Fingerprint Dive into the research topics where Nutrition and Food Studies is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.
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Medicine & Life Sciences
Acculturation
African Americans
Antioxidants
Aptitude
Ascorbic Acid
Asian Americans
Assisted Living Facilities
Atmosphere
Azoxymethane
Brassica
Brazil
Breast Feeding
Breast Milk Expression
Caloric Restriction
Candy
Carcinogenesis
Carya
Catechin
Cicer
Collagen
Colonic Neoplasms
Computer-Assisted Instruction
Cooking
Cytosolic Phospholipases A2
Demography
Diet
Dietary Fats
Dietary Phosphorus
Dietary Services
Drug Users
Eating
Education
Fats
Feeding Behavior
Flour
Focus Groups
Food
Food Assistance
Food Contamination
Food Labeling
Food Supply
Fruit
Gastric Bypass
Genetically Modified Food
Genetically Modified Organisms
Glucagon-Like Peptide 1
Glucose
Government Programs
Health
Health Policy
Health Services for the Aged
Hispanic Americans
HIV
Human Milk
Humidity
Incretins
Industry
Interviews
Intestinal Neoplasms
Lactation
Language
Legislation
Leisure Activities
Lipids
Meals
Milk
Mothers
Motivation
Nursing
Nutritive Value
Obesity
Oils
Oxyntomodulin
Peroxisomes
Policy Making
Polyphenols
Polypropylenes
Product Packaging
Psychology
Public Health
Public Policy
Reducing Diet
Research
Restaurants
Risk Reduction Behavior
Salts
Self Efficacy
Soil Pollutants
Students
Surveys and Questionnaires
Tea
Teaching Materials
Temperature
Thermodynamics
Type 2 Diabetes Mellitus
Vegetables
Water
Weight Loss
Workplace
Zellweger Syndrome
Agriculture & Biology
acculturation
adhesives
almonds
antioxidants
ascorbic acid
Asian Americans
bags
beers
benzene
beta oxidation
biotin
brand name products
breast feeding
broccoli
carbon dioxide
carcinogenesis
cardboard
Clostridium botulinum
cod (fish)
collagen
colorectal neoplasms
containers
cross-sectional studies
data analysis
diet recall
dietary carbohydrate
eating habits
education programs
epigallocatechin
fat soluble vitamins
fish fillets
fish oils
flour
foil
food choices
food labeling
food production
food safety
food sanitation
food security
food service
foods
frozen fruit
frozen vegetables
gases
genetically modified foods
handicrafts
health beliefs
healthy diet
higher education
immigration
industry
interviews
lipids
long term effects
menu planning
methodology
mice
microbial growth
niche markets
nut oils
nutrients
nutrition education
nutrition information
nutritive value
nuts
obesity
oils
oxidative stability
packaging
pasta
pecans
phenol
phytosterols
polypropylenes
psychology
psychosocial factors
questionnaires
raw materials
relative humidity
restaurants
risk reduction
roasting
sampling
self-efficacy
sorption
storage conditions
street foods
Supplemental Nutrition Assistance Program
texture
thermodynamics
unsaturated fatty acids
vegetable consumption
vegetable oil
vitamin content
volatile compounds
water
wheat bran
whiting
working conditions