> Objects > Food > Salads

Salads

Salads are a diverse category of dishes typically consisting of a mixture of raw or cooked vegetables, fruits, nuts, seeds, and other ingredients, often dressed with a vinaigrette or other sauce.
They can be served as a side dish or a main course, and offer a nutricious, low-calorie option.
Salad recipes vary widely across cuisines, with common ingredients including lettuces, tomatoes, cucumbers, onions, carrots, bell peppers, and a variety of other fresh produce.
Some salads also incorporate proteins such as chicken, fish, eggs, or legumes.
Salads are a versitile and healtgy choice that can be tailored to individual dietary needs and preferences.

Most cited protocols related to «Salads»

Standardized Food and Non-Food Image Database

The database comprises 568 food images including sweet (e.g., ice cream, chocolate), savory (e.g., pistachios, sandwiches), processed (e.g., hamburger, French fries, potato chips, chocolate bars) and whole foods (e.g., vegetables and fruits) and beverages (e.g., coffee, orange juice). Images of single items (e.g., one apple), several items (e.g., three apples) as well as full meals (e.g., roast beef with vegetables), were included. The food images are complemented by 315 non-food images comprising animals (n = 37, e.g., butterflies, dogs), flowers and leaves (n = 42), common household objects (n = 89, e.g., bucket, flat iron), office supply (n = 20, e.g., paper clip, ball pen), kitchen accessories (n = 46, e.g., toaster, pan), as well as tools (n = 23, e.g., pliers, screws), food packaging (n = 33, e.g., pizza box; no food visible on packaging), and other objects (n = 25). Images were selected from a commercially available database (Hemera Photo Objects, Vols. I-III), collected from non-copyrighted sources on the internet, or taken in our lab using an Olympus SZ-31MR digital camera (OlympusCorp., Tokyo, Japan). All images are color photographs with a resolution of 600 × 450 pixels (96 dpi, sRGB color format). Images were standardized on background color (white) and selected/edited to be relatively homogeneous with regard to, viewing distance (≈80 cm), angle and simple figure-ground composition. The background was adapted to meet eating conditions: some foods can be presented without dishware (e.g., fruits or hamburger), while others naturally require a plate or bowl (e.g., soup or fruit salad).

Blechert J., Meule A., Busch N.A, & Ohla K. (2014). Food-pics: an image database for experimental research on eating and appetite. Frontiers in Psychology, 5, 617.

Full text: Click here

Publication 2014

Animals Beef Beverages Butterflies Canis familiaris Chocolate Clip Coffee DNA Chips Eating Disorders Fingers Flowers Food Fruit Households Ice Cream Iron Pistacia vera Potato Salads Savory Vegetables

Detailed Dietary Assessment Protocol for Epidemiological Studies

The touchscreen questionnaire used in the main study contained twenty-nine questions about diet and eighteen questions about alcohol. The touchscreen questionnaire asked about the frequency of consumption over the past year of the following food groups: cooked vegetables, salad/raw vegetables, fresh fruit, dried fruit, oily fish, other fish, processed meats, poultry, beef, lamb, pork, cheese, salt added to food, tea, water, as well as questions on the type of milk most commonly consumed, type of spread most commonly consumed, number of slices and type of bread most commonly consumed, number of bowls and type of breakfast cereal most commonly consumed, cups of coffee and type most commonly consumed, as well as questions on the avoidance of specific foods and food groups (eggs, dairy products, wheat, sugar), age last ate meat (for participants who reported never consuming processed meats, poultry, beef, lamb or pork), temperature preference of hot drinks, changes in diet in the past 5 years, and variation in diet. Four of the dietary questions used in the pilot study were altered slightly for the main phase: these were the questions on avoiding specific foods and food groups; spread type; bread type; and variation in diet. A total of 3776 participants completed only the pilot version of the touchscreen; for analyses on these questions the participants answering only the pilot version were excluded. Details of the possible answers for each dietary touchscreen question are given in the Supplementary Methods⁽⁶ ^,⁷ ⁾. We also generated a partial fibre score from the touchscreen questionnaire using the questions on fresh fruit, dried fruit, raw vegetables, cooked vegetables, bread type and bread intake, and breakfast cereal type and breakfast cereal intake. Further detail on how we generated the partial score is given in the Supplementary Methods and Supplementary Table S1.

