Elise Talsma

Food Science

1. Food systems 100%
2. Diet Quality 76%
3. Food Group 57%
4. Healthy Diet 51%
5. Food Environment 43%
6. Biofortified 38%
7. Vegetable Intake 35%
8. Food Choice 34%
9. Malnutrition 33%
10. Nutrition 32%
11. Iron 30%
12. Healthy Eating Index 29%
13. Dietary Pattern 29%
14. Food Safety 28%
15. Healthy Food 27%
16. Dietary Diversity 27%
17. Fruit Intake 26%
18. Nutrient Adequacy 24%
19. Vegetable Consumption 21%
20. Dietary Diversity Score 21%
21. Nutrition Physiology 20%
22. Food Items 19%
23. Nutritive Value 19%
24. Fruit Consumption 19%
25. Food Safety Behavior 18%
26. Dietary Guideline 18%
27. Dietary Recommendation 18%
28. Phytic Acid 18%
29. Sustainable Food Systems 16%
30. Household Dietary Diversity 16%
31. Ready-to-eat 16%
32. Sustainable Diets 15%
33. Vitamin A 14%
34. Animal-Based Food 14%
35. Processed Food 14%
36. Fermented Food 13%
37. Nutrition Policy 13%
38. Biofortification 11%
39. Food Price 10%
40. Food Safety Concern 10%
41. Local Food 10%
42. Packaged Foods 10%
43. Nutritional Composition 10%
44. Food Consumption Patterns 9%
45. Food Intake 9%
46. Fermented Beverage 9%
47. Protein Intake 8%
48. Nutrient Intake 8%
49. Food Quality 8%
50. Diet-related Non-communicable Disease 8%