Liquid Levothyroxine Formulation Taken during Lunch in Italy: A Case Report and Review of the Literature by Carlo Cappelli, Ilenia Pirola, Maurizio Castellano

“…During confirmation of the L-T4 replacement therapy, the patient stated that he was going to continue to “take liquid levothyroxine during (his) lunch every day.” We recommended taking the medication correctly in the morning at least thirty minutes before breakfast and repeating TSH, fT4, and fT3 after three months. …”
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The association of energy or macronutrient intake in three meals with depression in adults with cardiovascular disease: the United States National Health and Nutrition Examination... by Hongquan Xie, Yueying Chen, Jijiao Tang, Yuteng Ma, Ying Liu, Xiyun Ren

“…Dietary substitution models were used to explore changes in depression risk when 5% dietary energy intake at dinner or lunch was substituted with energy intake at breakfast. …”
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Meal Pattern in the Colombian Population: Results of the National Nutrition Survey. ENSIN, 2015 by María del Pilar Zea, Oscar F. Herrán

“…Breakfast is eaten outside the home by 13.0% of the subjects, lunch by 26.0%, and dinner by 3.8%. …”
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Do Lactation-Induced Changes in Ghrelin, Glucagon-Like Peptide-1, and Peptide YY Influence Appetite and Body Weight Regulation during the First Postpartum Year? by D. Enette Larson-Meyer, Jessica Schueler, Erin Kyle, Kathleen J. Austin, Ann Marie Hart, Brenda M. Alexander

“…Ghrelin, PYY, GLP-1, and appetite ratings were measured before/and 150 minutes after a standardized breakfast and 60 minutes after an ad libitum lunch. …”
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Understanding the New School Meal Standards by Jenna Norris, Karla P. Shelnutt, Gail P. Kauwell

“…All meals provided through the School Breakfast and National School Lunch Programs now must be consistent with the USDA’s Dietary Guidelines for Americans. …”
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Understanding the New School Meal Standards by Jenna Norris, Karla P. Shelnutt, Gail P. Kauwell

“…All meals provided through the School Breakfast and National School Lunch Programs now must be consistent with the USDA’s Dietary Guidelines for Americans. …”
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Nutritional Value and Utilization of Yams (Dioscorea steriscus) by Residents of Bindura Town High Density Suburbs, Zimbabwe by S. Washaya, J. F. Mupangwa, E. Muranda

“…It was also observed that consumption is frequent between lunch and supper (47%) compared to breakfast. D. steriscus has high iron (6.8%), ash (2.06%), and CF (16.8%) contents but it is low in protein (0.83%). …”
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Nutrient composition of meals served to adult inpatients in public hospitals in North West, South Africa by Mantombi J. Jiyana, Lindiwe J. Ncube

“…Methods: Regular adult meals for breakfast, lunch and supper including all snacks for the day were collected from five hospitals. …”
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Exercising in the Fasted State Reduced 24-Hour Energy Intake in Active Male Adults by Jessica L. Bachman, Ronald W. Deitrick, Angela R. Hillman

“…Participants (12 active, white males, 20.8±3.0 years old, VO2max:   59.1±5.7 mL/kg/min) fasted (NoBK) or received breakfast (BK) and then ran for 60 minutes at 60%  VO2max. …”
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The Association between the Parents’ Knowledge of Carbohydrate Counting and the Glycaemic Control of the Children with Type 1 Diabetes by Priyanga Ranasinghe, Vidarsha Rajini Senadeera, Rashmi Senarathna, Uththara Sapurnika, Vindhya Ramanayake, Ranil Jayawardena

“…Carbohydrate counting knowledge was defined using ratio of carbohydrate content estimated by parents to actual carbohydrate content calculated by researchers (Total, Breakfast, Lunch, Dinner, and Snacks). Ratios obtained were also divided into three groups, underestimation (<0.9), accurate estimation (0.9-1.1), and overestimation (>1.1). …”
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Impact of cooling diabetic patients’ fingertips compared to vibrating stimulation on pain from the glucometer needle: A cross-over trial study by Vahid Vejdanihemmat, Hiva Azami, Leili Tapak, Shiva Borzouei, khodayar Oshvandi

“…Each participant received the interventions at three different times: before breakfast, one to two hours after lunch, and at dinner. …”
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Association of Obesity and Socioeconomic Status among Women of Childbearing Age Living in Urban Area of Morocco by Fatima Barich, Fatima Ezzahra Zahrou, Fatima Zahra Laamiri, Nisrine El Mir, Manelle Rjimati, Amina Barkat, El Arbi Rjimati, Hassan Aguenaou

“…Data regarding skipped meals (breakfast, lunch, and dinner) were collected using an adapted questionnaire. …”
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Effects of plant- and animal-based-protein meals for a day on serum nitric oxide and peroxynitrite levels in healthy young men by Tomoko Kaneko, Masaki Yoshioka, Futo Kawahara, Natsumi Nishitani, Shoya Mori, Jiyeon Park, Takashi Tarumi, Keisei Kosaki, Seiji Maeda

“…The standard and test meals consisted of breakfast, lunch, and dinner and were designed to be isocaloric. …”
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A Randomized, Placebo-Controlled, Single-Center, Crossover Study to Evaluate the Effects of Pre-Meal Whey Protein Microgel on Post-Prandial Glucometabolic and Amino Acid Response i... by Ian J Neeland, Luiz H de Gregório, Roberto Zagury, Bo Ahrén, Joel Neutel, Christian Darimont, John Corthesy, Yohan Grzywinski, Emilie Perrin, Maximilian von Eynatten, Odd Erik Johansen

“…In a randomized-crossover design, participants performed two 240 min lunch meal (622 kcal) tests 7 ± 4 days apart. After an overnight fast and a standardized breakfast, 10 g (125 mL) WPM (40 kcal) or placebo (125 mL water, 0 kcal) was consumed 15 min ahead of the mixed-nutrient meal. …”
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The Role of Different Emotional States of Customers on Food Preferences by Mahmood Ghanbari, Kambiz Heidarzadeh Hanzaee, Behnaz Khodayari, Maryam Khalili Araghi

“…The background factors influencing the choice of food based on the findings of this research in different emotions include culture, previous experience of food consumption, and knowledge of food consumption health.According to the present research, the following suggestions are presented:It is necessary for restaurants and food courts to include a variety of foods that can respond to different emotions (negative and positive) of people in their daily menus for breakfast, lunch and dinner, because sometimes people go to the same foods in negative and positive emotional conditions.…”
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