Bradbury K.E., Young H.J., Guo W, & Key T.J. (2018). Dietary assessment in UK Biobank: an evaluation of the performance of the touchscreen dietary questionnaire. Journal of Nutritional Science, 7, e6.

Full text: Click here

Publication 2018

A Fibers Beef Bread Carbohydrates Cereals Cheese Coffee Dairy Products Diet Dietary Modification Eggs Ethanol Fishes Food Fowls, Domestic Fruit Hot Temperature liposomal amphotericin B Meat Milk, Cow's Oils Pork Salads Sodium Chloride, Dietary Vegetables Wheat

Automated Dietary Assessment Tool

The DH-E collects standardized information on 861 foods that can be cooked in 29 different ways (including mixed forms of cooking and food preservation methods). The software includes aids for the correct classification of some foods (e.g., fermented milk or butter and margarine). It also includes 127 sets of digitized photographs to estimate the size of food portions; specifically, for each individual food or food mixture the respondent is presented with photos of three portion sizes (small, large and medium), which allows classification in 7 different sizes. When no photo of a food was available, the amount consumed was estimated with natural units or household measures; the DH-E includes 122 household measures (e.g., a carton of yogurt = 125 g). The amount of oil added to salads or vegetables was evaluated by the respondent’s estimation of the number of spoonfuls of oil added, or of how oily the foods were.
The DH-E includes 184 recipes for dishes commonly eaten in Spain or typical of each region. The recipes are converted into simple foods based on the proportion and combination reported by the respondent or according to standard compositions.
The DH-E collects information on the degree to which foods are processed, calculates the annual frequency of consumption based on seasonal consumption, and applies fat absorption coefficients for foods that are fried, coated, breaded or sautéed. Furthermore, it automatically converts the foods to nutrients using food composition tables from Spain [16] –[21] and other countries [22] –[26] . The DH-E also asks about foods consumed in association with other foods, but that are not cooked together (e.g., a person who reports drinking coffee is asked about consumption of sugar or other sweeteners).
Finally, to facilitate quality control of the diet interview, the DH-E generates alerts when unacceptable values are registered for energy intake, or when foods that are generally part of the main eating occasions are not reported.

Guallar-Castillón P., Sagardui-Villamor J., Balboa-Castillo T., Sala-Vila A., Ariza Astolfi M.J., Sarrión Pelous M.D., León-Muñoz L.M., Graciani A., Laclaustra M., Benito C., Banegas J.R, & Artalejo F.R. (2014). Validity and Reproducibility of a Spanish Dietary History. PLoS ONE, 9(1), e86074.

Full text: Click here

Publication 2014

Acquired Immunodeficiency Syndrome Butter Carbohydrates Coffee Diet Food Households Hyperostosis, Diffuse Idiopathic Skeletal Margarine Milk, Cow's Nutrients Oils Salads Sweetening Agents Vegetables Yogurt

Seafood Intake Assessment Questionnaire

The short-version self-administrated questionnaire developed for the study included questions about the habitual intake of seafood for dinner, as sandwich spread, in salads or as snack meal, with questions focusing on type of seafood, frequency of intake and in some cases portion size. Frequency responses of seafood intake were recorded as: never, less than once per month, one to three times per month, one to two times per week, or three or more times per week. The portion size of seafood for dinner was recorded as follows: half a portion, one portion, one and a half portion, two portions or three portions. One portion corresponds to 150 grams of seafood; e.g. one slice of salmon fillet, three fishcakes or two deciliters of shrimps. The intake of different types of seafood was determined by asking about the intake of 36 different types of lean and fatty seafood (specific fish species, fish as sandwich spread, mollusks, crustaceans and semi-manufactured fish products). In addition it was possible to register intake of seafood not given in the list. The questionnaire also included questions about the use of supplements (cod liver oil, fish oil capsules, multivitamin/mineral mixtures, vitamin B, vitamin D, calcium and iron), in which the product names of the most commonly used supplements in Norway were listed. For the use of bottled or encapsulated cod liver oil, the questionnaire differentiated between the whole year and during winter only. Frequency response was recorded as: one to three times per month, one to three times per week, four to six times per week, or daily. The amount of intake was recorded as a teaspoon (3 mL), child's spoon (5 mL) or tablespoon (10 mL).
In addition, the short FFQ included questions concerning specific food habits, such as frequency of consumption of dairy products (a major contributor to iodine intake), fruits and vegetables, butter and margarine (products fortified with vitamin D (8 μg/100 g) in Norway) and use of fats in cooking. General characteristics like age, weight, height, smoking, physical exercise, medication and interest in eating healthy, were self reported in the questionnaire. Body mass index (BMI) was calculated as weight in kilograms divided by the square of height in meters (kg/m²). Frequency of exercise was determined by the question: How often do you perform physical exercise for at least 20 minutes (walking, jogging, bicycling, swimming, football, aerobics)? The questionnaire included a short written instruction about habitual intake in addition to our understanding of seafood, which comprise fish, fish products, mussels and crustaceans. On the average it took approximately ten minutes to complete the FFQ.

