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
Food
Breast Feeding
Gastric Bypass
Mothers
Asian Americans
Students
Feeding Behavior
Meals
Workplace
Obesity
Vegetables
Zellweger Syndrome
Weight Loss
Lactation
Carcinogenesis
Health
Research
Human Milk
Acculturation
Food Labeling
Incretins
Tea
Ascorbic Acid
Type 2 Diabetes Mellitus
Education
Fats
Demography
Nutritive Value
Diet
Public Health
Catechin
Self Efficacy
Polypropylenes
Interviews
Psychology
Eating
Focus Groups
Cicer
Public Policy
Flour
Policy Making
Food Supply
Glucose
Colonic Neoplasms
Dietary Fats
African Americans
Restaurants
Leisure Activities
Aptitude
Health Policy
HIV
Polyphenols
Risk Reduction Behavior
Fruit
Humidity
Drug Users
Antioxidants
Atmosphere
Motivation
Temperature
Milk
Nursing
Carya
Breast Milk Expression
Candy
Brassica
Legislation
Intestinal Neoplasms
Oxyntomodulin
Cooking
Reducing Diet
Peroxisomes
Collagen
Surveys and Questionnaires
Caloric Restriction
Glucagon-Like Peptide 1
Salts
Computer-Assisted Instruction
Industry
Food Assistance
Dietary Phosphorus
Genetically Modified Food
Language
Thermodynamics
Hispanic Americans
Selenic Acid
Preserved Food
Government Programs
Water
Product Packaging
Genetically Modified Organisms
Cytosolic Phospholipases A2
Azoxymethane
Exercise
Vulnerable Populations
Lipids
Research Personnel
Weights and Measures
Metabolomics
Lithuania
Agriculture & Biology
almonds
Asian Americans
menu planning
storage conditions
sampling
foods
polypropylenes
bags
eating habits
self-efficacy
carcinogenesis
carbon dioxide
collagen
questionnaires
vitamin content
obesity
purging (food)
street foods
interviews
lipids
pecans
frozen vegetables
nut oils
frozen fruit
antioxidants
Supplemental Nutrition Assistance Program
thermodynamics
broccoli
food choices
canned foods
niche markets
fish fillets
fat soluble vitamins
restaurants
genetically modified foods
relative humidity
ascorbic acid
food sanitation
whiting
oils
Clostridium botulinum
handicrafts
nutrition information
food labeling
flavor
gases
cross-sectional studies
dietary carbohydrate
methodology
beta oxidation
tin
acculturation
diet recall
cardboard
higher education
pasta
epigallocatechin
psychology
risk reduction
sulfites
psychosocial factors
nutrition education
breast feeding
mice
vegetable consumption
food service
working conditions
benzene
cod (fish)
wheat bran
biotin
roasting
oxidative stability
nutritive value
education programs
beers
colorectal neoplasms
fish oils
food production
vegetable oil
food security
nuts
hands
unsaturated fatty acids
nutrients
immigration
data analysis
packaging
adhesives
texture
water
volatile compounds
phenol
sorption
brand name products
industry
healthy diet
food safety
microbial growth
raw materials