Medicine & Life Sciences
Cooking
100%
Food
77%
Northern Ireland
44%
Food Supply
36%
Ireland
20%
Social Conditions
16%
European Union
16%
Poverty
16%
Diet
15%
Pandemics
15%
Learning
14%
Income
12%
Interviews
12%
Fish Proteins
11%
Television
11%
Protein Hydrolysates
10%
Islands
10%
Portion Size
10%
Deep Learning
10%
Cross-Sectional Studies
9%
Psychology
9%
Psychology Transference
9%
Internet-Based Intervention
9%
Child
9%
Health
8%
Information Technology
8%
Product Packaging
8%
Obesity
8%
Demography
8%
Meals
8%
Intention
7%
Back
7%
Technology
7%
Mental Competency
7%
Milk
6%
Fishes
6%
Parents
6%
Statistics
6%
Eating
6%
Aptitude
5%
Focus Groups
5%
Datasets
5%
Communication
5%
Waste Products
5%
Social Psychology
5%
Seaweed
5%
Agriculture & Biology
Ireland
44%
food retailing
36%
cooking
36%
Northern Ireland
35%
poverty
25%
stakeholders
20%
obesity
18%
food security
17%
amber
15%
hydrolysates
14%
Food Guide Pyramid
13%
groceries
13%
audits
12%
interviews
12%
thermometers
11%
foods
11%
Micromesistius poutassou
11%
supermarkets
11%
fish protein hydrolysate
11%
lipids
11%
salts
11%
sugars
11%
kitchens
10%
markets
10%
burners
10%
households
9%
principal investigators
9%
meat
9%
glycemic effect
9%
income
8%
protein hydrolysates
8%
behavior change
8%
European Union
8%
purchasing
8%
exercise
7%
methodology
7%
committees
7%
statistics
7%
nutritive value
6%
food purchasing
6%
inflammation
6%
marketing
6%
packaging
6%
agricultural policy
6%
food intake
6%
focus groups
6%
appetite
6%
regression analysis
6%
nutrition information
6%
United Kingdom
6%
Social Sciences
food
58%
poverty
20%
secondary analysis
15%
meals
14%
stakeholder
14%
Ireland
14%
nutrition situation
11%
behavior analysis
9%
video
8%
television
8%
experience
8%
experiment
7%
discourse
7%
confidence
7%
living conditions
7%
educational setting
7%
health
7%
group cohesion
6%
qualitative interview
6%
transaction
6%
tourist
6%
communication technology
5%
creativity
5%
learning
5%
learning environment
5%
European Union
5%
information technology
5%
