Alice Vorosmarti – författare
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4 produkter
Scanning for New Evidence on Riboflavin to Support a Dietary Reference Intake Review
Av Committee on Scanning for New Evidence on Riboflavin to Support a Dietary Reference Intake Review, Food and Nutrition Board m. fl.
E-bok, 2021
589 kr
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The Dietary Reference Intakes (DRIs) are a set of evidence-based nutrient reference values for intakes that include the full range of age, gender, and life stage groups in the US and Canada. At the request of the U.S. Department of Agriculture, Agricultural Research Service and the U.S. Department …
Scanning for New Evidence on the Nutrient Content of Human Milk
A Process Model for Determining Age-Specific Nutrient Requirements
Av Committee on Scanning for New Evidence on the Nutrient Content of Human Milk, Food and Nutrition Board m. fl.
E-bok, 2020
803 kr
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Human milk is considered the biologic norm for feeding the human infant during the first 6 months of life, and it is a preferred food from 6 to 12 months. It is a complex food and exerts its biologic effects well beyond its known nutritional value; however, human milk composition and the complexity …
Role of Advanced Computation, Predictive Technologies, and Big Data Analytics in Food and Nutrition Research
Proceedings of a Workshop
Av Food and Nutrition Board, Health and Medicine Division m. fl.
E-bok, 2024
332 kr
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Artificial intelligence (AI), machine learning (ML), and deep learning (DL) are promising tools that can be used to develop algorithms to better understand and predict interactions between food- and nutrition-related data and health outcomes. Understanding that additional research is needed to …
Communication to Bridge the Gap Between Food Production and Nutrition and Health
Proceedings of a Workshop
Av Food and Nutrition Board, Health and Medicine Division m. fl.
E-bok, 2025
321 kr
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The National Academies Food and Nutrition Board hosted a public workshop in May 2024 to explore the challenges and successes of bidirectional communication between producers of food and consumers about food sources, production, and composition. Speakers from a broad range of disciplines, including …
