Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents' school canteens.

The objective of this exploratory study was to examine whether the number of foods offered has an impact on plate waste and meal satisfaction in adolescents' school canteens. The plate waste of 247 French students was estimated during two school lunches, the only variation being the number of starters offered (3 versus 6). Plate waste was assessed by the weight of food left on the tray.

Study of three complementary techniques for measuring cutaneous hydration in vivo in human subjects: NMR spectroscopy, transient thermal transfer and corneometry - application to xerotic skin and cosmetics.

BACKGROUND/AIMS: The aim of this study was to determine the capability and the analytical quality of three different in vivo, non-invasive, quantitative methods for measuring skin hydration: two innovative methods that have been used for more than eight years - nuclear magnetic resonance spectroscopy (NMR-S) and transient thermal transfer (TTT) - and the more widely used and conventional corneometry. METHODS: The work presented evaluated the capability and precision, as well as cutaneous exploration depths, of the three methods. Experiments were carried out in vivo following the hydration, in kinetic terms, induced by topic application of reference moisturizing products.