hormones, and Health

為了解決Mediterranean food的問題，作者Barnard, Neal D. 這樣論述：

Now in paperback, this nationally bestselling book explains the shocking new science of how hormones are wreaking havoc on the body, and the delicious solution that improves health, reduces pain, and even helps to shed weight. Hidden in everyday foods are the causes of a surprising range of healt

h problems: infertility, menstrual cramps, weight gain, hair loss, breast and prostate cancer, hot flashes, and much more. All of these conditions have one thing in common: they are fueled by hormones that are hiding in foods or are influenced by the foods we eat. Your Body in Balance provides step-

by-step guidance for understanding what’s at the root of your suffering-and what you can do to feel better fast. Few people realize that a simple food prescription can help you tackle all these and more by gently restoring your hormone balance, with benefits rivaling medications. Neal Barnard, MD, a

leading authority on nutrition and health, offers insight into how dietary changes can alleviate years of stress, pain, and illness. What’s more, he also provides delicious and easy-to-make hormone-balancing recipes, including: Cauliflower Buffalo Chowder Kung Pao Lettuce Wraps Butternut Breakfa

st Tacos Mediterranean Croquettes Apple Pie Nachos Brownie Batter Hummus Your Body in Balance gives new hope for people struggling with health issues. Thousands of people have already reclaimed their lives and their health through the strategic dietary changes described in this book. Whether you’

re looking to treat a specific ailment or are in search of better overall health, Dr. Neal Barnard provides an easy pathway toward pain relief, weight control, and a lifetime of good health.

Mediterranean food進入發燒排行的影片

Covid-19 對以態度為中介的植物性食品購買意願的影響因素

為了解決Mediterranean food的問題，作者洪銨琪 這樣論述：

This research was conducted with the aim of testing and analysing the influence of influences factors (Health Consciousness, Environmental Concern, Social Influence, and Perceived Attributes) on purchase intention of plant-based food products, the effect of the role of Covid-19 impact as a moderato

r, and the influence of the role of attitude as a mediator. The questionnaire was distributed online to 338 respondents (283 Indonesian respondents and 55 Taiwanese respondents) using Google Form as the media. In processing the data, this research used Statistical Package for Social Sciences (SPSS)

25.0 software and Partial Least Squares Structural Equation Model (PLS-SEM) with SmartPLS 3 software.The results of this study indicate a direct influence of health consciousness, social influence, and perceived attributes on the purchase intention of plant-based food products. Covid-19 impact and a

ttitude also show a moderating and mediating effect on the influence of social influence and perceived attributes on the purchase intention of plant-based food products. However, there was no direct or indirect effect of environmental concern on the purchase intention of plant-based food products.

Flavors of the Maghreb: Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy)

為了解決Mediterranean food的問題，作者 這樣論述：

The Arabic word Maghreb means ＂land where the sun sets.＂ The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily

, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb ta

ble.Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fru

its, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Ita

lian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.This unique cookbook brings the colorful, aromatic foods of the Maghreb region

to readers through over 100 authentic recipes. Chapters cover a range of options: Appetizers, Soups, Sides, Vegetables, Main Courses, Condiments, and Desserts. Also included are helpful chapters on the pantry essentials, herbs and spices that give Maghreb foods their distinct appeal.Sample recipes:

Crostini with Dill and PecorinoSpicy Cauliflower MinestraCouscous for Festive Occasions (Seffa)Lamb Chops in Dried Fig SauceBaked Whole Bass with ChermoulaShrimp Speidini with Golden Breadcrumbs and PistachiosRustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden RaisinsBroccoli AffogatiMarzip

an-Stuffed Dates

台灣東北部海域廣東長吻鰩與尖棘甕鰩攝食生態研究

為了解決Mediterranean food的問題，作者呂泰君 這樣論述：

鰩類族群豐度高且分佈範圍廣，其營養位階幾乎涵蓋海洋食物鏈的中上層，透過食性研究最能深入了解鰩類在海洋生態系中與其他物種的相互關系。本研究針對宜蘭大溪漁港拖網漁船於龜山島海域附近捕獲之廣東長吻鰩（Dipturus kwangtungensis）及尖棘甕鰩（Okamejei acutispina）進行胃內容物分析。本研究自2018年4月至2019年10月間共採集到廣東長吻鰩361尾（雄魚177尾，雌魚184尾）及尖棘甕鰩135尾（雄魚66尾，雌魚69尾）。兩種鰩之餌料生物累積曲線隨樣本數的增加呈現平緩的趨勢，代表本研究樣本數足以描述其攝食生態。研究結果顯示廣東長吻鰩主要餌料為甲殼類，餌料生物重要

性指數百分比（%RI）以無法鑑定的蝦類（unidentified shrimp）為最高（%RI = 45.34），其次為對蝦總科（Penaeoidea）（%RI = 16.56）以及細螯蝦屬（Leptochela spp.）（%RI = 13.60%）。餌料生物多樣性隨個體體長增加而上升，但空胃率僅於季節間有差異，雄、雌魚攝食組成高度重疊，體長組別間以小型個體與中型個體重疊度為最高，而小型個體與大型個體為最低，顯示廣東長吻鰩會隨成長改變攝食對象。尖棘甕鰩餌料重要性指數以無法鑑定的硬骨魚佔比例最高（%RI = 42.52），其次為無法鑑定的蝦（%RI = 25.06）及對蝦總科（%RI = 20

.77）；餌料生物多樣性隨個體體長增加而上升，空胃率於性別間及季節間皆有差異。雄、雌魚攝食為高度重疊，體長組別間以中型個體與大型個體重疊度最高，顯示尖棘甕鰩亦會隨成長改變餌料生物。兩種鰩的攝食寬度經標準化後分別為0.03及0.05，皆為專一攝食物種；但由有效餌料生物數量（H'）計算顯示其棲地餌料生物種類多且豐度極高，兩種鰩應為隨餌料生物豐度及優勢程度改變攝食特性之種類。