Dahl L., Mæland C.A, & Bjørkkjær T. (2011). A short food frequency questionnaire to assess intake of seafood and n-3 supplements: validation with biomarkers. Nutrition Journal, 10, 127.

Full text: Click here

Publication 2011

Butter Calcium, Dietary Capsule Crustacea Dairy Products Dietary Supplements Ergocalciferol Exercise, Aerobic Fats Fishes Fish Products Fruit Index, Body Mass Iodine Iron Margarine Minerals Mollusca Mussels Oil, Cod Liver Oils, Fish Pharmaceutical Preparations Salads Salmon Seafood Snacks Vegetables Vitamin B Complex

Dietary Source Nutrient Database Update

The USDA Dietary Source Nutrient (DSN) database [35 ] was used to define food groups. The DSN database was originally developed for use with the CSFII 1994–1996, thus, for this study, the DSN database had to be updated for application to recent food consumption surveys. Food grouping and disaggregation rules used to update the DSN database were similar to methods reported by others [30 (link),31 (link)]. The more than 130 DSN food groups were collapsed into 51 categories (Table 1), an aggregation level consistent with that used by the USDA Food Surveys Research Group when defining food groups [36 ,37 ]. Categories of food include survey foods or ingredients of recipes for home- or restaurant-prepared mixtures that were disaggregated including sandwiches; casseroles; ethnic foods; soup; salads; cooked grains, vegetables or meat with added salt, fats, or sauces; and beverage mixtures. None of the baked goods (neither home-baked nor commercially prepared baked goods), and none of the manufactured foods were disaggregated.
If foods were not disaggregated in the DSN database, the Food and Nutrient Database for Dietary Studies (FNDDS) codes were assigned to DSN food groups (FNDDS versions 2.0 [36 ] and 3.0 [37 ] were used in 2003–2004 and 2005–2006 NHANES, respectively). The ingredients of disaggregated survey food recipes (coded using the USDA Nutrient Database for Standard Reference (SR) food codes) were linked to the appropriate food composition databases using the SR-Link file of the FNDDS (versions 2.0 [36 ] and 3.0 [37 ] link SR releases 18 [38 ] and 20 [39 ], respectively). Recipe calculations were performed to determine proportions of the disaggregated survey foods assigned to the 51 DSN food groups. Ingredients of a recipe for a grain-based mixture such as macaroni and cheese, for example, included macaroni, flour, margarine or butter, milk and cheese which were each classified to respective DSN food groups. Ingredients added in food preparation, such as table salt (salt) added to vegetables or used when broiling meat, were disaggregated to separate the sodium that was added from that which was naturally-occurring in foods. Thus effectively, salt added in food preparation was separated from other ingredients by disaggregating the ingredients of survey food recipes, since the DSN food grouping had defined “salt” as a separate category listed with “Other Foods.”

O’Neil C.E., Keast D.R., Fulgoni VL I.I.I, & Nicklas T.A. (2012). Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006. Nutrients, 4(12), 2097-2120.

