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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 ...
Alan D. Berg (born February 18, 1932) is an American former civil servant and nutritionist. [1] He is recognized as an international development authority, most notable for his advocacy and large-scale implementation of programs to address malnutrition, particularly among children and pregnant women. [2]
Conference proceedings are published in-house by the organizing institution of the conference or via an academic publisher. For example, the Lecture Notes in Computer Science by Springer take much of their input from proceedings. Conference proceedings also get published through dedicated proceedings series as an edited volume where all their ...
Through her work at NYU and her award-winning books, Nestle has had a national influence on food policy, nutrition, and food education. [6] Nestle became a Fellow of the American Society for Nutritional Sciences in 2005. [7] In 2019 she received the Food Policy Changemaker Award, as a "leader who is working to transform the food system". [8]
John Yudkin FRSC (8 August 1910 – 12 July 1995) was a British physiologist and nutritionist, and the founding Professor of the Department of Nutrition at Queen Elizabeth College, London. Yudkin wrote several books recommending low-carbohydrate diets for weight loss, including This Slimming Business (1958).
In 1928 a group of United States biochemists and physiologists grouped together to form the first scientific society focused on nutrition, the American Institute for Nutrition. The Society held its first meeting at the Cornell Medical School in 1934. The society was renamed the American Society for Nutritional Sciences in 1996. [4]
Proceedings of the Nutrition Society stated in the 1950s that: The most important item of food of the Polar Eskimos is the narwhal ( Monodon monoceros ). The skin (mattak) is greatly relished and tastes like hazel-nuts; it is eaten raw and contains considerable amounts of glycogen and ascorbic acid.