Medicine and Dentistry
Meal
100%
Person
50%
Diet
48%
Health
42%
Health Care Cost
40%
Vegetable Consumption
31%
Disability
28%
Vulnerable Population
25%
Dietary Guidelines
25%
Fruit Consumption
25%
Adoption
22%
Carbon Dioxide
20%
Wellbeing
20%
Child
17%
Satisfaction
14%
Pupil
14%
Food Intake
14%
Life Expectancy
12%
Nutrient Intake
10%
Development
10%
Family
10%
Cohort Effect
10%
Refugee
10%
Analysis
9%
Health Promotion
8%
Carbohydrate
7%
Oil
7%
Menu Planning
7%
Intervention Study
7%
Fat
7%
Population Health
7%
Public Health
6%
Experience
6%
Voice
6%
Nutrition Physiology
6%
Childbirth
6%
Water
6%
Carbon
6%
Life
6%
Attention
5%
Social Interaction
5%
Hypertension
5%
Evaluation Study
5%
Independence
5%
Body Weight
5%
Self Esteem
5%
Agricultural and Biological Sciences
Foods
74%
Taste
50%
Community Gardens
50%
Education
38%
Gardens
38%
Diet
37%
Greenhouse Gas
33%
Vegetable Consumption
31%
Fruit Consumption
25%
Achene
25%
Students
16%
Research
15%
School Meals
14%
Wastes
14%
Legume
14%
Climate
14%
Sweets
13%
Water Footprint
12%
Life Table
12%
Varieties
12%
Meat
12%
Nutrient Intake
10%
Refugees
10%
Time Series Analysis
7%
Meal Planning
7%
School Lunch
7%
Dairies
7%
Nutritional Adequacy
7%
Savory
7%
Dietary Surveys
7%
Children
7%
Eggs
7%
Oils
7%
Plant-Based Diet
6%
Prioritization
6%
Nutrition Surveys
6%
Objectives
6%
Learning
5%
Knowledge
5%
Body Weight
5%
Databases
5%
Self-Esteem
5%
Physical Activity
5%
Hypertension
5%
Social Sciences
Community
50%
Training
33%
Education
33%
Research
28%
Schools
27%
Disabilities
25%
Perspective
19%
Students
16%
Physical Activity
15%
Experience
11%
Danish
11%
Program
11%
Refugees
10%
USA
10%
Social Participation
10%
Documents
10%
Attention
10%
Food
10%
Neighborhood
10%
Inclusion
10%
Family
10%
Approach
8%
Legislation
6%
Classrooms
5%
Outdoor Education
5%
Educational Objectives
5%
Didactics
5%
Learning Processes
5%
Discussion
5%
Involvement
5%
Hypertension
5%
Ethnic Groups
5%
Databases
5%
Body Weight
5%
Food Security
5%
Low Income
5%
Self Esteem
5%
Independence
5%
Independence
5%
Influence
5%
Knowledge
5%
Evaluation
5%
Control
5%
Community-Based
5%