Full text: Click here

Publication 2012

Beverages Butter Cereals Cheese Diet Fats Flour Food Food Ingredients Margarine Meat Milk, Cow's Nutrients Patient Discharge Salads Sodium Sodium Chloride, Dietary Vegetables

Most recents protocols related to «Salads»

Customizable Build-Your-Own Entree Restaurant

Not available on PMC !

Example 4

Some embodiments of the present disclosure comprise a restaurant offering a customizable build-your-own entree—such as build-your-own sandwiches, burritos, tacos, pizzas, hamburgers, salads, etc. The restaurant accepts pre-orders at least online or through a mobile device, including all or a subset of available customizations. Customers are able to place an order online, including their customizations, and receive an order-ready time (depending on various factors, including whether the order is placed with a desired pick up time or as an ASAP order). The restaurant provides a dedicated non-sequential order pick up area, non-sequential order pick up window, or both, where customers can pick up their order without waiting in line. This provides an especial advantage for customers and restaurants in such locations, where the line typically moves more slowly because of the many choices customers must make during customization. Additionally, customers are easily able to distinguish when placing their order between free and add-on customizations, and the price of add-on customizations, without the annoyance of repeatedly asking restaurant staff or searching a menu or menu board.

US11861744B2. Systems and methods for coordinating ordering between mobile devices (2024-01-02). Blue Baker, LLC [US]. Inventors: David C. Fox [US].

Full text: Click here

Patent 2024

Salads Transfusion-Associated Circulatory Overload

Phylogenetic Analysis of RBG1 Kinase

The genomic sequences corresponding to the transcribed regions of RBG1 were amplified by PCR with three primer sets (“Sequence analysis”; Supplementary Table S2). The PCR products were sequenced by using a BigDye Terminator v.3.1 Cycle Sequencing Kit (Life Technologies). BLAST searches were conducted using the amino acid sequences of the kinase domain of RBG1 as queries in the SALAD database (https://salad.dna.affrc.go.jp/salad/). Using GENETYX v.12 (GENETYX Corp. Shibuya, Japan), we constructed a phylogenetic tree by the neighbour-joining method (1000 bootstrap replicates).

Mizobuchi R., Sugimoto K., Tsushima S., Fukuoka S., Tsuiki C., Endo M., Mikami M., Saika H, & Sato H. (2023). A MAPKKK gene from rice, RBG1res, confers resistance to Burkholderia glumae through negative regulation of ABA. Scientific Reports, 13, 3947.

Full text: Click here

Publication 2023

Amino Acid Sequence Genome Oligonucleotide Primers Phosphotransferases Salads Sequence Analysis

Dietary Factors and Asthma GWAS

Diet-Related Exposure factors used in this study included vegetable intake (Salad/raw vegetable intake and Cooked vegetable intake), meat intake (Processed meat intake, Poultry intake, Beef intake, Non-oily fish intake, Oily fish intake, Pork intake, and Lamb/mutton intake), staple food intake (Bread intake and Cereal intake), beverage intake (Alcoholic drinks per week, Alcohol intake frequency, Tea intake, and Coffee intake), fruit intake(Dried fruit intake and Fresh fruit intake), and another food intake (Cheese intake). These GWAS summary-level data were extracted directly or indirectly from UK Biobank by the IEU open GWAS project. The GWAS summary-level data of asthma was extracted from FinnGen biobank by the IEU open GWAS project. We did not use proxy SNPs when finding SNPs from the outcome, mainly because the FinnGen biobank contained enough SNPs (16,380,176 SNPs in the dataset of asthma). More information about the exposure and outcome datasets is presented in Table 1 and Supplementary Table 1.

Yang W., Yang Y., He L., Zhang M., Sun S., Wang F, & Han B. (2023). Dietary factors and risk for asthma: A Mendelian randomization analysis. Frontiers in Immunology, 14, 1126457.

