Výsledky vyhledávání - "Nikki A. Ford"

Akademický článek

Nutritional Composition of Hass Avocado Pulp

Autor: Nikki A. Ford, Paul Spagnuolo, Jana Kraft, Ella Bauer

Publikováno v: Foods, Vol 12, Iss 13, p 2516 (2023)

Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and the

Externí odkaz: https://doaj.org/article/4c205d126a4842b884000a29c76333db

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Akademický článek

US Older Adults That Consume Avocado or Guacamole Have Better Cognition Than Non-consumers: National Health and Nutrition Examination Survey 2011–2014

Autor: Feon W. Cheng, Nikki A. Ford, Matthew K. Taylor

Publikováno v: Frontiers in Nutrition, Vol 8 (2021)

Purpose: The goal of this study is to examine how avocado relates to cognitive function among older adults.Methods: A total of 2,886 National Health and Nutrition Examination Survey 2011–2014 participants aged 60 or older met the eligibility criter

Externí odkaz: https://doaj.org/article/9fbfb073d57941adb697378b5d4ba8e0

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Akademický článek

The Forgotten Fruit: A Case for Consuming Avocado Within the Traditional Mediterranean Diet

Autor: Nikki A. Ford, Ann G. Liu

Publikováno v: Frontiers in Nutrition, Vol 7 (2020)

The Mediterranean diet is rich in fruits and vegetables and includes an abundant intake of oleic-acid-rich olive oil. People who adhere to a Mediterranean diet have reduced risk for numerous chronic diseases. As obesity rates rise globally, people wh

Externí odkaz: https://doaj.org/article/5d13c6c7d1c043e1a314e157cd025edb

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Akademický článek

A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion

Autor: Ann G. Liu, Nikki A. Ford, Frank B. Hu, Kathleen M. Zelman, Dariush Mozaffarian, Penny M. Kris-Etherton

Publikováno v: Nutrition Journal, Vol 16, Iss 1, Pp 1-15 (2017)

Abstract Consumers are often confused about nutrition research findings and recommendations. As content experts, it is essential that nutrition scientists communicate effectively. A case-study of the history of dietary fat science and recommendations

Externí odkaz: https://doaj.org/article/cfe14973732d4c6fa70be76b41679122

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