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Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano ( Wageningen University ) and Mingfu Wang ( Shenzhen University ).
The National Center for Functional Glycomics is an organization that is focused on the development of technology development in glycosciences. They are specifically focused on glycan analysis and molecular mechanisms of glycan recognition by proteins important in human biology and disease.
The Journal of Food Science Education; Journal of Functional Foods; Journal of Microwave Power and Electromagnetic Energy; Journal of Sensory Studies;
It set the stage for future federal involvement in maternal and child health care. It set up 3,000 child and maternal health care centers, many in rural areas. It funded millions of home visits by nurses to mothers and their infants. One result was the infant mortality rate dropped from 76 deaths per 1000 live births to 68 in 1929. [43]
The reorganization did not otherwise organizationally affect the infectious disease and non-infectious disease centers, Global Health Center, and NIOSH. However, two centers were merged, while the other five CIOs were absorbed into the Office of the Director. [18]
The National Center for Complementary and Integrative Health (NCCIH) is a United States government agency which explores complementary and alternative medicine (CAM). It was created in 1991 as the Office of Alternative Medicine (OAM), and renamed the National Center for Complementary and Alternative Medicine (NCCAM) before receiving its current name in 2014. [1]
The HNRCA is one of the largest research centers in the world studying nutrition and physical activity in healthy and active aging and the prevention of age-related disease. [5] It has made significant contributions to U.S. and international nutritional and physical activity recommendations, public policy, and clinical healthcare. [6]
A functional food is a food claimed to have an additional function (often one related to health promotion or disease prevention) by adding new ingredients or more of existing ingredients. [1] The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid ...