Medicine and Dentistry
Nutritional Intervention
100%
Dietary Intake
90%
Vitamin D
70%
Protein
66%
Protein Intake
60%
Rehabilitation
56%
Caloric Intake
53%
Chronic Obstructive Pulmonary Disease
51%
Serum
49%
Glycemic Index
45%
Swimming
45%
Nursing Home
45%
Oropharyngeal Dysphagia
45%
Wellbeing
45%
Glucose
45%
Counseling
45%
Macronutrient
45%
Supplementation
44%
Swallowing
36%
Plummer-Vinson Syndrome
36%
Monounsaturated Fatty Acid
36%
Obesity
33%
Nutritional Status
31%
Motivational Interviewing
30%
Resistance Training
30%
Cardiovascular Disease
30%
Maturity Onset Diabetes of the Young
30%
Meta-Analysis
30%
Oral Care
27%
Nutritional Support
27%
Hand Grip
24%
Body Weight
24%
Prevalence
23%
Cognition
22%
Trace Element
22%
Afterdischarge
20%
Colecalciferol
19%
Malnutrition
18%
Aspiration
18%
Dehydration
18%
Insulin
18%
Odds Ratio
15%
Mood Disorder
15%
Profile of Mood States
15%
Carbohydrate
15%
Exploratory Behavior
15%
Scanning Electron Microscopy
15%
Nutritional Requirement
12%
Disease Severity
12%
Element
11%
Nutrition Supplement
11%
Physical Activity
11%
25 Hydroxyvitamin D
10%
Complication
9%
Lipid Diet
9%
Physical Performance
9%
Stimulation
9%
High Fiber Diet
9%
Physiotherapist
9%
Pneumonia
9%
Videofluoroscopy
9%
Pathophysiology
9%
Cluster Randomized Trial
9%
Intervention Study
7%
Adaptive Response
7%
Sun Exposure
7%
Whey Protein
7%
Muscle Function
7%
Follow up
7%
Anthropometry
6%
Predictor
6%
Dose Response
6%
Measurement
6%
Mass Spectrum
6%
Vitamin D Deficiency
6%
Spirometry
6%
Bioelectrical Impedance Analysis
6%
Nutritional Assessment
6%
Outpatient
5%
Social Sciences
Counselling
75%
Prevention
60%
Collaboration
60%
Medical Rehabilitation
51%
Physical Education
45%
Statement
45%
Universities
45%
Vitamins
45%
Home Care
45%
Critical Pedagogy
45%
Industrialization
45%
Assemblage
45%
Health Policy
45%
Nursing Home
32%
Computer-Supported Collaborative Learning
30%
Educational Practice
22%
Teacher Education Schools
22%
Lesson Plans
22%
Pedagogue
22%
Community Participation
22%
Labour Market
22%
Quality of Life
19%
Body Weight
18%
Cognition
18%
Municipality
17%
Learning Strategy
15%
Collaborative Learning
15%
Research and Development
15%
Development Project
15%
Research Projects
15%
Electronic Learning
15%
Learning Processes
15%
Older Adults
12%
Competence
11%
Translations
11%
Effectiveness
11%
Working Conditions
11%
Case Studies
11%
Globalization
11%
Statistical Data
11%
School Program
11%
Manpower
11%
Garment Industry
11%
Female Worker
11%
Electronics Industry
11%
Proteins
9%
Computer Software
9%
Questionnaires
9%
Databases
9%
Trainers
6%
Physiotherapist
6%
Occupational Therapist
6%
Agricultural and Biological Sciences
Kitchens
90%
Vitamin D
90%
Proteins
66%
Protein Intake
54%
Supplementation
54%
Glycemic Index
45%
Energy Intake
45%
Weight Loss
45%
Chicken Meat
45%
Cholecalciferol
27%
Nutritional Status
22%
Vigor
22%
Nutritional Adequacy
20%
Fat Body
15%
Body Composition
15%
Bottled Water
11%
Dietary Fiber
11%
Cross-over Studies
11%
Nutrition Policy
11%
Carbohydrates
11%
Adaptive Response
9%
Whey Protein
9%
Mass Spectrometry
9%
Hypovitaminosis D
9%
Dose Response
9%
Endpoints
9%
Sarcopenia
7%