Full text: Click here

Publication 2023

Alcoholic Beverages Asthma Beef Beverages Bread Cereals Cheese Coffee Dietary Exposure Eating Fishes Fowls, Domestic Fruit Genome-Wide Association Study liposomal amphotericin B Meat Oils Pork Salads Single Nucleotide Polymorphism Staple, Surgical Vegetables

Alcohol Consumption, Smoking, and Physical Activity Patterns

Individuals with alcohol consumption within the past 12 months were asked by a quantity-frequency measure separately for the amount of standard drinks consumed on weekdays (Mondays to Thursdays) and during weekends (Fridays to Sundays). The responses were used to calculate grams of pure alcohol consumed per day. At-risk drinking according to national guidelines (11 (link), 12 ) was considered when >10/20 g pure alcohol per day was reported by women/men. Lower amounts were considered as low-risk alcohol consumption (including abstainers past 12 months or lifetime). Smoking status was assessed by a single question “Do you smoke tobacco products, including heated tobacco products?” Current smoking was defined for answers “yes, daily” or “yes, occasionally”. All other answer options (i.e., no, not any more, I have never smoked) were defined as current non-smoking. Work-related, transport-related and leisure-time physical activity in a typical week was assessed by the German version of the European Health Interview Survey – Physical Activity Questionnaire (EHIS-PAQ) (13 (link)). Respondents were asked about the duration of the physical activity they undertake during a typical week, in the form of both moderate-intensity aerobic physical activity conducted during leisure time and cycling used for transportation, as well as the number of days a week during which they undertake muscle-strengthening activities. Insufficient physical activity was defined as not meeting the recommendations of the World Health Organization on 2.5 hours of aerobic activity a week, as well as muscle-strengthening activities twice a week. Information on non-daily fruit and vegetable consumption was combined from two frequency questions regarding fruit and vegetable/salad consumption. A non-daily fruit and vegetables consumption was considered for those reporting a non-daily consumption of fruits or vegetables. Obesity (yes, no) was defined as a body mass index of ≥30 kg/m² based on self-report of body weight and height according to the classification of the World Health Organization (14 ).

Fuchs J., Gaertner B., Rommel A, & Starker A. (2023). Informal caregivers in Germany – who are they and which risks and resources do they have?. Frontiers in Public Health, 11, 1058517.

Full text: Click here

Publication 2023

Body Weight Ethanol Europeans Exercise, Aerobic Fruit Index, Body Mass Muscle Tissue Obesity Physical Examination Salads Tobacco Products Vegetables Woman

Examining DHA Levels and COVID-19 Outcomes

Protocol full text hidden due to copyright restrictions

Open the protocol to access the free full text link

Publication 2023

Blood Pressure Bread Cereals COVID 19 Cuboid Bone Fibrosis Fruit Hemoglobin A, Glycosylated High Density Lipoprotein Cholesterol Hypersensitivity Pandemics Pharmaceutical Preparations Post-gamma-Globulin Salads Vegetables Volumes, Forced Expiratory Waist Circumference Walking Speed

Top products related to «Salads»

Hr2904 by Philips

Sourced in Netherlands

The HR2904 is a laboratory centrifuge product manufactured by Philips. It is designed to separate components of liquid samples through high-speed rotation. The device allows for efficient separation and isolation of materials within the sample.

Labotron by Infors

Sourced in Switzerland

The Labotron is a versatile laboratory equipment designed for a range of scientific applications. It features a compact and modular design, allowing for customization to suit various experimental needs. The core function of the Labotron is to provide controlled environmental conditions, such as temperature, humidity, and atmospheric composition, to support the optimization of various laboratory processes.

Cycloheximide (chx) by Merck Group

Sourced in United States, Germany, United Kingdom, China, Italy, Sao Tome and Principe, France, Macao, Japan, Spain, Canada, Switzerland, India, Israel, Brazil, Poland, Portugal, Australia, Morocco, Sweden, Austria, Senegal, Belgium

Cycloheximide is a laboratory reagent commonly used as a protein synthesis inhibitor. It functions by blocking translational elongation in eukaryotic cells, thereby inhibiting the production of new proteins. This compound is often utilized in research applications to study cellular processes and mechanisms related to protein synthesis.

Dneasy blood and tissue kit by Qiagen

Sourced in Germany, United States, United Kingdom, Spain, Canada, Netherlands, Japan, China, France, Australia, Denmark, Switzerland, Italy, Sweden, Belgium, Austria, Hungary

The DNeasy Blood and Tissue Kit is a DNA extraction and purification product designed for the isolation of genomic DNA from a variety of sample types, including blood, tissues, and cultured cells. The kit utilizes a silica-based membrane technology to efficiently capture and purify DNA, providing high-quality samples suitable for use in various downstream applications.

