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Proceedings of the Nutrition Society is one of the publications by The Nutrition Society and is a scientific research journal which focuses on "the scientific study of nutrition and its application to the maintenance of human and animal health". [1] [2] [3] [4]
Mark Hollingsworth is the CEO of The Nutrition Society, a position he has held since July 2014. [8] Mary Ward, Professor of Nutrition and Dietetics at the Nutrition Innovation Centre for Food and Health (NICHE) at the School of Biomedical Sciences, Ulster University, [9] became the Society's President in July 2023, [10] following the tenure of Julie Lovegrove, the Hugh Sinclair Professor of ...
Proceedings of the Nutrition Society; Public Health Nutrition This page was last edited on 9 March 2021, at 15:33 (UTC). Text is available under the Creative Commons ...
Bruce Milligan Nicol (born 24 March 1913 in Ayrshire died 29 November 1988) was a Scottish physician and nutrition scientist. He researched and published extensively on Nigerian foods and nutrition. He researched and published extensively on Nigerian foods and nutrition.
The accumulation of copper in the liver of the domestic laying hen. Proceedings of the Nutrition Society, 38(2). Scopus. Stevenson, M. H., & Jackson, N. (1980a). Effects of level of dietary copper sulphate and period of feeding on the laying, domestic fowl, with special reference to tissue mineral content. British Journal of Nutrition, 43(1 ...
Howarth E. "Howdy" Bouis (born October 10, 1950), is an American economist whose work has focused on agriculture, nutrition outcomes, and reducing micronutrient malnutrition, also known as hidden hunger. [1] He is the founder and former director of HarvestPlus, [2] a global non-profit agricultural research program.
Although the two sold the Biochemical Journal to the Biochemical Club (later the Biochemical Society) in 1912, [2] Moore retained his interest in the new journal, remaining on the editorial committee until 1921 and publishing further papers in it. [6] In 1911, he was one of the founders of the Biochemical Society. [2]
Food choice is the subject of research in nutrition, food science, food psychology, anthropology, sociology, and other branches of the natural and social sciences. It is of practical interest to the food industry and especially its marketing endeavors. Social scientists have developed different conceptual frameworks of food choice behavior.