نتائج البحث

Low energy density, high nutrient adequacy and high nutrient density are each associated with higher diet costs in Chinese adults from Henan Province.

• Authors : Zhai J; Department of Clinical Nutrition, The Affiliated Cancer Hospital of Zhengzhou University, Henan Cancer Hospital, Zhengzhou, China. .; Ma B

Subjects: Energy Intake* ; Diet*/Diet*/Diet*/economics ; Diet*/Diet*/Diet*/statistics & numerical data

• Source: BMC public health [BMC Public Health] 2025 Feb 01; Vol. 25 (1), pp. 410. Date of Electronic Publication: 2025 Feb 01.Publisher: BioMed Central Country of Publication: England NLM ID: 100968562 Publication Model: Electronic Cited Medium: Internet ISSN: 1471-2458

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Food and diet: The châine opératoire of mesolithic food practice

• Authors : Eriksson, Gunilla, 1967; Lidén, Kerstin, 1960

Subjects: Châine opératoire; Circum-Baltic area; Cultural practice

• Source: The Oxford Handbook of Mesolithic Europe. :616-631

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Development of empirical anti-inflammatory diet index: a cross-sectional study

• Authors : Kaluza, Joanna; Hellerstroem, Lisa; Kaluza, Daniel

Subjects: Anti-inflammatory diet index; C-reactive protein; Food

• Source: Nutrition Journal. 24(1)

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The role of the expanded food and nutrition education program in improving healthy eating index scores for low-income households in selected counties in Texas.

• Authors : Capps O Jr; Department of Agricultural Economics, Texas A&M University, College Station, Texas, United States of America.; Wang X

Subjects: Health Education*/Health Education*/Health Education*/methods ; Food* ; Diet, Healthy*/Diet, Healthy*/Diet, Healthy*/methods

• Source: PloS one [PLoS One] 2025 May 02; Vol. 20 (5), pp. e0320607. Date of Electronic Publication: 2025 May 02 (Print Publication: 2025).Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet

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The Campus Food Environment and Postsecondary Student Diet: A Systematic Review

• Authors : Olivia T. Caruso; Holly N. Schaafsma; Louise W. McEachern

Subjects: Food; Campuses; Purchasing

• Source: Journal of American College Health. 2025 73(2):577-601.25

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The Influence of Diet Quality on Health-Related Quality of Life in Undergraduates

• Authors : Kayla Parsons; Kathryn Yerxa; Mona Therrien

Subjects: Eating Habits; Food; Quality of Life

• Source: Journal of American College Health. 2025 73(6):2617-2623.7

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How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products

• Authors : Enrique J. Clavijo-Bernal; Rosario Sa´nchez; Mo´nica Villoslada-Valbuena (ORCID 0000-0003-4401-0764)

Subjects: High School Students; Chemistry; Science Instruction

• Source: Journal of Chemical Education. 2023 100(5):1958-1964.7

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Avoidable diet-related deaths and cost-of-illness with culturally optimized modifications in diet: The case of Brazil.

• Authors : Verly E Jr; Department of Epidemiology, Institute of Social Medicine, Rio de Janeiro State University, Rio de Janeiro, RJ, Brazil.; Machado ÍE

Subjects: Diet* ; Food*; Adult

• Source: PloS one [PLoS One] 2023 Jul 11; Vol. 18 (7), pp. e0288471. Date of Electronic Publication: 2023 Jul 11 (Print Publication: 2023).Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet

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Food, Diet and Health: Past, Present and Future Tendencies

• Authors : Guiné, Raquel Pinho Ferreira

Subjects: Dietetics; Diet in disease; Food scienceMEDICAL / Nursing / Nutrition; HEALTH & FITNESS / Diet & Nutrition / Diets; HEALTH & FITNESS / Diet & Nutrition / Nutrition

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Effects of Multirepresentation-Based Creative Problem-Solving Learning Model on Students' Critical Thinking and Diet Nutritional Quality

• Authors : Siti Fathonah (ORCID 0000-0002-9738-0665); Edy Cahyono (ORCID 0000-0001-7225-3291); Retno Sri Iswari (ORCID 0000-0003-1917-8717)

Subjects: Critical Thinking; Problem Solving; CreativityIndonesia

• Source: Journal of Turkish Science Education. 2023 20(4):669-694.26

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