Medicine & Life Sciences
4-sulfophenylmethallyl ether
Acculturation
Acquired Immunodeficiency Syndrome
African Americans
Antioxidants
Ascorbic Acid
Asian Americans
Atmosphere
Brassica
Brazil
Breast Feeding
Breast Milk Expression
Candy
Carcinogenesis
Carya
Catechin
Cicer
Colonic Neoplasms
Computer-Assisted Instruction
Cooking
Demography
Diet
Dietary Fats
Drug Users
Eating
Education
Elderly
epigallocatechin gallate
European Continental Ancestry Group
Fats
Feeding Behavior
Flour
Focus Groups
Food
Food Labeling
Food Supply
Fruit
Gastric Bypass
Genetically Modified Food
Glucose
Grounded Theory
Health
Health Policy
HIV
Human Milk
Humidity
Incretins
Industry
Intention
Interviews
Intestinal Neoplasms
Lactation
Legislation
Leisure Activities
Lipids
Meals
Milk
Mothers
Motivation
Nursing
Nutrients
Nutritive Value
Nuts
Obesity
Oils
Oxyntomodulin
peptide YY (3-36)
Peroxisome biogenesis disorders
Peroxisomes
Plant Oils
Policy Making
Polyphenols
polyphenon E
Polypropylenes
Prunus dulcis
Psychology
Public Health
Public Policy
Reducing Diet
Research Personnel
Restaurants
Risk Assessment
Risk Reduction Behavior
Salts
Selenic Acid
Self Efficacy
Sodium
Students
Tea
Temperature
Thermodynamics
Type 2 Diabetes Mellitus
Vegetables
Water
Weight Loss
Weights and Measures
wheat germ oil
Workplace
Young Adult
Zellweger Syndrome
Agriculture & Biology
acculturation
almonds
antioxidants
ascorbic acid
Asian Americans
bags
beers
benzene
beta oxidation
biotin
breast feeding
broccoli
carbon dioxide
carcinogenesis
cardboard
chefs
Clostridium botulinum
cod (fish)
collagen
colorectal neoplasms
consumer acceptance
cross-sectional studies
data analysis
dentures
diet recall
dietary carbohydrate
eating habits
education programs
epigallocatechin gallate
fat soluble vitamins
fish fillets
fish oils
foil
food choices
food labeling
food production
food sanitation
food security
food service
food stamps
foods
frozen fruit
frozen vegetables
fruits
gases
genetically modified foods
handicrafts
health beliefs
healthy diet
higher education
immigration
interviews
kimchi
lipids
menu planning
methodology
mice
microbial growth
niche markets
nut oils
nutrients
nutrition education
nutrition information
nutritional intervention
nutritive value
nuts
obesity
oils
oxidative stability
pasta
pecans
perishable foods
phytosterols
polypropylenes
products and commodities
pruning
psychology
psychosocial factors
questionnaires
relative humidity
restaurants
risk reduction
roasting
sampling
self-efficacy
sorption
storage conditions
street foods
Supplemental Nutrition Assistance Program
texture
thermodynamics
vegetable consumption
vegetable oil
vegetables
vitamin content
water
wheat bran
whiting
working conditions
young adults