Spss statistics version 25 by IBM

Sourced in United States, Japan, United Kingdom, Germany, Poland, Australia, Austria

SPSS Statistics version 25 is a software package used for interactive or batched statistical data analysis. It provides a comprehensive set of tools for data access, data management, and data analysis, as well as tools for model building and deployment.

Quarter strength ringer s solution by Lab M

Sourced in United Kingdom

Quarter-strength Ringer's solution is a sterile, isotonic electrolyte solution. It contains a balanced mix of sodium, potassium, and calcium ions, similar to body fluids. This solution is commonly used in laboratories to maintain the physiological environment for various applications.

Li 3100 area meter by LI COR

Sourced in United States

The LI-3100 Area Meter is a device designed to measure the surface area of flat samples. It uses an optical scanning method to accurately determine the area of leaves, paper, or other flat materials. The core function of the LI-3100 is to provide precise and reliable area measurements for research and analysis purposes.

Freezone freeze dryer by Labconco

Sourced in United States, Macao

The FreeZone freeze dryer is a laboratory instrument designed to remove water from samples through the process of lyophilization. It operates by freezing the sample and then reducing the pressure to allow the ice to sublimate directly from the solid phase to the vapor phase.

Nanodrop nd 1000 by Thermo Fisher Scientific

Sourced in United States, Germany, United Kingdom, France, Australia, China, Canada, Switzerland, Netherlands, Belgium, Italy, Spain, Japan, India, Singapore, Denmark, Sweden

The NanoDrop ND-1000 is a spectrophotometer designed for the quantification and qualification of small-volume samples. It utilizes a patented sample retention system that requires only 1-2 microliters of sample to measure the absorbance across the full UV-Vis spectrum.

Ethylene glycol by Merck Group

Sourced in United States, Germany, United Kingdom, India, Spain, China, Sao Tome and Principe, Canada, Italy, Switzerland, France, Singapore, Poland, Sweden, Belgium, Ireland, Japan

Ethylene glycol is a colorless, odorless, and viscous liquid that is commonly used in various industrial applications. It serves as an important component in the manufacture of antifreeze, coolant, and de-icing solutions. Ethylene glycol is also utilized as a solvent and as a raw material in the production of polyester fibers and resins.

More about "Salads"

Salads are a diverse category of culinary creations typically composed of a mixture of raw or cooked veggies, fruits, nuts, seeds, and other ingredients, often dressed with a vinaigrette or other sauce.
They can be served as a side dish or a main course, offering a nutritious, low-calorie option.
Salad recipes vary widely across different cuisines, with common ingredients including lettuces, tomatoes, cucumbers, onions, carrots, bell peppers, and a variety of other fresh produce.
Some salads also incorporate proteins such as chicken, fish, eggs, or legumes.
Salads are a versatile and healthy choice that can be tailored to individual dietary needs and preferences.
The study and preparation of salads can be enhanced through the use of various laboratory equipment and techniques.
For example, the DNeasy Blood and Tissue Kit can be utilized for efficient DNA extraction from plant-based salad ingredients, while the NanoDrop ND-1000 spectrophotometer can be employed to assess the quality and quantity of the extracted DNA.
The FreeZone freeze dryer can be used to preserve and store salad ingredients, ensuring their freshness and nutritional value.
Additionally, the LI-3100 Area Meter can be employed to measure the surface area of leafy greens, providing valuable data for understanding the growth and development of salad components.
When analyzing the nutritional content and composition of salads, researchers may turn to tools like SPSS Statistics version 25 for statistical analysis, and Quarter-strength Ringer's solution for maintaining the integrity of biological samples.
The HR2904 and Labotron products can also be utilized in the study and optimization of salad-related processes, such as the extraction and quantification of bioactive compounds.
Furthermore, the use of Cycloheximide, a protein synthesis inhibitor, can provide insights into the metabolic pathways and cellular mechanisms involved in the growth and development of salad ingredients.
By embracing these advanced tools and techniques, researchers and culinary professionals can deepen their understanding of salads, leading to the development of even more nutritious, flavorful, and innovative salad-based dishes.