A roadmap to surgery in osteogenesis imperfecta: results of an international collaboration of patient organizations and interdisciplinary care teams

Autor: Ralph J Sakkers, Kathleen Montpetit, Argerie Tsimicalis, Thomas Wirth, Marjolein Verhoef, Reginald Hamdy, Jean A Ouellet, Rene M Castelein, Chantal Damas, Guus J Janus, Wouter H Nijhuis, Leonardo Panzeri, Simona Paveri, Dagmar Mekking, Kelly Thorstad, Richard W Kruse

Publikováno v: Acta Orthopaedica, Vol 92, Iss 5, Pp 608-614 (2021)

Background and purpose — Involvement of patient organizations is steadily increasing in guidelines for treatment of various diseases and conditions for better care from the patient’s viewpoint and better comparability of outcomes. For this reason

Externí odkaz: https://doaj.org/article/bce3df7d98e54d798d7eb2d13fc1f625

Intermolecular channels direct crystal orientation in mineralized collagen

Autor: YiFei Xu, Fabio Nudelman, E. Deniz Eren, Maarten J. M. Wirix, Bram Cantaert, Wouter H. Nijhuis, Daniel Hermida-Merino, Giuseppe Portale, Paul H. H. Bomans, Christian Ottmann, Heiner Friedrich, Wim Bras, Anat Akiva, Joseph P. R. O. Orgel, Fiona C. Meldrum, Nico Sommerdijk

Publikováno v: Nature Communications, Vol 11, Iss 1, Pp 1-12 (2020)

Mineralized collagen is the building block of bone but how the collagen directs hydroxyapatite formation remains unclear. Here, the authors demonstrate cylindrical pores in collagen and how the anisotropic growth of hydroxyapatite directs the orienta

Externí odkaz: https://doaj.org/article/1d1cee43ec3242e7916df4543ee0fb2a

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Are You “Nudgeable”? Factors Affecting the Acceptance of Healthy Eating Nudges in a Cafeteria Setting

Autor: Ianiro-Dahm, Christine Kawa, Wim H. Gijselaers, Jan F. H. Nijhuis, Patrizia M.

Publikováno v: International Journal of Environmental Research and Public Health; Volume 19; Issue 7; Pages: 4107

Research has identified nudging as a promising and effective tool to improve healthy eating behavior in a cafeteria setting. However, it remains unclear who is and who is not “nudgeable” (susceptible to nudges). An important influencing factor at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::ddbec883537d1ad84b03a369526115cb

Cafeteria Online: Nudges for Healthier Food Choices in a University Cafeteria—A Randomized Online Experiment

Autor: Christine Kawa, Patrizia M. Ianiro-Dahm, Jan F. H. Nijhuis, Wim H. Gijselaers

Publikováno v: International Journal of Environmental Research and Public Health, Vol 18, Iss 12924, p 12924 (2021)
International Journal of Environmental Research and Public Health
International Journal of Environmental Research and Public Health; Volume 18; Issue 24; Pages: 12924
Int. J. Environ. Res. Public Health 2021, 18, 12924
International Journal of Environmental Research and Public Health, 18(24):12924. Multidisciplinary Digital Publishing Institute (MDPI)

Many people do not consume as much healthy food as recommended. Nudging has been identified as a promising intervention strategy to increase the consumption of healthy food. The present study analyzed the effects of three body shape nudges (thin, thi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ba55410ab06545cf70ebfa97d7fa463
https://doi.org/10.3390/ijerph182412924